Edisi Juni 2017 Volume X No. 2 ISSN 1979-8911 138 PENAMBAHAN EKSTRAK TOGE PADA MEDIA NATA DE COCO Kelik Putranto 1 Ahmad Taofik 2 1 Dosen Program Studi Teknologi Pangan Sekolah Tinggi Pertanian Jawa Barat 2 Dosen Jurusan Agroteknologi, Fakultas Sains dan Teknologi-UIN SGD Bandung ABSTRACT Nata is produced by bacteria species which produce acetic acid. That bacteria can form thick polycal above surface of media, it is called nata. The advantages of bean sprout extract consentration in coconut water are available higher nitrogen and phosphate content, more hygenic and easy to get. The aim of this research is to ditermine the exact amount of bean sprout extract concentration untill getting several good characteristic of nata de coco. The concentration of bean sprout extract which is used in this research are 0%, 2%, 4%, 6%, 8%, 10%. These consentration are substance for growth of Acetobacter Xylinum bacteria. The method which is used in this research is RAK (Randomized Block Design). Each treatmant is repeated 4 times. The criterion of observation in this research are observe of chemistry characteristic, physical characteristic, and organoleptic observation. Observation of chemistry characteristic are moisture and rough fiber. Observation of physical characteristic are rendement and thickness, whereas organoleptic characteristic are colour, plasticity, and taste. The result of this expriment indicate that consentration of bean sprout extract 10% produced good characteristic nata de coca based on moisture (95,82%), rough fiber content (2,87%), rendement (98,97%), thickness (4,68mm), level of colour willingness (scor 4,26), plasticity (scor 3,57), and taste of nata de coco (scor 4,40). ABSTRAK Nata dihasilkan oleh suatu spesies bakteri penghasil asam asetat yaitu Acetobacter xylinum. Bakteri tersebut dapat membentuk polikel tebal (nata) di atas permukaan medium air kelapa. Penambahan ekstrak toge pada media air kelapa bertujuan untuk meningkatkan kandungan Vitamin, Nitrogen dan fosfat agar nata de coco yang dihasilkan lebih optimal. Penelitian ini bertujuan untuk menentukan konsentrasi ekstrak toge dalam medium air kelapa yang tepat sehingga diperoleh beberapa karakteristik nata de coco yang baik. Konsentrasi ekstrak toge yang digunakan dalam percobaan ini terdiri dari konsentrasi 0%, 2%, 4%, 6%, 8%, 10%. Metode penelitian yang digunakan adalah metode percobaan dengan Rancangan Acak Kelompok (RAK). Masing-masing