%0 Thesis
%9 Skripsi
%A Anita Anggraini, NIM.: 20106040051
%B FAKULTAS SAINS DAN TEKNOLOGI
%D 2025
%F digilib:71755
%I UIN SUNAN KALIJAGA YOGYAKARTA
%K Acetobacter Xylinum, Buah Parijoto, Fermentasi, Nata De Medinilla
%P 65
%T ANALISIS KUALITAS NATA DE MEDINILLA DENGAN KOMBINASI KONSENTRASI STARTER DAN EKSTRAK KECAMBAH KACANG KEDELAI HITAM SEBAGAI SUMBER NITROGEN ALTERNATIF
%U https://digilib.uin-suka.ac.id/id/eprint/71755/
%X Parijoto fruit (Medinilla speciosa) contains antioxidants and high carbohydrate content so that it has the potential to be utilized as a substrate for nata fermentation food products. This study aims to determine the optimal concentration of Acetobacter xylinum bacterial starter and black soybean sprout extract to produce nata de medinilla with physical, chemical and biological quality. The concentration of A. xylinum bacterial starter was 12.5%, 16% and 19.2% while the concentration of black soybean sprout extract was 2.4% and 4.17% with an incubation period of 14 days. Physical characters that can be observed include thickness and yield; while chemically includes crude fiber content, and biological tests by analyzing the presence of coliform contamination during the storage period of 0, 7, and 14 days after harvest at refrigerator temperature (4-6°C) and room temperature (25-28°C). The results showed that nata de medinilla with the highest thickness, yield, and crude fiber content was shown in treatment S3K2 (starter concentration 19.2% and black soybean extract 4.17%), respectively with values of 1.4602 cm; 48.6%; and 0.413%. The best nata shelf life was in the S3K1 treatment with a shelf life of 0 days with a total microbial count of 135 cfu/mL. Based on the organoleptic test, the panelists tended to like the S3K1 treatment in terms of taste, aroma, color and texture.
%Z Dr. Arifah Khusnuryani, S.,Si., M.Si.