MAKING NATA DE CASSAVA FROM RENGGINANG LIQUID WASTE USING ACETOBACTER XYLIUM

Sari

Processed cassava liquid waste in Nyamok Village causes a decrease in water quality with a
marked unpleasant odor. The liquid waste comes from the washing process of raw materials and
starch deposited water containing starch. Glucose in cassava liquid waste can be a source of energy
for Acetobacter Xylinum to form cellulose called nata de cassava. This study examines the potential of
Rengginang UKM liquid waste as a substrate / raw material for making nata de cassava as a new
material.Based on previous research, it was obtained optimization of various percentages of sugar
(carbon source) and urea (nitrogen source). Therefore, this study aims to determine the optimization
of the percentage of sugar and urea given in fermentation by evaluating, among others, the test water
content (moisture content), tensile strength test and elongation. The study was conducted with waste
preparation and processed into nata de cassava with variations of sugar and urea for 8 days of
fermentation. Wet nata de cassava thickness is measured to determine the optimal recipe. The
fermentation optimization results measured moisture content, dried and tested the tensile strength and
elongation. The data obtained were tested statistically with two-way ANOVA. The results showed that
sugar and urea are very influential in the process of bacterial cellulose formation based on anova test,
namely F> Fc (11.8> 2.9). The optimum conditions obtained are the addition of sugar 15 grams / L
and urea 2 grams / L, with a thickness of 12.1 mm. Moisture content value of 97.97%, tensile strength
of 14.31 N/mm2 and elongation at 3.83%.
Keyword: Nata de cassava, Urea,Sugar,Moisture content, Mensile strengt