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Dea Silviana Hastuti
Universitas Dehasen Bengkulu
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THE POTENTIAL OF PANDAN LAUT FRUIT (Pandanus odorifer) AS A SUBSTRATE IN THE PRODUCTION OF NATA DE PANDANUS Dea Silviana Hastuti; Hesti Nur’aini; Darius
Jurnal Saintifik (Multi Science Journal) Vol 24 No 2 (2026): MAY
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58222/js.v24i2.690

Abstract

Buah pandan laut (Pandanus odorifer) merupakan sumber daya lokal pesisir yang kaya akan karbohidrat, serat, dan senyawa bioaktif, namun pemanfaatannya masih terbatas. Penelitian ini bertujuan untuk menganalisis pengaruh variasi konsentrasi sukrosa terhadap sifat fisik, kimia, sensoris, dan kelayakan usaha produk nata de pandanus. Penelitian menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan lima taraf konsentrasi sukrosa, yaitu 10%, 20%, 30%, 40%, dan 50%, masing-masing diulang sebanyak tiga kali. Parameter yang diamati meliputi rendemen, tebal pelikel, berat pelikel, tekstur, kadar serat, tingkat kesukaan panelis, serta analisis kelayakan usaha. Data dianalisis menggunakan ANOVA dan dilanjutkan dengan uji DMRT pada taraf 5%. Hasil penelitian menunjukkan bahwa konsentrasi sukrosa berpengaruh nyata terhadap rendemen (36,63% - 57,57%), tebal pelikel (5,00mm – 10,00mm), berat pelikel (220,00g – 340,00g), tekstur (10,43gf- 32,13gf), dan kadar serat (2,24% - 3,38%) nata de pandanus. Perlakuan terbaik diperoleh pada penambahan sukrosa 40 g yang menghasilkan rendemen dan berat pelikel tertinggi dengan karakteristik fisik dan sensoris yang disukai panelis. Analisis usaha menunjukkan nilai R/C ratio sebesar 1,55 yang berarti bahwa usaha pengolahan nata de pandanus layak dan menguntungkan untuk dikembangkan.
THE POTENTIAL OF “PANDAN LAUT” FRUIT (Pandanus odorifer) AS A SUBSTRATE IN THE PRODUCTION OF NATA DE PANDANUS Dea Silviana Hastuti; Hesti Nur'aini; Darius
Jurnal Saintifik (Multi Science Journal) Vol. 24 No. 2 (2026): MAY
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58222/js.v24i2.691

Abstract

“Pandan Laut” fruit (Pandanus odorifer) is a local coastal resource rich in carbohydrates, fiber, and bioactive compounds; however, its utilization remains limited. This study aims to analyze the effect of varying sucrose concentrations on the physical, chemical, and sensory properties, as well as the commercial viability, of nata de pandanus products. The study used a one-factor completely randomized design (CRD) with five sucrose concentration levels—10%, 20%, 30%, 40%, and 50%—each replicated three times. The parameters observed included yield, peel thickness, peel weight, texture, fiber content, panelist preference, and feasibility analysis. Data were analyzed using ANOVA, followed by the DMRT test at the 5% level. The results showed that sucrose concentration significantly affected yield (36.63%–57.57%), peel thickness (5.00 mm–10.00 mm), peel weight (220.00 g–340.00 g), texture (10.43 gf – 32.13 gf), and fiber content (2.24% – 3.38%) of nata de pandanus. The best treatment was obtained with the addition of 40 g of sucrose, which produced the highest yield and peel weight with physical and sensory characteristics preferred by the panelists. Business analysis showed an R/C ratio of 1.55, indicating that the pandanus nata processing business is viable and profitable for development
Co-Authors Darius Darius Hesti Nur'aini Hesti Nur’aini