The Procedure of Making Nata De Coco
1. Introduction Nata de coco is fermentation product by Acetobacter xylinum bacteria to substrate consisting glucose. This bacteria is like in acid condition and needs Nitrogen to stimulate metabolism activity. The part of glucose substrate will be used by bacteria for their metabolism activity and the one else is elaborated to be polysaccharide which known as ‘extracellular cellulose’ shaped gel. These polysaccharide is called Nata de Coco.
Utensils: o
bowl
o
wooden spoon
o
measuring cup
o
measuring spoon
o
wide-mouth bottle
o
manila paper
o
rubber band
Supplies: o
12 cups coconut water
o
1 cup refined sugar
o
2 tbsp. glacial acetic acid
o
¼ cup nata starter
o
Urea
o
ZA
Steps By Steps : : A . To prepare prepare the cultu re jars
First, wash and dry thoroughly all culture jars and other articles to be used in propagating the organisms. If there are no facilities for drying, dry them under the sun in a place relatively free from dust. In the laboratory, place clean jars on a tray and dry in an oven at 200-360 Fahrenheit for 15 minutes. When dried, cover the jars with a clean manila paper or cheesecloth. Secure the cover of the jars with a string or rubber bands.
B. Preparing Culture for Nata De Coco
Starter is Acetobacter xylinum germs who had grown in culture substrate so that the population of Acetobacter xylinum bacteria to achieve optimally density to proceed nata de coco, is 1 x 109 cell/ml. Generally, this density will achieve in that culture growth in substrate for 48 hours (2 days). Starter Preparation is as of : substrate is sterilized with autoclave or with way is 0
boiled for 15 minute. After it’s cooled about temperature at 40 C, as many as 300 ml is added to sterilized bottle 500 mL. Substrate in sterilized bottle inoculated (Planted Acetobacter Xylinum bacteria)
as much as 2 ose (about 2 bulb matches), acetobacter
xylinum germs. Substrate is shaken by using shaker with rapid 140 rpm (Shaking manually every 2-4 hours) Starter is planted for 2 days at room temperature. C. To prepare the medium
First, strain the coconut water. After that, add the sugar and acetic acid then boil for 10 minutes and let it cool. Next, add Nata starter and distribute the mixture equally in culture jars to about 2-3 inches deep. Then, add a piece of ammonium sulfate to each jar for a more rapid growth of the Nata. Finally. cover the jars with manila paper and, set aside undisturbed for about 12-15 days. D. To har vest nata
After 12-15 days, when Nata is more or less one inch thick, pinch Nata from jars with a clean fork taking care not to contaminate the liquid which can be used as a starter for subsequent growing of Nata. Such liquid is often referr ed to as “mother liquor. D. To pr epare the nat a de coco desser t: In the first step, cut harvested Nata into uniform sizes and boil vigorously for 1 minute in an open pan. Then, Boil Nata in several changes of water until vinegar odor is removed. After, prepare a thin syrup using 1 part sugar to 1 part water. Syrup must be sufficient to immerse all pieces. Next, bring syrup to boil, add drained Nata and simmer in an open pan for 5 minutes. If desired, coloring may be added at this stage. After that, let Nata stand overnight. Cover surface with a wax paper and weigh down with a saucer to have all pieces immersed in the syrup. The next day, drain nata of syrup. Add sugar to syrup using ½ of the amount originally used. Stir to dissolve sugar well and boil for 10 minutes. Finally. add nata and simmer again for 5 minutes. Repeat steps 3-4 until nata is translucent and well penetrated by the syrup. Any flavoring, if desired, may be added at this stage.