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Penggunaan Papain dari Buah Pepaya Sebagai Peningkat Kualitas pH Nata De Coco yang Difermentasi oleh Acetobacter xylinum

BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan · Vol. 6 No. 2 (2019) · hlm. 101–104

DOI
10.22373/biotik.v6i2.5614
ISSN
2549-1768, 2337-9812
Terbit
2019-11-28
Penerbit
Universitas Islam Negeri Ar-Raniry
Bahasa
eng

Abstrak

A study was carried out on the use of papain from papaya as quality enhancer for nata de coco which is fermented by Acetobacter xylinum in industrial home business in Cot Geundreut Village, Blang Bintang Aceh Besar. The aim of the study was to find out whether the use of Papain can improve the quality of color, texture, pH and taste of nata de coco. The study used a complete factorial randomized design, with the concentration of papaya and papaya sap was 5 mL/L, 10 mL/L, 20 m/L, 30 mL/L, 50 mL/L. In ANAVA, the treatment showed a significant effect of papaya juice and papaya sap on nata de coco quality (Papaya juice (26,989) > Ftable (2,61); α = 0,05 and Papaya sap (122,542) > Ftable (2,61); α = 0,05. The treatment has no significant effect to the color, but it increased the pH of nata de coco to 6-7, and the structure of nata de coco became less chewy. However, although the organoleptic test does not affect the taste of nata de coco, respondents still prefer nata de coco without treatment because it has no trace of papaya and papaya sap smell. Therefore, this study needs further research to get more information about the taste.

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  • Universitas Syiah Kuala
  • Universitas Almuslim
  • Universitas Serambi Mekkah
  • Universitas Jambi
  • Universitas Teuku Umar
  • Universitas Muhammadiyah Aceh
  • IPB University
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Rekan penulisOrganisasiArtikel bersama
Hasanuddin HasanuddinUniversitas Syiah Kuala2
Iswadi IswadiUniversitas Syiah Kuala2
Suhartono SuhartonoUniversitas Syiah Kuala2
Evi AprianaUniversitas Serambi Mekkah1
Siti Maryam Fadhilah PalestinaUniversitas Almuslim1
Muhammad Ali SarongUniversitas Syiah Kuala1
Cut Nisna JuwitaUniversitas Syiah Kuala1
Ismul HudaUniversitas Syiah Kuala1
Khairil KhairilUniversitas Syiah Kuala1
Agustina AgustinaUniversitas Syiah Kuala1
Desi RatnasariUniversitas Jambi1
Dewi AndayaniUniversitas Syiah Kuala1
W WardiahUniversitas Syiah Kuala1
Cut NurmaliahUniversitas Syiah Kuala1
Wardiah WardiahUniversitas Syiah Kuala1
Lisa Rauzatul MaretiaUniversitas Syiah Kuala1
Andi Ulfa Tenri PadaUniversitas Syiah Kuala1
Tara Raudhatul JannahUniversitas Syiah Kuala1
Essy HarnellyUniversitas Syiah Kuala1
Hendrix Indra KusumaUniversitas Syiah Kuala1
Hilmina ItawarnemiUniversitas Teuku Umar1
Syaukani SyaukaniUniversitas Syiah Kuala1
zulia anandaUniversitas Syiah Kuala1
Sirtina SirtinaUniversitas Syiah Kuala1
Oviana LisaUniversitas Syiah Kuala1
Alfizar AlfizarUniversitas Syiah Kuala1
Mustafa SabriUniversitas Syiah Kuala1
Qurratu AiniUniversitas Muhammadiyah Aceh1
Lisdar I. SudirmanIPB University1

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Sumber metadata: OAI-PMH (metadata jurnal) https://jurnal.ar-raniry.ac.id/index.php/biotik/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Penggunaan Papain dari Buah Pepaya Sebagai Peningkat Kualitas pH Nata De Coco yang Difermentasi oleh  Acetobacter xylinum</dc:title>
	<dc:creator xml:lang="en">Zulfiana, Zulfiana</dc:creator>
	<dc:creator xml:lang="en">Samingan, Samingan</dc:creator>
	<dc:creator xml:lang="en">Thomy, Zairin</dc:creator>
	<dc:subject xml:lang="en">Papain Enzymes</dc:subject>
	<dc:subject xml:lang="en">Nata De Coco and Acetobacter Xylinum</dc:subject>
	<dc:description xml:lang="en">A study was carried out on the use of papain from papaya as quality enhancer for nata de coco which is fermented by Acetobacter xylinum in industrial home business in Cot Geundreut Village, Blang Bintang Aceh Besar.  The aim of the study was to find out whether the use of Papain can improve the quality of color, texture, pH and taste of nata de coco. The study used a complete factorial randomized design, with the concentration of papaya and papaya sap was 5 mL/L, 10 mL/L, 20 m/L, 30 mL/L, 50 mL/L. In ANAVA, the treatment showed a significant effect of papaya juice and papaya sap on nata de coco quality (Papaya juice (26,989) &amp;gt; Ftable (2,61); α = 0,05 and Papaya sap (122,542) &amp;gt; Ftable (2,61); α = 0,05. The treatment has no significant effect to the color, but it increased the pH of nata de coco to 6-7, and the structure of nata de coco became less chewy. However, although the organoleptic test does not affect the taste of nata de coco, respondents still prefer nata de coco without treatment because it has no trace of papaya and papaya sap smell. Therefore, this study needs further research to get more information about the taste.</dc:description>
	<dc:publisher xml:lang="en">Universitas Islam Negeri Ar-Raniry</dc:publisher>
	<dc:date>2019-11-28</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://jurnal.ar-raniry.ac.id/index.php/biotik/article/view/5614</dc:identifier>
	<dc:identifier>10.22373/biotik.v6i2.5614</dc:identifier>
	<dc:source xml:lang="en">BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan; Vol. 6 No. 2 (2018): JURNAL BIOTIK; 101-104</dc:source>
	<dc:source xml:lang="id">Biotik; Vol 6 No 2 (2018): JURNAL BIOTIK; 101-104</dc:source>
	<dc:source>2549-1768</dc:source>
	<dc:source>2337-9812</dc:source>
	<dc:source>10.22373/biotik.v6i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://jurnal.ar-raniry.ac.id/index.php/biotik/article/view/5614/3573</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2019 BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan</dc:rights>
</oai_dc:dc>