PENGARUH KEPEKATAN LARUTAN
MOLASE DAN KONSENTRASI AMONIUM SULFAT PADA PEMBENTUKAN NATA DE MOLASE
(THE
INFLUENCE OF MOLASSES SOLUTIONS VISCOSITY’S AND AMMONIUM SULFATE CONCENRTATION
ON NATA DE MOLASSES MAKING)
Dreitsohn F. Purba1,
Debby M. Sumanti2, Tita Rialita2
ABSTRACT
Researh
on the influence of molasses viscosity’s and ammonium sulfate concentrations on
nata de molasses making is an effort to use molasses as sucrose was based on
concept that the nata is a white coloured cellulosic gel substance formed by a spesies of Acetobacter
xylinum on the surface of saccharine solutions. The purpouse of the
research is to gather exact molasses solution viscosity (in Brix) and ammonium
sulfate concentrations (%) in order to get the optimum combination of both
treatments on nata de molasses making.
The
experimental design was used Randomized Block Design (RBD) with factorial
pattern consists of two factor anda each factor consist of four levels. The
first factor is molasses solutions viscosity (2.5 Brix, 5.0 Brix, 7.5 Brix, and
10 Brix) and the second factor is ammonium sulfate concentrations (1.2%, 1.4%,
1,6%, and 1.8%). Each treatment is replicated three times. The observation were
focused on physical characteristics, such as yield, hardness and thickness;
chemical characteristics,including crude fiber and total sugar content; and
organoleptic characteristics, using preference test is color, aroma, and
elasticity.
The
results of this research shown that the 7.5 Brix level of molasses solutions produces
nata de molasses with good physical characteristic and organoleptic
characteristic on elasticity (score = 3.67). Color characteristic gave uniform
(hedonic scale “netral”) at all levels. Ammonium sulfate concentrations did not
give significant influence to all nata de molasses physical and organanoleptic
characteristics. Statistial treatment interaction was found in crude fiber
content. The combination treatment of 2.5 Brix level of molasses solution and 1.4%
of ammonium sulfate concentration gave the good crude fiber content, and the combination
treatment of 2.5 Brix level of molasses solution and 1.6% of ammonium sulfate
gave the good total sugar content and chemical characteristics.
_________________
1)
Alumni
Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Padjadjaran,
Jatinangor
2)
Staf
Pengajar Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas
Padjadjaran, Jatinangor
Sumber:
Kumpulan
Abstrak SEMILOKA DAN PAMERAN TEKNOLOGI TEPAT GUNA: Alih Teknologi Tepat Guna
dan Pengembangan Industri Skala Kecil dan Menengah. Diterbitkan atas kerja sama
Jurusan Teknologi Pertanian Fakultas Pertanian – Universitas Padjadjaran, UPT
Balai Pengembangan Teknologi Tepat Guna LIPI, dan Perhimpunan Teknik Pertanian
(PERTETA) Cabang Bandung dan sekitarnya. Bandung, 23 November 1999.
