Optimizing the Formula of Nata De Citrullus By the Use Of Response Surface Methodology
DOI:
https://doi.org/10.48047/CU/54/02/3551-3556Keywords:
Watermelon, Nata, Response Surface Methodology.Abstract
Currently, food products such as Nata are no longer consumed by the public. Initially, the nata
that was widely circulated on the market was nata made from coconut water, known as Nata
de Coco, but now there has been a lot of research on making nata using ingredients other than
coconut water, for example pineapple, palm juice and corn. Based on this, researchers are
interested in conducting research on making nata from rejected watermelons. Watermelon has
the characteristics of containing water content, fiber content and high sugar content so that it
fulfills the requirements as a growing medium for Acetobacter xylinum bacteria. Researchers
are interested in conducting research on optimizing the formulation of Nata De Citrullus
(rejected watermelon) using the response surface method.
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