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    Industrial Lab - Nata de Coco Final Report

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    The document provides details on producing nata de coco, including: 1) The objectives are to describe how bacteria and growth conditions affect nata production, identify applications of nata, and produce 500g of packaged nata. 2) Nata de coco is produced through bacterial fermentation of coconut water using Acetobacter xylinum, which converts sugars to cellulose under optimal conditions of 8-10% sugar, pH 3.5-4.0, 28-32°C, and 0.7% ammonium sulfate as a nitrogen source. 3) A procedure is outlined that involves mixing coconut and water, extracting coconut milk, adding bacteria to the milk along with sugar and acid, fer

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    Industrial Lab - Nata de Coco Final Report

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    jr_25_cool
    709 views6 pages
    The document provides details on producing nata de coco, including: 1) The objectives are to describe how bacteria and growth conditions affect nata production, identify applications of nata, and produce 500g of packaged nata. 2) Nata de coco is produced through bacterial fermentation of coconut water using Acetobacter xylinum, which converts sugars to cellulose under optimal conditions of 8-10% sugar, pH 3.5-4.0, 28-32°C, and 0.7% ammonium sulfate as a nitrogen source. 3) A procedure is outlined that involves mixing coconut and water, extracting coconut milk, adding bacteria to the milk along with sugar and acid, fer

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    how to make nata de coco

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    The document provides details on producing nata de coco, including: 1) The objectives are to describe how bacteria and growth conditions affect nata production, identify applications of nata, and produce 500g of packaged nata. 2) Nata de coco is produced through bacterial fermentation of coconut water using Acetobacter xylinum, which converts sugars to cellulose under optimal conditions of 8-10% sugar, pH 3.5-4.0, 28-32°C, and 0.7% ammonium sulfate as a nitrogen source. 3) A procedure is outlined that involves mixing coconut and water, extracting coconut milk, adding bacteria to the milk along with sugar and acid, fer

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    709 views6 pages

    Industrial Lab - Nata de Coco Final Report

    Uploaded by

    jr_25_cool
    The document provides details on producing nata de coco, including: 1) The objectives are to describe how bacteria and growth conditions affect nata production, identify applications of nata, and produce 500g of packaged nata. 2) Nata de coco is produced through bacterial fermentation of coconut water using Acetobacter xylinum, which converts sugars to cellulose under optimal conditions of 8-10% sugar, pH 3.5-4.0, 28-32°C, and 0.7% ammonium sulfate as a nitrogen source. 3) A procedure is outlined that involves mixing coconut and water, extracting coconut milk, adding bacteria to the milk along with sugar and acid, fer

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    September 2, 2011

    Nata De Coco Production


    I. Objectives:

    Qualitatively describe the effect of substrate and growth conditions of bacteria on nata
    production
    Identify the different applications of Nata
    Prepare 500 grams of nata appropriately packed for presentation

    II. Historical Background:

    There is no exact date when the nata industries started. There were claims that it originated in Laguna,
    Philippines where the juice of pineapple waste was used as the bleaching agent for Pia (pinya) cloth.
    From the rotten waste, floated slimy substances have been observed. This phenomenon resulted into
    further studies, using coconut milk or water as a medium for the starter. The experiment proved
    successful and hence the nata industry came to be.

    The industry then flourished in Laguna, Batangas, Quezon, Iloilo, Cagayan de Oro, Cavite and many other
    places in the Philippines. Through the years, nata de coco enjoy the fair share of the local and
    international market but it was only during the last couple of years that nata de coco had surprising
    boom in the export market.

    III. Theoretical Background:

    Nata de coco is a gel-like material (gelatin). It is basically a cellulose specifically acetobacter cellulose. It is
    produced from coconut water through fermentation process involving microorganism, hereinafter
    known as the nata starter. The nata starter is actually a type of bacteria called Acetobacter xylinum.

