Pengaruh Kadar Gula, Vitamin C Dan Kadar Serat Dari Sari Buah Markisa Ungu (Passiflora Edulis Var Edulis) Pada Pembuatan Nata De Coco Dengan Menggunakan Acetobacter Xylinum
| Main Author: | Suwijah |
|---|---|
| Other Authors: | Wirjosentono, Basuki, Nasution, Darwin Yunus |
| Format: | Masters |
| Bahasa: | ind |
| Subjects: | |
| Online Access: |
http://repository.usu.ac.id/handle/123456789/27860 |
Daftar Isi:
- This study was conducted with laboratory scale. Research on the influence of sugar content, vitamin C and fiber content of fruit juice markisah on making nata de coco using acetobacter xylinum. Studies have been conducted without the addition of passion fruit juice with a ratio of 100: 0 and with the addition of fruit juice markisah with a ratio 90: 10, 80:20, 70: 30, 60: 40 and 50: 50. The method is carried out in research is an experimental method. In nata de coco that is not mixed with passion fruit juice mixed nata de coco passion fruit juice. Another result obtained is the change of vitamin C, sugar and fiber content in nata due to the addition of passion fruit.
- 097006014