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KARAKTERISTIK NATA DE SEAWEED (Eucheuma cottonii) DENGAN PERBEDAAN KONSENTRASI RUMPUT LAUT DAN GULA AREN (Jurnal_Ikbal_Syukroni)

KARAKTERISTIK NATA DE SEAWEED (Eucheuma cottonii) DENGAN PERBEDAAN KONSENTRASI RUMPUT LAUT DAN GULA AREN (Jurnal_Ikbal_Syukroni)

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The objective of this research was to determine the effect of concentration of
seaweed and palm sugar to the quality of nata de seaweed. This research used
factorial randomized block design with two treatments and 3 replications. The
treatmens were different concentration of seaweed at 1%, 2%, and 3% and different
amount of palm sugar at 7.5%, 10%, and 12.5%. The parameters observed were
yield, thickness, elasticity, water content and insoluble dietary fiber of the nata. The
treatment of seaweed and palm sugar with increased concentrate tended to decrease
the water content of nata de seaweed, while the insoluble dietary fiber content of nata
de seaweed tended to increase with treatment of seaweed and palm sugar with
increased concentrate. The best treatment in this research was the treatment of 10%
palm sugar and 3% seaweed (G2R3) resulting nata with insoluble dietary fiber of
1.89%.
The objective of this research was to determine the effect of concentration of
seaweed and palm sugar to the quality of nata de seaweed. This research used
factorial randomized block design with two treatments and 3 replications. The
treatmens were different concentration of seaweed at 1%, 2%, and 3% and different
amount of palm sugar at 7.5%, 10%, and 12.5%. The parameters observed were
yield, thickness, elasticity, water content and insoluble dietary fiber of the nata. The
treatment of seaweed and palm sugar with increased concentrate tended to decrease
the water content of nata de seaweed, while the insoluble dietary fiber content of nata
de seaweed tended to increase with treatment of seaweed and palm sugar with
increased concentrate. The best treatment in this research was the treatment of 10%
palm sugar and 3% seaweed (G2R3) resulting nata with insoluble dietary fiber of
1.89%.

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Published by: Ahmad Rezza Dzumalex on Feb 10, 2014
Copyright:Attribution Non-commercial

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02/10/2014

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