SOURSOP POTENCY AS THE SUBSTRATE IN NATA DE ANONNA PRODUCTION

Food ScienTech Journal

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Field Value
 
Title SOURSOP POTENCY AS THE SUBSTRATE IN NATA DE ANONNA PRODUCTION
 
Creator Sari, Indah Juwita; Department of Biology Education Faculty of Education University of Sultan Ageng Tirtayasa
Sukarya, Handa; Department of Biology Education Faculty of Education University of Sultan Ageng Tirtayasa
Mustikawati, Hesty; Department of Biology Education Faculty of Education University of Sultan Ageng Tirtayasa
Utami, Kharisma Putri Budi; Department of Biology Education Faculty of Education University of Sultan Ageng Tirtayasa
Safitri, Novi; Department of Biology Education Faculty of Education University of Sultan Ageng Tirtayasa
Ratnasari, Dwi; Department of Biology Education Faculty of Education University of Sultan Ageng Tirtayasa
 
Subject
soursop fruit, nata de anonna, substrate
 
Description Nata is a functional food that has a healthy effect when consumed because it contains vitamin C which is beneficial to the body. Nata derived from soursop fruit, we know as nata de anonna, which is produced from the bacterial activity of Acetobacter xylinum. This study aims to determine the potential of soursop fruit skin as a substrate for making nata de anonna. Research shows that the yield nata produced from soursop fruit and soursop skin and soursop meat are (1.5 cm, 1 cm and 0.8 cm). This research can be concluded that the hump and soursop skin which become waste are part of the soursop fruit can be used as the substrate of nata de anonna.
 
Publisher University of Sultan Ageng Tirtayasa
 
Contributor
 
Date 2019-11-05
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://jurnal.untirta.ac.id/index.php/fsj/article/view/6246
10.33512/fsj.v1i1.6246
 
Source Food ScienTech Journal; Vol 1, No 1 (2019); 20-23
2715-422X
2685-4279
10.33512/fsj.v1i1
 
Language eng
 
Relation http://jurnal.untirta.ac.id/index.php/fsj/article/view/6246/pdf_2
 
Rights Copyright (c) 2019 Food ScienTech Journal
 

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