Experiment No.

2: Preparation of Nata De Coco

I.

Introduction

Objectives:
Upon completion of this experiment, the student should be able to:
1. Simulate the bacterial fermentation process by preparing Nata De Coco from
coconut water.
2. Determine the chemical and processes associated with bacterial catalytic
fermentation.
3. Understand the parameters required to promote favorable reaction and
bacterial reaction
Nata de Coco is from the Spanish word Cream of Coconut. Cream in this sense is
means the fat from the coconut milk and this coined word is the result of the Spains
colonization of the country. Due to its high demand, it became a miracle product to
the Philippines cottage industries. Nata de Coco is a chewy, translucent, jelly-like
food product produced by the bacterial fermentation of coconut water. It is mostly a
candy or dessert and are mixed with other ingredients in some food product such as
drinks, ice cream and fruit mixes. This miracle product is highly regarded for its high
dietary fiber, and its zero fat and cholesterol content, also Nata de Coco has no
other preservatives or chemicals added.
The Nata de Coco is a product of fermentation using fresh coconut water which gels
through the production of microbial cellulose by Acetobacter Xynilum, the main
source of microbial cellulose that is needed for the gelling to proceed.
The fermentation process of Nata de Coco is more or less the same with how the
fermentation process of wine occurs, the only difference is that the fermentation
that occurs in the Nata de Coco is by bacterial fermentation and did not use any
kind of active yeast to ferment.
II.

Methodology

In making the Nata de coco, 250 mL of coconut water was filtered in a sanitized
beaker using a strainer. Then, 25 grams and 1.25 grams of refined sugar and
monobasic ammonium phosphate was added into the coconut water. The mixture
was then stirred to dissolve the sugar and monobasic ammonium phosphate. The
pH of the mixture was then recorded. Next, the mixture was heated until boiling
point of the mixture was reached and the temperature of this boiling point was
recorded.
After the mixture reached its boiling point, it was then covered with a watch
glass and cooled. The cooling temperature was also recorded. Next, 1.725 mL of
glacial acetic acid was then added into the solution. It was then stirred until the
glacial acetic acid was dissolved. The pH of the mixture was then recorded. Next,
31.25 mL of Nata de coco starter solution was added then it was stirred well.

Lastly, the beaker containing the mixture was secured with a cheesecloth and
rubber band. A thermometer was then placed beside the beaker using a masking
tape. It was then stored in a clean and dry place for 15 days and was presented to
the instructor.
III.

Results and Discussion

Table 1
Initial solution pH before boiling
Actual temperature of solution during
boiling, oC
Temperature of solution after cooling, oC
pH of solution after addition of glacial
acetic acid
Temperature of solution after addition of
glacial acetic acid

Data and Results

4.9
95
34
3.5
31

The fermentation that happens in the Nata de Coco preparation is created through
the process of lactic acid fermentation. What happens is that NADH is oxidized to
NAD+as pyruvate is reduced to lactate. The Nata de Coco is then facultative
anaerobic, for it is stored in jars but normally it is produced and stored in huge
barrels that are open to Oxygen. The Acetobacter Xynilum is the living organism
that carries out the fermentation process. This bacteria causes the coconut water to
clump together and it becomes chunky forming the sheet of Nata de Coco, which is
a bacterial cellulose that forms over a sugary medium by the bacteria used.
:Nata-OH + Cl-CH2COOH Nata-O-CH2COONa + NaCl + H2O
Although the coconut water contains sugar, it is not enough for the formation of the
gel. Nitrogen sources are important factor as well because it is required in the
formation of proteins which are then important in the cell growth and enzyme
formation. The lack of nitrogen causes the cells grow less and inhibit the formation
of enzymes necessary so the fermentation process may fail.
References used:
http://documents.mx/documents/ichemlab-nata.html
http://www.differencebetween.net/science/difference-between-glycolysis-andfermentation/
http://formulation.vinensia.com/2011/10/manufacturing-process-of-nata-decoco.html
https://prezi.com/rfwtczf46tls/fermentation-of-nata-de-coco/