Uji Serat Dan Organoleptik Nata Buah Kersen Dengan Variasi Konsentrasi Ekstrak Belimbing Wuluh Dan Ekstrak Kacang Tunggak

Nata is one of the processed food products from fermentation by Acetobacter xylinum which is formed on the surface of liquid media which is acidic and contains high sugar and high fiber. The quality of nata is influenced by carbon sources, fermentation pH and nitrogen sources. One of the ingredients that can be used to make nata is cherry fruits used as carbon source, starfruit as pH regulation, and a from cowpea as nutrition source. The purpose of this study was to determine the fiber content and organoleptic quality of cherry nata with concentration variations of starfruit extract and nutritional sources of cowpea. This type of research was an experimental research with a completely randomized design (RAL) factorial pattern with two factors. The first factor was the starfruit extract concentration of (9%, 11% and 13%). The second factor was the cowpea concentration of (15 % and 20 %). The results of the study showed that the highest levels of nata fiber in W3K1 treatment (13% starfruit extract and 15% cowpea extract) was 5.15% with thickness 1.45 and yield of 56.4% The best quality of nata was W2K1 (11% starfruit extract and 15% cowpea extract) was chewy, cloudy white, non-acidic and most preferred by panelist