Development of local food biodiversity of nata de taro from talas beneng (xanthosoma undipes k. koch.)

Abstract

This research aimed to produce and formulate nata from Talas Beneng with different concentration ofAcetobacter xylinum. The raw material of talas beneng extract to starch then its residual water boiled, added 5% sucrose, 2% acetate acid and 1% ZA. Then it cooled until 25 °C, added Acetobacter xylinum, and fermented for 13 days. The concentration of Acetobacter xylinum addition with four levels namely 10%, 15%, 20 % and 25%. The parameters were physical analysis (yield,thickness, and hardness), chemical (crude fiber), and organoleptic (appearance, texture, flavor, and taste). The results showed that the addition of 25% concentration of Acetobacter xylinum was the highest yield and thickness as 30.98%, and 9.55 mm, then it has crude fiber 4.89% and hardness 0.1 mm/g.s. For organoleptic evaluation, the addition of 25% concentration of Acetobacter xylinum showed appearance, flavor, texture, and taste higher than others treatment.