Nata de coco is food that contains a lot of many cellulose fibers with high levels and
beneficial for our digestion. The calorie content is low, making nata de coco is very well-taken
for people who are doing the diet program. Nata de Coco was first coined in the Philippines, and
in Indonesia in 1973 and was introduced in 1975 then began to be known widely in the market
in 1981 (sutarningsih, 2004).
Nata de coco is a type of fermented food bacteria Acetobacter xylinum which is
currently in its growth will form the nata which will require a medium that has a content of
components needed during the process of fermentation resulting in the production of nata
produced can be optimal (Pandey, 2016). These microbes will convert the sugar in the coconut
water into acetic acid and cellulose yarn which will be a unity and thickened. Media components
required for the fermentation of nata de coco, among others, have a source of carbon which can
be in the form of sugar, nitrogen source can be obtained by adding urea or ZA, as well as
minerals and vitamins that can support the growth of bacteria Acetobacter xylinum. In the
fermentation of nata de coco environmental conditions are also very influential because the
bacteria acetobacter xylinum will grow at its optimum in an environment that has a
temperature, pH, light, oxygen good.
Manufacture of nata de coco is divided into 3 namely the manufacture of the starter,
making a starter and fermentation.
A. The Making Of Culture
• Spray hands with alcohol to disinfect hands.
• Mix the agar-agar into the coconut water then heat and add the yeast and mix well.
• Enters the solution into the tube reaction then cover by using a cotton swab.
• Make a solution of the second by mixing glucose, acetic acid 25%, K2HPO4, (NH4)2SO4,
MgSO4 and coconut water.
• Sterilize the test tubes in hot water for 20 minutes.
• Enters a solution of a second into a test tube and cover it with a cotton swab.
• Sterilizes the test tubes in boiling water for 20 minutes then cool.
• Mix the solution first and the solution second then put the test tube at an angle 15o.
• Enters the seeds of culture into agar slant using a needle ose who have been sterilized is then
put into the incubator.
B. Manufacture Of Stater
• Prepare a solution first derived from coconut water, then be precipitated and strain after it
was heated up boiling.
• Add acetic acid 25% and glucose and stir until the glucose dissolves.
• Make a solution of the second by entering the urea solution into the coconut water then
heated until boiling
• Pour a solution of a second into a solution first, then move into the bottle stater than cover
with a sterile cotton swab and wait for it to cool.
• Add more or less 10% solution of culture then leave in the incubator for 6-8 days to form a
white layer.
C. Fermentation
• Heat the solution first to the boil then add the acetic acid of 25% and glucose and mix well.
• Make a solution of the second by mixing urea into the coconut water then heat until boiling.
• Pours a solution of a second into a solution first, then wait for it to cool.
• After the cold enter the stater into the solution and move it into the container of fermentation
and then covered with Newspapers.
• Put in the space to ferment for 12-15 days to form a layer of nata which is quite thick.
