JAFT • pISSN 2355-9152 • eISSN 2614-7076 • Member of CrossRef®

DOI: https://doi.org/10.17728/jaft.8453

Physical and Chemical Properties Nata de Cascara on The Different Treatment of Fermentation’s Time with SCOBY (Symbiotic Culture of Bacteria and Yeast)

*Bhakti Etza Setiani  -  Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia, Indonesia
Yasinta Azhar Sausan  -  Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia, Indonesia
Siti Susanti  -  Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia, Indonesia
Open Access Copyright 2021 Journal of Applied Food Technology

How to cite (IEEE): B. E. Setiani, Y. A. Sausan, and S. Susanti, "Physical and Chemical Properties Nata de Cascara on The Different Treatment of Fermentation’s Time with SCOBY (Symbiotic Culture of Bacteria and Yeast)," Journal of Applied Food Technology, vol. 8, no. 2, pp. 29-33, Dec. 2021. https://doi.org/10.17728/jaft.8453
Citation Format:
Abstract

Cascara, the dried outer pulp and skin of the coffee cherry is usually discarded as waste. However, there is a growing interest in reutilizing this coffee cherry by-product as a unique product. This study aims to determine the effect of fermentation time on the physical and chemical properties of Nata de Cascara Arabica with a SCOBY starter. The material used in this research was Arabica cascara coffee as the raw material for making kombucha. The research method was designed as a Completely Randomized Design (CRD) with fermentation time as the factor, conducted in five repetitions. Fermentation periods of 8, 12, 16, and 20 days were analyzed for various physical and chemical parameters, including SCOBY’s thickness, yield, color, moisture content, and crude fiber. The data on the results of physical and chemical properties were analyzed using Analysis of Variance (ANOVA) at a 95% confidence level. If differences were found, the Duncan test was applied. The results showed that longer fermentation times significantly affected (p<0.05) moisture content and color (Redness), while thickness, yield, color (lightness), and crude fiber content increased. The best treatment for making Nata de Cascara Arabica is fermentation for 20 days.

Fulltext View|Download
Keywords: Cascara; fermentation time; kombucha; SCOBY; yeast

Article Metrics:

