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

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... ned 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%.