The Antioxidant Activity of Nata with Jackfruit (Artocarpus heterophyllus Lam) Straw and Purple Cabbage (Brassica oleracea L var. capitata) As Substrates

Jackfruit straw and purple cabbage are ingredients that can replace coconut water as a substrate in making nata because they contain nutrients be used for the growth of Acetobacter xylinum bacteria. The aim this research was to determine characteristics produce highest antioxidant activity. experimental design is Completely Randomized Design with two factors. first factor ratio jackfruit water, (1:1), (2:1), (3:1), while second (3:1). Test parameters included chemical (antioxidant activity, total anthocyanin, moisture, ash, crude fiber content), physical (weight, yield, thickness, color lightness (L), redness (a*), yellowness (b*), fermentation media (total sugar content pH), organoleptic (color elasticity) on nata. results activity were treatments comparison extract 3:1 3:1, resulting 41.72%, anthocyanin 80.32%, moisture 33.29%, ash 0.28%, 3.10%, weight 47.86 g, yield 9.71%, thickness 1.34 cm, L (lightness) 23.09, a* (redness) 3.17, b* (yellowness) -5.56. before 38.13% pH 4.2, after fermentation, 14.37% 3,1. Extracts study able increase