Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Perikanan dan Kelautan
Sakinah Haryati
University of Sultan Ageng Tirtayasa
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Environmental Science

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

Found 1 Documents
Search

 1 
Characteristic of Nata de Seaweed with Different Concetrations of Bacteria Acetobacter xylinum Nur Avia Rachmawati; Sakinah Haryati; Aris Munandar
Jurnal Perikanan dan Kelautan Vol 7, No 2 (2017)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v7i2.2681

Abstract

Nata is a food which is obtained from the fermentation by the bacteria A. xylinum which has a chewy, transparent and soft texture. Seaweed can be used as a media in making nata because the content of carbon source for bacterial growth. The purpose of this research was to determine the concentration of optimum bacteria in producing the best nata de seaweed. The research was conducted on September-October 2016 at the Laboratory of Fishery Products Processing Technology, Department of Fisheries, Faculty of Agriculture, University of Sultan Ageng Tirtayasa and Laboratory of Seafast Center Quality and Food Safety, Bogor Agricultural University. The treatment was about the difference of A. xylinum bacteria concentration (5%, 7.5%, 10%, 12.5% and 15%). The parameters were physical analysis (rendemen and thickness), chemical(hard fiber content and water content) and organoleptic test (appearance, flavor, colour,aromaand texture). This research used Completely Randomized Design (CRD) with two replication.the result of  research showed that nata de seaweed with the best treatment 5% produced has an average yield values betwen 16.15g/L, thickness 0.41 cm, content of crude 5.86%, content of water 99.21%, appearance 3.83%, flavor 3.17%, colour 4.13%, aroma 3.13%, texture 3.67%. It can be concluded that the treatment of bacterial concentration with 5% was the best treatment in producing an appropriate characteristic of nata de seaweed.
Co-Authors Munandar, Aris Nur Avia Rachmawati