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All Journal Jurnal Gizi Aisyah
Ika Azahra, Rismantia
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Energy Industrial & Manufacturing Engineering Library & Information Science Public Health

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Karakteristik Nata De Soya Limbah Cair Tahu Dengan Penambahan Gula Batu Ika Azahra, Rismantia; Wati, Desti Ambar; Lestari, Lara Ayu; Junita, Dera Elva
Jurnal Gizi Aisyah Vol. 7 No. 1 (2024): Jurnal Gizi Aisyah
Publisher : Journal Aisyah University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30604/jnf.v7i1.1761

Abstract

Nata de soya is a functional food source of fiber made from liquid tofu waste which is formed from the fermentation process. Nata is made through a non-spontaneous fermentation process by adding the starter Acetobacter xylinum and will grow optimally at a temperature of 28-31oC, pH 3.5-7.5. Success in making nata is determined by adding ingredients, one of which is a source of carbohydrates. This research aims to determine the characteristics physical and chemical of nata de soya with the addition of a carbohydrate source in the form of rock sugar. Based on proximate tests and thickness measurements on nata de soya with rock sugar, the results obtained were 96.7% water content, 0.2% ash, 0.2% fat, 5.0% crude fiber, 7.7% carbohydrates and thickness measurement results Nata 1 cm.
Berat Basah dan Kadar Vitamin C pada Nata De Soya Limbah Cair Tahu dengan Pemanis Gula Batu Wati, Desti Ambar; Ika Azahra, Rismantia; Junita, Dera Elva
Jurnal Gizi Aisyah Vol. 7 No. 1 (2024): Jurnal Gizi Aisyah
Publisher : Journal Aisyah University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30604/jnf.v7i1.1764

Abstract

Nata is a food product fermented by Acetobacter xylinum which has a white to light gray color, a sour aroma, a bland or slightly sweet taste, slightly transparent, and a chewy texture. Tofu liquid waste still contains nutrients such as 2 g carbohydrates, 1.75 g protein, 1.25 g fat, 0.001 g crude fiber and 4.5 mg calcium which have the potential to be developed into food products that are beneficial for health. This research aims to determine the characteristics of nata de soya with the addition of rock sugar which is assessed based on wet weight and vitamin C content. Fermentation was carried out for 14 days in the Culinary and Dietetics Laboratory of the Nutrition Study Program, Aisyah Pringsewu University. Vitamin C levels were analyzed at the Lampung State Polytechnic Agricultural Products Technology Laboratory (POLINELA). The research results revealed that nata de soya with the addition of 42 g of rock sugar produced a wet weight of 317 g and a vitamin C content of 0.36 mg/g.
Co-Authors Dera Elva Junita Sembiring, Rinawati Wati, Desti Ambar