Pengaruh pemberian molase dan air rebusan kecambah kacang hijau (Phaseolus Radiatus l.) terhadap kualitas nata dari limbah cair pulp kakao (Theobroma Cacao l.)

INDONESIA:

Limbah pulp kakao merupakan limbah dari proses fermentasi biji kakao, dan masih mengandung gula 10-13%. Berdasarkan komposisinya tersebut, limbah pulp kakao dapat dijadikan media untuk pertumbuhan Acetobacter xylinum. Selain kandungan tersebut, Acetobacter xylinum masih membutuhkan nutrisi yang lain seperti sumber karbon dan sumber nitrogen. Molase merupakan limbah dari pabrik pengolahan gula tebu yang masih mengandung karbohidrat sebesar 40-55% dan berpotensi sebagai sumber karbon pada pembuatan nata. Sumber nitrogen pada penelitian ini menggunakan kecambah kacang hijau karena mempunyai kandungan protein cukup tinggi yaitu 20-30%. Penelitian ini bertujun untuk mengetahui pengaruh pemberian molase dan air rebusan kecambah kacang hijau terhadap kualitas nata dari kulit semangka.

Penelitian ini menggunakan RAK dengan 2 faktor yaitu variasi konsentrasi molase (5, 10, dan 15%) daan variasi konsentrasi air rebusan kecambah (40, 45, dan 50%) dengan 9 kombinasi perlakuan dan 3 kali ulangan. Data yang diperoleh dianalisis dengan ANOVA. Kemudian dilakukan uji lanjut dengan Uji Jarak Duncan (UJD) pada taraf signifikan 5%.

Hasil penelitian menunjukkan bahwa variasi konsentrasi molase dan air rebusan kecambah berpengaruh nyata terhadap ketebalan, rendemen dan kadar serat tetapi tidak berpengaruh terhadap kadar air nata de kakao. Ketebalan tertinggi sebesar 5.77 mm; rendemen tertinggi sebesar 15.99%; kadar serat tertinggi sebesar 3.02%; dan kadar air terendah 88.64%. Kombinasi perlakuan terbaik pembuatan nata kulit semangka adalah penambahan molase 15% dan air rebusan kecambah kacang hijau 45%.

ENGLISH:

Cocoa pulp waste is the waste of the fermentation of cocoa beans and it still contains 10-13% sugar. Besides, Acetobacter xylinum still needs other nutrients such as carbon and nitrogen. Molasses is a waste of sugar cane processing factories which still contains carbohydrates at 40-55% and has the potential to be the carbon source in the manufacture of nata. The sources of nitrogen in this study was from mung bean sprouts because it was believed to contain high protein (at 20-30%). This study aimed at determining the effect of adding molasses and water which had been used to boil mung bean sprouts on the quality of nata de kakao

This research used RAK with 2 factors; the variations of the concentration of molasses (5, 10, and 15%) and the variation of the concentration of the water which had been used to boil mung bean sprouts (40, 45, and 50%) with 9 treatment combinations and 3 repetitions. The data were analyzed by ANOVA. The results were further analyzed with Duncan at the significance level of 5%.

The results showed that the variations of the concentration of the molasses and the water which had been used to boil mung bean sprouts significantly affected the thickness, the yield and the fiber content but did not affect the water content of nata de coco. The maximum thickness was 5.77 mm; the highest yield was 15.99%; the highest fiber content of 3:02%; the lowest water content was 88.64%. The best combination treatment of making nata de kakao was by adding a 15% of molasses and 45% of water which had been used to boil mung bean sprouts.