THE POTENTIAL OF “PANDAN LAUT” FRUIT (Pandanus odorifer) AS A SUBSTRATE IN THE PRODUCTION OF NATA DE PANDANUS
Abstract
“Pandan Laut” fruit (Pandanus odorifer) is a local coastal resource rich in carbohydrates, fiber, and bioactive compounds; however, its utilization remains limited. This study aims to analyze the effect of varying sucrose concentrations on the physical, chemical, and sensory properties, as well as the commercial viability, of nata de pandanus products. The study used a one-factor completely randomized design (CRD) with five sucrose concentration levels—10%, 20%, 30%, 40%, and 50%—each replicated three times. The parameters observed included yield, peel thickness, peel weight, texture, fiber content, panelist preference, and feasibility analysis. Data were analyzed using ANOVA, followed by the DMRT test at the 5% level. The results showed that sucrose concentration significantly affected yield (36.63%–57.57%), peel thickness (5.00 mm–10.00 mm), peel weight (220.00 g–340.00 g), texture (10.43 gf – 32.13 gf), and fiber content (2.24% – 3.38%) of nata de pandanus. The best treatment was obtained with the addition of 40 g of sucrose, which produced the highest yield and peel weight with physical and sensory characteristics preferred by the panelists. Business analysis showed an R/C ratio of 1.55, indicating that the pandanus nata processing business is viable and profitable for development
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