Abstract
Legen (neera) is produced from palmyra palm (Borassus flabellifer Linn.) neera that favored local people, but storability of legen not durable, this palmyra neera fermentation is relatively quick so it doesn't have high selling value. A technology is needed in the form fermentation to produce nata de legen using Acetobacter xylinum. Nata de legen is made by fermentation using legen medium with the addition of sucrose and food grade ZA. Nata de legen production was carried out on 15 medium samples which were repeated twice. Nata de legen post-harvest processing is carried out for bleaching and softening using strong base solutions. The results showed that the 15 medium samples succeeded in producing nata de legen with white turbid morphology, chewy, fibrous texture, incubation period 7-9 days, thickness of nata ranging between 1.05-1.55 cm, weight between 500-700 g, the surface is smooth or wavy and smells acid. The results of post-harvest processing produce white nata de legen and nata fibers easily removed.
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