SOURSOP POTENCY AS THE SUBSTRATE IN NATA DE ANONNA PRODUCTION

Indah Juwita Sari (Department of Biology Education Faculty of Education University of Sultan Ageng Tirtayasa)
Handa Sukarya (Department of Biology Education Faculty of Education University of Sultan Ageng Tirtayasa)
Hesty Mustikawati (Department of Biology Education Faculty of Education University of Sultan Ageng Tirtayasa)
Kharisma Putri Budi Utami (Department of Biology Education Faculty of Education University of Sultan Ageng Tirtayasa)
Novi Safitri (Department of Biology Education Faculty of Education University of Sultan Ageng Tirtayasa)
Dwi Ratnasari (Department of Biology Education Faculty of Education University of Sultan Ageng Tirtayasa)

Food ScienTech Journal
Vol 1, No 1 (2019)

Nata is a functional food that has a healthy effect when consumed because it contains vitamin C which is beneficial to the body. Nata derived from soursop fruit, we know as nata de anonna, which is produced from the bacterial activity of Acetobacter xylinum. This study aims to determine the potential of soursop fruit skin as a substrate for making nata de anonna. Research shows that the yield nata produced from soursop fruit and soursop skin and soursop meat are (1.5 cm, 1 cm and 0.8 cm). This research can be concluded that the hump and soursop skin which become waste are part of the soursop fruit can be used as the substrate of nata de anonna.