The Potention of Nipah Fiber (Nypa fruticans Wurmb.) in The Production of Nata Fruticans Using Soybean Sprouts as a Source of Nitrogen
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Published:
Aug 31, 2020
Keywords:
Mangrove; Nata fruticans; Selulosa; Acetobacter xylinum
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Abstract
Nypa is a mangrove plant that acts as a food source, such as nata. Research has shown that nipah plant waste, such as frond fibers and nipah fruit skin fibers, can be used as a raw material in making nata fruticans. The purpose of this study was to determine the potential of nipah fiber (Nypa fruticans Wurmb.) in nata production using soybean sprouts as a nitrogen source. The samples of nipah fiber (Nypa fruticans) used were leaves (DN), midrib (PN) and fruit skin (KB), taken in the Kuala Tungkal area, West Tanjung Jabung Regency, Jambi Province. This research method includes making the mother solution, making nata starter, and producing nata sheet by using soybean as a source of nitrogen with a concentration of 5%, 10% and 15% and ZA as a control. The results of this study indicate that the best volume and thickness of nata fruticans can be seen from the midrib substrate with a concentration of 10% soybean sprouts. The yields produced for all treatments were still lower compared to controls. Meanwhile, the water content of all treatments was better than the control. The best quality of Nata Fruticans based on thickness, yield and average moisture content was generally obtained from the substrate from the leaf midrib fibers with a concentration of 10% soybean sprouts
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The Potention of Nipah Fiber (Nypa fruticans Wurmb.) in The Production of Nata Fruticans Using Soybean Sprouts as a Source of Nitrogen. (2020). Jurnal Biota, 6(2), 45-50. https://doi.org/10.19109/10.19109/Biota.v6i2.5952
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How to Cite
The Potention of Nipah Fiber (Nypa fruticans Wurmb.) in The Production of Nata Fruticans Using Soybean Sprouts as a Source of Nitrogen. (2020). Jurnal Biota, 6(2), 45-50. https://doi.org/10.19109/10.19109/Biota.v6i2.5952
References
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Akpakpan, A. E., Ukana, D. Akpabio and Obot, B. I. 2012. Evaluation of physicochemical properties and soda pulping of Nypa fruticans frond and petiole. Elixir Appl. Chem. 45 : 7664-7668.
Aini, F., Maritsa, H., Riany, H. 2019. Potensi Serat Nipah (Nypa fruticans Wurmb.) dalam Produksi Nata Fruticans. Laporan Penelitian. Universitas Jambi.
Arifiani N., Sani T A., Utami A S. 2015. Peningkatan Kualitas Nata de Cane dari Limbah Nira Tebu Metode Budchips dengan Penambahan Ekstrak Tauge Sebagai Sumber Nitrogen. Jurnal Bioteknologi vol.12 (2): 29-33.
Basalamah., N. A. Nurlaelah, I., Handayani. 2018. Pengaruh Subtitusi Ekstrak Kedelai Terhadap Karakteristik Selulosa Bakteri Acetobacter xylinum dalam Pembuatan Nata De Sweet Potato. Quagga. Vol. 10 (1): 24-32
Elizabeth, D.A. 2006. Membuat Nata De Kakao Untuk Diet. Bali: Tabloid Sinar Tani.
Fifendy M dan Annisah N. 2012. Kualitas Nata de Citrillus dengan Menggunakan Berbagai Macam Starter. Jurnal Sainstek Vol. IV No.2: 158-164.
Fadhillah, D. R. 2019. Kualitas Nata Fruticans Berdasarkan Lama Inkubasi. Skripsi. Universitas Jambi
Hossain MF and Islam MA/. 2015. Utilization of Manggrove Forest Plant: Nipa palm (Nypa fruticans Wurmb.). American Journal of Agriculture and Forestry. Vol.3 (4):156-160
Lempang M. 2007. Fermentasi Nira Lontar Untuk Produk Nata. Jurnal Penelitian Hasil Hutan Vol. 25 (2): 3.
Lempang M. 2012. Produksi Nata fruticans dari nira Nipah. Jurnal Penelitian Hasil Hutan Vol (31). No 2.: 110-119
Nisa, F.C, Hani R.H. Wastono, T B., Baskoro, B., dan Moestijanto. 2001. Produksi Nata dari Limbah Cair Tahu (Whey): Kajian Penambahan Sukrosa dan Ekstrak Kecambah. Jurnal Teknologi Pertanian, Vol. 2 (2) 74-78.
Nissa, I. T. 2019. Pemanfaatan Monascus purpureus sebagai Pewarna Alami pada Nata Fruticans. Skripsi. Universitas Jambi.
Pambayun, R. 2002.Teknologi Pengolahan Nata de Coco.Kanisius.Yogyakarta.
Putranto, K., Taofik, A. 2017. Penambahan Ekstrak Toge pada Media Nata De Coco. Vol 10 (2): 138-149.
Rossi E, Pato U, S.R. Damanik. 2008. Optimalisasi Pemberian Ammonium Sulfat Terhadap Produksi Nata de Banana Skin. Jurnal Teknologi Pertanian. Vol. 7 (2):30-36.
Subiandono E., Heriyanto NM, Karlina E. 2011. Potensi Nipah (Nypa fruticans (Thumb.) Wurmb.) sebagai Sumber Pangan dari Hutan Mangrove. Buletin Plasma Nutfah, volume 17, nomor 1. Sutarminingsih. 2004. Peluang Usaha Nata de Coco. Yogyakarta: Kanisius.
Tamunaidu, P. and Shiro. S. 2010. Chemical Characterization of Part of Nipa Palm (Nypa fruticans). Journal Socio- Enviromental Energy Science, Kyoto, Japan. Sakyo-ku 606-8501, 9-26.
Tensiska. 2008. Serat Makanan. Jurusan Teknologi Industri Pangan Fakultas Teknologi Industri Pertanian. Universitas Padjajaran Bandung.
Utami, P. 2019. Kualitas Warna Alami Monascus purpureus dengan Berbagai Konsentrasi Substrat Cair Ekstrak Beras pada Nata Fruticans. Skripsi. Universitas Jambi
Wijana S., Rahmah N L., Ansory D. 2013. Studi Proses Pulping Serat Pelepah Dan Serat Kulit Buah Nipah (Nypa Fruticans) dengan Metode Kimia (Kajian Konsentrasi Larutan NaOH). Jurnal Industria.Vol 2 (1): 37.