Article Per Year (5 Year)
p-Index From 2021 - 2026
0
P-Index
This Author published in this journals
All Journal Jurnal Penelitian Sains
Pariwanti Pariwanti
Jurusan Pertanian, Fakultas Pertanian, Unsri
Chemistry Mathematics Physics

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Potensi Belimbing Wuluh dan Jeruk Sitrun Sebagai Bahan Pengatur Ph pada Fermentasi Nata De Coco Pariwanti Pariwanti
Jurnal Penelitian Sains No 19 (2006)
Publisher : Faculty of Mathtmatics and Natural Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5345.472 KB) | DOI: 10.56064/jps.v0i19.469

Abstract

The effects of “belimbing wuluh” and citrun acid as pH conditioning in the Nata de coco fermentation was studied by using factorial experimental design. The objective af this research was to determine optimum addition oa natural citrate acids and its concentration at nata de coco fermentation. The treatments are kinds of natural citrate acids and its concentration in the three and four levels respectively. Kinds of natural citrate acids are sintatic citrate acid, ‘belimbing wuluh’ and citrum acid. Four levels concentration are 0,4%, 0,6%, 0,8% and 1,0%. The results showed that kinds of natural citrate acids and its concentration had sigbificant effect on thicness, throughput and pH but not for texture. The best fermentation process was obtained by using ‘belimbing wuluh’ at 0,4% concentrations.
Co-Authors