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There are several the critical control points of making starter of nata de coco.
Firstly use a transparent bottle, not the dark, it is use to make it easier to identify
good nata, because nata will grow on the surface of the medium.
Secondly Bottles should be washed and brushed, especially on the inside, aim to
remove dirt and oil in the bottle. Because if there are some oils in the bottle, these oils will
inhibit the growth of bacterial.
Thirdly at the coconut water boiling stage, when adding acetic acid should be
checked the pH of coconut water medium, not too acid or base. Optimum pH for growth of A.
xylinum bacteria about 3 - 4.
Fourthly, at the fermentation stage, the bottle must be closed with a paper, where
before, it must be sterilized by heated briefly on the fire or put into the oven at a temperature
of about 800C. This purpose is to reduce the contamination that can inhibit the growth of
Acetobacter xylinum. Beside it, the fermentation room temperature must be maintained
between 280 - 320C.
And finally when fermentation process was 6 days, then at the medium will form a
layer of nata. The criteria for good starter are : formed a nata layer on the surface of the
liquid, there are no mushrooms, and there is no empty space between the layers of nata with
a liquid.
Nata de Coco is a chewy, translucent, jelly-like substance produced by the bacterial fermentation
of coconut water. It is mixed in one of the most popular refreshment, the halo-halo, with other
stuffs like red beans, macapuno, sweetened bananas and sweet potatoes, ube and leche flan.
There are others stuffs that I forgot to mention but nata de coco is a mainstay maybe because of
its unique taste and consistency. There have been a craze of this product in the past because it
became a hit in Japan and exported in that country so many ventured on making nata de coco
due to the high demand. But today, the fad diminished but the local demand is still there because
you can still see bottles of nata de coco being sold in the supermarkets. If you are thinking of
business and have plenty of coconuts, then this might be a good start. The below procedure
have two versions, using mature coconut and using fresh coconut.
NATA DE COCO (coconut water) Version 1
RAW MATERIALS
1 kg. fresh coconut, grated
325 mL or 1 cups glacial acetic acid
600 g or 3 cups refined sugar
500 ml or 2 cups coconut water
12 L tap water
2 L nata starter*
PROCEDURE
1. Mix grated coconut with water. Strain thru cheesecloth.
2. Add the rest of the ingredients and mix.
3. Pour the mixture into clean sterile fermenting basins or jars (2 inches depth). Set aside starter
for use in 3-5 days.
4. Ferment for 12-14 days.
5. Harvest. Wash.
6. To cook it into a dessert:
Cut nata into cubes or desired size.
Boil in several changes of water until acidic taste or smell is completely removed.
Cook in sugar at 1:1 ratio. If desired, add pineapple tidbits or nangka as flavorant.
xylinum
bisa
hidup
dan
berkembang.
Adapun
dikonsumsi dan bakteri tersebut terperangkap dalam masa fiber. Dan akhirnya mati.
Sehingga tidak ada ZA yang terlarut atau tersisa.
1. Jelaskan fungsi asam cuka/ asam asetat glacial pada pembuatan
nata !
Untuk menurunkan pH pada media
Asam asetat atau asam cuka digunakan untuk menurunkan pH atau meningkatkan keasaman air
kelapa. Asam asetat yang baik adalah asam asetat glacial (99,8%). Asam asetat dengan
konsentrasi rendah dapat digunakan, namun untuk mencapai tingkat keasaman yang diinginkan
yaitu pH 4,5 5,5 dibutuhkan dalam jumlah banyak. Selain asan asetat, asam-asam organik dan
anorganik lain bisa digunakan.