<![CDATA[A large portion of the Indonesian population suffers from vitamin C deficiency. Therefore, there is a need for innovative and appealing food products to increase vitamin C intake, one of which is Nata de Papaya. This study aimed to determine the effect of bean sprout extract on the nutritional content and acceptability of Nata de Papaya. The study was conducted experimentally using a completely randomized design (CRD) with the following formulations: F03 (nata de coco + 35 ml mung bean sprout extract), F15 (nata de papaya + 35 ml mung bean sprout extract), and F86 (nata de papaya + 50 ml mung bean sprout extract). Data analysis was performed using ANOVA with Duncan’s post-hoc test (nutrient analysis) and the Kruskal-Wallis test with the Mann-Whitney post-hoc test (palatability test). The results showed that the best treatment was treatment F86, with total energy of 58.26 kcal/100 g, vitamin C of 36.58 mg/100 g, carbohydrates of 13.16%, fat of <0.02%, protein of 1.41%, moisture content of 85.05%, and ash content of 0.39%. The best panelist acceptability test results were for treatment F86, with a color likability rating of 54.4%, texture of 81.8%, aroma of 13.6%, and taste of 50%. In conclusion, the production of nata de papaya using 35 ml and 50 ml of bean sprout extract can have a significant effect on the product’s nutritional content and acceptability. It is hoped that this study can serve as a basis for product innovation.]]>
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