EFFECT OF (NH4)2SO4 ON SOME QUALITIES OF NATA DE PINA PRODUCED BY ACETOBACTER XYLINUM

Abstract

Pineapple juice (Ananascomosus L. cv. Pattavia) has high amounts of sugar, making it potential to be produced into Nata.The study will enable efficient utilization of pineapple juice and will also provide a new product dimension to the pineapple farmers who are not getting the right price for their product. The objectives of this research were to study the various contents of (NH₄)₂SO₄on total soluble solids, pH, % ethanol, thickness and yield of Nata de pina from pineapple juice (Ananascomosus L. cv. Pattavia) fermented by Acetobacter xylinum. (NH₄)₂SO₄ was used as a nitrogen source and its contents for Nata de pina production at 30^oC for 15 days were 0.3, 0.4 and 0.5 % w/v. Increasing 0.3 - 0.5 %w/v (NH₄)₂SO₄ contents improved to utilize total soluble solids and % ethanol of Nata de pina and the lowest pH of Nata de pinawas obtained from using 0.5 % w/v of (NH₄)₂SO₄. Using 0.5 %w/v of (NH₄)₂SO₄led to the highest values of thickness and yield of Nata de pina after 15 days which were 12.14 mm and 100.02 g, respectively.