Pengaruh Konsentrasi Starter Acetobacter xylinum, Waktu Fermentasi Terhadap Sifat Fisik dan Kimia Nata De Pina

Abstract

Liquid waste processed pineapple consisted of carbohydrate (monosaccharides), water, protein, lipid, and fibre. The composition of the waste can be used to produce another food products. This study aims to determine the effect of Actobacter xylinum with various concentration and fermentation time on the physical and chemical properties of nata de pina The observed parameters were thickness, yield, fiber content, moisture content and organoleptic parameters (smell, texture and color). Results showed that time of fermentation affect on fiber content and moisture content. After 28 days of fermentation the physical properties of nata produced was 2.46 cm in thicknes or 35.75% of yield. No relationship between concentration of A. xylinum on thickness and nata yield. The highest fiber content was produces on 40% A. xylinum at 28 days fermentation. The highest nata was produced at 14 days fermentation.