The Utilization of Rice Wastewater Combined With Red Dragon Fruit (Hylocereus polyrhizus) as Basic Ingredients of Nata De Leri

Jurnal Ilmiah Biologi Eksperimen dan Keanekaragaman Hayati (J-BEKH)

View Publication Info
 
 
Field Value
 
Title The Utilization of Rice Wastewater Combined With Red Dragon Fruit (Hylocereus polyrhizus) as Basic Ingredients of Nata De Leri
 
Creator Septina, Meri; Jurusan Pendidikan Biologi Fakultas Tarbiyah dan Keguruan UIN Raden Intan Lampung
Pawhestri, Suci Wulan; Jurusan Pendidikan Biologi Fakultas Tarbiyah dan Keguruan UIN Raden Intan Lampung
Widiani, Nurhaida; Jurusan Pendidikan Biologi Fakultas Tarbiyah dan Keguruan UIN Raden Intan Lampung
Budi, Rina; Jurusan Pendidikan Biologi Fakultas Tarbiyah dan Keguruan UIN Raden Intan Lampung
 
Subject Nata De Leri; Rice Wastewater
 
Description Nata de leri is one of the products produced from fermented organic white, red, black rice washing water with the addition of red dragon fruit skin extract. In javanese the rice washing water is called Leri so that the resulting nata is called “Nata De Leri”. (carbohydrates, proteins, minerals) that are carried away from the rice membrane during the washing process. So that it can be utilized by microorganisms as a medium in making nata. The addition of red dragon fruit skin extract gives color because it contains a lot of anthocyanin and also the fiber and water content is very high. The purpose of this research was to determine the organoleptic and chemical characteristics of nata. This research used a qualitative descriptive method using a 2 factor complete randomized design and the treatment given was 75% of white, red, black rice washing water concentration, The concentration of red dragon fruit skin extract 75%, 50%, and 25%. The results showed that the most preferred texture on the addition of 75% red dragon fruit skin extract was an average of 4,65, the most preferred color in the addition of 75% and 25% red dragon fruit skin extract, the aroma of the average panelist doesn’t like all the aroma of nata de leri, for the taste all the samples were liked by the panelists because of their sweet taste. While the water content and crude fiber content produced are quite high on average but do not exceed SNI.
 
Publisher Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Lampung
 
Contributor
 
Date 2019-08-28
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://jurnal.fmipa.unila.ac.id/jbekh/article/view/2345
10.23960/j-bekh.v6i1.2345
 
Source Jurnal Ilmiah Biologi Ekperimen dan Keanekaragaman Hayati (J-BEKH); Vol 6, No 1 (2019); 62-69
Jurnal Ilmiah Biologi Eksperimen dan Keanekaragaman Hayati; Vol 6, No 1 (2019); 62-69
2686-200X
2338-4344
10.23960/j-bekh.v6i1
 
Language eng
 
Relation http://jurnal.fmipa.unila.ac.id/jbekh/article/view/2345/1699
 
Rights Authors who publish with this journal agree to the following terms:Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
 

Contact Us

The PKP Index is an initiative of the Public Knowledge Project.

For PKP Publishing Services please use the PKP|PS contact form.

For support with PKP software we encourage users to consult our wiki for documentation and search our support forums.

For any other correspondence feel free to contact us using the PKP contact form.

Find Us

Twitter

Copyright © 2015-2018 Simon Fraser University Library