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All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Budi Santosa
Universitas Tribbuwana Tunggadewi Malang
Agriculture, Biological Sciences & Forestry

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PENAMBAHAN EKSTRAK KULIT BUAH NAGA PADA PENGEMBANGAN PRODUK NATA DE COCO BERANTIOKSIDAN Budi Santosa; Lorine Tantalu; Untung Sugiarti

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v10i1.1433

Abstract

Nata de coco is made from coconut water which is processed by fermentation using Acetobacterxylinum. The nutrients in this product are mostly cellulose fibers better known as bacterial cellulose. High fiber in it makes this product suitable for health when consumed. This study aims to determine the best treatment that gives the results of quality nata de coco. The experimental design used in this study was Factorial Completely Randomized Design with two treatment factors, namely the first factor comparison between dragon fruit skin extract and coconut water, consisting of five levels of treatment P1 = 5% dragon fruit skin extract: 95% coconut water, P2 = 15% dragon fruit skin extract: 85% coconut water, P3 = 25% dragon fruit skin extract: 75% coconut water, P4 = 35% dragon fruit skin extract: 65% coconut water, P5 = 45% dragon fruit skin extract: 55 % coconut water. The second factor is the boiling temperature, consisting of three levels of treatment S1 = 30ºC, S2 = 40ºC, S3 = 50ºC. Repeat for each treatment combination twice. Observation parameters included thickness of nata, weight of nata, anthocyanin level and fiber content. The results showed that the addition of dragon fruit skin extract had not been able to increase the thickness of the nata, nata weight and nata fiber levels but could increase the level of anthocyanin nata. The highest proportion of thickness, weight and highest levels of nata de coco fiber was obtained in the treatment of 5% dragon fruit skin extract and 95% coconut water. The best proportion with the highest anthocyanin level is in the treatment of 45% dragon fruit skin extract and 55% coconut water. The best boiling temperature is at 300C. Boiling temperature does not affect the thickness of the weight and the fiber content of nata de coco. Boiling temperature significantly affects the anthocyanin level of nata de coco..
Evaluasi sifat fisika, kimia dan kandungan logam berat di dalam nata de coco yang dibuat menggunakan sumber nitrogen dari NPK Budi Santosa; Wirawan Wirawan

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i2.2571

Abstract

Nata de coco one of the beverage products produced from fermented coconut water using the help of starter Acetobacter xylinum. This product is very popular with people ranging from children to parents because the shape and texture resembles a gel. This study aims to evaluate the physical, chemical and heavy metal content in nata de coco made using nitrogen sources from NPK. The experimental plan used by The Complete Randomized Plan (RAL) is a single factor, the factor is the concentration of NPK consisting of 5 levels of K1 = 0.25%, K2 = 0.5%, K3 = 1%, K4 = 1.5%, K5 = 2%. Each treatment was repeated 5 times and the total sample observed a total of 25 pieces. The observed observation parameters of nata thickness, nata weight, total fiber content of nata and metal residue content in nata include Cu, Zn, Pb metals, all of which are observed at the end of fermentation (the 14th day of fermentation). The initial parameters of the formation of nata are observed from the beginning of fermentation until the nata sheet is first formed. The results showed that nata de coco made using nitrogen source from NPK concentration of 0.1% has the best physical and chemical properties namely thickness of nata: 1,438 cm, weight of nata: 309 grams, initial formation of nata 3.2 days and total fiber content of nata: 4.024%. The use of NPK produces residues in the form of heavy metals Cu and Zn while pb heavy metals are undetectable. The higher the concentration of NPK given as a source of nitrogen, the higher the residues of heavy metals Cu and Zn in the nata de coco.
Co-Authors Lorine Tantalu Untung Sugiarti