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Ina Permata Sari
Program Studi Teknologi Hasil Pertanian, Universitas Sriwijaya, Palembang Indonesia
Agriculture, Biological Sciences & Forestry

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THE EFFECT OF SUGAR CONCENTRATION AND DRYING TIME TO NATA DE COCO CHARACTERISTIC Eka Lidiasari; Ina Permata Sari; Nindia Febianti; Boby Pranata
Jurnal Pangan dan Gizi Vol 16, No 1 (2026): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.16.1.2026.35-49

Abstract

Nata de coco is a fermented food product rich in cellulose produced by Acetobacter xylinum and commonly utilized as an ingredient in various beverages and desserts. Despite its popularity, the high moisture content of fresh nata de coco results in limited shelf life and challenges in storage and transportation. Drying is considered a suitable approach to improve product stability and extend its storage period. This study aimed to determine the influence of sugar concentration and drying time on the physical and chemical characteristics of dried nata de coco. The experiment was arranged using a factorial completely randomized design with two factors: sugar concentration (40%, 50%, and 60% w/v) and drying time (7, 8, and 9 hours), each treatment performed in three replications. The evaluated physical properties included texture, color parameters (L*, a*, and b*), and rehydration capacity, while chemical properties consisted of moisture content and total sugar. The results revealed that sugar concentration significantly affected lightness (L*), rehydration capacity, moisture content, and total sugar levels. Drying time significantly influenced texture, color (L* and a*), rehydration capacity, moisture content, and total sugar. No significant interaction between the two factors was observed. The best treatment was obtained at 40% sugar concentration with a drying time of 7 hours, resulting in dried nata de coco with favorable physical and chemical characteristics
The Effect of Sugar Concentration and Drying Time to Nata De Coco Characteristic Eka Lidiasari; Ina Permata Sari; Nindia Febianti; Boby Pranata
Jurnal Pangan dan Gizi Vol 16, No 1 (2026): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.16.1.2026.31-43

Abstract

This study aimed to evaluate the effects of sugar concentration and drying time on the physical and chemical properties of nata de coco. A factorial completely randomized design with two factors sugar concentration (40%, 50%, and 60% w/v) and drying time (7, 8, and 9 hours) was used, with three replications per treatment. Physical parameters (texture, color, rehydration) and chemical parameters (moisture content, total sugar) were measured. Results showed that sugar concentration significantly affected color (L*), rehydration, moisture, and total sugar, while drying time significantly influenced texture, color (L*, a*), rehydration, moisture, and total sugar. The interaction between factors was not significant. The optimal condition was 40% sugar and 7-hour drying, producing 18.01% moisture, 64.67 °Brix total sugar, 117.0 gf texture, color values of L* = 63.0%, a* = 4.17%, b* = 10.93%, and 139.45% rehydration.
Co-Authors Boby Pranata Eka Lidiasari Nindia Febianti