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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.
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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.
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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.
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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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