%A UMMIYATI ANTY
%T PENGARUH PENAMBAHAN GULA DAN LAMA FERMENTASI
TERHADAP KARAKTERISTIK NATA DE OCHA
%X Nata de ocha is one of the secondary metabolite products made from the
fermentation of sweet tea and composed of cellulose produced by Acetobacter
xylinum bacteria during the fermentation process. This study aims to determine
the influence of sugar addition, fermentation duration, and the interaction between
sugar addition and fermentation duration on the characteristics of nata de ocha
produced through fermentation. The study utilized a Complete Randomized Block
Design arranged factorially with 2 factors: sugar addition and fermentation
duration. The sugar additions used were 10%, 15%, and 20%, while the
fermentation durations were 7 days, 14 days, and 21 days. The measured
parameters included yield, thickness, total microbes, moisture content, ash
content, and crude fiber content. The results showed that sugar addition
significantly affected the yield, thickness, total microbes, moisture content, and
fiber content of nata de ocha produced through fermentation. Fermentation
duration significantly affected the yield, thickness, moisture content, ash content,
and crude fiber content of nata de ocha produced through fermentation. The
addition of 15% sugar and a fermentation duration of 21 days had a significant
effect on the yield, with an increase of 5.723%, and the addition of 15% sugar
with a fermentation duration of 14 days significantly affected the crude fiber
content, increasing by 1.353% in the nata de ocha produced through fermentation.
Keywords: nata, sugar, fermentation, kombucha

Nata de ocha merupakan salah satu produk metabolit sekunder yang terbuat dari
fermentasi teh manis dan tersusun dari seluosa hasil bakteri Acetobacter xylinum
selama proses fermentasi. Penelitian ini bertujuan untuk mengetahui pengaruh
penambahan gula, pengaruh lama fermentasi, dan interaksi pengaruh penambahan
gula dan lama fermentasi terhadap karakteristik nata de ocha hasil fermentasi.
Penelitian ini menggunakan Rancangan Acak Kelompok Lengkap disusun secara
faktorial dengan 2 faktor yaitu penambahan gula dan lama fermentasi.
Penambahan gula yang digunakan yaitu 10%, 15%, dan 20% dan lama fermentasi
yang digunakan yaitu 7 hari, 14 hari, dan 21 hari. Parameter yang diukur meliputi
rendemen, ketebalan, total mikroba, kadar air, kadar abu, kadar serat kasar. Hasil
menunjukkan bahwa penambahan gula berpengaruh nyata terhadap rendemen,
ketebalan, total mikroba, kadar air, dan kadar serat nata de ocha hasil fermentasi.
Lama fermentasi berpengaruh nyata terhadap rendemen, ketebalan, kadar air,
kadar abu, dan kadar serat kasar nata de ocha hasil fermentasi. Penambahan gula
15% dan lama fermentasi 21 hari berpengaruh terhadap rendemen sebesar 5,723%
dan penambahan gula 15% dan lama fermentasi 14 hari berpengaruh terhadap
kadar serat kasar 1,353% nata de ocha hasil fermentasi.
Kata kunci: nata, gula, fermentasi, kombucha
%D 2023
%C UNIVERSITAS LAMPUNG
%R 1914231006
%I FAKULTAS PERTANIAN
%L eprints76857