PENGARUH KONSENTRASI STARTER Acetobacter xylinum TERHADAP MUTU NATA DE CUCUMBER

Sari

The research titled Influence of Starter Acetobacter xylinum Concentration on
Quality of Nata de Cucumber has been conducted at Center Instrumentation Laboratory
of Faculty of Agricultural Technology Andalas University Padang from September to
November 2016. This study aims to determine the effect of starter concentration on nata
de cucumber quality and to know the concentration of starter optimal to produce a
quality nata de cucumber. The experimental design used RAL with 5 treatments and 3
replications. The observed data were analyzed by F test and then continued with
Duncan's Multiple Range Test (DNMRT) test at 5% real level. The starter concentration
used 2.5%, 5%, 7.5%, 10%, and 12.5%. The results showed that starter concentration
had an effect on rendement, coarse fiber content, and physical properties (elasticity,
color / degree of white) at nata de cucumber. The optimal starter concentration in the
production of nata de cucumber was obtained at treatment E with organoleptic
acceptance level and microbial content fulfill SNI, with quality characteristic is yield of
90.15%, crude fiber content 1.92%, total microbial 2 × 102, elasticity 397, 36 N / cm2,
white degree 53.16%.
Keywords : Nata, cucumber, concentration, starter, quality