ANALISIS NILAI GIZI HASIL FERMENTASI LARUTAN GULA AREN MENGGUNAKAN TERATAI SALJU (Saussurea involucrata)

Jurnal Pendidikan Matematika dan IPA

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Title ANALISIS NILAI GIZI HASIL FERMENTASI LARUTAN GULA AREN MENGGUNAKAN TERATAI SALJU (Saussurea involucrata)
 
Creator Sulistiani, Widya Sartika
 
Description The nutrition level of fermented palm sugar solution using snow lotus (Saussurea involucrata) has been analyzed. It is necessary to determine it before this product is consumed by public. Palm sugar solution had been fermented using snow lotus (Saussurea involucrata) for 72 hour. The palm sugar solution before and after fermentation was analyzed its nutrition level such as protein, carbohydrates, vitamin C and alcohol level (methanol and ethanol) based on MUI and BPOM. After fermentation the level of protein, carbohydrates, vitamin C with consecutive is 0.557%; 1.81 mg/kg and 5.71 mg/kg. The level of protein content increased by 55 % and 42 % for carbohydrates, but the level of vitamin C decreased 16% when it compared to palm sugar solution before fermentation. Methanol wasn’t detected in fermented product after 72 hour, while ethanol is still below the threshold set by the MUI and Badan POM is 0.8%, so it is safe for consumption. Keywords : Fermented, palm sugar solution.
 
Publisher Universitas Tanjungpura
 
Contributor
 
Date 2016-11-02
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://jurnal.untan.ac.id/index.php/PMP/article/view/17339
10.26418/jpmipa.v6i2.17339
 
Source Jurnal Pendidikan Matematika dan IPA; Vol 6, No 2 (2015): Juli 2015; 49-56
2579-7530
2086-0234
10.26418/jpmipa.v6i2
 
Language eng
 
Relation http://jurnal.untan.ac.id/index.php/PMP/article/view/17339/14788
 
Rights Copyright (c) 2018 Jurnal Pendidikan Matematika dan IPA
 

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