Pengaruh Waktu Fermentasi Air Kelapa Terhadap Produksi dan Kualitas Nata de Coco Effect of Coconut Delayed Fermentation Time Coconut Water to Production and Quality of Nata de Coco

Payung Layuk, M Lintang, Dan Joseph, Balai Pengkajian, Teknologi Pertanian, Sulawesi Utara, Jln Kampus, Pertanian Kalasey
2012 unpublished
ABSTRAK Penelitian bertujuan untuk mempelajari pengaruh penundaan waktu fermentasi air kelapa terhadap produksi dan kualitas nata de coco. Penelitian dilakukan 4 variasi penundaan waktu fermentasi, yaitu 0, 2 , 4 dan 6 hari. Pengamatan dilakukan terhadap rendemen, ketebalan, kekerasan dan komposisi nata de coco (kadar air, karbohidrat, kadar lemak dan serat) serta uji organoleptik terhadap warna, kekenyalan dan rasa nata de coco. Hasil penelitian diperoleh bahwa rendemen dan ketebalan nata de
more » ... ketebalan nata de coco tertinggi diperoleh pada penundaan fermentasi air kelapa selama 4 hari yaitu 98,20% dengan ketebalan 1,5 cm. Penundaan waktu fermentasi air kelapa tidak berpengaruh pada kadar air, karbohidrat, lemak dan serat nata de coco yang dihasilkan. Hasil organoleptik terhadap tekstur/kekenyalan, warna dan rasa berkisar antara 2,9-4,2 (cukup suka sampai sangat suka), ditinjau dari sifat organoleptik perlakuan terbaik adalah waktu fermentasi 4 hari. Kata kunci : Fermentasi, air kelapa, nata de coco dan kualitas. The objective of this research was to study the effect of delayed time water coconut fermentation to nata de coco production and quality. The experiment was done with four time variation fermentation, that are 0, 2, 4 and 6 days. Observation data are yield, thickness, hardness, and composition of nata de coco (moisture, carbohydrat, fat and fiber content). The result showed that coconut water that highest yield and thickness nata de coco was obtained from treatment fermentation time delayed of water coconut during 4 days that is 98.20% with thickness 1.5 cm. Fermentation time delayed was not significant to moisture, carbohidrat, fat and fiber of yield nata de coco. Organoleptic test to texture, elasticity, color and taste is among 2.9-4.2 (almost like until very like). Based on organoleptic properties, the best treatment is four days fermentation time delayed.
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