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Complete report of Basic Biology with title "Nata de Coco Starter" wich
made by:
Known,
The Lecturer of Lab
A. Background
Nata de coco is a type of food obtained through fermentation by
the bacteria Acetobacter xylinum. This food is a solid, white, transparent
and chewy like kolang - kaling. These products are usually sold in the
form nata in syrup or in jelly. In addition nata de coco can also be used as
a raw material for the audio.
Acetobacter xylinum bacteria can establish nata if grown in coconut
water enriched with carbon (C) and nitrogen (N), through a controlled
process. In such conditions, the bacteria will produce extracellular
enzymes that can develop into a thousand chains of sugars or cellulose
fibers. Of the millions of miniscule that grows on the coconut water, will
produce millions of sheets of cellulose threads that eventually appear solid
white to transparent, called nata.
Nata is a product of fermentation by the bacteria Acetobacter
xylinum on medium containing sugar, acid conditions, and needs a source
of nitrogen for their activities. Cellulose pellicle formation process is a
series of activities Acetobacter xylinum bacteria with nutrients that exist in
a liquid medium. Because Acetobacter xylinum are bacteria that produce
cellulose, the nutrient that plays a nutrient containing glucose. Glucose is
instrumental in the formation of cellulose is glucose in the form of -
glucose so that all the glucose in the form of -glucose is converted into
glucose by the enzyme -isomerase which is located in bacteria
Acetobacter xylinum. The next stage of glucose binds to other glucose via
-1,4 glycoside bond. The last stage is the stage of polymerization is the
formation of cellulose.
The more levels of nutrients in the media, the greater the ability to
form the Acetobacter xylinum cellulose. In addition, the availability of
carbon sources intimately with carbohydrate content. Thus the cellulose
biosynthesis will increase with increasing the amount of carbohydrate
available. Carbohydrates in the medium will be broken down into glucose
which then binds with fatty acids (guanosine triphosphate) to form the
precursor identifier of cellulose by cellulose synthase enzyme, and then
released to the media to form the strands of cellulose on its surface.
Yeast plays an important role in the production of nata, not only
influenced by the decrease in pH alone but for their activity of yeast which
converts sucrose into glucose and fructose selanjutny used by Acetobacter
xylinum to convert glucose into cellulose.
With the yeast in the fermentation process is expected splitting of
sucrose into monosaccharides more optimal. Therefore, from a variety of
sources such as nata seeds, coconut water, yeast tape, waste tofu, and
tempeh yeast is expected to obtain isolates of yeast that can later be used
as a mixed culture to help the fermentation process nata de coco.
Based on the starter experiment in making nata de coco is
Acetobter xyilinum bacteria. Factors coconut water cleanliness,
availability of carbon and nitrogen, as well as the age of the bacteria
greatly affect nata produced. Bacteria Acetobacter xylinum be productive
at the age of rejuvenation 10-12 days. Bacteria that is quite old need to be
replanted again in order to form nata well. Nata formed is at the top, while
the coconut water are not yet formed nata is at the bottom. The
determinants of the success of the formation of nata nata must be observed
that the establishment of optimal and well.
B. Purpose
1. Knowing how to manufacture starter nata de coco
2. Knowing the role of bacteria in the fermentation process
3. Knowing how multiplication starter nata de coco
4. Knowing how making nata de coco
5. Knowing how the processing of nata de coco
C. Benefit
1. Students are able to know how to make nata de coco
2. Students are able to determine the role of bacteria in the fermentation
process
3. Students are able to know the way of propagation of starter nata de
coco
4. Students are able to know how to make nata de coco
5. Students are able to know how to process nata de coco
CHAPTER II
PREVIEW OF LITERATURE
2. materials
a) Ripe pineapple 300 grams
2. Materials
a) 5 liters of coconut water e) Ammonium sulfate 25 gr
b) Chamfer e) Ropes
2. Materials
a) 3.5 liters of coconut water e) Ammonium sulfate 42 gr
2. Remove the foam that comes out of the stew with coconut water
filter / strainer to clean.
3. Once the water starts boiling coconut approximately 900C enter
Ammonium sulfate and sugar, simmer (1000C) about - about as
long as 5-10 minutes.
4. Remove from the stove and then enter the vinegar and stir gently -
land.
5. Check the pH up to pH 3-4.
6. Put it in a jam jar that has been sterilized beforehand, cover with
cotton and aluminum foil. Store in a safe place, let stand for one
day (24 hours).
