Please use this identifier to cite or link to this item: https://repositori.uma.ac.id/handle/123456789/11406
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dc.contributor.advisorKarim, Abdul-
dc.contributor.advisorNasution, Jamilah-
dc.contributor.authorLubis, Widia-
dc.date.accessioned2019-12-16T01:51:19Z-
dc.date.available2019-12-16T01:51:19Z-
dc.date.issued2019-09-25-
dc.identifier.urihttps://repositori.uma.ac.id/handle/123456789/11406-
dc.descriptionSemangka merupakan tanaman dari Famili Cucurbitaceae (labu-labuan) yang bersifat semusim buah semangka memiliki banyak manfaat begitu juga dengan kulit nya, kulit buah semangka mengandung berbagai macam vitamin dan mineral yang sangat bermanfaat bagi tubuh selain itu kulit buah semangka juga dapat dimanfaatkan sebagai bahan baku olahan makanan seperti Nata. Penelitian ini bertujuan untuk mengetahui apakah limbah kulit buah semangka dapat dijadikan sebagai bahan baku pembuatan nata berdasarkan parameter tektur, ketebalan, berat, warna, rendemen serta kadar air dan kadar serat. Metode yang digunakan dalam penelitian ini adalah metode deskriptif kualitatif dengan waktu pengamatan yang berbeda yaitu 10 hari, 12 hari dan 14 hari untuk melihat perubahan fisik selama proses fermentasi Nata. Sampel kulit buah semangka diambil secara acak dari pedagang jus dan buah. Hasil penelitian menunjukan bahwa berdasarkan pengamatandari 10,12 dan 14 hari di dapatkan rata-rata ketebalan pada ketiga nata adalah 1,7cm, 2,2 cm, 2,2cm, dan rata-rata berat pada ketiga nata 756,3g, 802,0g, 822,3g, tekstur nata yang kenyal, warna putih keruh, aroma asam. dan hasil rendemen nata pada hari ke 14 yaitu 82,3%, 79,5%, 82,7% serta diperoleh kadar serat 4,31% dan kadar air 97,8.en_US
dc.description.abstractWatermelon is a plant of the Cucurbitaceae family (pumpkin) which is seasonal watermelon has many benefits as well as its skin, watermelon skin contains a variety of vitamins and minerals that are very beneficial for the body besides the skin of watermelon can also be used as raw material processed foods such as Nata. This study aims to determine whether the watermelon rind waste can be used as raw material for making nata based on texture parameters, thickness, weight, color, yield and water content and fiber content. The method used in this study is a descriptive qualitative method with different observations, namely 10 days, 12 days and 14 days to see physical changes during the Nata fermentation process. Watermelon skin samples were taken randomly from juice and fruit traders. The results showed that based on observations of 10.12 and 14 days the average thickness of the three nata was 1.7 cm, 2.2 cm, 2.2 cm, and average average weight of the three nata 756.3g, 802.0g, 822.3g, chewy nata texture, turbid white color, sour aroma. and the yield of nata on the 14th day is 82.3%, 79.5%, 82.7% and the fiber content is 4.31% and the water content is 97.8%.en_US
dc.language.isoiden_US
dc.publisherUniversitas Medan Areaen_US
dc.relation.ispartofseriesNPM;158700003-
dc.subjectnataen_US
dc.subjectsemangkaen_US
dc.subjectfermentasien_US
dc.subjectwatermelonen_US
dc.subjectfermentationen_US
dc.titlePemanfaatan Limbah Kulit Buah Semangka (Citrullus lanatus) sebagai Bahan Baku Pembuatan Nataen_US
dc.typeThesisen_US
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