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Research paper thumbnail of Kualitas Nata dari Kulit Melon dengan Perbedaan Varietas Melon (Cucumis melo L.) dan Macam Gula Berdasarkan Tebal, Berat dan Kadar Serat

Usually melon fruit consumed freshly or in the form of processed and the melon skin oftenly beco... more Usually melon fruit consumed freshly or in the form of processed and the melon skin oftenly become wastes. An utilization of melon skin is by using fornata production. It is an alternative for waste reduction and food diversification. This research use two varieties of melon, i.e: Kanaya and Indorif. The sugar sort are: cane sugar, palm sugar and siwalan sugar. This research was done to (1) observe the effect of melon varieties towards nata qualities based on the thickness, weight, and fiber contents. (2) observe the effect sugar sorts towards nata qualities based on the thickness, weight, and fiber contents. (3) observe the effect of melon varieties and sugar sorts towards nata qualities based on the thickness, weight, and fiber contents. This research is an experimental research with factorial design. The research result shows: (1) There is no effect of melon varieties towards nata qualities based on the thick, weight, and fiber content, it is mean that the skin of Kanaya as wel...

Research paper thumbnail of Kualitas Nata dari Kulit Melon dengan Perbedaan Varietas Melon (Cucumis melo L.) dan Macam Gula Berdasarkan Tebal, Berat dan Kadar Serat

Usually melon fruit consumed freshly or in the form of processed and the melon skin oftenly beco... more Usually melon fruit consumed freshly or in the form of processed and the melon skin oftenly become wastes. An utilization of melon skin is by using fornata production. It is an alternative for waste reduction and food diversification. This research use two varieties of melon, i.e: Kanaya and Indorif. The sugar sort are: cane sugar, palm sugar and siwalan sugar. This research was done to (1) observe the effect of melon varieties towards nata qualities based on the thickness, weight, and fiber contents. (2) observe the effect sugar sorts towards nata qualities based on the thickness, weight, and fiber contents. (3) observe the effect of melon varieties and sugar sorts towards nata qualities based on the thickness, weight, and fiber contents. This research is an experimental research with factorial design. The research result shows: (1) There is no effect of melon varieties towards nata qualities based on the thick, weight, and fiber content, it is mean that the skin of Kanaya as wel...

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