Nata de coco is a jelly-like food produced through bacterial fermentation of coconut water. It originates from the Philippines and is commonly sweetened for use in desserts and candies. The fermentation process involves inoculating coconut water with Acetobacter xylinum bacteria to produce the nata, which is then harvested, soaked, and often preserved in syrup. Maintaining hygienic conditions is important for successful production of this traditional Southeast Asian food.
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Nata de coco is a jelly-like food produced through bacterial fermentation of coconut water. It originates from the Philippines and is commonly sweetened for use in desserts and candies. The fermentation process involves inoculating coconut water with Acetobacter xylinum bacteria to produce the nata, which is then harvested, soaked, and often preserved in syrup. Maintaining hygienic conditions is important for successful production of this traditional Southeast Asian food.
Nata de coco is a jelly-like food produced through bacterial fermentation of coconut water. It originates from the Philippines and is commonly sweetened for use in desserts and candies. The fermentation process involves inoculating coconut water with Acetobacter xylinum bacteria to produce the nata, which is then harvested, soaked, and often preserved in syrup. Maintaining hygienic conditions is important for successful production of this traditional Southeast Asian food.
Copyright:
Attribution Non-Commercial (BY-NC)
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Download as PPTX, PDF, TXT or read online from Scribd
Nata de coco is a jelly-like food produced through bacterial fermentation of coconut water. It originates from the Philippines and is commonly sweetened for use in desserts and candies. The fermentation process involves inoculating coconut water with Acetobacter xylinum bacteria to produce the nata, which is then harvested, soaked, and often preserved in syrup. Maintaining hygienic conditions is important for successful production of this traditional Southeast Asian food.
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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
2ACTERIA Kingdom 2acteria
Phylum Proteobacteria
Class Alpha Proteobacteria
Ordo Rhodospirillales
Family Pseudomonadaceae
Genus
Species
Properties of Gram: a. Negative b. Aerobe c. Cocus J
As starter, we use pure culture
. 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 (
). 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
- 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
Preparation of starters - Fermentation process. ` Hygiene is very important factor for success the process of Nata de Coco.