Article Info
Section: Research Articles
Language : EN
Recent articles
The Effect of Various Vegetable Oils on The Physical - Chemical Properties and Total Plate Count in Making Mayonnaise Integrating Food Processing Technology in Chemical Engineering Undergraduate Teaching The pH and Hedonic of Chicken Steak Cooked with Seasoning Contains Cashew Apple Extract More recent articles
  1. Awwaly, K.U.A., Puspadewi, A., Radiati, L.E. 2011. The effect of using different percentages of starter and incubation time on texture, fat content, and organoleptic nata de milko. J. Ilmu dan Teknologi Hasil Ternak. 6 (2): 26-35. (In Indonesian)
  2. Ghazi, I., Wicaksono, B., Abdullah, A. 2013. Brown color removal of stevia sugar solution using activated carbon. J. Teknologi Kimia dan Industri. 2 (4): 198-204. (In Indonesian)
  3. Hakim, L., Setiawan, B.H. 2014. Utilization of salak afkir as a media of nata de salacca production in Banjarnegara Regency. J. Media Agrosains. 1 (1): 1-4. (In Indonesian)
  4. Iryandi, A.F., Hendrawan, Y., Komar, N. 2014. Effect of addition of lime juice (Citrus aurantifolia) and fermentation time on the characteristics of Nata de soya. J. Bioproses Komoditas Tropis. 1 (1): 8-15. (In Indonesian)
  5. Lempang, M. 2006. Rendemen and nutrient content of nata pinnata prepared from palm sugar palm juice. J. Penelitian Hasil Hutan. 24 (2): 133-144. (In Indonesian)
  6. Mousavi, S.M., Hashemi, S.A., Amani, A.M., Esmaeili, H., Ghasemi, Y., Babapoor, A., Arjomand, O. 2018. Pb (II) removal from synthetic wastewater using kombucha SCOBY and graphene oxide/Fe3O4. Journal of Physical Chemistry Research. 6(4): 759-771. DOI: 10.22036/pcr.2018.133392.1490
  7. Nafisah, D., Widyaningsih, T.D. 2019. Study of drying method and brewing ratio in the process of making cascara Arabica coffee (Coffea arabica L.). J. Pangan dan Agroindustri. 6 (3): 37-47. DOI: http://dx.doi.org/10.21776/ub.jpa.2018.006.03.5
  8. Naufalin, R.C., Wibowo. 2004. Utilization of byproducts of tapioca flour processing for the manufacture of nata de cassava: a study of the addition of sucrose and sprout extract. J. Teknologi dan Industri Pangan. 15 (2): 153-158. (In Indonesian)
  9. Novita, R., F. Hamzah, F., Restuhadi. 2016. Optimizing the concentration of sucrose and ammonium sulfate in the production of nata de citrus using apkir orange juice. J. Online Mahasiswa Pertanian Universitas Riau. 3 (2): 1-14. (In Indonesian)
  10. Nurhayati, N., Belgis, M., Yuwanti, S., Sari, P., Yuliany, N.N. 2018. Kascucha cascara technology for "advanced farmers" coffee farmer groups in Sukorejo Village, Kec. Sumber Wringin Bondowoso Regency. In: Proceedings of the National Seminar on Research Results and Community Service 2018. Pages: 122-125
  11. Putranto, K., Taofik, A. 2017. Addition of toge extract on nata de coco media media.tek. 10 (2): 138-149. (In Indonesian)
  12. Putriana, I.S., Aminah. 2013. Physical quality, fiber content and organoleptic properties of nata de cassava based on fermentation time. J. Pangan dan Gizi. 4 (7): 29-38. DOI: https://doi.org/10.26714/jpg.4.1.2013.%25p
  13. Putro, C.A.S., Surjoseputro, S., Setijawati, E. 2015. Effect of red guava fruit concentration on physicochemical and organoleptic properties of fruit leather pulp durian skin - red guava. J. Teknologi Pangan dan Gizi. 14 (2): 61-66. DOI: https://doi.org/10.33508/jtpg.v14i2.1542
  14. Rizal, H.M., Pandiangan, D.M., Saleh, A. 2013. Effect of added sugar, acetic acid and fermentation time on the quality of nata de corn. J. Teknik Kimia. 1 (19): 34-39. (In Indonesian)
  15. Saputra, F., Hidaiyanti. R. 2015. The influence of the use of various types of mango varieties on the quality of nata de mango. J. Agritepa. 1 (2): 128-135. DOI: https://doi.org/10.37676/agritepa.v2i1.101
  16. Sastra, H., Bawono, S. 2018. Utilization of coffee bean skin waste as compost and cascara. J. Abdimas. 2 (1): 55-61. (In Indonesian)
  17. Shagti, I. 2017. Increased protein and vitamin B through the administration of whey and lerry to nata products. J. Info Kesehatan. 15 (2): 495-506. (In Indonesian)
  18. Takwa, M.K., Suandi, A., Yahya, F. 2018. Development of tepal's cascara-tea business: tea made from coffee skins typical tepal sumbawa. J. Pengembangan Masyarakat Lokal. 1 (1): 42-46. (In Indonesian)
  19. Tuna, M.R., Kepel, B.J., Leman, M.A. 2015. Inhibitory test of soursop (Annona muricata L.) leaf extract on the growth of Staphylococcus aureus in vitro . J. Ilmiah Farmasi. 4 (4): 56-70. (In Indonesian)
  20. Yulianti, D., Susilo, B., Yulianingsih, R. 2014. The effect of extraction time and concentration of ethanol solvent on the physical-chemical properties of stevia leaf extract (Stevia rebaudiana bertoni M.) with the microwave-assisted extraction (MAE) method. J. Bioproses Komoditas Tropis. 2 (1): 35-41. (In Indonesian)
  21. Yuwanti, S., Lindriati, T., Anggraeni, R.D. 2018. Stability, total polyphenols, and antioxidant activity of microemulsion of cascara extract (coffee skin tea) using coconut oil and palm oil. J. Agroteknologi. 12 (2): 184-195. DOI: https://doi.org/10.19184/j-agt.v12i02.9312

Last update:

No citation recorded.

Last update:

No citation recorded.