The study of the physicochemical properties of nata de soya with the addition of bilimbi fruit (Averrhoa bilimbi L.) juice The study of the physicochemical properties …
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TThis study aims to determine the effect of bilimbi fruit juice addition on the physicochemical properties of nata de soya from tofu liquid waste and the best treatment based on the sensory analysis. The research design was completely randomized (CRD) with five treatments and five replications. The data obtained were analyzed using ANOVA and DNMRT. The treatment was the bilimbi fruit juice addition: A = 4%, B = 6%, C = 8%, D = 10%, and E = 12%. The control treatment was prepared without the addition of bilimbi fruit juice (0%). The results showed that the concentration of bilimbi fruit juice in nata de soya had a significantly different effect on yield, thickness, moisture, ash, protein, crude fiber, pH, and antioxidant activity. Based on sensory analysis, treatment A obtained the highest average of 5.35, with physicochemical properties: yield (53.97%), thickness (28.67 mm), moisture content (75.60%), ash content (1.73%), protein content (20.73%), crude fiber content (3.14%), pH value (4.53), and antioxidant activity (42.17%). This research is expected to contribute to utilizing environmentally friendly natural ingredients in diversifying healthy foods.
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References
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Aini S., Nur F. Penambahan ekstrak jeruk nipis dan konsentrasi inokulum terhadap karakteristik nata de soya dari limbah cair industri tahu, Kabupaten Klaten. [Addition of lime extract and inoculum concentration on the characteristics of nata de soya from liquid waste from the tofu industry, Klaten Regency]. Jurnal Kimia Riset, 2019, 4(2): 133-142. https://doi.org/10.20473/jkr.v4i2.16137 [in Indonesian]
Alayda V.R., Yuliasari F., Hasannah C. S. Karakteristik nata de soya dari whey tahu dengan penambahan gula semut aren menggunakan Acetobacter xylinum. [Characteristics of nata de soya from tofu whey with the addition of palm sugar using Acetobacter xylinum]. Sciscitatio, 2024, 5(2): 67-75. https://doi.org/10.21460/sciscitatio.2024.52.176 [in Indonesian]
Ali M.B., Murtaza M.S., Shahbaz M., Sameen A., Rafique S., Arshad R., Raza N., Akbar Z., Kausar G., Amjad A. Functional, textural, physicochemical and sensorial evaluation of cottage cheese standardized with food grade coagulants. Food Science and Technology (Campinas), 2022, 42(33420): 1-7. https://doi.org/10.1590/fst.33420
Ardyansa N.J., Ramadhon A.S.P., Santi S.S. Effect of additional cellulose bacterial from nata de soya and chitosan in bioplastic manufacturing. Journal of Applied Science, Engineering, Technology, and Education, 2022, 4(2): 202-209. https://doi.org/10.35877/454ri.asci1133
Baliyan S., Mukherjee R., Priyadarshini A., Vibhuti A., Gupt A., Pandey R.P., Chang C.M. Determination of antioxidants by DPPH radical scavenging activity and quantitative phytochemical analysis of Ficus religiosa. Molecules, 2022, 27(4): 48. https://doi.org/10.3390/molecules27041326
Budaraga I.K., Salihat R.A. Antioxidant activity of ‘broken skin’ purple rice, ‘skinned’ purple rice, and purple rice stem organically cultivated in Indonesia. International Journal on Advanced Science, Engineering and Information Technology, 2020, 10(5): 2132-2137. https://doi.org/10.18517/ijaseit.10.5.9634
Budaraga I.K., Salihat R.A., Fitria E.A. Acidification effects of starfruit (Averrhoa bilimbi L.) on soy milk-based cottage cheese : a physicochemical and organoleptic assessment. Potravinarstvo Slovak Journal of Food Sciences, 2023, 17(11): 986-996. https://doi.org/10.5219/1915
