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All Journal The Journal of Pure and Applied Chemistry Research SINEKTIKA: Jurnal Arsitektur JURNAL MANAJEMEN TRANSPORTASI & LOGISTIK JMM (Jurnal Masyarakat Mandiri) Media Ilmu Kesehatan JURNAL PENDIDIKAN TAMBUSAI Jurnal Penelitian Tindakan Bimbingan & Konseling JURNAL KESEHATAN TAMBUSAI Dawuh Guru: Jurnal Pendidikan MI/SD Jurnal Komunikasi Islam Jurnal Manajemen Bisnis Transportasi dan Logistik Bagimu Negeri : Jurnal Pengabdian Kepada Masyarakat Baileo: Jurnal Sosial Humaniora E-Amal: Jurnal Pengabdian Kepada Masyarakat AT-TAKLIM: Jurnal Pendidikan Multidisiplin Logistica : Journal of Logistic and Transportation
Endang Wahyuni
2)Alumni Jurusan Teknologi Hasil Ternak, Fakultas Peternakan, UGM, Yogyakarta
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Journal : The Journal of Pure and Applied Chemistry Research

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Nutritional Analysis of Starfruit-based Nata: Macronutrient composition and Potential as Functional Food Juwita, Ratna; Manggara, algafari Bakti; Rahmi, Hanif Nabila; Wahyuni, Endang; Diva, Dhea Amalia Putri; Fadmasari, Alfrida Parma
The Journal of Pure and Applied Chemistry Research Vol. 14 No. 2 (2025): Edition May-August 2025
Publisher : Chemistry Department, The University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

Non-communicable diseases in the community are often linked to dietary factors. Consuming functional foods can help prevent these diseases. Functional foods can be categorized into three types: unmodified, modified, and prebiotic food. Nata is a fermented food that is rich of fiber, and able to act as a prebiotic. Starfruit (Averrhoa carambola) is a nutritious fruit with potential for various food products, but it is often underutilized. This study explores the possibility of making nata using starfruit, with variations in added liquid: coconut water, palm fruit water, a mixture of both, and mineral water. The macronutrient content (fiber, protein, and fat) of these nata variations was analyzed to assess their nutritional value. The results showed that nata made with coconut water exhibited the highest dietary fiber content (6.93%). Nata made with a combination of coconut water and palm fruit water has the highest protein content (0.48%), and nata made with palm fruit water has the lowest fat content (0.31%), respectively. This finding paves the way for further study in applicating starfruit based functional food products.
Co-Authors A.A. Ketut Agung Cahyawan W Adi P, Dhimas Rinda Adi, Erman Noor Aini, Meipina Zahrotul Aisa, Nur Al Fajri, Ahmad Sabroni Alfarobi, Fakhri Rizki Algafari Bakti Manggara Amelia, Nabilla Rizki Arief, Verdico Arief Astuti - Deslida Saidah Diva, Dhea Amalia Putri Efriana Jon, Efriana Fadhilah, Umi Nur Fadmasari, Alfrida Parma Fitrina, Rehani Hadi Prayitno, Hadi Joni Joni Krisiandy, Samuel Dendy Kurnia, Eva Listiana, Yunika Depri Mahar, Hario Mahfuzhoh, Nailan Maghfirotun Mardicko, Afri Muhammad Rachimoellah Muqoddasah, Esa Nur Mustika Sari, Mustika Nihayati, Nihayati Pasa, Inda Tri Prasadja Ricardianto, Prasadja Puspito, Dhimas Rinda Adi Qomarun Qomarun Rahmi, Hanif Nabila Ratna Juwita Ratna Lestari Roswan Kasim, Roswan Saputra, Haris Mirza Sihombing, Grace Kelly H.P. Slamet, Asep Gunawan Sri Widodo Sulaiman Sulaiman Trimawarni, Andjani Witjaksono, Ashabi yesi budiarti, yesi Yuardani, Ade M Zuhro, Nisha Ainy