ASPEK MUTU PRODUK NATA DE COCO DENGAN PENAMBAHAN SARI BUAH MANGGA
Abstract: Making nata de coco
is one of the way to use waste from coconut water which can not be used so that
it can decrease the environment polution . Mango is the fruit which can be
found in Indonesia , with high nutrition that can be used for many variation of
foods. One of them is fruit juice, that can be added from making nata de coco
so that it can be hoped to increase the nutrition value of nata de coco by
using Acetobacter xylinum bacteria.
The purpose of the research is increasing nata de coco nutrition value
with phisical factor ( texture and thickness),also the chemistry factor ( pH
and vitamine C content) and sensoric factor / organoleptic ( taste, colour, and
flavour).
The reseach design which is used for complete random design which consist
of 3 treatments using mango juice 6 trial test. The first treatment ( S1) =
15%, the second treatment (S2) = 30%, the third treatment (S3) = 45%.
The research result showed that the adding treatment of fruit juice to
the pH accid degree, vitamine C , and the nata thickness showed significant
influence. For sensoric test / organoleptic in the taste result and flavour
showed significant influence while in the colour test there is no influence.
Penulis: Rini Rahayu
Sihmawati, Devy Oktoviani, Wardah untag
Kode Jurnal: jptindustridd140659
