Abstract
(Effect of Ammonium Sulphate (Za) Addition as The Nitrogen Source on The Making of Nata De Coffea) ABSTRACT. The research was conducted to analyze the effect of the addition of nitrogen source; ammonium sulfate (ZA) on the process of making nata de coffea. ZA was added in various concentrations, which is 0% (as controls), 0,3% and 0,5 %. Parameters analyzed were yield, thickness, strength and organoleptic (color and elasticity). The analysis of nata de coffea produced shows that the increasing concentration of ZA added has significant effect on yield improvement, reducing the value of strength, as well as reducing the value of preferences for color, as well as the elasticity increases. As for all of the added concentration ZA does not affect the value of its thickness but getting thicker significantly when compared with no addition of ZA.
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