The chemical composition of pineapple peel is 17.53% carbohydrate, 20.87% crude fiber, 4.41% protein, and 81.72 water. Generally in making nata using inorganic nitrogen sources that cause pros and cons in food safety, therefore this study replaces inorganic nitrogen sources to organic obtained from mung bean sprout juice. The purpose of this study was to determine the physical characteristics of Nata de Pina. This study used a one-factor Randomized Group Design (RGD) of mung bean sprout juice concentration with 7 treatments (5%, 10%, 15%, 20%, 25%, 30%, 35%) and three replications. The research data were analyzed using ANOVA and if there was a significant difference, then the BNJ test was conducted at 5% significance. The best treatment was 25% mung bean sprout juice concentration (T5). By showing color L* (Lightness) 51.49; color a* (Redness) 3.10; color b* (Yellowness) 4.55;.