Substitution of Coconut Juice by Pineapple Juice in Nata de Coco-Pina Production

Abstract

Production of nata de coco-pina in pineapple juice was objected to produce a value added product for lower price's pineapple in high season. The process was carried out with Acetobacter xylinum TISTR 893 of 80-hours for highest biochemical activity and 40% of starter was optimum for highest yield. When varying the percentage of sugar and ammonium dihydrogen phosphate to 3 and 3 levels, respectively, the results showed that the optimum quantity of sugar was 8% and ammonium dihydrogen phosphate was 0.6%. The optimum substitution of pineapple juice to coconut juice was 25% of pineapple juice in modified medium broth. Thus, the modified medium broth for nata de coco-pina production composed of pineapple juice 25%, sugar 8%, acetic acid 2%, ammonium dihydrogen phosphate 0.6% and adjusted to the volume of 100 ml by coconut juice. The container of 8 cm in diameter was used in production under the room temperature for 10 days. The highest sensory evaluation score of color and odor were detected when nata de coco-pina in pineapple juice product had pH level of 3.6.