Physic-chemical characteristic of nata de coco

Abstract

The fermentation technology for processing nata de coco can be used by using coconut water waste sources and the use of Acetobacter xylinum bacteria. The purpose of this study is to analyze the physico-chemical quality of nata de coco produced by using a combination of sources of raw materials and their concentration on the quality of the nata de coco produced. The methodology for making the basic formula used 5 grams of nitrogen, ammonium sulfate and acetic acid in coconut water. The treatment used is in the form of using a variety of carbon sources in the form of granulated sugar, pineapple honey, tapioca and molasses with variations in concentrations of 3, 6 and 9%. The data obtained is then analyzed using IBM SPSS Statistics 23. Software. Based on the results of analysis, the results show that the different uses of source types and carbon concentrations significantly affect physical characteristics such as thickness, weight, residual water volume, color, hardness, frequency and value of TPT from nata de coco produced. The highest levels of crude fiber and cellulose were obtained from the treatment of 3% tapioca flour carbon sources of 0.68% and 0.78%. SEM observations of the treatment of 3% tapioca flour with a magnification of 10,000 times the actual size with cellulose tape sizes ranging from 120.8 nm to 155.5 nm with irregular shapes and uneven surface texture. The results of the FTIR spectrum of cellulose nata de coco treatment of 3% tapioca flour there was a group absorption peak at wave number 3392.17 cm-1, vibration was at wave number 1402.55 cm-1, 1052.86 cm-1, 1110.02 cm-1 1629.47 cm-1.