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Technology of Liquid Waste Utilization of Tofu Industry Became Nata De Soya Using Organic N Source

The tofu industry in Jakarta and its buffer areas are bogor, depok, agro and 315 units of business with total tofu production reaching 108,675,000 kg / year. The amount of liquid waste produced is 1.630.125 m3 /th.One integrated waste utilization still contain organic materials through the process of bacteria biotechnology Acetobacterxylinum to get a new product, namely nata de soya. The processing of liquid waste into Nata de Soya is expected to be able to reduce environmental pollution or environmental problems and increase the economic value of whey tofu.

To accelerate the incubation in the nata industry usually use Za, but in the study using organic N source material as a substitute, which is sourced from beans. The experimental design used in the main study was Factorial Random Block Design with 3 factors: (1) Source N (b / v) concentration of 2 levels (5%, 10%) (2) Source N 3 levels (Green Peanut Extract, Sprout Extract (green bean), Soy Bean Extract) (3) Nata incubation period of 3 levels (5 days, 7 days, 9 days) replication done 3 times. The observation parameters include: mass weight nata, thickness nata, fiber nata, physical characteristics nata namely; color, texture, aroma. Nata produced by quantitative and qualitative assessment.

The use of sprout extract with a concentration of 10% yields nata de soya with the same physical properties as the use of Za. The duration of incubation influenced the mass of nata de soya mass produced, on 7 days incubation yield of 70%. However, the longer the incubation time of nata that has been formed is easily contaminated. The tough properties of nata de soya can be reduced by boiling nata using a sugar solution with a concentration of 20%.