Fiber Content, Reduced Sugar and Organoleptic Quality of Nata De Kersen on The Variations of Sugar Types and Sword Bean Extract Concentration

Biology Education Department, Faculty of Teacher Training and Education, Universitas Muhammadiyah Surakarta. Jl. A. Yani Tromol Pos I, Pabelan, Kartasura, Surakarta 57162, Jawa Tengah, Indonesia

^* Corresponding Author. E-mail address: ts169@ums.ac.id

Abstract

Nata is probiotic food fermented with the starter Acetobacter xylinum bacteria. The objective of this study was to determine the fiber content, reduced sugar and organoleptic quality of nata de kersen on the variations of sugar types and sword bean extract concentration. This research method was an experiment with 2-factors using Completely Randomized Design (CRD). The first factor was type of sugar (G): palm sugar (10g) and Javanese sugar (10g). The second factor was the concentrations of sword bean extract (K): 20% and 25%, and nata de coco as a control. The result showed that the variations of sugar types and sword bean extract concentration did not affect significantly on the fiber content of nata de kersen. This study concluded that nata de kersen from the G1K1 treatment (10g palm sugar and 20% sword bean extract) exhibited fiber and reducing sugar contents of 4.54% and 12.50%, respectively, as well as the best sensory attributes such as a cloudy white appearance, chewy consistency, neutral smell, and fairly liked acceptance.