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PRODUK NATA SEBAGAI SERAT PRODUK NATA SEBAGAI SERAT PRODUK NATA SEBAGAI SERAT PRODUK NATA SEBAGAI SERAT PANGAN FUNGSIONALPANGAN FUNGSIONALPANGAN FUNGSIONALPANGAN FUNGSIONALNataNataNataNata de coco, de coco, de coco, de coco, natanatanatanata de cacao, de cacao, de cacao, de cacao, natanatanatanata de banana, de banana, de banana, de banana, natanatanatanata de de de de pinapinapinapina, , , , natanatanatanata de tofu, de tofu, de tofu, de tofu, natanatanatanata de de de de molasesmolasesmolasesmolases

byDr. Ir. Sony Suwasono, M.App.Sc

Neny Novita, S.Si.Department of Agricultural Product & Food Technology

Faculty of Agricultural TechnologyUniversity of Jember

NATA

• Gula + Mineral + Asam + Protein

• Air kelapa (nata de coco)• Pulp kakao (nata de cacao)• Nanas (nata de pina)• Pisang (nata de banana)• Ampas tahu (nata de tofu)• Kulit pisang (nata de banana skin)• Tetes tebu (nata de molases)

• Acetobacter xylinum

• Nata = Selulosa (dietary fiber)

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Air Air kelapakelapa• 1 Ha tanaman kelapa• 1000 tanaman kelapa• 10.000 kelapa per tahun• 5.000 Liter air kelapa• 5.000 kg nata de coco• Rp. 15.000.000 – 20.000.000

KulitKulit PisangPisang• 1 Ha tanaman pisang• 2.500 tanaman pisang• 25.000 kg buah pisang• 15.000 kulit pisang• 15.000 kg nata de banana skin• Rp. 30.000.000 – 45.000.000

Kulit pisang mengandung vitamin C, vitamin B, kalsium, protein, dan jugalemak yang cukup (Sulffahri.2008). Hasil analisis kimia menunjukkanbahwa komposisi kulit pisang banyakmengandung air yaitu 68,90% dankarbohidrat sebesar 18,50%.

KUALITAS NATAKUALITAS NATA

BahanBahan• bersih : bebas kotoran (batu, pasir) dan kontaminasi (jamur, yeast)• segar : tidak berbau rusak atau tengik

PekerjaPekerja• mikroba : starter Acetobacter xylinum

AlatAlat• Ember, baskom, botol• Panci pemanas• Pengaduk

ProdukProduk• Warna• Ketebalan• Kekenyalan

BahanBahan PembantuPembantu• amonium sulfat, amonium fosfat, urea, atau ZA.• mineral : Kalium, Magnesium, Natrium, Kalsium, Fosfor• vitamin : jumlah sangat kecil• sukrosa atau gula pasir• asam asetat glacial 99,8% atau asam cuka• esense, sirup, pewarna

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ProsesProses NataNataKulit Pisang 500 g

Pencucian

Penghancurankulit : air = 500 g : 500 ml

PenambahanPenambahan gulagula pasirpasir 4 g 4 g NPK 0,3 g + ZA 0,16 gNPK 0,3 g + ZA 0,16 g

PerebusanPerebusan dandan PengadukanPengadukan

PenyaringanPenyaringan dengandengan kainkain saringsaring

PenambahanPenambahan asamasam asetatasetat 5 ml5 ml

PendinginanPendinginan

PenambahanPenambahan starter 10%starter 10%

PanenPanen NataNata

PencucianPencucian & & PerebusanPerebusan

PemotonganPemotongan & & PenambahanPenambahan sirupsirup

PengemasanPengemasan

PemasaranPemasaranPemeramanPemeraman suhusuhu kamarkamar

28 28 –– 3131ooC, 10 C, 10 harihari

Media cair + Acetobacter xylinum

Pemeraman suhu kamar28 – 31oC, 5 hari

Starter

Gambar produksi nata de banana skin

KULIT PISANG SARI KULIT PISANG Acetobacter xylinum

PEMERAMAN 10 HARI LEMBARAN NATA PRODUK NATA KOMERSIAL

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KUALITAS NATAKUALITAS NATA

BahanBahan• bersih : bebas kotoran (batu, pasir) dan kontaminasi (jamur, yeast)• segar : tidak berbau rusak atau tengik

PekerjaPekerja• mikroba : starter Acetobacter xylinum

AlatAlat• Ember, baskom, botol• Panci pemanas• Pengaduk

ProdukProduk• Warna• Ketebalan• Kekenyalan

BahanBahan PembantuPembantu• amonium sulfat, amonium fosfat, urea, atau ZA.• mineral : Kalium, Magnesium, Natrium, Kalsium, Fosfor• vitamin : jumlah sangat kecil• sukrosa atau gula pasir• asam asetat glacial 99,8% atau asam cuka• esense, sirup, pewarna

