Pengaruh Periode Fermentasi Terhadap Karakteristik Fisik, Kimia dan Hedonik Nata Sari Jambu Biji Merah

Nurwantoro Nurwantoro (Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang)
Siti Susanti (Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang)
Heni Rizqiati (Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang)
Setya Budi M. Abduh (Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang)

Jurnal Teknologi Pangan
Vol 4, No 2 (2020)

Penelitian ini bertujuan untuk mengetahui periode fermentasi terbaik pada pembuatan nata sari jambu biji merah terhadap ketebalan, rendemen, warna (lightness dan redness), kadar air, kadar serat kasar dan uji hedonik (rasa, aroma, warna, tekstur, dan overall kesukaan). Penelitian ini menggunakan 5 perlakuan dan 4 kali ulangan dengan periode fermentasi yaitu T1: 5 hari, T2: 7 hari, T3: 9 hari, T4: 11 hari dan T5: 13 hari. Bahan baku yang digunakan yaitu sari jambu biji merah, starter nata (Acetobacter xylinum), gula, Za, asam cuka dan air. Hasil penelitian menunjukkan bahwa periode fermentasi yang berbeda memberikan pengaruh nyata (P<0,05) terhadap ketebalan, rendemen, warna (lightness dan redness), kadar air, kadar serat kasar dan uji hedonik warna. Perlakuan yang optimal bagi ketebalan, rendemen, warna redness dan kadar serat kasar adalah dengan periode fermentasi T5: 13 hari dengan menghasilkan ketebalan (6,56mm), rendemen (19,13%), warna redness (-9,58), dan kadar serat kasar (2,47%), sedangkan untuk warna lightness dan kadar air perlakuan yang optimal adalah T1: 5 hari dengan menghasilkan warna lightness (59,41) dan kadar air (97,00%) serta hasil uji hedonik dapat diterima oleh panelis This research aims to obtain the best fermentation duration of nata made by guava extract on its thickness, yield, color (lightness and redness), water content, fiber content and hedonic characteristics on taste, aroma, colour, texture, and overall liking. This research used five treatments and four replications with fermentation duration of T1: 5 days, T2: 7 days, T3: 9 days, T4: 11 days, and T5: 13 days. The materials used in this research were guava extract, nata starter (Acetobacter xylinum), sugar, Za, acetic acid and water. The result showed there is a significant effect (P<0.05) of the variation of fermentation duration on thickness, yield, water content, fiber content and hedonic characteristic of color. The optimum treatment for thickness, yield, redness and fiber content is T5 with the fermentation duration of 13 days, which resulted in 6.56mm of thickness, 19.13% of yield, -9.58 of redness, and 2.74% of fiber content, while the optimum treatment for lightness and water content is T1 with the fermentation duration of 5 days, which resulted in 59,41 of lightness and 97,00 of water content  and acceptable hedonic result.