Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal JURNAL ILMU PERTANIAN
Aswan Riadi
Unknown Affiliation
Agriculture, Biological Sciences & Forestry

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
STUDI PEMBUATAN NATA DARI KULIT PISANG (NATA DE BANANA SKIN) Taufik ,; Budi Suarti; Aswan Riadi
AGRIUM: Jurnal Ilmu Pertanian Vol 17, No 2 (2012)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (393.733 KB) | DOI: 10.30596/agrium.v17i2.308

Abstract

AbstractThis study aims to find ways of making nata with a comparison of sugar and a long fermentation on the quality of nata de banana skin. This study uses a complete Randomized Design (CRD) factorial. The results of statistical analysis on each parameter: The amount of sugar and a long fermentation differ very real effect on yield. The number of long fermentation guladan different effect not significant (p> 0.05) on pH. Number of different sugars affect highly significant (p <0.01) to the TSS. The amount of sugar and a long fermentation different effect highly significant (p <0.01) of thickness. Treatment interaction effect is not significant (p> 0.05) of thickness. The amount of sugar and a long fermentation influence erbeda highly significant (p <0.01) against violence. Treatment interaction effect is not significant (p> 0.05) to violence. The amount of sugar and a long fermentation influence not differ significantly (p> 0.05) for color. Treatment interaction effect is not significant (p> 0.05) on color.Keywords:banana skin,  nata de banana  skin, comparison of sugar, fermentation
STUDI PEMBUATAN NATA DARI KULIT PISANG (NATA DE BANANA SKIN) Budi Suarti; Taufik ,; Aswan Riadi
AGRIUM: Jurnal Ilmu Pertanian Vol 18, No 2 (2013)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (422.965 KB) | DOI: 10.30596/agrium.v18i2.357

Abstract

This study aims to find ways of making nata with a comparison of sugar and a long fermentation on the quality of nata de banana skin. This study uses a complete Randomized Design (CRD) factorial. The results of statistical analysis on each parameter: The amount of sugar and a long fermentation differ very real effect on yield. The number of long fermentation guladan different effect not significant (p> 0.05) on pH. Number of different sugars affect highly significant (p <0.01) to the TSS. The amount of sugar and a long fermentation different effect highly significant (p <0.01) of thickness. Treatment interaction effect is not significant (p> 0.05) of thickness. The amount of sugar and a long fermentation influence erbeda highly significant (p <0.01) against violence. Treatment interaction effect is not significant (p> 0.05) to violence. The amount of sugar and a long fermentation influence not differ significantly (p> 0.05) for color. Treatment interaction effect is not significant (p> 0.05) on colorKeywords: nata de banana skin, sugar, fermentation, banana
Co-Authors Budi Suarti Taufik , Taufik ,