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Tomato is a fruit that does not last long (perishable), so it is necessary to find another alternative to increase its economic value. One of those alternatives that can be done is by making a fermented product called nata de tomato. Nata de tomato contains microbial cellulose which is formed by the bacteria  Acetobacter xylinum.  This microbial cellulose has some advantages over the typical cellulose found in common plants. Thus, it potentially could be further developed in the papermaking. This research was conducted to study the effects of combining microbial cellulose pulp from nata de tomato with tomato powder on paper quality, such as water content, grammage and water absorbency. In this research, the tomato filtrate was used as a growth medium for  Acetobacter xylinum  to produce nata de tomato. Then, nata de tomato was shredded into pulp, while its waste was dried into tomato powder and used as additional material for the pulp. This research was designed using a single factor experiment with variation in the addition of tomato powder by 0, 1, 3 and 5 % (w/w). The effects of this variation observed using variance analysis and significant test using the LSD (Least Significant Difference) method.

Effect of Combining Microbial Cellulose Pulp from Nata de Tomato with Tomato Powder on Paper Qualities