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ABSTRAK
EKA WARDHANA : Pengaruh Konsentrasi Gula dan pH Terhadap Mutu Nata de Yammy dari Limbah Cair Pati Bengkuang, dibimbing oleh HERLA RUSMARILIN dan ERA YUSRAINI.
Penelitian ini dilakukan untuk mengetahui pengaruh konsentrasi gula dan pH terhadap mutu nata de yammy dari limbah cair pati bengkuang. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian Universitas Sumatera Utara, Medan, menggunakan rancangan acak lengkap faktorial 2 faktor yaitu konsentrasi gula (G): (5%, 7,5%, 10%) dan pH (P) : (4,0; 4,1; 4,2; 4,3; 4,4; 4,5). Parameter yang dianalisis adalah pH setelah fermentasi, kadar air, kadar abu, total asam setelah perebusan, total gula, total padatan terlarut, total mikroba, kadar nitrogen, kadar serat kasar, nilai skor warna, nilai hedonik warna, nilai hedonik aroma, nilai skor rasa, nilai hedonik rasa, nilai skor tekstur dan nilai hedonik tekstur. Hasil penelitian menunjukkan bahwa konsentrasi gula memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total asam setelah perebusan, total gula, total padatan terlarut, kadar nitrogen, kadar serat kasar, nilai skor warna, nilai skor rasa, nilai hedonik rasa, nilai skor tekstur dan nilai hedonik tekstur. pH memberikan pengaruh berbeda sangat nyata terhadap pH setelah fermentasi, kadar air, total asam setelah perebusan, kadar nitrogen, nilai skor warna dan nilai skor tekstur. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap nilai skor tekstur dan berbeda nyata terhadap kadar air. Perbandingan konsentrasi gula 5% dan pH 4,2 menghasilkan nata limbah cair pati bengkuang terbaik.
Kata kunci: konsentrasi gula, pH, limbah cair pati bengkuang, nata
ABSTRACT
EKA WARDHANA : The Effect of Sugar Concentration and pH on The Quality of Nata de Yammy from Yam Starch Waste Liquid, supervised by HERLA RUSMARILIN and ERA YUSRAINI.
This research was conducted to determine the effect of sugar concentration and pH on the quality of nata de yammy from yam starch waste liquid. This research was conducted using completely randomized design (CRD) with two factors i. e: concentration of sugar (G) : (5% ; 7,5% ; 10%) and pH (P) : (4,0; 4,1; 4,2; 4,3; 4,4; 4,5 ). The parameters analyzed were pH after fermentation, water content, ash content, total acid after boiling, total sugar, total soluble solid, total plate count, nitrogen content, fiber content, the score value of color, the hedonic value of color, the hedonic value of flavour, the score value of taste, the hedonic value of taste and the score value of texture and the hedonic value of texture. The results showed that the concentration of sugar had highly significant effect on water content, ash content, total acid after boiling, total soluble solid, nitrogen content, total sugar, crude fiber content, the score value of color, the score value of taste, the hedonic value of taste and the score value of texture and the hedonic value of texture. pH had highly significant effect on pH after fermentation, water content,total acid after boiling, nitrogen content, the score value of color and the score value of texture. The interaction between the two factors had highly significant effect on the score value of texture and had significant effect on water content. Concentration of sugar of 5% and pH 0f 4,2 produced the best quality of nata from yam starch waste liquid.
