Total lactic acid bacteria, fiber content, and physical properties of Nata de pina between various parts of honey pineapple variety (Ananas comosus [L.] Merr. Var. Queen)

Abstract

Fiber is one of the nutrients that are important for health. Adequate fiber intake prevents several diseases such as stroke, colorectal cancer, heart disease, and diabetes mellitus. One of the foods that have high fiber content is Nata. This study is aimed to analyze the total lactic acid bacteria, fiber content, and physical properties of Nata de pina between various parts of honey pineapple variety. This study was a one-factor randomized experimental study with variations of Nata de pina from flesh, peel, and pineapple fruit core. Analysis of total lactic acid bacteria using Total Plate Count (TPC) methods and fiber content using enzymatic-gravimetric methods. The data described the physical properties by thickness using calipers, yield using scales, texture using texture analyzer, and color analysis using digital colorimetry. There were significant differences in the total lactic acid bacteria between the treatment group of Nata fermented water 12th hour (p<0.001), 2nd day (p<0.001), 4th day (p<0.001), 6th day (p=0.007), and 8th day (p=0.047). The highest total soluble and insoluble fiber of Nata de pina from the pineapple peel (1.92% and 0.049%). There were differences in physical properties test that include thickness, yield (p<0.001), and texture. There were differences in a color analysis that include L* (p=0.005), a* (p=0.012), and b* (p=0.002). Various parts of honey pineapple affect total lactic acid bacteria, fiber content, thickness, yield, texture, and color of Nata de pina.