Cahyani M.R., Zuhaela I.A., Saraswati T.E., Raharjo S. B., Pramono E., Wahyuningsih S., Lestari W.W., Widjonarko D.M. Pengolahan limbah tahu dan potensinya. [Tofu waste treatment and its potential]. Proceeding of Chemistry Conferences, 2021, 6: 27. https://doi.org/10.20961/pcc.6.0.55086.27-33 [in Indonesian]
Ehoche E. E., Patel P., Madu C., Adejoh J. Formulation, organoleptic evaluation, and acceptability of various teas from underutilized nutritious herbs compared with marketed chinese and yellow lipton tea. Borneo Journal of Pharmacy, 2021, 4(1): 51-56. https://doi.org/10.33084/bjop.v4i1.1817
Fitria E.A., Budaraga I.K., Salihat R.A. The effect of wuluh starfruit (Averrhoa bilimbi L.) added on the physicochemical and antimicrobial characteristics of chitosan-PVA edible film. Future of Food: Journal on Food, Agriculture and Society, 2023, 11(12). https://doi.org/10.17170/kobra-202307218416
Gaglio R., Restivo I., Barbera M., Barbaccia P., Ponte M., Tesoriere L., Bonanno A., Attanzio A., Di Grigoli A., Francesca N., Moschetti G., Settanni L. Effect on the antioxidant, lipoperoxyl radical scavenger capacity, nutritional, sensory and microbiological traits of an ovine stretched cheese produced with grape pomace powder addition. Antioxidants, 2021, 10(2): 1-21. https://doi.org/10.3390/antiox10020306
Kurniawan M.I., Zulkarnaen R.R., Basri H. Alat pengendali temperatur dan pH untuk optimasi pembuatan nata de coco. [Temperature and pH control equipment for optimizing nata de coco making]. JEECOM Journal of Electrical Engineering and Computer, 2023, 5(1): 42-48. https://doi.org/10.33650/jeecom.v5i1.4609 [in Indonesian]
Liu K. Effects of sample size, dry ashing temperature and duration on determination of ash content in algae and other biomass. Algal Research, 2019, 40(4): 101486. https://doi.org/10.1016/j.algal.2019.101486
Nostia R., Kurniawan A., Koderi. Analysis of solid and liquid waste characteristics of tofu industry in Bancar Village, Bungkal District, Ponorogo Regency. Jurnal Pembangunan dan Alam Lestari [Indonesian Journal of Environment and Sustainable Development], 2023, 14(1). https://doi.org/10.21776/ub.jpal.2023.014.01.01
Palamthodi S., Shimpi S., Tungare K. A study on nutritional composition and functional properties of wheat, ragi and jackfruit seed composite flour. Food Science and Applied Biotechnology, 2021, 4(1): 63-75. https://doi.org/10.30721/fsab2021.v4.i1.107
Pereira A.B., da-Silva A.M., Barroca M.J., Marques M.P.M., Braga S.S. Physicochemical properties, antioxidant action and practical application in fresh cheese of the solid inclusion compound γ-cyclodextrin·quercetin, in comparison with β-cyclodextrin·quercetin. Arabian Journal of Chemistry, 2020, 13(1): 205-215. https://doi.org/10.1016/j.arabjc.2017.04.001
Prawira H., Pato U., Ayu D.F. Penggunaan ekstrak toge sebagai sumber nitrogen dalam pembuatan nata de pina dari kulit nanas. [The use of mungbean sprout extract as nitrogen sources in nata de pina production from pineapple peel]. Jurnal Sains dan Teknologi Pangan, 2022, 7(5): 5410-5421. Available at: https://ojs.uho.ac.id/index.php/jstp/article/view/19815 [in Indonesian]
Putri S.N.Y., Syaharani W.F., Utami C.V. B., Safitri D. R., Arum Z.N., Prihastari Z.S., Sari A.R. Pengaruh mikroorganisme, bahan baku, dan waktu inkubasi pada karakter nata: review. [The effect of microorganism, raw materials, and incubation time on the characteristic of nata: a review]. Jurnal Teknologi Hasil Pertanian, 2021, 14(1): 62 https://doi.org/10.20961/jthp.v14i1.47654 [in Indonesian]
Rahmiati N., Sari R., Wahyuni T.S. Phytochemical and antioxidant activity evaluation of lime (Citrus aurantifolia) Juice Powder. Jurnal Farmasi Galenika (Galenika Journal of Pharmacy), 2023, 9(2): 197-207. https://doi.org/10.22487/j24428744.2023.v9.i2.16347
Salihat R.A., Budaraga I.K., Syukri D., Yanti N. R., Fitria E.A. The effect of addition of wuluh starfruit (Averrhoa bilimbi L.) juice as a coagulant in cottage cheese from cow’s milk. Annals of Agri-Bio Research, 2023, 28(2): 328-336. Available at: https://agribiop.com/the-effect-of-addition-of-wuluh-starfruit-averrhoa-bilimbi-l-juice-as-a-coagulant-in-cottage-cheese-from-cows-milk/
