SOURSOP POTENCY AS THE SUBSTRATE IN NATA DE ANONNA PRODUCTION
<p>Nata is a functional food that has a healthy effect when consumed because it contains vitamin C which is beneficial to the body. Nata derived from soursop fruit, we know as nata de anonna, which is produced from the bacterial activity of Acetobacter xylinum. This study aims to determine the...
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| Format: | Article |
| Language: | English |
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Department of Food Technology
2019-11-01
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| Series: | Food ScienTech Journal |
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| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/6246 |
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| author | Indah Juwita Sari Handa Sukarya Hesty Mustikawati Kharisma Putri Budi Utami Novi Safitri Dwi Ratnasari |
| author_facet | Indah Juwita Sari Handa Sukarya Hesty Mustikawati Kharisma Putri Budi Utami Novi Safitri Dwi Ratnasari |
| author_sort | Indah Juwita Sari |
| collection | DOAJ |
| description | <p>Nata is a functional food that has a healthy effect when consumed because it contains vitamin C which is beneficial to the body. Nata derived from soursop fruit, we know as nata de anonna, which is produced from the bacterial activity of Acetobacter xylinum. This study aims to determine the potential of soursop fruit skin as a substrate for making nata de anonna. Research shows that the yield nata produced from soursop fruit and soursop skin and soursop meat are (1.5 cm, 1 cm and 0.8 cm). This research can be concluded that the hump and soursop skin which become waste are part of the soursop fruit can be used as the substrate of nata de anonna.</p> |
| format | Article |
| id | doaj-art-90345ebab85141e78093b3d6730397f1 |
| institution | Kabale University |
| issn | 2685-4279 2715-422X |
| language | English |
| publishDate | 2019-11-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj-art-90345ebab85141e78093b3d6730397f12025-01-08T00:28:10ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2019-11-0111202310.33512/fsj.v1i1.62464611SOURSOP POTENCY AS THE SUBSTRATE IN NATA DE ANONNA PRODUCTIONIndah Juwita Sari0Handa Sukarya1Hesty Mustikawati2Kharisma Putri Budi Utami3Novi Safitri4Dwi Ratnasari5Department of Biology Education Faculty of Education University of Sultan Ageng TirtayasaDepartment of Biology Education Faculty of Education University of Sultan Ageng TirtayasaDepartment of Biology Education Faculty of Education University of Sultan Ageng TirtayasaDepartment of Biology Education Faculty of Education University of Sultan Ageng TirtayasaDepartment of Biology Education Faculty of Education University of Sultan Ageng TirtayasaDepartment of Biology Education Faculty of Education University of Sultan Ageng Tirtayasa<p>Nata is a functional food that has a healthy effect when consumed because it contains vitamin C which is beneficial to the body. Nata derived from soursop fruit, we know as nata de anonna, which is produced from the bacterial activity of Acetobacter xylinum. This study aims to determine the potential of soursop fruit skin as a substrate for making nata de anonna. Research shows that the yield nata produced from soursop fruit and soursop skin and soursop meat are (1.5 cm, 1 cm and 0.8 cm). This research can be concluded that the hump and soursop skin which become waste are part of the soursop fruit can be used as the substrate of nata de anonna.</p>https://jurnal.untirta.ac.id/index.php/fsj/article/view/6246soursop fruit, nata de anonna, substrate |
| spellingShingle | Indah Juwita Sari Handa Sukarya Hesty Mustikawati Kharisma Putri Budi Utami Novi Safitri Dwi Ratnasari SOURSOP POTENCY AS THE SUBSTRATE IN NATA DE ANONNA PRODUCTION Food ScienTech Journal soursop fruit, nata de anonna, substrate |
| title | SOURSOP POTENCY AS THE SUBSTRATE IN NATA DE ANONNA PRODUCTION |
| title_full | SOURSOP POTENCY AS THE SUBSTRATE IN NATA DE ANONNA PRODUCTION |
| title_fullStr | SOURSOP POTENCY AS THE SUBSTRATE IN NATA DE ANONNA PRODUCTION |
| title_full_unstemmed | SOURSOP POTENCY AS THE SUBSTRATE IN NATA DE ANONNA PRODUCTION |
| title_short | SOURSOP POTENCY AS THE SUBSTRATE IN NATA DE ANONNA PRODUCTION |
| title_sort | soursop potency as the substrate in nata de anonna production |
| topic | soursop fruit, nata de anonna, substrate |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/6246 |
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