Pengaruh Penambahan Ekstrak Kulit Nanas dan Gula pada Karakteristik Nata de Soya dari Limbah Cair Tahu

Urbaninggar, Aurelia; Fatimah, Siti

doi:10.20885/ijca.vol4.iss2.art5

Cited by 2 publications

(1 citation statement)

References 8 publications

(11 reference statements)

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“…Gula dimanfaatkan sebagai sumber karbon oleh bakteri Acetobacter xylinum dan bereaksi dengan asam lemak membentuk prekursor pada membrane sel. Precursor dan enzim keluar dari membran sel akan mempolimerisasi gula menjadi selulosa (Urbaninggar & Fatimah, 2021). Penelitian Djajati et al (2008), menunjukkan bahwa semakin tinggi konsentrasi sukrosa yang ditambahkan dan semakin lama fermentasi, nata de mango yang dihasilkan memiliki kadar serat tinggi.…”

Section: Kadar Seratunclassified

Aktivitas Antioksidan Nata dengan Substrat Dami Nangka (Artocarpus heterophyllus Lam) dan Kubis Ungu (Brassica oleracea L var. capitata)

Damayanti,

Mustofa,

Karyantina

2023

Agritekno

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Jackfruit straw and purple cabbage are ingredients that can replace coconut water as a substrate in making nata because they contain nutrients that can be used for the growth of Acetobacter xylinum bacteria. The aim of this research was to determine the characteristics of nata that produce the highest antioxidant activity. The experimental design used is a Completely Randomized Design with two factors. The first factor was the ratio of jackfruit straw to water, (1:1), (2:1), and (3:1), while the second factor was the ratio of purple cabbage to water, (1:1), (2:1), and (3:1). Test parameters included chemical (antioxidant activity, total anthocyanin, moisture, ash, and crude fiber content), physical (weight, yield, thickness, and color lightness (L), redness (a*), yellowness (b*), fermentation media (total sugar content and pH), and organoleptic (color and elasticity) on nata. The results with the highest antioxidant activity were the treatments with a comparison of jackfruit straw extract 3:1 and a comparison of purple cabbage extract 3:1, resulting in antioxidant activity of 41.72%, total anthocyanin of 80.32%, moisture content of 33.29%, ash content of 0.28%, fiber content of 3.10%, weight of 47.86 g, the yield of 9.71%, thickness of 1.34 cm, color L (lightness) 23.09, color a* (redness) 3.17, color b* (yellowness) -5.56. The total sugar content in the media before fermentation was 38.13% with pH 4.2, while after fermentation, the total sugar content was 14.37% with pH 3,1. Extracts of jackfruit straw and purple cabbage in this study were able to increase antioxidant activity in nata.

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Section: Kadar Seratunclassified

Aktivitas Antioksidan Nata dengan Substrat Dami Nangka (Artocarpus heterophyllus Lam) dan Kubis Ungu (Brassica oleracea L var. capitata)

Damayanti,

Mustofa,

Karyantina

2023

Agritekno

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Pemanfaatan Kecambah Kacang Hijau dan Kacang Kedelai sebagai Sumber Nitrogen pada Produksi Nata de Pina

Putriutami,

Marvie,

Fithriyani

2024

J. Mutu Pangan

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Pineapple skin, a by-product of the pineapple industry in Lampung, has significant potential for utilization. Pineapple peel extract can be used as a fermentation medium for nata de pina, thereby enhancing its added value. The production of nata de pina requires a nitrogen source that is safe for human consumption and poses no food safety risks. Legume sprouts, such as mung bean and soybean sprouts, have the potential to serve as nitrogen sources in the production of nata de pina. This study aimed to investigate the effect of varying concentrations of nitrogen sources from mung bean or soybean sprouts on the properties of nata de pina, including pH, total acidity, thickness, yield, moisture content, crude fiber, ash content, and sensory attributes (color, aroma, texture). Mung bean and soybean sprout juices were used at two concentration levels, 25% and 50% of the volume of pineapple peel juice (v/v). Data were analyzed using One-Way ANOVA with a 5% significance level, followed by DMRT if significant effects were observed. Nata de pina produced with the addition of 50% soybean juice demonstrated optimal results, with a thickness of 1.4 cm, yield of 67.5%, moisture content of 97.7%, crude fiber of 2.2%, and ash content of 0.16%. The sensory evaluation revealed scores of 4.26 for color (like), 2.92 for aroma (moderate), 3.78 for texture (like), and 3.78 for overall preference (like).

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Pengaruh Penambahan Ekstrak Kulit Nanas dan Gula pada Karakteristik Nata de Soya dari Limbah Cair Tahu

Cited by 2 publications

References 8 publications

Aktivitas Antioksidan Nata dengan Substrat Dami Nangka (Artocarpus heterophyllus Lam) dan Kubis Ungu (Brassica oleracea L var. capitata)

Aktivitas Antioksidan Nata dengan Substrat Dami Nangka (Artocarpus heterophyllus Lam) dan Kubis Ungu (Brassica oleracea L var. capitata)

Pemanfaatan Kecambah Kacang Hijau dan Kacang Kedelai sebagai Sumber Nitrogen pada Produksi Nata de Pina

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