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All Journal JPS Unimus Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Biologi Tropis Paedagoria : Jurnal Kajian, Penelitian dan Pengembangan Kependidikan KONSTAN - JURNAL FISIKA DAN PENDIDIKAN FISIKA Jurnal Pengabdian Magister Pendidikan IPA Jurnal Ilmiah Profesi Pendidikan NUSRA: Jurnal Penelitian dan Ilmu Pendidikan Journal of Educational Studies Jurnal Pendidikan IPA Dan Ilmu Sains International Journal of Contextual Science Education
AA Sukarso
Universitas Mataram
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Physics Social Sciences Other

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The Effect of Acetobacter xylinum Starter Concentration and Fermentation Time on the Quality of Nata de Pina Mila Aulina Agustin; Lalu Zulkifli; Prapti Sedijani; AA Sukarso
Jurnal Biologi Tropis Vol. 26 No. 3 (2026): Juli - September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v26i3.12829

Abstract

The utilization of pineapple peel waste as a fermentation substrate has the potential to increase product value while reducing environmental pollution. One product that can be developed from this waste is nata de pina. This study aimed to analyze the effects of Acetobacter xylinum starter concentration and fermentation time on the quality of nata de pina. The research employed a quantitative experimental method using a Completely Randomized Design (CRD) with three replications. The treatments consisted of starter concentrations of 10%, 15%, and 20%, and fermentation periods of 8, 10, and 12 days. The observed parameters included nata thickness, yield, color, and texture. Data were analyzed using Two-Way ANOVA, and Tukey's post hoc test at a 5% significance level. The results showed that starter concentration and fermentation time significantly affect the thickness and yield of nata de pina with the results showing a significant effect (p < 0.05). The highest thickness (0.78 mm) and yield (48%) were obtained at a 20% starter concentration with 12 days of fermentation. The best color and texture were produced by nata de pina fermented with a 20% starter concentration for 10 days. Furthermore, The results showed no significant interaction between starter concentration and fermentation time on nata thickness (p > 0.05), whereas a significant interaction was observed for nata yield (p < 0.05). In conclusion, increasing the concentration of A. xylinum starter and extending fermentation time improved the physical quality of nata de pina, while the combination of a 20% starter concentration and 10 days of fermentation produced the best characteristics. These findings demonstrate the potential of pineapple peel waste as a sustainable raw material for producing value-added functional food.
Co-Authors A. Wahab Jufri Abdul Kadir Alaydrus Agil Al Idrus Agus Abhi Purwoko Agus Ramdani Agus Ramdani Agus Ramdani Ahmad Harjono Ahmad Raksun Alfina Alfina Aliefman Hakim Amalia Syuzita Aris Doyan Baiq Sri Handayani Dadi Setiadi Dewa Ayu Citra Rasmi Dewa Ayu Citra Rasmi Dwi Soelistya Dyah Jekti Easy Zulfa G. Gunawan Gito Hadiprayitno Gunawan Handriani Handriani Heru Setiawan I Gde Mertha I Wayan Merta Irawan Zain Irawan Zain Jamaluddin Jamaluddin Joni Rokhmat Ketut Sadiana Kurniawan Arizona Kusmiyati Kusmiyati Lalu Zulkifli Lalu Zulkifli Mila Aulina Agustin Mohammad Liwa Ilhamdi Muh. Zaini Hasanul Muttaqin Muhammad Asfian Nusfi Asri Muhlis Muhlis Ni Luh Putu Pebri Artayani . Prapti Sedijani Ramdhani Sucilestari Rubiyatna Sakaroni Shabilla Ramadhita Algiani Sri Rahmawati Sudirman Sudirman Suhelmi Suhelmi Susilawati - Wirdullutfi Yayuk Andayani YUNITA ARIAN SANI ANWAR