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Siti Nurhayati
Universitas Terbuka
Agriculture, Biological Sciences & Forestry Mathematics Other

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KAJIAN PENGARUH KADAR GULA DAN LAMA FERMENTASI TERHADAP KUALITAS NATA de SOYA Siti Nurhayati
Jurnal Matematika Sains dan Teknologi Vol. 7 No. 1 (2006)
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (189.03 KB) | DOI: 10.33830/jmst.v7i1.627.2006

Abstract

The aim of the research was to determine the effect of sugar content, time length of fermentations and their interaction on the qualities of the Nata de Soya. The design of the experiment was factorial 3x2 and arranged by the Randomized Complete Design (RCD), with three replications. The first factor was sugar content. G1= 100 g sucrose/l waste of soya, G2= 150 g/l and G3= 200 g/l. The second factor was days of the fermentation F1= 7 days, F2= 14 days. The result showed that (i) the adding of sugar content was not affected the weight, temperature, acidity, moisture content, fiber content and protein content of the Nata de Soya. (ii) The days of fermentation were significant in affecting the weight of the Nata de Soya, but not significant for other parameters. The maximum weight (418,411g) was reached at 7 days of the fermentations. (iii) The interaction between sugar content and time length of fermentations influenced acidity.
KAJIAN SIFAT FISIK, KIMIA DAN FISIOLOGI TERHADAP BEBERAPA TINGKAT KEMATANGAN BUAH RAMBUTAN VARIETAS SI MACAN DI KABUPATEN GUNUNG KIDUL YOGYAKARTA Siti Nurhayati
Jurnal Matematika Sains dan Teknologi Vol. 5 No. 2 (2004)
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (219.482 KB)

Abstract

The aim of this research was to determine theee effect of physical, chemical and physiological characteristic of several stages maturity of rambutan cultivar Simacan in Wonosari, Gunung Kidul, Yogyakarta. This experimental research was conducted from March to May 2004 used a single factorial Randomized Complete Design (RCD), consisted of six levels, i.e.: A (Rambutan fruit with red stages of maturity), B (Rambutan fruit with yellowness red stages of maturity), C (Rambutan fruit with yellow stages of maturity), D (Rambutan fruit with greennes yellow stages of maturity), E (Rambutan fruit with green stages of maturity). The treatment was done in three replications. The research result showed that (i) According to the physical characteristics (weight of whole fruit, fruit flesh and flesh thickness), rambutan in red stages of maturity (84,340%), the highest sugar content was in the red stages of maturity (86,20%), the highest vitamin C content was in the red stages of maturity (29,151%) and the highest total solution soluble was in the yellow stages of maturity (15,104%) (iii). According to the physiological characteristics, the highest respiration rate was in the greenness yellow fruits stage of maturity ( 0,0495%). Based on the research, it is better for farmers to harvest rambutan Simacan once they are in red stage. In this stage the rambutan will have its highest sugar, and vitamin C contents.
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