Nata De Coco

This is a gelatinous dessert produced by the action of bacteria on coconut water, developed in the Indonesia. The ‘nata’, when formed, is cooked in thick sugar syrup and often served with fruit. It is believed to be composed mainly of polysaccharides, probably dextrose, and to be cellulous in nature. Bottled
 

Nata is bacterium cell corps (Cellulose) which have rubbery tekstur, white, looking like gel and float at surface of dilution ( nata will not grow in dilution). Materials able to be used as media for the making of nata is coconut water so that the product of recognized with nata de coco. Besides other materials is pineapple essence (nata de pina), soy (nata de soya) or other fruit that contain glucose. Active microbe in making of nata is bacterium of buacetate acid that is Acetobacter xylinum. This microbe can change sugar into cellulose. This Cellulose tissue make nata seen turn white.

Proses Pembuatan Nata De Coco

Coconut water (1 liter), sugar (7.5-10%), 0.06% ( NH4)2SO4 heated until the sugar of dissolve then filtered to eliminate coconut husk pickings. After chilling, Arranged acidity storey (pH) by added acetate acid or acetate till about 3-4. Then noculated  with breeding of nata / high concentration coconut water ( 10%). Then decanted in place for fermentation. Place is closed and hatched during 8-14 day till thick tired coat more or less 1.5 cm. After hatching done, nata can be harvested, to be cleaned, to be eliminated the acid by soaking in water during three times ( water changed every day). Later then, Nata cuted into pieces and re-braised, dry it. The next step is poaching in sugar solution 40% during 30-45 minute. Let it one night in sugar condensation. Hereinafter nata ready to be consumed.

PRODUCTION TIME: 1 Month after Down Payment received.

 

 

 


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Coco Fiber
Coco fiber or Coconut Coir Fiber are natural fiber taken from coconut husk then cleaned and compressed into bales mostly used as raw material for Car Seat filler, Furniture, Car Dashboard, Geo-Textile, Erosion Control, Rope, Packaging, etc.

 
 

Coco peat
Coco peat is the 'coir fiber pith' or 'coir dust' produced as a bi-product when coconut husks are processed for the extraction of the long fibers from the husk. Coco peat is the binding material that comes from the fiber fraction of the coconut husk.

 
 

Nata de Coco
The ‘nata’, when formed, is cooked in thick sugar syrup and often served with fruit. It is believed to be composed mainly of polysaccharides, probably dextrose, and to be cellulous in nature.

 
 

White Copra
Copra is mainly used for oil extraction and which is further processed into many different product such as cooking oil, biodiesel and oleo chemical

 
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