The utilization of peanut sprout extract as a green nitrogen source for the physicochemical and organoleptic properties of Nata de coco

Abstract

Abstract In this study, the effect of peanut sprout extract as a new nitrogen source in the production of Nata de coco was evaluated. A completely randomized experimental design consisting of six treatments and three repeatabilities was performed. The results showed that the treatment with the addition of 100.0 g/L peanut sprout extract in coconut water offered good physicochemical properties including the moisture content, crude fiber content, wet weight, and thickness of Nata de coco product fermented for 7 and 11 days. The addition of peanut sprout extract exhibited a significant effect for the Nata de coco. Based on the single-factor ANOVA analysis at a significance level of 0.05, the Tcal values of the physicochemical properties were higher than the Ttab values with a p-value less than 0.05, indicating the significant effect of the peanut sprout extract. The Fisher's Least Significance Difference (LSD) post-hoc test also proved the significant effect of the extract for the Nata de coco product. The organoleptic testings were performed in which the average assessment on the texture, taste, and color of Nata de coco were more chewy, sweet, and white, respectively. The addition of extract affected the texture of Nata de coco while the extract did not affect the taste and color of Nata de coco. Therefore, the addition of peanut sprout extract as a new natural nitrogen source is a good alternative and eco-friendly material than the common nitrogen sources in the production of Nata de coco.