The Influence of the pH Value of the Media on Success and Failure in Making Nata de Coco Made from Coconut Water

Elshiva, Danya Mozza and Sabela, Eka and Putri, Rika Nandita and Anggraini, Rizki and Toriq, Muhammad and Marzuq, Izmy and Budiandari, Rahmah Utami (2024) The Influence of the pH Value of the Media on Success and Failure in Making Nata de Coco Made from Coconut Water. In: KETAHANAN PANGAN LOKAL MELALUI REKAYASA TEKNOLOGI BUDIDAYA TANAMAN DAN PENGOLAHAN PANGAN. BOOK CHAPTER, 1 (1). UMSIDAPREDD, SIDOARJO, pp. 95-102. ISBN 978-623-464-090-8 (In Press)

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Abstract

Utilizing coconut water waste into products that have more economic value and increasing the nutritional value of food is one part of efforts to strengthen local food security. The purpose of this article is to describe the effect of coconut water pH on the level of success in making nata de coco. The methods used in this research are observations in the practice of making nata de coco, limited organoleptic tests, and reference studies, especially relevant previous research results. Based on the results of observations and tests, it was found that the fermentation product by Acetobacter xylinum resulted in differences in the pH of coconut water as a result of differences in the level of maturity of the coconut fruit which had an influence on the quality of the nata. The length of the incubation process also affects the color. The cloudier the color of the media, the higher the thickness of the nata.

Item Type:	Book Section
Uncontrolled Keywords:	Acetobacter xylium, coconut water, nata de coco, pH
Subjects:	Q Science > QR Microbiology S Agriculture > S Agriculture (General)
Divisions:	Faculty of Agriculture > School of Agricultural Technology
Depositing User:	mrs rahma utami
Date Deposited:	15 Aug 2024 04:38
Last Modified:	15 Aug 2024 04:38
URI:	http://eprints.umsida.ac.id/id/eprint/13967

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