PENGARUH JENIS SUMBER NITROGEN PADA FERMENTASI NATA DE COCO
Daftar Isi:
- This study used a Factorial Completely Randomized Design (RALF) with two treatment factors and each treatment analysis was repeated three times. The first factor was the variation of nitrogen sources (the flour of mung bean sprout and extracts of mung bean sprout) and the second factor was the proportion of kind of nitrogen sources (0,5%; 0,75%; and 1%) (b/v). Parameters observed included physical characteristics (yields, thickness, texture, and whiteness), chemical characteristics (water and ashes content) and sensory tests (color, aroma, texture and taste), difference-paired test and duo-trio test. Analysis of heavy metal contamination carried out on the best treatment. The results showed that the kind of nitrogen sources treatment had a significant effect on (yields, thickness, and ashes content) and had no significant effect on (texture and water content). The concentration of nitrogen soources treatment had affected on (thickness, whiteness, and ashes content). The interaction of variation and concentration of nitrogen sources had a significant effect on thickness but no significant effect on yields, texture, whiteness, water and ashes content. The treatment of mung been sprout extract with concentration 0,5% was selected based on the average of yields and thickness of nata de coco.