Abstract

Nata de coco is made from coconut water which is processed by fermentation using Acetobacterxylinum. The nutrients in this product are mostly cellulose fibers better known as bacterial cellulose. High fiber in it makes this product suitable for health when consumed. This study aims to determine the best treatment that gives the results of quality nata de coco. The experimental design used in this study was Factorial Completely Randomized Design with two treatment factors, namely the first factor comparison between dragon fruit skin extract and coconut water, consisting of five levels of treatment P1 = 5% dragon fruit skin extract: 95% coconut water, P2 = 15% dragon fruit skin extract: 85% coconut water, P3 = 25% dragon fruit skin extract: 75% coconut water, P4 = 35% dragon fruit skin extract: 65% coconut water, P5 = 45% dragon fruit skin extract: 55 % coconut water. The second factor is the boiling temperature, consisting of three levels of treatment S1 = 30oC, S2 = 40oC, S3 = 50oC. Repeat for each treatment combination twice. Observation parameters included thickness of nata, weight of nata, anthocyanin level and fiber content. The results showed that the addition of dragon fruit skin extract had not been able to increase the thickness of the nata, nata weight and nata fiber levels but could increase the level of anthocyanin nata. The highest proportion of thickness, weight and highest levels of nata de coco fiber was obtained in the treatment of 5% dragon fruit skin extract and 95% coconut water. The best proportion with the highest anthocyanin level is in the treatment of 45% dragon fruit skin extract and 55% coconut water. The best boiling temperature is at 300C. Boiling temperature does not affect the thickness of the weight and the fiber content of nata de coco. Boiling temperature significantly affects the anthocyanin level of nata de coco..

Highlights

  • Nata de coco is made from coconut water which is processed by fermentation using Acetobacterxylinum

  • The results showed that the addition of dragon fruit skin extract had not been able to increase the thickness of the nata, nata weight and nata fiber levels but could increase the level of anthocyanin nata

  • The highest proportion of thickness, weight and highest levels of nata de coco fiber was obtained in the treatment of 5% dragon fruit skin extract and 95% coconut water

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Summary

BAHAN DAN METODE

Bahan Bahan yang digunakan dalam penelitianyaitu air kelapa yang diambil dari buah kelapa varietas Sawarna (DSA) diperoleh dari daerah Dampit Kabupaten Malang, kulit buah naga diambil dari buah naga merah yang diperolehd ari Kota Batu, ammonium sulfat food grade diperoleh dari took kimia Makmur Sejati yang ada di Kota Malang, sukrosa merk gulaku diperoleh dari took swalayan di Kota Malang, asam asetat glacial diperoleh dari took kimia Makmur Sejati, aquadest diperoleh dari took kimia Makmur Sejati, starter Acetobacterxylinum diperoleh dari Laboratorium Rekayasa Proses Universitas Tribhuwana Tunggadewi. Peralatan yang digunakan dalam penelitian ini, yaitu bak fermentasi dengan spesifikasi dari bahan plastic transparan, merk Maspion, ukuran bak panjang 12 cm, lebar 12 cm dan tinggi bak 15 cm, jangka sorong krisbowvernier caliper (KW0600071), gelas ukur plastic ukuran 100 ml merk maspion, timbangan analitik shimadzu, timbangan ukuran 100 kg, spektrofotometri Vis (Visible), kuvetmerk. Rancangan Penelitian Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) yang disusun secara faktorial, faktornya ada dua yaitu factor pertama proporsi ekstrak kulit buah naga dan air kelapa (P), sedangkan factor kedua adalah suhu perebusan (S). Penentuan perlakuan terbaik dihitung menggunakan rumus indeks efektifitas berdasarkan parameter di atas, yaitu ketebalan, bobot, kadar antosianin dan kadar serat. Parameter yang diamati meliputi : ketebalan nata (Gayathry, 2015), bobot nata (Gayathry, 2015), kadar antosianin (GiustidanWrolstad, 2001) dan kadar serat (Barry and Cleary, 2014).

HASIL DAN PEMBAHASAN
Air Kelapa
DAFTAR PUSTAKA
International Journal Food
Buah Sepuluh Tetua Kelapa Dalam
Full Text
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