?url_ver=Z39.88-2004&rft_id=1914231006&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+PENAMBAHAN+GULA+DAN+LAMA+FERMENTASI%0D%0ATERHADAP+KARAKTERISTIK+NATA+DE+OCHA&rft.creator=ANTY%2C+UMMIYATI&rft.subject=600+Teknologi+(ilmu+terapan)&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Nata+de+ocha+is+one+of+the+secondary+metabolite+products+made+from+the%0D%0Afermentation+of+sweet+tea+and+composed+of+cellulose+produced+by+Acetobacter%0D%0Axylinum+bacteria+during+the+fermentation+process.+This+study+aims+to+determine%0D%0Athe+influence+of+sugar+addition%2C+fermentation+duration%2C+and+the+interaction+between%0D%0Asugar+addition+and+fermentation+duration+on+the+characteristics+of+nata+de+ocha%0D%0Aproduced+through+fermentation.+The+study+utilized+a+Complete+Randomized+Block%0D%0ADesign+arranged+factorially+with+2+factors%3A+sugar+addition+and+fermentation%0D%0Aduration.+The+sugar+additions+used+were+10%25%2C+15%25%2C+and+20%25%2C+while+the%0D%0Afermentation+durations+were+7+days%2C+14+days%2C+and+21+days.+The+measured%0D%0Aparameters+included+yield%2C+thickness%2C+total+microbes%2C+moisture+content%2C+ash%0D%0Acontent%2C+and+crude+fiber+content.+The+results+showed+that+sugar+addition%0D%0Asignificantly+affected+the+yield%2C+thickness%2C+total+microbes%2C+moisture+content%2C+and%0D%0Afiber+content+of+nata+de+ocha+produced+through+fermentation.+Fermentation%0D%0Aduration+significantly+affected+the+yield%2C+thickness%2C+moisture+content%2C+ash+content%2C%0D%0Aand+crude+fiber+content+of+nata+de+ocha+produced+through+fermentation.+The%0D%0Aaddition+of+15%25+sugar+and+a+fermentation+duration+of+21+days+had+a+significant%0D%0Aeffect+on+the+yield%2C+with+an+increase+of+5.723%25%2C+and+the+addition+of+15%25+sugar%0D%0Awith+a+fermentation+duration+of+14+days+significantly+affected+the+crude+fiber%0D%0Acontent%2C+increasing+by+1.353%25+in+the+nata+de+ocha+produced+through+fermentation.%0D%0AKeywords%3A+nata%2C+sugar%2C+fermentation%2C+kombucha%0D%0A%0D%0ANata+de+ocha+merupakan+salah+satu+produk+metabolit+sekunder+yang+terbuat+dari%0D%0Afermentasi+teh+manis+dan+tersusun+dari+seluosa+hasil+bakteri+Acetobacter+xylinum%0D%0Aselama+proses+fermentasi.+Penelitian+ini+bertujuan+untuk+mengetahui+pengaruh%0D%0Apenambahan+gula%2C+pengaruh+lama+fermentasi%2C+dan+interaksi+pengaruh+penambahan%0D%0Agula+dan+lama+fermentasi+terhadap+karakteristik+nata+de+ocha+hasil+fermentasi.%0D%0APenelitian+ini+menggunakan+Rancangan+Acak+Kelompok+Lengkap+disusun+secara%0D%0Afaktorial+dengan+2+faktor+yaitu+penambahan+gula+dan+lama+fermentasi.%0D%0APenambahan+gula+yang+digunakan+yaitu+10%25%2C+15%25%2C+dan+20%25+dan+lama+fermentasi%0D%0Ayang+digunakan+yaitu+7+hari%2C+14+hari%2C+dan+21+hari.+Parameter+yang+diukur+meliputi%0D%0Arendemen%2C+ketebalan%2C+total+mikroba%2C+kadar+air%2C+kadar+abu%2C+kadar+serat+kasar.+Hasil%0D%0Amenunjukkan+bahwa+penambahan+gula+berpengaruh+nyata+terhadap+rendemen%2C%0D%0Aketebalan%2C+total+mikroba%2C+kadar+air%2C+dan+kadar+serat+nata+de+ocha+hasil+fermentasi.%0D%0ALama+fermentasi+berpengaruh+nyata+terhadap+rendemen%2C+ketebalan%2C+kadar+air%2C%0D%0Akadar+abu%2C+dan+kadar+serat+kasar+nata+de+ocha+hasil+fermentasi.+Penambahan+gula%0D%0A15%25+dan+lama+fermentasi+21+hari+berpengaruh+terhadap+rendemen+sebesar+5%2C723%25%0D%0Adan+penambahan+gula+15%25+dan+lama+fermentasi+14+hari+berpengaruh+terhadap%0D%0Akadar+serat+kasar+1%2C353%25+nata+de+ocha+hasil+fermentasi.%0D%0AKata+kunci%3A+nata%2C+gula%2C+fermentasi%2C+kombucha&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2023-10-19&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F76857%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F76857%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F76857%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++ANTY%2C+UMMIYATI++(2023)+PENGARUH+PENAMBAHAN+GULA+DAN+LAMA+FERMENTASI+TERHADAP+KARAKTERISTIK+NATA+DE+OCHA.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F76857%2F