Bethan, Maria Stefani and Fadillah, Hana Nur (2018) Pembuatan Nata De Pina Dari Limbah Kulit Nanas (Ananas Comusus L.Merr) Dengan Proses Fermentai Menggunakan Bakteri Acetobacter Xylinum = Making Nata De Pina from Pineapple Skin Waste (Ananas Comusus L.Merr) with Fermentation Process Using Bacteria Acetobacter Xylinum. Diploma thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Nanas (Ananas comosus, L.Merr) yang dikenal sebagai nanas madu adalah buah tropis yang populer. Tanaman ini tumbuh subur di daerah yang sangat luas di lereng gunung Kelud, Kabupaten Kediri. Limbah dari permukaan/kulit masih mengandung glukosa, sukrosa fruktosa dan nutrisi lainnya, sehingga dapat diubah menjadi produk yang bermanfaat dengan nilai yang lebih tinggi.
Dalam proyek akhir ini, limbah padat dari kulit nanas telah digunakan sebagai bahan baku untuk nata de pina dan mampu untuk menghasilkan produk yang dapat memberikan dampak ekonomi bagi masyarakat lokal di wilayah tersebut. Pada awalnya, substrat diperoleh dari supernatan limbah padat yang dihancurkan menggunakan blender dan kemudian disaring dan disterilisasi. Substrat tersebut difermentasi oleh bakteri Acetobacter Xylinum yang diinokulasi dari starter pada kondisi anaerob. Ekstrak tauge ditambahkan sebagai nutrisi untuk pertumbuhan bakteri.
Proses fermentasi diamati setiap hari selama 14 hari sampai kondisi optimal untuk mengetahui sifat fisik seperti tekstur, ketebalan, warna, bau, dan rasa. Hasil produk fermentasi yang disebut nata de pina, memiliki kualitas sesuai dengan standar nasional SNI 01-4317-1996.
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Pineapple (Ananas comosus, L.Merr) known as the queen pineaple is popular tropical fruit. The plant grows fertile in very large area on the slope of the mount Kelud, Kediri Regency. The waste from peel/skin still containts glucose, fructose sucrose and other nutrient, so that it could be converted into the usefull product of higher value.
In this final project, the solid pineapple skin waste has been used as raw material to the nata de pina and the ability to produce a product could give the economic impact for local community in the Region. At early, the substrate was obtained from the supernatant of solid waste that destroyed by blender and then screened and sterilized. That substrate was fermented by bacteria of Acetobacter Xylinum innoculated from starter at anaerobic condition. The extracted bean sprout were added as nutrient for the growth of bacteria.
The fermentation process was observed everyday until an optimal condition of 14 days, to know physical properties such as texture, thickness, color, odor,and flavor. The results of the fermentation product called nata de pina, had the quality in accordance with the national standard of SNI 01-4317-1996.
| Item Type: | Thesis (Diploma) |
|---|---|
| Additional Information: | RSKI 664.024 Bet p-1 3100018077130 |
| Uncontrolled Keywords: | Acebacter xylinum, Nata de pina skin, Kecambah kacang hijau, Bean sprouts |
| Subjects: | Q Science > QR Microbiology S Agriculture > SB Plant culture T Technology > TP Chemical technology > TP156 Crystallization. Extraction (Chemistry). Fermentation. Distillation. Emulsions. |
| Divisions: | Faculty of Vocational > 24305-Industrial Chemical Engineering Technology |
| Depositing User: | Hana Nur Fadillah |
| Date Deposited: | 07 Jan 2019 02:02 |
| Last Modified: | 19 Feb 2021 03:58 |
| URI: | http://repository.its.ac.id/id/eprint/58759 |
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