    Nata contains about 98% water, 0.2% fat, 0.12% calcium, 0.002% phosphorus and 0.017% vitamin B 3 and
    the rest are mostly cellulose. This product is classified as a low-calorie food, but has high fiber content.

    Under aerobic conditions, Acetobacter xylinum cells under static culture can assimilate as much as 50%
    of the supplied carbon substrate and convert it into cellulose (Benziman and Eisen 1971). Acetobacter
    xylinum can only form cellulose on glucose, mannitol, fructose, sorbitol, glycerol, galactose, lactose,
    sucrose, and maltose (Hestrin, Aschner, And Mager 1947). On the other hand, Acetobacter xylinum fails
    to form cellulose on sorbose, mannose, cellobiose, erythritol, ethanol, and acetate. However, the
    presence of glucose, ethanol, and acetate exerts a stimulatory effect in increasing cellulose synthesis
    (Tarr and Hibbert 1931; Minor et al. 1954)

    How do A. Xylinum form the nata? A. Xylinum will be able to form nata if grown in a medium where
    there a source of carbon and nitrogen, in a suitable conditions. The bacteria will produce extra cellular
    enzymes that can polymerize the sugars (glucose and fructose) into cellulose. The enzymes that are
    responsible are: Di-guanylate cyclase and phosphodiesterase.

    The optimal conditions in making nata de coco are:

    8% - 10% by wt. sugar content of the medium


    Coconut Milk, raw (liquid expressed from
    pH of 3.5 4.0. This can be adjusted
    by adding glacial acetic acid grated meat and water)
    Temperature of 28 to 32 degrees Celsius
    Good supply of nitrogen. 0.7% by wt. Nutrient Units Value per 100
    Ammonium sulfate. grams
    Water g 67.62
    Increasing the sucrose concentration will cause Energy Kcal 230
    the media become to viscous and inhibit the Energy` Kj 962
    Protein g 2.29
    organism to grow
    Total lipid (fat) g 23.84
    3.5 4.0 pH acidic conditions are evaluated to
    Ash g 0.772
    have good quality in terms of various sensory
    Carbohydrate g 5.54
    attributes Fiber, total dietary g 2.2
    Temperature higher than 32 degrees could kill Sugars, total g 3.34
    your bacteria Source: http://www.coconutresearchcenter.org/nutrition-
    The nitrogen will help to stimulate the growth 2.pdf
    of bacteria and nata.

    Source: Priscilla C. Sanchez. Philippine fermented foods:


    Principles and technology. Chapter XVI,Nata, a Cellulosic
    product. Page 341 352

    IV. Materials
    Fresh coconut, grated 500g
    Glacial acetic acid 162.5mL (food grade)
    Refined sugar 600g
    Tap water 6L
    Nata starter 1L, 3 5 days old
    Cheese cloth 9 pieces (10x6)
    Ammonium sulfate 50g (food grade)
    Glass bottles 4 pieces, approximately .5L capacity

    V. Equipment and Apparatus

    Plastics trays 1L capacity, 7 pieces (9x5x3)


    Casserole 8L capacity (stainless steel)
    Wooden mixing spoon
    Glass containers w/ cover 3 pieces w/ 500 capacity
    Rubber bands 10 pieces
    Knife 2 pieces
    Tablespoon 3 pieces

    VI. Definition of terms


    Sterilize - to free from living microorganisms by applying sterilization
    Sterilization Heat processing at high temperatures (above 100C) with objective of
    destroying all forms of microorganism.
    Glacial Acetic acid anhydrous (water free) acetic acid
    Refined sugar another term for white sugar
    Grated coconut another term for desiccated coconut

    VII. Procedure

    A. English Version

    Pre lab:
    1. Prepare for all of the equipment and materials needed
    2. Sanitize all the equipment that will be used

