PEMANFAATAN AIR JERUK NIPIS (Citrus aurantifolia) DALAM PENINGKATAN KUALITAS NATA DE CANE

DINDA, MARTHALIA PUTRI (2026) PEMANFAATAN AIR JERUK NIPIS (Citrus aurantifolia) DALAM PENINGKATAN KUALITAS NATA DE CANE. Diploma thesis, UIN RADEN INTAN LAMPUNG.

PDF Download (14MB)

Abstract

ABSTRAK Penelitian ini bertujuan untuk menganalisis pengaruh penambahan air jeruk nipis (Citrus aurantifolia) dan starter Acetobacter xylinum terhadap kualitas Nata de Cane. Penelitian dilakukan menggunakan rancangan acak lengkap dengan empat variasi konsentrasi jeruk nipis (0%, 1%, 2%, 3%, 4%) dan starter tetap 30%. Parameter yang diamati meliputi kadar serat, kadar air, kadar gula, vitamin C, angka kapang khamir, serta uji organoleptik. Hasil menunjukkan bahwa penambahan jeruk nipis tidak berpengaruh signifikan terhadap kadar serat, kadar air, maupun kadar gula. Namun, terjadi peningkatan nyata kadar vitamin C dari 0,45 mg/100 g pada kontrol menjadi 4,80 mg/100 g pada perlakuan 4%. Uji organoleptik menunjukkan perlakuan 4% jeruk nipis memberikan nilai tertinggi pada warna, aroma, rasa, dan tekstur. Penelitian ini membuktikan bahwa jeruk nipis dapat meningkatkan kandungan vitamin C dan kualitas sensori Nata de Cane, sehingga berpotensi sebagai bahan alami pengatur pH sekaligus pengaya gizi. Kata Kunci: Acetobacter xylinum; Citrus aurantifolia; Nata de Cane; vitamin c. ABSTRACT This study aimed to analyze the effect of lime (Citrus aurantifolia) and Acetobacter xylinum starter on the quality of Nata de Cane. A completely randomized design was applied with four lime concentrations 0%, 1%, 2%, 3%, 4%) and a fixed 30% starter. Observed parameters included fiber content, water content, sugar content, vitamin C, yeast and mold count, and organoleptic tests. The results indicated that lime addition did not significantly affect fiber, water, or sugar content. However, vitamin C levels increased significantly from 0.45 mg/100 g in the control to 4.80 mg/100 g at 4% lime concentration. Organoleptic tests revealed that 4% lime yielded the highest scores in color, aroma, taste, and texture. These findings demonstrate that lime can enhance vitamin C content and sensory quality of Nata de Cane, making it a natural acid regulator and nutritional enhancer. Keywords: Acetobacter xylinum; Citrus aurantifolia; Nata de Cane; vitamin c.

Actions (login required)

View Item