Tabel Komposisi Vitamin Nata de Coco :

Jenis Vitamin Asam nikotinat

Biotin

Asam pantotenat

Riboflavin

Asam fosfat

ug/ml 0.01

0.02

0.52

0.01

0.03 Sumber: Dolendo dan Pacita, 1967; cit. Khak, 1999.

Tabel Komposisi Kimiawi Nata de Coco :

Komponen Air

Kalium

Zat padat total

Gula total

Gula reduksi

Kalium oksida

Mineral

Magnesium oksida

Asam fosfat

Zat besi

Nitrogen

(%) 95.50

6.60

4.71

2.08

0.80

0.69

0.62

0.59

0.56

0.50

0.05 Sumber: Woodroof, 1970; cit. Khak, 1999.

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MANFAAT NATA

MakananMakanan• makanan penyegar• makanan penutup• nilai gizi kecil bahkan tidak ada

MakananMakanan FungsionalFungsional• serat fungsional (dietary fiber)• membantu pencernaan di usus halus dan usus besar• meningkatkan kesehatan• fungsi dietary fiber � lihat slide DIETARY FIBER

Functional Foods Ingredients:

• Serat makanan (dietary fibers)• Oligosakarida & gula alkohol• β - karoten• DHA• Prebiotik & Probiotik• Peptida & protein• Glikosida• Asam lemak tak jenuh• Isoprenoid & Vitamin • Mineral• Antioksidan

Functional Food IngredientsFunctional Food Ingredients

• Vegeta• Yoghurt, Kefir, Coumiss• Yakult• Breakfast cereals• Biscuit• Minuman• Permen

Commercial Functional FoodCommercial Functional Food

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SERAT MAKANANSERAT MAKANANSERAT MAKANANSERAT MAKANANSERAT MAKANANSERAT MAKANANSERAT MAKANANSERAT MAKANAN

DIETARY FIBERDIETARY FIBERDIETARY FIBERDIETARY FIBERDIETARY FIBERDIETARY FIBERDIETARY FIBERDIETARY FIBER

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SERAT MAKANAN SERAT MAKANAN -- DIETARY FIBERDIETARY FIBERDietary fibers are the indigestible portion of plant foods that move food through the digestive systemdigestive system, absorbing water and making defecationdefecation easier.

Bahan pangan dari tanamanyang tidak dapat dicerna namunmampu menggerakan makanan

melalui sistem pencernaan, menyerap air, mempermudah

pembuangan

Dietary fiber consists of non-starch polysaccharides such as cellulose (NATA) and many other plant components such as dextrins, inulin, lignin, waxes, chitins, pectins, beta-glucans and oligosaccharides.

1. Insoluble fiber possesses passive water-attracting properties that help to increase bulk, soften stool and shorten transit time through the intestinal tract = memiliki kemampuan menyerap air yang membantu

meningkatkan volume feses, mengempukkan feses, danmemperpendek waktu saatmelalui usus.

Sumber serat makanan (dietary fiber) terdiri dari water-soluble or not soluble. Kedua tipe fiber tersedia dalam plant foods dengan jumlah bervariasi.

SOLUBLE FIBERS and INSOLUBLE FIBERS

Other sources of insoluble fiber include whole wheat, wheat and corn bran, flax seed lignans and vegetables such as celery, green beans and potatoskins..nata cellulose

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SOLUBLE FIBERS and INSOLUBLE FIBERS

2. Soluble fiber undergoes metabolic processing via Soluble fiber undergoes metabolic processing via fermentationfermentation, yielding end, yielding end--products with broad, significant products with broad, significant health effects =health effects = ikutikut terlibatterlibat dalamdalam metabolismemetabolisme melaluimelaluifermentasifermentasi dandan menghasilkanmenghasilkan produkproduk akhirakhir yang yang memberikanmemberikan manfaatmanfaat kesehatankesehatan..

For example, plums (or prunes) have a thick skin covering a juicy pulp. The plum's skin is an example of an insoluble fiber source, whereas soluble fiber sources are inside the pulp.

• edible parts of plants — all parts of a plant we eat : skin, pulp, seeds, stems, leaves, roots — contain fiber. Both insoluble and soluble sources are in plant.

• carbohydrates — complex carbohydrates, such as long-chained sugars also called starch, oligosaccharides or polysaccharides, are excellent sources of fiber.

• resistant to digestion and absorption in the human small intestine — foods nutrients are digested by gastric acid and digestive enzymes in the stomach and small intestine where the nutrients are released then absorbed through the intestinal wall for transport via the blood throughout the body. A food resistant to this process is undigested, as insoluble and soluble fibers are. They pass to the large intestine only affected by their absorption of water (insoluble fiber) or dissolution in water (soluble fiber).

• complete or partial fermentation in the large intestine — additional nutrient absorption occurs through the process of fermentation in colon. Fermentation occurs by the action of colonic bacteria on the food mass, producing gases and short-chain fatty acids.

