Abstract:
Coconut sap (nira) is tapped from coconut spadix and largely consumed in rural area.
Nira must be processed under hygienic environment otherwise it will rapidly ferment
due to its perishable characteristic. Processing nira for the production of nata using A.
xylinum is considered beneficial not only to add variety in raw material of nata but also
to produce a shelf stable product. An experiment designed as two-way treatment was
carried out to determine effect of type and concentration of nitrogen sources on total
viable count during production of coconut sap (nira) nata, physical characteristics of
nata produced from nira including color, hardness, elasticity, water holding capacity
and final pH, chemical properties of nata produced from nira including proximate
composition and dietary fiber content and also to assess sensory acceptance of nata
produced from nira. There were two independent variables applied. The first one is the
type of nitrogen source (organic nitrogen, inorganic nitrogen and mixed organic and
inorganic nitrogen) and the second one is concentration of nitrogen sources (0.25% and
0.5%). Interaction between between types of nitrogen source and concentration of
nitrogen source significantly affected thickness, yield, water holding capacity and color
of nata produced from nira. Types of nitrogen sources alone significantly affected pH of
nira media. Formulation with 0.25% of yeast extract mixed with ammonium sulphate is
the suggested treatment since it gave high product yield (83.7%) with good physical
characteristics ( desired thickness, high whiteness, sufficient hardness and thickness) ,
high sensory acceptance and high dietary fiber content.