Salihat R.A., Putra D.P.Pengaruh substitusi tepung terigu dengan tepung beras ungu terhadap mutu dan aktivitas antioksidan brownies kukus. [The effect of substitution of wheat flour with purple rice flour on the quality and antioxidant activities of steam brownies]. Jurnal Teknologi Pangan, 2021, 15(2): 26-38. https://doi.org/10.33005/jtp.v15i2.2942 [in Indonesian]
Sari A.M., Budianto F.A., Nursiwi A., Sanjaya A.P., Utami R., Zaman M.Z. Study of Acetobacter xylinum FNCC 0001 fermentation kinetics using artificial media containing various carbon and nitrogen concentrations. IOP Conference Series: Earth and Environmental Science, 2021, 828(1): 012004. https://doi.org/10.1088/1755-1315/828/1/012004
Souisa G.M., Sidharta B.R., Pranata F.S. Pengaruh Acetobacter xylinum dan ekstrak kacang hijau (Phaseolus radiatus L.) terhadap produksi nata dari substrat limbah cair tahu. [Effect of Acetobacter xylinumand green-bean Phaseolus radiatus L. on the nata production from tofu waste-water]. Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati, 2019, 11(1): 27-33. https://doi.org/10.24002/biota.v11i1.2819 [in Indonesian]
Syahputra A., Amna U. Testing antioxidant activity of pineapple (Ananas comossus Merr.) rinds using uv-vis spectrophotometry method. Journal of Carbazon, 2024, 2(1): 21-30. https://doi.org/10.24815/jocarbazon.v2i1.37830
Syam T.S., Kadir S., Yustisia I. Nata de durio: the utilization of durian seeds as a glucose source in the production of bacterial cellulose gel. Emirates Journal of Food and Agriculture, 2023, 35(12): 1-5. https://doi.org/10.9755/ejfa.2023.3196
Tallei T., Marfuah S., Abas A., Abram A., Pasappa N., Anggini P., Soegoto A., Wali F., Emran T. Nata as a source of dietary fiber with numerous health benefits. Journal of Advanced Biotechnology and Experimental Therapeutics, 2022, 5(1): 189. https://doi.org/10.5455/jabet.2022.d107
Wahyuni S. Pengaruh pemberian air jeruk lemon terhadap kualitas produk nata de coco. [The effect of giving lemon juice on the quality of nata de coco products]. Best Journal (Biology Education, Sains and Technology), 2019, 2(2): 42-47 https://doi.org/10.30743/best.v2i2.1817 [in Indonesian]
Wati E.A., Prasetya F., Suparningtyas J.F. Uji aktivitas antioksidan ekstrak etanol buah belimbing wuluh (Averrhoa bilimbi L.). [Antioxidant activity test of ethanol of belimbing wuluh fruits (Averrhoa bilimbi L.)]. Proceeding of Mulawarman Pharmaceuticals Conferences, 2022, 16(11): 21-24. Available at: https://prosiding.ff.unmul.ac.id/index.php/mpc/article/view/7 [in Indonesian]
Yanti N.A., Ambardini S., Isra W.O., Parakkasi V.N.R. Potensi limbah cair tahu sebagai sumber nitrogen pada produksi selulosa bakteri. [The potential of tofu liquid waste as a nitrogen source in production of bacterial cellulose]. BIOMA: Jurnal Biologi Makassar, 2020, 5(1): 9-17. Available at: https://www.neliti.com/publications/326539/potensi-limbah-cair-tahu-sebagai-sumber-nitrogen-pada-produksi-selulosa-bakteri [in Indonesian]
Zambrano M.V., Dutta B., Mercer D.G., MacLean H.L., Touchie M.F. Assessment of moisture content measurement methods of dried food products in small-scale operations in developing countries: A review. Trends in Food Science and Technology, 2019, 88(7): 484-496. https://doi.org/10.1016/j.tifs.2019.04.006
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How to Cite
YESSIRITA, Nita et al.
The study of the physicochemical properties of nata de soya with the addition of bilimbi fruit (Averrhoa bilimbi L.) juice.
Food Science and Applied Biotechnology, [S.l.], v. 8, n. 1, p. 136-146, mar. 2025.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/463>. Date accessed: 20 apr. 2025.
doi: https://doi.org/10.30721/fsab2025.v8.i1.463.