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All Journal Jambura Journal of Food Technology Indonesian Journal of Global Health Research
Nur Fadhilah Babyonggo
Universitas Negeri Gorontalo
Agriculture, Biological Sciences & Forestry

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PENGARUH KONSENTRASI STARTER ACETOBAKTER XYLINUM TERHADAP KARAKTERISTIK NATA DARI NIRA AREN DAN EKSTRAK KULIT BUAH NAGA MERAH (Hylocereus Costaricensis) Nur Fadhilah Babyonggo; Zainudin Antuli; Marleni Limonu; Rahmiyati Kasim
Jambura Journal of Food Technology Vol 8, No 01 (2026): JUNI
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jjft.v8i01.17205

Abstract

Nata adalah lapisan polisakarida ekstrasceluler (selulosa) berupalapisan tipis berbentuk gel atau benang-benang halus berupa serat-serat. Penggunaan nira aren sebagai sukrosa dalam pembuatan nata dapat memiliki manfaat atau keunggulan pada sifat fisik nata yang dihasilkan. Kemungkinan nilai gizi kimia dan kandungan bioaktif yang tinggi dari limbah buah naga merah merupakan keuntungan yang jelas ketika diolah menjadi makanan, sehingga sifat fungsional kulit buah naga dapat ditingkatkan dalam produksi nata. Penelitian ini bertujuan untuk mengetahui karakteristrik fisik dan kimia nata dari nira aren dan kulit buah naga merah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal yaitu konsentrasi starter Acetobacter Xylinum yang terdiri dari 4 taraf perlakuan yaitu : P1 = 5%, P2 = 10%, P3 = 20%, dan P4 = 30%. Setiap perlakuan dilakukan 3 kali pengulangan. Data penelitian akan dianalisis Sidik Ragam atau Analysis of Variance (ANOVA), serta uji lanjut Duncan pada taraf kepercayan α = 0,05. Hasil analisis dari nata dari nira aren dan ekstrak kulit buah naga merah (Hylocereus costaricensis)  pada analisis kimia yaitu Anktivitas antioksidan sebesar 129,92- 101,83 ppm, Serat sebesar 1,21-2,06 %, Total Asam sebesar 1,04-1,27%, pH 4,92-3,98, Kapang sebesar 2,4 x 105-1,8 x 105, Khamir sebesar 8,5 x 103-1,1 x 104, ALT sebesar 3,1 x 105-2,4 x 105 serta analisis fisik yaitu Kekenyalan sebesar 168,07-217,43 gf, Ketebalan sebesar 0,39-1,31% dan Bobot Tuntas sebesar 19,98-64,40%.
The Effect of Dragon Fruit Extract Concentration and Fermentation Duration on the Funtional Properties of Nata from Palm Sap Nur Fadhilah Babyonggo; Sunarto Kadir; Yoyanda Bait; Vivien Novarina Kasim
Indonesian Journal of Global Health Research Vol. 8 No. 2 (2026): Indonesian Journal of Global Health Research
Publisher : GLOBAL HEALTH SCIENCE GROUP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/ijghr.v8i2.720

Abstract

Changes in modern consumption patterns show a tendency toward low daily dietary fiber intake. One potential solution to increase fiber intake while utilizing agricultural waste is through the use of red dragon fruit peel (Hylocereus polyrhizus). The objective was to analyze the effect of dragon fruit peel extract concentration and fermentation duration on the functional properties of nat a from palm sap. The study used a complete randomized design (CRD) with multiple factors. Factor x was the concentration of dragon fruit peel extract at 10%, 20%, 30%, and 40%, and factor y was the fermentation duration at 7 days, 14 days, and 21 days, with each treatment repeated three times. Data analysis was performed using Analysis of Variance (ANOVA). Significant differences between treatments were analyzed using DMRT. The results showed that the treatment with 40% dragon fruit peel extract concentration and a fermentation period of 14 days showed an increase in antioxidant response and good nutritional content with an antioxidant response of 110.5 ppm (moderate). There is an effect of concentration and fermentation duration on antioxidant response, fiber, thickness, pH, mold/yeast, and ALT, as indicated by a ρ value of 0.000 < α 0.05.
Co-Authors Marleni Limonu Rahmiyati Kasim Sunarto Kadir Vivien Novarina A. Kasim Yoyanda Bait Zainudin Antuli