Effect of Sprout Juice on The Chemical Characterictics of Nata De Annona Montana

Ambar Fidyasari; Hurriyatul Ula

doi:10.54445/pharmademica.v1i1.7

Authors

Ambar Fidyasari AKADEMI ANALIS FARMASI DAN MAKANAN PUTRA INDONESIA MALANG
Hurriyatul Ula AKADEMI ANALIS FARMASI DAN MAKANAN PUTRA INDONESIA MALANG

DOI:

https://doi.org/10.54445/pharmademica.v1i1.7

Abstract View:

479

PDF downloads:

489

Keywords:

Acetobacter xylinum, Annona montana, chemical characteristics, nata

Abstract

Soursop Mountain (Annona montana Macf.) is a tropical plant that is used as an antioxidant in the form of terpenoid. The mountain soursop fruit that is extracted its juice can be processed into a snack in the form of nata due to its high fibbers content in its fruit. With the addition of Acetobacter xylinum, a layer of cellulose will be formed as a result of fermentation. This study aims to determine the chemical quality of nata de Annona montana with the addition of sprout juice. The data obtained were analysed by the one way ANOVA. This study consists of two stages. First, nata preparation with the addition of sprout juice of 10%, 20%, and 30%. Second, the chemical quality testing which includes the protein content, fat content, water content, ash content and carbohydrate level according to SNI No 01-4317-1996 on the Nata De Coco requirement. The chemical quality testing result on nata de Annona montana shows an increase in its quality with the addition of 30% of sprout juice with a value of 0.8479% of protein content, 1.044% of fat content, 97.53% of moisture content, 13.17% of ash content, and 12.09% of carbohydrate level. In conclusion, the sprout juice has an effect on the chemical characteristics of nata de Annona montana. The best result is obtained at a sprout concentration of 30%.

Downloads

Download data is not yet available.

References

Astawan, M. 2008. Sehat dengan Hidangan Hewani. Jakarta: Penebar Swadaya.

Astari, Monica Wulanda. 2018. Pengaruh variasi konsentrasi gula batu terhadap ketebalan, rendemen dan uji organoleptik nata de fruit peel. Yogyakarta. Journal of Medicinal Food 15(10):917-22

Daulay, 2003. Studi Pengaruh Penambahan Stater dan Lama fermentasi terhadap Pembuatan Natade Aloe Vera (Lidah Buaya). FMIPA. Universitas Sumatera Utara. Medan.

Devi, Ratnawati. 2007. Kajian Variasi Kadar Glukosa dan Derajat Keasaman (pH) Pada Pembuatan Nata de Citrus dari Jeruk Asam (Citrus limon L). Jurnal Gradien Vol. 3 (2): 257.

Fidyasari, A., Sari, M. I., & Wahyu, D. E. (2017). Pengaruh Minuman Probiotik Sirsak Gunung (Annona Montana Macf.) Terhadap Kadar Malondialdehid (MDA) dan Superoksida Dismutase (SOD). Research Report, 463-468.

Iskandar, I., Zaki, M., Mulyati, S., Fathanah, U., Sari, I., & Juchairawati, J. (2010). Pembuatan Film Selulosa dari Nata de Pina. Jurnal Rekayasa Kimia & Lingkungan, 7(3).

Prasetyorini, P., Moerfiah, M., Wardatun, S., & Rusli, Z. (2014). Potensi Antioksidan Berbagai Sediaan Buah Sirsak [Anonna Muricata Linn. Nutrition and Food Research, 37(2), 137-144.

Rossi, E., Pato, U., & Damanik, S. R. (2008). Optimalisasi pemberian ammonium sulfat terhadap produksi nata de banana skin. Jurnal Sagu, 7(2).

Sutarminingsih, L. 2004. Peluang Usaha Nata De Coco . Kanisius. Yogyakarta

Suprihatin, 2010. Teknologi Fermentasi. Surabaya : UNESA Press.

Tsalagkas, Dimitrios. 2015. Bacterial Cellulose Thin-Film for Energy harvesting Applications. PH.D Dissertation. Simonyi Karoly Faculty of Angineering, Wood Science and Applied Arts. University of West Hungary.