Pengaruh Acetobacter xylinum dan Ekstrak Kacang Hijau (Phaseolus radiatus L.) terhadap Produksi Nata dari Substrat Limbah Cair Tahu

Authors

  • George M. Souisa
  • B. R. Sidharta
  • F. Sinung Pranata

DOI:

https://doi.org/10.24002/biota.v11i1.2819

Keywords:

nata de soya, N-natural source, tofu waste-water

Abstract

Industrial waste-water has become a serious problem nationwide. However, one type of waste-water, i.e. tofu waste-water (whey), can be utilized as the source of nata de soya production. This present research is attempts to reveal the effect of various concentrations of inocula and green-bean extracts on nata productions from tofu waste-water. Ten combinations of treatment were applied and coded as A1 – A10. The parameters observed included physical and chemical characters of nata and nitrogen (N) contents. The results show that the increase in concentration of N and inocula will follow by the increase of water content, fiber content, plasticity, and N content of nata de soya produced. Highest thickness of nata was gained at 200 g/L concentration of green-bean extract and 100 ml/L concentration of inoculum.

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Published

03-11-2019

How to Cite

Souisa, G. M., Sidharta, B. R., & Pranata, F. S. (2019). Pengaruh Acetobacter xylinum dan Ekstrak Kacang Hijau (Phaseolus radiatus L.) terhadap Produksi Nata dari Substrat Limbah Cair Tahu. Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati, 11(1), 27–33. https://doi.org/10.24002/biota.v11i1.2819

Issue

Vol 11, No 1 (2006): February 2006

Section

Articles

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