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Nur Kartika Indah Mayasti

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Author-ID : 286451

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences

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Pemanfaatan Ampas Basah Tapioka Sebagai Media Fermentasi dalam Pembuatan Nata De Cassava (Utilization of Tapioca Wet Solid Waste as Media for Fermentation in Producing Nata de Cassava) Indah Mayasti, Nur Kartika; Nugroho, Darmawan Ari
JURNAL PANGAN Vol 22, No 4 (2013): PANGAN
Publisher : Perum BULOG

Industri tapioka menghasilkan produk samping sebesar dua per tiga dari bahan mentahnya berupa bonggol, kulit, dan ampas tapioka. Dalam penelitian ini, ampas basah tapioka dimanfaatkan sebagai medium fermentasi Acetobacter xylinum untuk menghasilkan nata de cassava. Pati yang terkandung dalam ampas dihidrolisis secara enzimatis untuk menghasilkan gula reduksi yang kemudian diperkaya dengan sumber nitrogen sebanyak 0,2 persen (b/v) amonium sulfat. Selama proses fermentasi 14 hari terjadi pertumbuhan biomasa yang ditunjukkan dengan adanya penurunan nutrisi dalam medium fermentasi berupa perubahan gula reduksi dalam dari 6,66 menjadi 4,81 persen, densitas optikal menjadi 0,6 dan tingkat keasaman meningkat dari 4,4 menjadi 2,9. Dari hasil penelitian diperoleh nata de cassava dengan kadar serat 1,71 persen, kadar air 97,83 persen dan ketebalan lapisan nata 1,7 cm.Tapioca industry produces starch as the main product, while two third of raw materials are wasted as knobs, peels and wet solid waste. In this study, the wet solid waste was used as substrate for fermentation by Acetobacter xylinum to produce nata de cassava. Starch contained in the pulp was hydrolyzed to simple reducing sugar (glucose) and enriched by addition of ammonium sulfate as source of nitrogen at 0.2 percent (w/v) and extended fermentation period to 14 days. The rate of biomass growth was inferred by sugar content decreased from 6.66 to 4.81 percent, optical density increased to 0.6, and substrate acidity increased from 4.4 to 2.9, respectively. This research produced nata de cassava with fiber content of 1.71 percent, water content of 97.83 percent, and layer thickness of 1.7 cm.

Pemanfaatan Ampas Basah Tapioka Sebagai Media Fermentasi dalam Pembuatan Nata De Cassava (Utilization of Tapioca Wet Solid Waste as Media for Fermentation in Producing Nata de Cassava) Nur Kartika Indah Mayasti; Darmawan Ari Nugroho
JURNAL PANGAN Vol. 22 No. 4 (2013): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v22i4.138

Industri tapioka menghasilkan produk samping sebesar dua per tiga dari bahan mentahnya berupa bonggol, kulit, dan ampas tapioka. Dalam penelitian ini, ampas basah tapioka dimanfaatkan sebagai medium fermentasi Acetobacter xylinum untuk menghasilkan nata de cassava. Pati yang terkandung dalam ampas dihidrolisis secara enzimatis untuk menghasilkan gula reduksi yang kemudian diperkaya dengan sumber nitrogen sebanyak 0,2 persen (b/v) amonium sulfat. Selama proses fermentasi 14 hari terjadi pertumbuhan biomasa yang ditunjukkan dengan adanya penurunan nutrisi dalam medium fermentasi berupa perubahan gula reduksi dalam dari 6,66 menjadi 4,81 persen, densitas optikal menjadi 0,6 dan tingkat keasaman meningkat dari 4,4 menjadi 2,9. Dari hasil penelitian diperoleh nata de cassava dengan kadar serat 1,71 persen, kadar air 97,83 persen dan ketebalan lapisan nata 1,7 cm.Tapioca industry produces starch as the main product, while two third of raw materials are wasted as knobs, peels and wet solid waste. In this study, the wet solid waste was used as substrate for fermentation by Acetobacter xylinum to produce nata de cassava. Starch contained in the pulp was hydrolyzed to simple reducing sugar (glucose) and enriched by addition of ammonium sulfate as source of nitrogen at 0.2 percent (w/v) and extended fermentation period to 14 days. The rate of biomass growth was inferred by sugar content decreased from 6.66 to 4.81 percent, optical density increased to 0.6, and substrate acidity increased from 4.4 to 2.9, respectively. This research produced nata de cassava with fiber content of 1.71 percent, water content of 97.83 percent, and layer thickness of 1.7 cm.

Minimalisasi Penurunan Kadar Beta-Karoten dan Protein dalam Proses Produksi Tepung Ubi Kayu Ahmad Fathoni; N. Sri Hartati; Nur Kartika Indah Mayasti
JURNAL PANGAN Vol. 25 No. 2 (2016): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v25i2.327

The conventional method of cassava flour production significantly reduces the levels of beta-carotene and protein in the product. Therefore, the method needs to be improved in order to minimize the loss. This study investigated the effect of some treatments on beta-carotene and protein stability including the use of a) various antioxidant agents; 0.3 percent of ascorbic acid, 0,3 percent of sodium metabisulphite and 8 percent of mixture of gum arabic and dextrin (1 : 1), b) different drying methods; cabinet dryer at 40°C and 50°C and sun drying, in cassava flour processing of two carotenoid-rich local cassava varieties; Adira 1 and Mentega 2. The results showed that the use of sodium metabisulphite and cabinet dryer at 40°C were the most effective methods to minimize the loss of beta-carotene and protein. Beta-carotene and protein content in cassava flour obtained from those treatments were 9,44±0,10 µg/g and 2,41 percent compared to control which was 4,92±0,29 µg/g and 2,1 percent whereas sun drying method reduced beta-carotene and protein content by 55,82 percent and 18,43 percent, respectively. Packaging in aluminum bags minimized the loss of beta-carotene and protein in the product during the first 3 months of storage.

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