Optimization of Kepok banana peel (Musa paradisiaca L) fermentation on the thickness and crude fibre of Nata de Musa

Kepok Banana Peel, derived from Musa paradisiaca L, stands out as a common waste material frequently encountered in Indonesia. Nata de musa, a potential alternative food derived from processed Kepok banana peels, serves as a substitute for nata de coco. This study aimed to identify the optimal duration and concentration of Acetobacter xylinum bacteria in the fermentation process of Kepok banana peels, focusing on the thickness and crude fibre content of nata de musa. Employing an experimental research approach with a quantitative method, the fermentation occurred over 4 days, 8 days, 12 days, and 16 days, using varying concentrations of Acetobacter xylinum (20 mL, 40 mL, and 60 mL). The research findings indicate that a concentration of 60 mL of Acetobacter xylinum and a fermentation duration of 12 days represent the most effective treatment, resulting in the optimal nata de musa thickness of 1.75 cm and the finest crude fibre content of 7.39%.