Author : Suranti

Summary : Soybean (Sy-4) and mung bean (Pag-asa 3) were germinated four days and three days, respectively, at ambient room temperature. The sprouts were dried at 60-70 degree C and then ground into flour. Different concentrations (0.1-1.0 percent) of soybean and mung bean sprout flours were tested as additives in diluted coconut milk medium for NATA production. Optimum condition were established based on parameters such as sugar, acid, mother liquor concentration, incubation temperature, effect of light, and volume of medium. In general, chemical parameters such as total soluble acid, pH, total titrable acidity, and total sugar decreased during fermentation while reducing sugar slightly increased as incubation time progressed. In the medium with soybean sprout flour, the optimum conditions contained were .35 percent flour, 8 percent sugar, 1.5 percent acid, and 15 percent mother liquor, while with mung bean sprout flour, the best results were obtained when 0.40 percent flour, 10 percent sugar, 1.0 percent acid, and 10 percent mother liquor. NATA yield was highest in both media at 32 degree Centigrade and in the presence of light. The most economical volume of medium per standard square plastic container was 700 ml or at 3.5 cm height. Soybean and mung bean sprout flours increased the yield of NATA grown in diluted coconut milk medium by 41.6 percent and 37.9 percent, respectively.