The effect of addition sucrose concentrations toward weight of Nata de Lontar (Borassus flabellifer) Linn

Abstract

Making nata made from older Borrasus flabellifer wine (namely Nata de Lontar), it needs addition sucrose to produce nata with the optimum weight. The research aimed to know (1) The effect of addition sucrose with different concentrations on older palm wine toward the weight of "nata de lontar" (Borrasus flabellifer) (2) The concentration of sucrose is the most influential part to produce optimum weight of "nata de lontar". This study belonged to an true experimental research with posttest only control group design. The independent variable in this research was the addition of sucrose with different concentrations of 6%, 9 %, and 12 %. The dependent variable in this study was the weight of nata. The results were analyzed using one-way anova and then followed by a test of Least Significant Difference at the 5 % significance level. The results of the experiment show (1) There have been a weight difference "nata de lontar" from bacterial fermentation in older palm wine Borassus flabellifer Linn medium with the addition of different concentrations of sucrose with p-value less than < 0.05. (2) Addition 12% sucrose concentration to the medium has influenced the formation of nata optimum results with average 46.13 grams.