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All Journal PROSIDING SEMINAR NASIONAL JURNAL KIMIA SAINS DAN APLIKASI Abdimas Sainteknol : Jurnal Sains dan Teknologi Bioeksperimen: Jurnal Penelitian Biologi Journal of Biology Education Unnes Science Education Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Biosaintifika: Journal of Biology & Biology Education Journal of Creativity Student Best Journal (Biology Education, Sains and Technology) Abdimasku : Jurnal Pengabdian Masyarakat Berkala Penelitian Hayati Life Science Unnes Science Education Journal
Dewi Mustikaningtyas
Fakultas MIPA, Universitas Negeri Semarang Semarang
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Physics Public Health Social Sciences

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Journal : PROSIDING SEMINAR NASIONAL

 1 
EVALUASI SIFAT FISIK NATA DE COCO DENGAN EKSTRAK KECAMBAH SEBAGAI SUMBER NITROGEN Priyantini Widiyaningrum; Dewi Mustikaningtyas; Bambang Priyono
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2017: Prosiding Seminar Nasional Pendidikan, Sains dan Teknologi
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Ammonium sulfate (ZA) has a role as nitrogen sources for the growth of bacteria acetobacter xylinum in making nata de coco. In fact, ZA food grade isexpensive and rarely sold in the market.  One of the potential ZA substitutes ismungbean sprout extract. This study aimed to compare the physically characterof nata which was processed using two different nitrogen sources, namelymungbean sprout extract and ammonium sulfate (ZA) food grade. This researchwas conducted by simple experimental using one-way classification design. Theraw materials were coconut water, acetic acid, sugar and Acetobacter xylinum,as well as mungbean sprout and ZA food grade as treatment. Nata is harvestedafter 10 days incubation. Physical characteristics is measured includethickness, wet weight, yield, moisture content and fiber content. The result of theobservation was analyzed using unpaired two sample test of Student's t-test. Theresults showed no differences in average thickness, yield, wet weight, moisturecontent, and fiber content in both groups of nata products (t test α> 5%).Utilization of 1% mungbean sprout extract can replacing  0.25%  ZA foodgrade in this study. In conclusion, the physically character of nata withmungbean sprout is not different than ZA food grade.Keywords :  mungbean sprout, nata de coco, , ZA food grade, physicalanalysis
Co-Authors - Nugrahaningsih, - Anggyi Trisnawan Putra Anisa Dewi Sri Puspitasari Annis Aulia Hastuti, Annis Aulia Aprilia Indra Kartika, Aprilia Indra Ari Yuniastuti Arif Widiyatmoko, Arif Arvidhea Safira Gunawan Aulia Nur Lita, Aulia Nur Bambang Priyono Budi Astuti Damar Galih Didik Ariwibowo Elissa, Intan Ayu Fahmi Arifan Fidia Fibriana Fitri Arum Sasi, Fitri Arum Hery Sutarto Hisan, Aisyah Khoirotun Hisan, Aisyah Khoirotun Ibnul Mubarok Indah Hartati Irawati Irawati Kartika Widyaningrum Krispinus Kedati Pukan Maftuhah, Anis Melissa Salma Darmawan Milah, Nihayatul Mohamad Endy Yulianto Muhammad Abdullah Natalia, Lidya Ayu Nikmatul Hidayah Noor Aini Habibah Nugraini, Anisa Ratna Nur Rahayu Utami Pramesti Dewi Priyantini Widiyaningrum R. Adi Susanti, R. Adi R. Susanti Retno Sri Iswari Ria Ika Maharani Ria Ika Maharani Rizki Oktavia, Rizki Sasabila Mumtaz Sekar Jatiningrum Parnonansia Sekar Jatiningrum Parnonansia Senda Kartika Rakainsa Siti Harnina Bintari Siti Nur Chasanah, Siti Nur Solichin Solichin Solikin, Ahmad Solikin, Ahmad Sri Sukaesih Sudarmin Sudarmin Sutiyani, Iis Sutiyani, Iis Talitha Widiatningrum Tuti Widianti Weni Ratna Nurlita Hening, Weni Ratna Nurlita Winanti, Ruri Wiyanto - Wiyanto Wiyanto Wulan Christijanti