%A NIM. 07640001 YULI ANDRIYANI 
%T KARAKTER FISIK DAN KIMIAWI NATA DE BRAN
DENGAN VARIASI KONSENTRASI GULA DAN 
LAMA FERMENTASI 
%X The bran is a by-product of  rice processing, that contains a high level of
carbohidrat. Bran can be used as source of carbon for the fermentation process
that produces biocellulose called nata de bran. The objective of research was to 
investigate the optimum concentration of sugar involved in the making of nata. 
Secondly, it also tried to find the best fermentation period that produces good
quality of nata, which was determined by physical and chemical characteristic.
The  concentration of sugar employed in the experiment was 5 %, 10 %, and 15
%. In addition, the data of the fermentation period was collected by observasing
the fermentation process at day 8
th
xiv
 
, 10
th
 and 12
th
. The result showed that a good
quality of nata could be produced by administering 5% concentration of sugar,
and with a fermentation period of 8 day. The nata produced with the
aforementioned treatment had a total weight of 138.1 g, thickness of 1.1 cm, total
sugar 0,203% and crude fiber 0,835%. Based on the hedinic test to 25
respondents, it can be concluded that 40% of them showed a preference to the
nata.

%D 2012
%K bran, sugar, fermentation period, nata de bran

%I Perpustakaan UIN Sunan Kalijaga
%L digilib9833