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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.
`    comes from ` The product originates from
Spanish "cream of coconut͞ the Philippines.
Cream in this sense means
the fat from the coconut milk In Indonesia,
` Nata translated in Latin as ` Nata de coco was being tried in
͚natare͛ means adrift 1973 and introduced in 1975.
(terapung) However, nata de coco well-
` Nata that come from coconut known in the market in 1981
water well-known as nata de
coco
1. Easily to be obtained(about 900 million liter coconut water per year)
2. Unaffected by season
3. Cheap
4. 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
Π 

2ACTERIA Kingdom 2acteria

Phylum Proteobacteria

Class Alpha Proteobacteria

Ordo Rhodospirillales

Family Pseudomonadaceae

Genus Π

Species Π




Properties of Gram:
a. Negative
b. Aerobe
c. Cocus
J 
   
As starter, we use pure culture Π

. This bacteria can be produced from pineapple
dregs which has been incubated for 2-3 weeks.
      
a. 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.
         
After cold, make the media to 3-4 PH condition and
Inoculate by adding starter 170 ml (Π
).
G    
a. Take the mixture to pot (e.g. panci) and covered by
newspaper
b. 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 acid
f. 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.
Conclutions
` Several step making Nata de Coco is as follows:
- Cultivation of culture Π

- 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 Π

 Preparation of starters
- Fermentation process.
` Hygiene is very important factor for success the process of
Nata de Coco.