NATA DE COCO

WHAT IS IT?

HISTORICAL

WHY NATA DE COCO?

BACTERIA

MAKING NATA DE

COCO

Nata de coco is a chewy, translucent, jelly-like food product produced by the bacterial fermentation of coconut water. Nata de coco is most commonly sweetened as a candy or dessert, and can accompany many things including pickles, drinks, ice cream, puddings and fruit mixes.

WHAT IS IT?

• Nata de coco comes from Spanish "cream of coconut“ Cream in this sense means the fat from the coconut milk

• Nata translated in Latin as ‘natare’ means adrift (terapung)

• Nata that come from coconut water well-known as nata de coco

• The product originates from the Philippines.

In Indonesia, • Nata de coco was being tried in

1973 and introduced in 1975. However, nata de coco well-known in the market in 1981

HISTORICAL

1. Easily to be obtained(about 900 million liter coconut water per year)

2. Unaffected by season3. Cheap4. Good for Health (Nata de coco is highly regarded for its high dietary fiber, and its

zero fat and cholesterol content. No preservatives or other chemicals are added to Nata de coco.)

5. All part of coconuts is useful such as art, charcoal, cooking oil, and Nata de Coco

WHY NATA DE COCO?

BACTERIA

Properties of Gram: a. Negativeb. Aerobec. Cocus

Acetobacter xylinum

Kingdom Bacteria

Phylum Proteobacteria

Class Alpha Proteobacteria

Ordo Rhodospirillales

Family Pseudomonadaceae

Genus Acetobacter

Species Acetobacter xylinum

How to Make the Best Nata de Coco

Home Scale Industry Scale

1. Preparing starter media As starter, we use pure culture Acetobacter xylinum. This bacteria can be produced from pineapple dregs which has been incubated for 2-3 weeks.

2. Filtering and Boiling Mediaa. To eliminate contamination in coconut water can be done by filtering using fabric filter. b. Add sugar 100 gr/L, after that boil the media and

cold it.3. Inoculate (mixing with Starter)

After cold, make the media to 3-4 PH condition and Inoculate by adding starter 170 ml (Acetobacter xylinum).

4. Fermentationa. Take the mixture to pot (e.g. panci) and covered by

newspaperb. Store in a clean-safe place for a week.c. After curing is complete with the layer formation of Nata at the surface, removed the nata layer. d. Discard the membrane that attaches at the bottom of nata, cut into pieces and wash the nata.e. Put into the pot and soaked for 3 days, everyday

the water have to be replaced after boiling for omit the smells of acidf. Furthermore, Nata de Coco can be preserved with

syrup by mixing 3kg Nata de Coco with 2kg of sugar plus 4.5 liters of water and then boiled.

• Several step making Nata de Coco is as follows:- Cultivation of culture A. xylinum- Preparation of the starter, the fermentation substrate- Fermentation, harvesting, processing and packaging.

• Producing Nata de Coco is simple, but in the process requires attention at the critical point:- Cultivation of culture A. xylinum- Preparation of starters- Fermentation process.

• Hygiene is very important factor for success the process of Nata de Coco.

Conclutions