Kualitas Nata Biji Nangka dengan Variasi Konsentrasi Ekstrak Nanas dan Sumber Nutrisi Kacang Tunggak

Nata is product of Acetobacter xylinum fermentation which is translucent and chewy texture, because it contains fibers on media surface. The innovation of nata manufacturing can be made from jackfruit seed, because it contains carbohydrates as a fermentation substrate and adding pineapple extract as a acidity regulators and cowpea as nitrogen sources, help in nata fermentation process, so that organic nata can be produced. This experiment aims to know the quality of jackfruit seed nata with some variation of pineapple extract and cowpea nutrition. This experiment uses Completely Randomized Design (CDR) with two factors namely pineapple extract concentration (9%, 11% and 13%) and cowpea nutrition (15% and 17%) with 3 repetitions. The result shows that the highest level of soluted protein in nata in N2K1 (11% pineapple extract and 15% cowpea nutrition) that is 0,154 %. And the best nata is N2K2 (solid, white, quite sour and most preferred) with 0,775 cm thick and rendemen 29%