Teknologi Pembuatan Membran Nata Kedaireka MF Th 2023

LPPM UNNES
16 Jun 202407:31

Summary

TLDRThis video introduces the innovative creation of Nata de Soya, a food product transformed into a filter membrane. Utilizing waste materials from tofu and tempeh production, the process involves boiling the ingredients with sugar and sterilizing them before pressing. The final product, a membrane filter, effectively purifies coffee, milk, and water, while also filtering bacteria. The detailed steps highlight the eco-friendly aspect of repurposing waste into a functional product, showcasing the potential for sustainable solutions in food processing.

Takeaways

  • 😀 Nata de soya is a food product made with the help of Acetobacter xylinum bacteria, using liquid waste from tofu.
  • 🌱 The primary purpose of making Nata de soya in this context is to create a filter membrane rather than a food item.
  • 💧 The filter membrane can be used for various applications, including filtering coffee, milk, water, and even bacteria.
  • 📊 Three different compositions are used to produce the Nata de soya, varying the ratios of tofu liquid waste and coconut water.
  • 🍬 Each composition includes added sugar (1 kg) and a small amount of Za (100 grams) for the fermentation process.
  • 🔥 The production process involves heating the mixture to a warm temperature before adding sugar, which acts as a carbon source.
  • 🧼 Sterilization of materials, such as newspapers, is crucial for ensuring a hygienic production environment.
  • ⏳ After boiling, the mixture is allowed to cool and is covered with sterilized newspaper for 24 hours for fermentation.
  • 💧 The membrane filtering process involves both cold pressing to remove excess water and hot pressing to form sheets.
  • 📹 The video aims to educate viewers about the step-by-step process of creating Nata de soya and its uses.

Q & A

  • What is Nata de Soya?

    -Nata de Soya is a food product made with the help of bacteria, specifically Acetobacter xylinum, using soy milk as the main ingredient. It is produced from waste liquids generated in tofu production.

  • What alternative uses does Nata de Soya have?

    -In this context, Nata de Soya is not made for consumption but is utilized as a filter membrane. It can filter beverages like coffee and milk, as well as bacteria from liquids.

  • What are the three compositions used in the Nata de Soya production?

    -The three compositions include: 1) 40% tofu waste liquid, 40% tempeh waste liquid, and 20% coconut water; 2) 80% tofu waste liquid and 20% coconut water; 3) 80% tempeh waste liquid and 20% coconut water, with added sugar and vinegar.

  • How much Nata de Soya is being produced in this demonstration?

    -In this demonstration, 20 liters of Nata de Soya are being produced, using 16 liters of tofu waste liquid and 4 liters of coconut water.

  • What role does sugar play in the Nata de Soya production process?

    -Sugar serves as a carbon source during the production of Nata de Soya, promoting the growth of bacteria that facilitate the fermentation process.

  • What is the process of sterilizing the newspaper used in the production?

    -The newspaper used in the production is sterilized by ironing it, ensuring it is free from contaminants before being used to cover the Nata de Soya mixture.

  • What are the two pressing methods used to create the filter membrane?

    -The two pressing methods used are cold pressing and hot pressing. Cold pressing reduces the moisture content, while hot pressing forms the Nata into a solid filter membrane.

  • How long does the Nata de Soya need to rest after being poured into the tray?

    -After pouring the mixture into the tray, it needs to rest for 24 hours before inoculation, allowing the fermentation process to occur.

  • What are the final products obtained from the Nata de Soya production process?

    -The final product is a filter membrane made from the Nata de Soya, which can be used for filtering various liquids, including coffee, milk, and even bacteria.

  • What is the significance of using waste materials in this production process?

    -Using waste materials like tofu and tempeh byproducts helps reduce environmental waste while creating a valuable product, promoting sustainability and resource efficiency.

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Etiquetas Relacionadas
Nata De SoyaFood ScienceSustainable InnovationFiltration MembraneEco-FriendlyTofu WasteBacterial FermentationWater FilteringCoconut WaterTempeh Waste
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