pengaruh ekstrak kecambah kacang hijau sebagai sumber nitrogen pada pemanfaatan limbah tahu terhadap karakteristik nata de soya mentah dan limbahnya

Abstract: The Impact of Kacang Hijau (Green Bean) Seed Extract as Nitrogen Content in Tahu Residual Substance to the Characteristics of Nata de Soya. The objectives of this research are: (1) to know the impact of green bean extract that are added into fermentation medium toward characteristic of nata de soya, (2) to know the impact of green bean extract toward waste characteristic from fermentation process, and (3) to know which treatment that can give good characteristic of nata de soya and minimize of waste. The research is designed as complete block design with three repetition of treatments (concentration of green been extract 3%, 5% and 7%) and two samples of repetition. While analysis-of-variant shows a significant difference, then LSD analysis is executed. The result shows that variation of concentration of green bean extract does not influence of characteristic of nata de soya (weight, depth, and texture). Variations of green bean extract influences of waste characteristic (TSS, BOD, and COD). Concentration of green bean extract at 5% gives good characteristic of nata de soya and can minimize of waste.