The Effect of Sugar Concentration and Drying Time to Nata De Coco Characteristic

Eka Lidiasari (Program Studi Teknologi Hasil Pertanian, Universitas Sriwijaya, Palembang Indonesia)
Ina Permata Sari (Program Studi Teknologi Hasil Pertanian, Universitas Sriwijaya, Palembang Indonesia)
Nindia Febianti (Program Studi Teknologi Hasil Pertanian, Universitas Sriwijaya, Palembang Indonesia)
Boby Pranata (Program Studi Teknologi Hasil Pertanian, Universitas Sriwijaya, Palembang Indonesia)

Jurnal Pangan dan Gizi
Vol 16, No 1 (2026): KAJIAN PANGAN DAN GIZI

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.