NATA DE COCO

Created By :Febrina Putri RM. Andika Mandala PutraPutri AgustiaSherly AnggrainiYuniar RachmawatiNATA DE COCO1Nata De CocoWhat It Is ?HistoricalWhy Nata De CocoBacteriaMaking Nata De CocoToolsIngredientPackaging The benefits of Nata De CocoWhat is 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.

The History Of Nata De CocoNata 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

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 1981Easily to be obtained(about 900 million liter coconut water per year)Unaffected by seasonCheapGood 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.)Why Nata De Coco?

BACTERIANata de Coco formed by species of acetic acid bacteria. Some species belonging to acetic acid bacteria can form cellulose, but has been the most studied is the A. xylinum (Swissa et al., 1980)

Acetobacter xylinumKingdomBacteriaPhylumProteobacteriaClassAlpha ProteobacteriaOrdoRhodospirillalesFamilyPseudomonadaceaeGenusAcetobacterSpeciesAcetobacter xylinum

HOW TO MAKE NATA DE COCO

ToolsGas holder

Pan is used for boiling the media / coconut water

Stirrer of wood

Knife

Trays / containers for fermentation

Gauze or newspaper

Strap / rubber

Bucket / basin

Glacial acetic acid 2 % 40 ml

Sugar 20 gram

ZA (Zwavelzure Ammoniak) 0,5 % 20 gram for as a source of nitrogen and sulfur in the process of metabolism.

Coconut Water 2 liter

Starter 1 liter (200 ml)

Ingredient

STEPSThere are 6 stages are carried out in the process of making nata de coco:

1.Pure culture of Acetobacter Xylinum maintenance,

2.preparation of the substrate,

3.preparation starter,

4.fermentation, harvesting,

5.processing and,

6.packaging results.Making Process

Coconut water is heated until the sugar dissolvesStrain to remove the remnants of coconut huskOnce cool, adjust pH by adding acetic acid or vinegarThen inoculated with cultured nata / high concentration of coconut waterpour into containerNata harvested, washed, acid removed by boiling and soaking in water for three timesNata then cut into pieces and boiled again, drainedFurther boiling in sugar solution 40% for 30-45 minutesLeft overnight in a solution of sugar11PackagingPackaging is an important aspect in order to produce Nata de Coco for commercial purposes. Packaging of the product Nata de Coco has a goal seabagai following:

Preserve the product in order to survive long tidah damaged.Give a touch of aesthetic value to the products that have a higher appeal.Increase the economic value added to the product.Facilitate the process of storage and distribution of products.

To produce a good package considering the durability of the product dihasilakan perla seabagai note the following:a. Packaging should be clean or sterile.b. Package contents fully cultivated so that no air left in the pack so that microbial contaminants do not grow.Output Nata de Coco Nata de coco product contains high fiber but low in calories so it is suitable for people who are on diet. Nata de coco products can be divided into two, namely plain nata de coco (sheets and small cubes: 1x1x1 cm3) and nata de coco packaging ready for consumption. Nata de coco fresh product is usually asked by other producers as raw material for nata de coco packaging ready for consumption. This product is popular as a dessert (dessert).

Benefit Nata de CococholesterolconstipationobesityDigestive cancerHeartDiabetesHEALTHYDietSUMMARYSome stages of the manufacture of Nata de Coco is as follows: A. xylinum culture maintenance, manufacture of starter, fermentation media or substrate-making, fermentation, harvesting, processing and packaging.

Making technology Nata de Coco is a simple technology, but in the manufacturing process requires attention to the critical point, namely; A. xylinum culture maintenance, starter preparation and the fermentation process.

Hygiene is a very important factor for the success and the process of making Nata de Coco.