EVALUASI SIFAT FISIK NATA DE COCO DENGAN EKSTRAK KECAMBAH SEBAGAI SUMBER NITROGEN

Abstract

Ammonium sulfate (ZA) has a role as nitrogen sources for the growth of
bacteria acetobacter xylinum in making nata de coco. In fact, ZA food grade is
expensive and rarely sold in the market.  One of the potential ZA substitutes is
mungbean sprout extract. This study aimed to compare the physically character
of nata which was processed using two different nitrogen sources, namely
mungbean sprout extract and ammonium sulfate (ZA) food grade. This research
was conducted by simple experimental using one-way classification design. The
raw materials were coconut water, acetic acid, sugar and Acetobacter xylinum,
as well as mungbean sprout and ZA food grade as treatment. Nata is harvested
after 10 days incubation. Physical characteristics is measured include
thickness, wet weight, yield, moisture content and fiber content. The result of the
observation was analyzed using unpaired two sample test of Student's t-test. The
results showed no differences in average thickness, yield, wet weight, moisture
content, and fiber content in both groups of nata products (t test α> 5%).
Utilization of 1% mungbean sprout extract can replacing  0.25%  ZA food
grade in this study. In conclusion, the physically character of nata with
mungbean sprout is not different than ZA food grade.
Keywords :  mungbean sprout, nata de coco, , ZA food grade, physicalanalysis