Variasi konsentrasi gula dan starter dalam pembuatan nata lembaran berbahan dasar limbah kulit kedelai dengan pewarna alami sari bunga rosella (Hibiscus sabdariffa L.) = Variation of sugar and starter concentration in making nata sheets made from soybean hull with natural colors of rosella flower essence (Hibiscus sabdariffa L.)

Nolita, Maurelle (2023) Variasi konsentrasi gula dan starter dalam pembuatan nata lembaran berbahan dasar limbah kulit kedelai dengan pewarna alami sari bunga rosella (Hibiscus sabdariffa L.) = Variation of sugar and starter concentration in making nata sheets made from soybean hull with natural colors of rosella flower essence (Hibiscus sabdariffa L.). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Nata merupakan selulosa yang kaya akan serat, terbentuk dari fermentasi gula oleh bakteri Acetobacter xylinum. Karbon merupakan salah satu faktor yang berperan penting selama proses fermentasi, sehingga memengaruhi hasil akhir nata yang dihasilkan. Volume starter juga memengaruhi karakteristik nata yang dihasilkan. Jumlah starter yang di inokulasikan ke dalam media fermentasi harus sesuai agar bakteri A. xylinum dapat bertumbuh dengan optimum. Limbah kulit ari kedelai memiliki kandungan nutrisi yakni 14,45% protein, 3,04% lemak, 3,15% abu, 47,01% serat kasar, dan 32% total mineral zat besi, membuatnya dapat dimanfaatkan sebagai bahan baku dalam pembuatan nata lembaran. Bunga rosella mengandung antosianin. Penambahan sari bunga rosella pada nata akan meningkatkan nilai visual dan nilai fungsional nata. Tujuan dari penelitian ini adalah menentukan konsentrasi gula (7,5%, 10%, 12,5%), starter (8%, 10%, 12%), dan sari bunga rosella (0%, 2%, 4%, 6%) terbaik. Konsentrasi gula dan starter terbaik pada penelitian ini adalah 10% gula dan 12% starter, menghasilkan nata lembaran dengan ketebalan 0,26±0,060 cm, pH 3,63±0,024, TAT 17,385±0,936 mg/L, dan total gula 0,115±0,003 %. Konsentrasi sari bunga rosella terbaik pada penelitian ini adalah 6%, menghasilkan Nata de Rossoya lembaran dengan 0,776±0,020 mM antioksidan, 2,230±0,276 mg/L antosianin, 67,40±0,063 L*, 48,84±0,740 °hue (warna merah), 13,96±0,770 C*. Uji skoring yang didapatkan pada Nata de Rossoya dengan 6% sari bunga rosella menghasilkan intensitas rasa “agak manis” (4,70±0,853), rasa “agak tidak berasa langu” (4,75±1,056), rasa “agak tidak berasa asing” (4,55±1,197), aroma “agak tidak beraroma langu” (4,88±0,957), aroma “agak tidak beraroma asing” (4,80±0,966), dan warna “agak merah” (4,20±0,687). Pada uji hedonik didapatkan hasil tingkat kesukaan terhadap keseluruhan Nata de Rossoya dengan 6% sari bunga rosella yakni “agak suka” (5,50±0,961). / Nata is a fiber-rich cellulose formed from the fermentation of sugar by the bacterium Acetobacter xylinum. Carbon is one of the factors that plays an important role during the fermentation process, thus affecting the final result of the nata produced. Starter volume also affects the characteristics of the nata produced. The amount of starter inoculated into the fermentation medium must be appropriate so that the bacteria A. xylinum can grow optimally. Soybean hull waste has a nutritional content of 14.45% protein, 3.04% fat, 3.15% ash, 47.01% crude fiber, and 32% total iron minerals, making it usable as raw material in making nata sheets. Rosella flowers contain anthocyanins. The addition of rosella flower juice to nata will increase the visual value and functional value of nata. The purpose of this study was to determine the best concentration of sugar (7.5%, 10%, 12.5%), starter (8%, 10%, 12%), and rosella flower juice (0%, 2%, 4%, 6%). The best concentration of sugar and starter in this study was 10% sugar and 12% starter, producing nata sheets with a thickness of 0.26±0.060 cm, pH 3.63±0.024, TAT 17.385±0.936 mg/L, and total sugar 0.115±0.003%. The best concentration of rosella flower juice in this study was 6%, producing Nata de Rossoya sheets with 0.776±0.020 mM antioxidant, 2.230±0.276 mg/L anthocyanin, 67.40±0.063 L*, 48.84±0.740 °hue (red color), 13.96±0.770 C*. The scoring test obtained on Nata de Rossoya with 6% rosella flower juice resulted in a taste intensity of "slightly sweet" (4.70±0.853), a taste of "slightly mild" (4.75±1.056), taste "slightly no foreign taste" (4.55±1.197), aroma "slightly no foreign smell" (4.88±0.957), aroma "slightly no foreign smell" (4.80±0.966), and color "slightly red" (4.20±0.687). In the hedonic test, the result of the level of liking for the whole Nata de Rossoya with 6% rosella flower juice was "rather like" (5.50 ± 0.961).

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