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Siskawardani, Devi
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Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Social Sciences

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Utilization of Azolla microphylla as Nitrogen Source in Nata de Coco Production Affected by Various Fermentation Conditions Husna, Afifa; Reviana, Nanda; Pradita, Shelly; Saati, Elfi; Siskawardani, Devi; Fahmi, Ilmam
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 3 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i3.21364

Abstract

Ammonium sulfate (ZA) is commonly used as a nitrogen source in nata de coco production. However, its synthetic nature may leave harmful residues with long-term consumption. In this study, the floating aquatic plant Azolla microphylla was investigated as a natural alternative nitrogen source to replace ZA. The experiment evaluated the influence of fermentation temperature (26.3 °C and 30 °C), types of carbon sources (sucrose, glucose, fructose, and lactose), sugar concentrations (2%, 4%, 6%, and 8%), and starter concentrations (5% and 10%) on nata de coco production using A. microphylla as the nitrogen source. The results demonstrated that among the carbon sources tested, fructose at an incubation temperature of 30 °C was the most effective in supporting optimal nata formation, in terms of yield (39.08 %), thickness (1.15 cm), and crude fiber (8.59 %). Meanwhile, the combination of 6% sugar and 10% starter concentration produced the best nata de coco in terms of thickness (1.20 cm), yield (33.05 %), crude fiber content (8.69 %), and hardness value (8.34 N). This study confirms the potential of Azolla microphylla as a promising alternative to ammonium sulfate in nata de coco fermentation under well-optimized conditions.
Co-Authors Elfi Saati, Elfi Fahmi, Ilmam Husna, Afifa Pradita, Shelly Reviana, Nanda