The characteristics of nata-de guava (Syzygium samarangense) with certain interaction on the proportion of sprout extract (Phaseolus vulgaris) and sucrose

Abstract

This research was aim to determine the interaction between the proportion of sprout extract and sucrose on the characteristics of nata made from indigenous water guava of Demak. The yields, thicknesses, water content and organoleptic characteristics of nata including taste, colour and texture were become parameters which obtained through over analyzed the data. The parameters were treated by addition of bean sprout extract (A) and sucrose (C) in a variety of concentrations (5%, 10% and 15%). This research used a complete randomized design (CRD) factorial pattern with 2 factors of 9 treatments and 3 repetitions. The data obtained were being analyzed by ANOVA for rendemen, thicknesses, and water content of nata. While for the organoleptic was subjected to the Kruskal-Wallis test. The results showed that there were some effect between the addition of bean sprout and sucrose extract to the rendemen, thicknesses and color value of nata. The addition of 5% bean sprouts extract and 5% sucrose were being the best treatment that resulted in rendemen = 9.53%, thickness = 6.65mm, water content = 98.22%. In terms of preferences, nata with the addition of 5% bean sprouts extract and 5% sucrose were being the most desirable both in color, taste, and texture.