Nata lembaran berbasis limbah ampas tahu putih dengan perendaman bunga rosella (Hibiscus sabdariffa L.)

Suharso, Eveline (2023) Nata lembaran berbasis limbah ampas tahu putih dengan perendaman bunga rosella (Hibiscus sabdariffa L.). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Nata merupakan produk pangan yang tersusun oleh kumpulan selulosa dari proses fermentasi oleh Acetobacter xylinum. Limbah ampas tahu dapat digunakan sebagai alternatif media fermentasi nata. Nata umumnya berwarna putih keruh, sehingga bunga rosella (Hibiscus sabdariffa L.) yang memiliki pigmen antosianin dapat berperan sebagai pewarna alami serta menambah aspek fungsional berupa antioksidan dan antosianin. Tujuan dari penelitian ini adalah menentukan konsentrasi limbah ampas tahu putih (8%,9%,10%,11%) dan konsentrasi gula (7,5%,10%,12,5%) terbaik sebagai media fermentasi nata. Hasil penelitian menunjukan bahwa konsentrasi limbah 11% dengan konsentrasi gula 7,5% yang memiliki tingkat ketebalan 0,59±0,11 cm, nilai pH 3,68±0,02, nilai total asam tertitrasi sebesar 22,58±0,90 g/L, total gula sebesar 0,0034±0,001%, kadar total serat pangan 3,6178±0,0053%, kadar total selulosa 3,7563±0,0554%. Selain itu, akan ditentukan konsentrasi bunga rosella (0%,3%,6%,9%) terbaik untuk menghasilkan Nata de Fulla. Bunga rosella memiliki warna merah keunguan yang berasal dari senyawa pigmen antosianin berupa 3-sambubioside sehingga dapat berperan sebagai pewarna alami serta dapat memberikan aktivitas antioksidan. Sari bunga rosella 9% merupakan konsentrasi terbaik yang digunakan selama perendaman nata dengan aktivitas antioksidan 0,7816±0,102mM, dan kadar antosianin 2,4538±0,9305mg/L. Berdasarkan pengujian terhadap warna diperoleh nilai lightness sebesar 52,10±0,16, oHue 44,20±1,91 dengan keterangan warna “merah”, dan chroma value 13,29±1,01. Selain itu, uji skoring yang didapatkan pada formulasi terbaik menunjukan bahwa Nata de Fulla memiliki rasa manis (5,15±0,73) dengan rasa agak langu (4,40±1,39), agak berasa asing (4,15±1,44), agak beraroma langu (4,80±1,23), dan agak beraroma asing (4,68±1,14), serta warna agak merah (4,45±1,52). Hasil uji hedonik menunjukan bahwa Nata de Fulla dengan konsentrasi terpilih secara keseluruhan agak disukai oleh panelis dengan penilaian 5,48±1,13./Nata is a food product composed of a collection of cellulose from the fermentation process by Acetobacter xylinum. Tofu solid waste can be used as an alternative nata fermentation medium. Nata is generally cloudy white in color, so rosella flowers (Hibiscus sabdariffa L.) which have anthocyanin pigments can act as a natural dye and add functional aspects in the form of antioxidants and antocyanin. The aim of this research is to determine the best concentration of white tofu solid waste and the best sugar concentration as a nata fermentation medium. The result shown that nata with the best treatment in this study had a thickness of 0.59 ± 0.11 cm, a pH value of 3.68 ± 0.02, a total value titrated acid was 22.58±0.90 g/L, total sugar was 0.0034±0.001%, total dietary fiber content was 3.6178±0.0053%, total cellulose content was 3.7563±0.0554%. Moreover, the best concentration of rosella flower juice will be determined to produce Nata de Fulla. Rosella flowers have a purplish red color which comes from the anthocyanin pigment compound in the form of 3-sambubioside so it can act as a natural dye and also can provide an antioxidant activity. 9% of rosella flower juice was the best concentration during the infusion process to the nata, which has antioxidant 0.7816±0.102mM, and anthocyanin levels 2.4538±0.9305mg/L. Based on color testing, the lightness value was 52.10 ± 0.16, oHue 44.20 ± 1.91 with the color description "red", and chroma value 13.29 ± 1.01. Apart from that, the scoring test obtained on the best formulation showed that Nata de Fulla had a sweet taste (5.15 ± 0.73), with a little bit of unpleasant taste (4.40 ± 1.39), little bit of foreign taste (4.15 ± 1.44), little bit of unpleasant aroma (4.80 ± 1.23), and little bit of foreign aroma (4.68 ± 1.14), also has a slightly red color (4.45±1.52). The results of the hedonic test show that Nata de Fulla with the selected concentration overall is rather liked by the panellist with a rating of 5.48 ± 1.13.

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