DOI: 10.36347/sjavs.2018.v05i10.004

Pages: 553-556

Abstract: The purpose of this study were to determine the effect of fermentation duration and differences in starter sources on the physical quality (yield and thickness of cellulose) produced by nata de whey, to know the effect of fermentation duration and differences in starter sources on chemical quality (crude fiber content, pH and total titrated acid) produced by nata de whey. Nata de whey were collected from CV Margo Utomo in Banyuwangi, Indonesia during Juli 2018 to October 2018. All samples were analyzed for coarse fiber level, nata yield with the gravimetric method, nata thickness, pH value, total acid titration, protein, fat, reducing sugar content, and cellulose content. This study use two factorial rendomized block design. The first factor is the difference in starter (commercial and pineapple fruit extract) and the second factor is the length of fermentation with three replication. The results showed that the effect of fermentation time and differences in starter sources on nata de whey had a very significant effect (P <0.01) on the calculation of yield, thickness of the resulting nata and pH value. The duration of fermentation and the difference in stater sources in nata de whey had no significant effect (P> 0.05) on the crude fiber content and Total Acid Titration (TAT) produced.