NATA DE COCO

Adhe Julian Pertananda

Andhika Sandi Panorama
Dwi Okta Larassakti
Isma Uly Maranggi
Nur Annisa Yuliasdini

CHEMICAL ENGINEERING
DEPARTMENT
STATE POLYTECHNIC OF
SRIWIJAYA

OUTLINE OF PRESENTATION
1. What is Nata de Coco?
2. When we can eat Nata de Coco?
3. What is the materials of Nata de
Coco?
4. What is the equipments of Nata de
Coco?
5. How to make Nata de Coco?

WHAT IS NATA DE COCO?

Fermentation of
coconut water
The product of
Acetobacter
xylinum
Sweet and
chewy
Jelly-like
Fibers

THE MATERIALS OF NATA DE COCO?

Coconut water

Pure Culture Acetobacter

ZA Fertilizer

Sugar

Water

Acetic Acid Glacial

THE EQUIPMENTS FOR MAKE NATA DE COCO

Basin

Beaker Glass

Watch Glass

Analytical Balance

Stove

Measuring Pippette

Plastic Strap

Pan

Rubber Ball

Paper

Stainer

Scoopula

HOW TO MAKE NATA DE COCO?

Weighing with
analytical
balance

Filtering coconut
water with
strainer

Heating coconut
water + adding
sugar + stiring

Let it cool until

room
temperature

Adding ZA
ferilizer and
Acetic glacial
acid

Transferring into
basin and
adding pure
culture
acetobacter

Closing basin
tightly

Incubating

Cutting and
soaking with
sugar

PRODUCT OF NATA DE COCO