Optimizing the Formula of Nata De Citrullus By the Use Of Response Surface Methodology

Currently, food products such as Nata are no longer consumed by the public. Initially, the natathat was widely circulated on the market was nata made from coconut water, known as Natade Coco, but now there has been a lot of research on making nata using ingredients other thancoconut water, for example pineapple, palm juice and corn. Based on this, researchers areinterested in conducting research on making nata from rejected watermelons. Watermelon hasthe characteristics of containing water content, fiber content and high sugar content so that itfulfills the requirements as a growing medium for Acetobacter xylinum bacteria. Researchersare interested in conducting research on optimizing the formulation of Nata De Citrullus(rejected watermelon) using the response surface method.