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Sintesis selulosa bakteri dari jerami kulit nangka dengan penambahan beberapa konsentrasi sukrosa

AGROMIX

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Title Sintesis selulosa bakteri dari jerami kulit nangka dengan penambahan beberapa konsentrasi sukrosa
 
Creator Santosa, Budi
Tantalu, Lorine
Sairo, Natanael Woleka
 
Subject bacterial cellulose
jackfruit skin straw
sucrose
 
Description Bacterial cellulose or also called nata is a drink shaped like a gel, white, consisting of cellulose (dietary fiber) made from a liquid medium containing carbohydrates by fermenting using the help of microbes with the name Acetobacter xylinum. The purpose of this study was to obtain the best concentration of sucrose in bacterial cellulose synthesis from jackfruit skin straw.  The experimental design used in this study is a complete randomized design of a single factor, as a factor in the concentration of sucrose consisting of 5 levels namely K1 = 1%, K2 = 1.5%, K3 = 2%, K4 = 2.5% and K5 = 3%. Each treatment is repeated 5 times so that the total sample observed as many as 25 pieces. The observed parameters are the thickness of the nata, the weight of the nata, the total fiber content of the nata and the beginning of the formation of nata. Parameters of nata thickness, weight of nata and total fiber content of nata were observed on the 14th day of fermentation after harvesting nata. The initial parameters of the formation of nata are observed at the beginning of fermentation. The results showed that bacterial cellulose (nata) straw jackfruit skin is best obtained from the treatment of 2% sucrose concentration with a thickness of 1.96cm nata, nata weight 215.8 grams, total fiber content of nata 4.008% and the beginning of nata formation at the earliest is 2.2 days.
 
Publisher Fakultas Pertanian Universitas Yudharta Pasuruan
 
Date 2022-04-06
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Identifier https://jurnal.yudharta.ac.id/v2/index.php/AGROMIX/article/view/2881
10.35891/agx.v13i1.2881
 
Source 2599-3003
2085-241X
10.35891/agx.v13i1
 
Language en
 
Rights Copyright (c) 2022 Budi Santosa, Lorine Tantalu, Natanael Woleka Sairo
https://creativecommons.org/licenses/by/4.0