PENGARUH FILTRAT DAUN LAMTORO (Leucaena leucocephala) TERHADAP KUALITAS NATA DE CASSAVA (Dimanfaatkan Sebagai Sumber Belajar Biologi)
| Main Author: | Gealista, Safrilla |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/38088/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/38088/2/BAB%20I.pdf http://eprints.umm.ac.id/38088/3/BAB%20II.pdf http://eprints.umm.ac.id/38088/4/BAB%20III.pdf http://eprints.umm.ac.id/38088/5/BAB%20IV.pdf http://eprints.umm.ac.id/38088/6/BAB%20V.pdf http://eprints.umm.ac.id/38088/7/LAMPIRAN.pdf http://eprints.umm.ac.id/38088/ |
Daftar Isi:
- Nata is one of the food type that has a gel-like shape or gelatin, the texture is slightly chewy, dense, white colored, and slightly transparent. Nata can be made from ingredient which contains large amount of water, sugar, and nitrogen. One of the ingredient that can be used as substrate is liquid waste of cassava and lamtoro leaf. Cassava waste tends to be discarded because of its unpleasant odor while the leaf of lamtoro has nitrogen content as a nitrogen source for nata production. This study aims to analyze the effect of lamtoro leaf filtrate on the quality of nata de cassava. This research was conducted at UMM Biotechnology Development Center, UMM Chemical Laboratory and UMM Nutrition Laboratory. The type of this research was Pre Experiment with research design "The Counterbalanced Design" which is the treatment consist of three treatment group without initial test and at the end of every treatment, will be given the test. The treatments used were lamtoro leaf filtrate concentration of 15 ml, 30 ml, and 45 ml. All three treatments were repeated 9 times. Data were analyzed using SPSS 21 with One Way Anava and continued by Duncan 5% test. The results of the research and analysis show that there is an effect of lamtoro leaf filtrate addition to the quality of nata de cassava, observed from the parameters of thickness, moisture content, fiber content, and organolpetic test including (color, smell, taste, texture). The addition of lamtoro leaf filtrate of 45 ml, yielded nata thickness with mean of 1,07 cm, water content 98,03%, fiber content 1,78% and for organoleptic test this treatment tends to be favored by panelist.