The Process of Making Nata De Coco

Nata de coco is a dessert that looks like jelly, white, and chewy texture. This food is
produced by the fermentation process of coconut water by adding the Acetobacter xylinum
bacteria and initially made in Philippines. The content of nutrients in coconut water is very
diverse. Those are carbohydrates, potassium, protein, fat, calcium, iron, phosphorus, vitamin
B complex, and many other nutrient content. Per 100 grams of nata de coco contain 80%
water, 20 grams of carbohydrates, 146 kcal, 20 grams of fat, 12 miligrams calcium, 2
miligrams of phosphorus, and 0.5 miligrams of iron. There are some tools to make nata de
coco, these are beaker glass, sieves, spatula, autoclave, pan, gauze, watch glass, analytical
balance, stove, plastic trays, measuring cup, measuring pipette, plastic strap, and suction ball.
Besides that, there are some materials which is used in making nata de coco, they are 4 liters
of coconut water, 400 mililiters of starter, 20 mililiters of glacial acetic acid, 10 grams of
sugar, and 10 grams of fertilizer ZA.
To make nata de coco, we need fermentation process in some days. First of all, weigh
10 grams of Sugar and 10 grams of ZA. Second, filter 4 liters of raw coconut, next mix sugar
and ZA fertilizer in coconut water that put into the pan stenless. Then cook it until boiling
100 degrees Celsius. Then, chill it with water. After that, add 20 ml of acetic acid glacial
until its pH 4.5 - 5. Next, chill it back with ice water. Then add the starter. After that, store the
mixture in a sealed beaker and inoculate it for 2 weeks. Nursery containers should not be
disturbed or shaken after two weeks nata de coco formed, then take the nata and dispose of
damaged parts, next wash it with water (rinse). After that, soak it in water for one day. After
soaking, cut into pieces and boil nata with sugar solution. Last of all, nata de coco has been
completed in production.