Production and Characterization of Nata from Yam Bean Juice using Komagataeibacter nataicola TISTR 975

This study aimed to produce nata from Komagataeibacter nataicola TISTR 975 using yam bean juice as the fermentation substrate. The chemical components of yam bean juice and the physical characteristics of the produced yam bean nata were investigated. Yam bean nata were processed with juices from lemongrass (Cymbopogon citratus, Stapf; LG), Gac fruit (Momordica cochinchinensis Spreng; GF), and Centella (Centella asiatica; CA) and subsequently subjected to CIELAB value analysis, texture profile analysis (TPA), and sensory evaluation. The wet weight and thickness of yam bean nata were recorded as 130.36 ± 0.45 g and 9.64 ± 0.50 mm, respectively. The color analysis of yam bean nata revealed that the L* value slightly tended toward brightness; the a* value was negative, indicating green; and the b* value shifted toward blue. Upon processing, the yam bean nata with LG, GF, and CA exhibited an L* value tending toward white, an a* value indicating green, and a b* value indicating yellow. TPA results revealed a statistically significant disparity in hardness among the processed yam bean nata. Sensory attribute assessment indicated that processing the yam bean nata with LG, GF, and CA juices increased the liking score for overall acceptability.