Open AccessADDITION OF SUCROSE IN MAKING NATA DE COCO WITH ROSELLA EXTRACT (HIBISCUSS SABDARIFA L.)
Author(s) -
Diana Sylvi,
Rifma Eliyasmi,
Elfa Susanti Thamrin
Publication year - 2020
Publication title -
international journal of advanced research
Language(s) - English
Resource type - Journals
ISSN - 2320-5407
DOI - 10.21474/ijar01/11952
Subject(s) - sucrose , sugar , food science , coco , chemistry , fermentation , yield (engineering) , vitamin c , materials science , artificial intelligence , computer science , metallurgy
This research aim to determine the effect of giving sucrose with different concentrations on the characteristic of nata produced and to determine the best addition of sucrose concentration. The raw materials used in this study were roselle petals and coconut water. The treatment in this study was sucrose which was added as a carbon source of Acetobacterxylinum with a combination of treatments being 4%, 6%, 8%, and 10%. This study used Completely Randomized Design (CRD) with 3 replications. The result showed that in the initial fermentation medium, the sucrose concentration had no significant effect on the initial pH of fermentation but had a significant effect on sugar content. In the resulting nata de coco, the sucrose concentration had no significant effect on thickness, weight, yield, vitamin C levels, and organolepic values but had a significant effect on crude fiber content. Sucrose treatment with 8% concentration produced the best product with a pH initial of fermentation 4.21, sugar content 10.20 0Brix, 81.16 thick, 400 g weight, 80% yield, 11.29 mg/100g vitamin C content, 1.36% crude fiber content, and organoleptically preferred.