Pembuatan Nata de Molasses

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.

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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.