creators_name: Mentari , Rossaline 
creators_id: 2324051001
type: thesis
datestamp: 2025-06-25 04:08:59
lastmod: 2025-06-25 04:08:59
metadata_visibility: show
title: PENGARUH PENAMBAHAN GULA TERHADAP KARAKTERISTIK
NATA DE KAKAO (Theobroma cacao L.) SELAMA FERMENTASI
ispublished: pub
subjects: 630
full_text_status: restricted
abstract: Nata de kakao was a bioselulose produced from the fermentation of cocoa pulp
waste. The production process utilized the natural sugars in cocoa pulp as a carbon
source for bacterial growth. This study aimed to examine the effects of sugar
addition and fermentation duration on the characteristics of nata de kakao. The
research employed a Completely Randomized Design (CRD) with two factors:
sugar concentration (10°brix, 12°brix, 14°brix, 16°brix, and 18°brix) and
fermentation time (0, 7, and 14 days). The results showed that increasing sugar
concentration affected total sugar, pH, thickness, yield, and moisture content, but
had no significant effect on whiteness index, color index values L*, a*, b*, and
hedonic tests for taste, aroma, color, texture, and overall acceptance. Longer
fermentation time increased the thickness and yield of nata de kakao, while
moisture content, color index values L*, a*, b*, whiteness index, sensory hedonic
scores, total sugar, and pH of the fermentation medium decreased. The best
treatment based on sensory tests and the De Garmo method was obtained at a sugar
concentration of 18°brix and 7 days of fermentation. Overall, the combination of
sugar addition and fermentation duration significantly influenced the
characteristics of the nata de kakao produced.
Keywords : fermentation, sugar, cocoa pulp kombucha, nata de cacao, cocoa
pulp.

Nata de kakao merupakan bioselulosa yang dihasilkan dari fermentasi limbah pulpa
kakao. Proses pembuatannya memanfaatkan gula alami dalam pulpa kakao sebagai
sumber karbon bagi pertumbuhan bakteri. Penelitian ini bertujuan untuk mengkaji
pengaruh penambahan gula dan lama fermentasi terhadap karakteristik nata de
kakao. Penelitian menggunakan Rancangan Acak Kelompok Lengkap (RAKL)
dengan dua faktor, yaitu konsentrasi gula (10°brix, 12°brix, 14°brix,16°brix, dan
18°brix) serta lama fermentasi (0, 7, dan 14 hari). Hasil penelitian menunjukkan
bahwa peningkatan konsentrasi gula berpengaruh terhadap total gula, pH,
ketebalan, rendemen, dan kadar air, tetapi tidak berpengaruh nyata terhadap indeks
keputihan dan indeks warna nilai L*, a*, b* dan uji hedonik rasa, aroma, warna ,
tekstur serta penerimaan keseluruhan.. Semakin lama fermentasi, ketebalan dan
rendemen nata de kakao meningkat, sedangkan kadar air, indeks warna nilai L*, a*,
b*, indeks keputihan, dan sensori hedonik nata de kakao serta total gula, dan pH
media fermentasi menurun. Perlakuan terbaik berdasarkan uji sensoris dan metode
De Garmo diperoleh pada kombinasi konsentrasi gula 18°brix dan lama fermentasi
7 hari. Secara keseluruhan, kombinasi penambahan gula dan lama fermentasi
memberikan pengaruh signifikan terhadap karakteristik nata de kakao yang
dihasilkan.
Kata kunci : fermentasi, gula, kombucha pulpa kakao, nata de kakao, pulpa
kakao.
date: 2025-04-15
date_type: published
pages: 2147483647
institution: UNIVERSITAS LAMPUNG
department: FAKULTAS PERTANIAN
thesis_type: masters
citation:   Mentari , Rossaline   (2025) PENGARUH PENAMBAHAN GULA TERHADAP KARAKTERISTIK NATA DE KAKAO (Theobroma cacao L.) SELAMA FERMENTASI.  Masters thesis, UNIVERSITAS LAMPUNG.   
document_url: http://digilib.unila.ac.id/89549/1/ABSTRAK.pdf
document_url: http://digilib.unila.ac.id/89549/2/TESIS%20FULL.pdf
document_url: http://digilib.unila.ac.id/89549/3/TESIS%20TANPA%20BAB%20PEMBAHASAN.pdf