    Actual Lab:
    1. Mix the grated coconut with water
    2. Strain through cheesecloth
    3. Mix the extracted coconut milk with glacial acetic acid, refined sugar and nata
    starter
    4. Stir until all the sugar dissolve
    5. Pour into a clean, sterile plastic ray. Cover with cheesecloth
    6. Ferment for 12 14 days
    Post lab:
    1. After 14 days, the nata layer will be formed
    2. Cut the nata into 1x1x1 cm
    3. Boil ins several changes of water until acidic taste or smell is completely
    removed
    4. Cook in sugar at 1:1 ratio until the nata becomes transparent
    5. Package the nata de coco into the glass containers
    6. Prepare the brochure

    B. Bisaya Version
    Pre lab:
    1. Andama tanan mga gamit og materials na gamiton
    2. Isanitize tanan mga gamit

    Actual Lab:
    1. Isagol ang kinagud na lubi sa tubig
    2. Isala gamit ang katsa
    3. Isagol ang nakuha na gatas sa lubi, glacial acetic acid, asukar og nata starter
    4. Ikutaw hantod matunaw tanan asukar
    5. Iyabo sa us aka limpyo na plastic stray. Kubire og cheesecloth
    6. Ipaferment og 12 14 ka adlaw
    Post lab:
    1. Human sa 14 ka adlaw, naa nay mahimo na nata layer
    2. Putla ang nata og ika 1x1x1 cm
    3. Pabukali og ikadaghan na tubig hantod mawa ang pagka aslum na baho og lasa
    4. Iluto sa asukar na naay 1:1 ratio hantod ang nata kay mahimong tin-aw
    5. Ipackage ang nata sa mga glass kontainers
    6. Andama ang brochure

    VIII. Schematic Diagram

    Mix the extracted coconut milk


    Mix grated coconut Strain through with glacial acetic acid, refined
    with water cheesecloth sugar and nata starter
    Ferment for 12- 14 Cover with Pour into a clean, Stir until all the sugar
    days cheesecloth sterile plastic tray. dissolve

    Boil in several changes of


    After 14 days, Cut the nata into water until acidic taste or
    Harvest the nata 1x1x1cm smell is completely removed

    Package the nata de coco into Cook in sugar at 1:1 ratio until the
    the glass containers nata becomes transparent

    Prepare the brochure

    IX. Product Yield/Costing

    Materials/Utilities Quantity PRICE(Php)/Quantity Total cost (php)


    Coconut 500 g 30/500 g 30
    Glacial acetic acid 162.5 mL 70/1000 mL 11.375
    Refined sugar 600 grams 49/1000grams 29.4
    Nata starter 1L 60/liter 60
    Cheesecloth 1.5 meter 50/meter 75
    Ammonium sulfate 50 grams 250/1000g 11.25
    Plastic Tray 7 pieces 127/5 pieces 177.5
    Labor fee 10 pesos
    Overall total cost: 504.525 pesos
    Produce: 2 kilogram
    Cost per 250g Nata de Coco: 65 pesos

    Percent Yield:

    2kilogram
    X 100 = 66.66 % yield
    3 kilogram
    X. Marketing Strategy

    A classic, elegant packaging to caught the attention of the people


    Make a brochure
    Make an advertisement
    Offer promos Buy 3 take 1
    Offer free taste

    XI. Reference:

    Priscilla C. Sanchez. Philippine fermented foods: Principles and technology


    http://pustaka.ictsleman.net/pertanian/agro_industri_pangan/3_memproduksi_nata_decoco.pd
    f [September 1, 2011]
    Ch. Lilies Sutarminingsih. Teknologi Pengolahan Pangan PELUANG USAHA NATA DE COCO
    Rindit Pambayun. TTG.Teknologi Pengolahan Nata De Coco
    [PDF FILE] Fritz Ullmann. Ullmanns Encyclopedia of Industrial Chemistry. Cellulose
    David Holmes. Bacterial Cellulose. http://www.docstoc.com/docs/40771870/Bacterial-Cellulose

    Note: Sources that are in Indonesian language are translated using http://translate.google.com/

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