The Utilization of Rice Wastewater Combined With Red Dragon Fruit (Hylocereus polyrhizus) as Basic Ingredients of Nata De Leri

Meri Septina, Suci Wulan Pawhestri, Nurhaida Widiani, Rina Budi

Abstract


Nata de leri is one of the products produced from fermented organic white, red, black rice washing water with the addition of red dragon fruit skin extract. In javanese the rice washing water is called Leri so that the resulting nata is called “Nata De Leri”. (carbohydrates, proteins, minerals) that are carried away from the rice membrane during the washing process. So that it can be utilized by microorganisms as a medium in making nata. The addition of red dragon fruit skin extract gives color because it contains a lot of anthocyanin and also the fiber and water content is very high. The purpose of this research was to determine the organoleptic and chemical characteristics of nata. This research used a qualitative descriptive method using a 2 factor complete randomized design and the treatment given was 75% of white, red, black rice washing water concentration, The concentration of red dragon fruit skin extract 75%, 50%, and 25%. The results showed that the most preferred texture on the addition of 75% red dragon fruit skin extract was an average of 4,65, the most preferred color in the addition of 75% and 25% red dragon fruit skin extract, the aroma of the average panelist doesn’t like all the aroma of nata de leri, for the taste all the samples were liked by the panelists because of their sweet taste. While the water content and crude fiber content produced are quite high on average but do not exceed SNI.


Keywords


Nata De Leri; Rice Wastewater

Article Metrics

Abstract view : 316 times
PDF - 184 times

Full Text:

PDF

References


Bening, C., Rahmatan, H., Supriatno. (2016) Pengaruh air cucian berasmerah terhadap pertumbuhan vegetatif tanaman lada. Jurnal Ilmiah Mahasiswa Pendidikan Biologi.

Majesty,J., Argo B.D, Nugroho W.A.(2015) Pengaruh Penambahan Sukrosa dan Lama Fermentasi Terhadap Kadar Serat Nata Dari Nanas. Jurnal Keteknikan Pertanian Tropis dan Biosistem.

Fifendy M, Annisah N.(2012) Kualitas Nata De Citrullus dengan Menggunakan BerbagaiMacam Stater.Jurnal Biologi FMIPA Univesristas Negeri Padang

Mary E., Beck. (2011) Ilmu Gizi dan Diet Hubungannya dengan Penyakit-Penyakit untuk Perawat dan Dokter. Jurnal Kesehatan

Safitri M.P., Caronge M.W., Kadirman. (2017) Pengaruh Pemberian Sumber Nitrogen dan Bibit Acetobacter xylinum Terhadap Kualitas Hasil Nata De Tala. Jurnal Pendidikan Teknologi Pertanian.

Suparti, Yanti, Asngad A., (2007) Pemanfaatan Ampas Sirsak Sebagai Bahan Dasar Pembuatan Nata dengan Penambahan Gula Aren. Jurnal MIPA

Tamimi, A., Sumardi, H. S., Hendrawan Y.(2015). Pengaruh penambahan sukrosa dan urea terhadap karakteristik nata de soya asam jeruk nipis-in press.Jurnal Bioproses Komoditas Tropis.

Muchtadi T.R., Sugiyono. (2014) Prinsip dan Teknologi Pangan. Jurnal Teknologi Pangan

nata de soya asam jeruk nipis-in press.Jurnal Bioproses Komoditas Tropis.

Muchtadi T.R., Sugiyono. (2014) Prinsip dan Teknologi Pangan. Jurnal Teknologi Pangan

Wardiah, Linda, Rahmatan H. (2014). Potensi limbah air cucian beras sebagai pupuk organik cair pada pertumbuhan pakchoy (Brassica rapa L.). Jurnal Biologi Edukasi.




DOI: http://dx.doi.org/10.23960%2Fj-bekh.v6i1.2345

Refbacks

  • There are currently no refbacks.