Abstract
Due to its high nutrition, leri has a big potency to become bacterial growth media and nata. The study aims to find out the influence of coconut sugar concentration and the starter Acetobacter xylinum on the physical and chemical quality of nata de leri product. The research employs an experimental study using two factor, Factor 1 proportion that consist of four variable treatment, and each treatment was repeated three times. Proportion of washing rice (leri) 0%: water coconut 100% proportion of whasing 25% : water coconut 75% proportion washing rice 50% : water coconut 50% proportion washing rice 100% : water coconut 0%. The data analysis uses ANOVA. If it has a significant difference with a confidence interval 5% and 1%, if found influence on one of variable then continued with test of real small difference (BNT) 5%. Observations were performed with the best proportion of rice water and coconut water from physical properties with the result of nata de leri thickness test analysis at treatment (75% coconut water and 25% rice wash water) with 9.05mm thickness value. The best proportion of rice and coconut rice water from organoleptic properties with effectiveness index test was found in treatment (75% coconut water and 25% washing rice), 2,25 (somewhat like), aroma with value 2.50 (likes) , color with a value of 2.40 (like). The best proportion of rice and coconut rice water from physical and organoleptic properties with effectiveness index test was found in treatment (75% coconut water and 25% rice wash water), 2,25 (somewhat like), aroma with value 2.50 ( likes), color with a value of 2.40 (like).
Highlights
ABSTRAK Karena nutrisi yang tinggi, leri memiliki potensi besar untuk menjadi media pertumbuhan bakteri dan nata
The study aims to find out the influence of coconut sugar concentration and the starter Acetobacter xylinum on the physical and chemical quality of nata de leri product
If it has a significant difference with a confidence interval 5% and 1%, if found influence on one of variable continued with test of real small difference (BNT) 5%
Summary
Bahan-bahan yang digunakan dalam penelitian antara lain : Air cucian beras (leri), ammonium sulfat, asam asetat, H2SO4, fenol Kristal, glukosa standar, starter bakteri Acetobacter xylinum, dan gula tebu. Alat –alat yang digunakan dalam penelitian ini antara lain : timbangan analitik, nampan plastik, kompor, panic stainless steel, pengaduk, gelas beker, tabung reaksi, mikropipet, labu ukur, kertas Koran, karet, kertas pH, kertas label, pisau dan jangka sorong. Proses pembuatan nata de leri adalah sebagai berikut : Air cucian beras sesuai perlakuan (1L) disaring menggunakan kain kasa untuk menghilangkan kotoran yang ikut dalam proses pencucian beras. Selanjutnya pencampuran bahan yaitu air cucian beras (sesuai perlakuan/ 1 L), urea (10 g) sebagai sumber nitrogen dan gula (100g).kemudian di rebus hingga mendidih, sesekali dilakukan pengadukan,Penambahan asam asetat 100 ml dilakukan hingga pH media mencapai 4,0 untuk pertumbuhan bakteri starter yang optimum. Nampan yang digunakan disusun dan diletakkan ditempat yang bebas dari getaran. Proses fermentasi selama 15 hari, dilakukan pengamatan ketebalan pada hari ke 15
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