FERMENTABLE FIBERThe American Association of Cereal Chemists : The American Association of Cereal Chemists : soluble fibersoluble fiber = = ““the the edible parts of plants or similar carbohydrates resistant to digedible parts of plants or similar carbohydrates resistant to digestion estion and absorption in the human small intestine with complete or parand absorption in the human small intestine with complete or partial tial fermentation in the large intestinefermentation in the large intestine””..

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Fermentable fibre � asamasam butiratbutirat, , asamasam asetatasetat, , asamasam propionatpropionat, , asamasam valeratvalerat� Memberi efek kesehatan

SHORT-CHAIN FATTY ACIDS

1. Menstabilkan blood glucose levels dengan membebaskan pancreatic insulin release dan kontrol liver pada pemecahan glycogen breakdown.

2. Menekan cholesterol synthesis oleh liver and mengurangi LDL cholesterol dan triglycerides penyebab atherosclerosis.

3. Merendahkan pH usus besar sehingga melindungi diri daripembentukan colonic polyps dan meningkatkan absorpsi mineral.

4. Merangsang produksi T helper cells, antibodies, leukocytes, cytokinesdan kerja lymph yang berperanan dalam sistim immune.

5. Meningkatkan jumlah bakteri menguntungkan bagi kesehatan usus—Bifidobacteria dan Lactobacilli (probiotic).

6. Memperbaiki sifat pertahanan mukosa usus, menghambat infeksi daniritasi

The The American Dietetic AssociationAmerican Dietetic Association (ADA) :(ADA) :• recommends for adult = a minimum of 20-35 g/day depending on calorie

intake (e.g., a 2000 cal/8400 kJ diet should include 25 g of fiber per day). • recommends for children = equal age in years plus 5 g/day (e.g., a 4 year

old should consume 9 g/day). • No guidelines have yet been established for the elderly or very ill.

GUIDELINES ON FIBER INTAKE

The US The US National Academy of SciencesNational Academy of Sciences, , Institute of MedicineInstitute of Medicine ::• recommend for adult = 20-35 grams of dietary fiber per day,

but the average American's daily intake of dietary fiber is only 12-18 grams.

The The British Nutrition FoundationBritish Nutrition Foundation :• recommends for adult = a minimum fiber intake of 12-24 g/day

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• legumes (peas, soybeans, and other beans)• oats, rye, chia, and barley• some fruits and fruit juices (particularly prune

juice, plums and berries)• certain vegetables such as broccoli and

carrots• root vegetables such as potatoes, sweet

potatoes, and onions (skins of these vegetables are sources of insoluble fiber)

• psyllium seed husk (a mucilage soluble fiber).

• Legumes also typically contain shorter-chain carbohydrates indigestible by the human digestive tract but are metabolized by bacterial fermentation in the large intestine (colon), yielding short-chain fatty acids and gases (flatulence).

SUMBER SERAT

The American Dietetic Association recommends consuming a variety of fiber-rich foods.

Soluble FiberSoluble Fiberwhole grain foods brannuts and seedsvegetables such as green beans, cauliflower, zucchini, and celerythe skins of some fruits, including tomatoes

Insoluble fiberInsoluble fiber

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1,41,70,70,95,60,42

0,40,30,40,70,60,52

0,7

AlpukatAnggur

ApelBelimbingJambu BijiJeruk Bali

Jeruk SitrunManggaMelonNanasPepayaPisang

SemangkaSirsakSrikaya

KANDUNGAN SERAT (GR)

JENIS BUAH

KandunganKandungan SeratSerat MakananMakanan PadaPada BuahBuah--buahanbuahan

0,81

2,11,21,21,20,70,61,21,40,31,22,51,10,60,30,70,90,50,90,61,2

BayamKangkung

Daun PepayaDaun Singkong

KolSawi Hijau

SeledriSeladaTomat

PaprikaCabai

BuncisKacang Panjang

Bawang PutihBawang Merah

KentangLobakWortelBrokoli

Kembang KolAsparagus

Jamur

KANDUNGAN SERAT (GR)JENIS BUAH

KandunganKandungan SeratSerat MakananMakanan PadaPada SayurSayur--sayuransayuran

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4,92

4,12,92,50,60,10,10,70

Kacang KedelaiKacang TanahKacang Hijau

JagungKedelai BubukKecap Kental

TahuSusu Kedelai

TaogeTempe

KANDUNGAN SERAT (GR)KANDUNGAN SERAT (GR)JENIS BUAHJENIS BUAH

KandunganKandungan SeratSerat MakananMakanan PadaPada KacangKacang--kacangankacangan

ProdukProdukProdukProdukProdukProdukProdukProduk KomersialKomersialKomersialKomersialKomersialKomersialKomersialKomersial SeratSeratSeratSeratSeratSeratSeratSerat MakananMakananMakananMakananMakananMakananMakananMakanan

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