A. Observation Results
Observation Results
Making Starter
B. Data Analyze
a. Starter Data Analyze After Inoculation
Group I
2.6 cm
0.9+0.9+0.8= =0.86 cm
1. 3
2.7 cm
0.9+0.7+ 1.1= =0.9 cm
2. 3
2.1 cm
0.9+0.8+ 0.4= =0.7 cm
3. 3
2.2 cm
0.7+0.9+ 0.6= =0.73 cm
4. 3
Group II
2.3 cm
0.8+0.8+ 0.7= =0.76 cm
1. 3
2.6 cm
0.9+0.8+ 0.9= =0.86 cm
2. 3
1.3 cm
0.5+0.4 +0.4= =0.43 cm
3. 3
1,6 cm
0.5+0.6+ 0.5= =0.53 cm
4. 3
Group III
1.6 cm
0.6+0.5+ 0.5= =0.53 cm
1. 3
1.2 cm
0.4+ 0.5+0.3= =0.4 cm
2. 3
2.1 cm
0.7+0.7 +0.7= =0.7 cm
3. 3
3 cm
.1.1+1+0.9= =1 cm
4 3
Group IV
3.2 cm
0.9+1.1+1.2= =1.06 cm
1. 3
2.9 cm
0.8+1+1.1= =0.96 cm
2. 3
2.2 cm
0.7+0.8+ 0.7= =0.73 cm
3. 3
2 cm
0.8+0.6+ 0.6= =0.66 cm
4. 3
Group V
2.2 cm
0.9+0.7+ 0.6= =0.73 cm
1. 3
2.3 cm
0.7+0.7 +0.9= =0.76 cm
2. 3
1.9 cm
0.10+0.9+ 0.9= =0.63 cm
3. 3
0.3 cm
0.10+0.10+ 0.10= =0.1 cm
4. 3
Group VI
1.7 cm
0.5+0.6+ 0.6= =0.56 cm
1. 3
1.8 cm
0.6+0.6 +0.6= =0.6 cm
2. 3
1.2 cm
0.4+ 0.4+0.4= =0.4 cm
3. 3
1.3 cm
0.4+ 0.4+0.5= =0.43 cm
4. 3
Group VII
2.1 cm
0.8+0.6+ 0.7= =0.7 cm
1. 3
1.8 cm
0.8+0.4 +0.6= =0.6 cm
2. 3
1.6 cm
0.5+0.6+ 0.5= =0.53 cm
3. 3
1.8 cm
0.6+0.7 +0.5= =0.6 cm
4. 3
b. Nata Witdh
Group I = 0.2 cm = 2 mm
Group II = 0.2 cm = 2 mm
Group III = 0.2 cm = 2 mm
Group IV = 0.2 cm = 2 mm
Group V = 0.2 cm = 2 mm
Group VII = 0.2 cm = 2 mm
C. Discussion
Based on the experimental results we observed that starter,
smelling, brown color and a soft texture. Nata de coco that we observed
have four votes that the texture is smooth and soft, smells like rotten smell
of coconut water, its malleability is in high level and the thickness is 0.2
ml. Nata de Coco that we observed was not as nata sold in packs and we
did not do the processing nata in the package because the results are not as
expected, the effect is the work procedures are not sterile and less good.
In experiments nata de coco, the first step is the manufacture of
starter. Starter is the growth of bacteria. The bacteria used are Azetobacter
xylinum. Why should ? To assist in making nata de coco. Furthermore, the
multiplication of bacteria or starter that is by inoculating the bacteria into
the filled bottles slei coconut milk cooked with bean sprouts. Sprouts disni
lieu of ammonium sulfate or ZA. Sprouts also contain a lot of nitrogen.
In making nata, we use fermented coconut water as much as 3.5
liters per 1 gutters and bean sprouts 42 grams. Coconut water and bean
sprouts cooked until boiling, then drained into the gutter. After that we
close the gutter using paper and rope rapiah as a binder. After 24 hours of
closed, insert the starter 10 ml. After that we tutp again, and observed after
7 days.
Nata is a product of fermentation by the bacteria Acetobacter
xylinum on a substrate that contains sugar. The bacteria love acidic
conditions and require nitrogen for stimulation activities. Glucose
substrate to be used in part to the bacteria's metabolic activities and partly
decomposed into a polysaccharide known as "cellulose extracelluler" gel.
Polysaccharides this is called nata.
In principle to produce nata de coco good quality, it is necessary to
provide a medium that can support the activity of Acetobacter xylinum to
produce cellulose extracellular or later called nata de coco, and the media
that serves it is sugar for the activity of Acetobacter xylinum in producing
nata de coco. The process of formation of nata namely Acetobacter
xylinum take up glucose from the sugar solution, then combined with the
fatty acid to form the precursor to the cell membrane, and then came out
together polymerizing enzyme glucose into cellulose outside the cell.
Precursors of these polysaccharides are GDP-glucose.
Seed nata is actually a group of bacteria with the name of
Acetobacter xylinum. Acetobacter xylinum is one example of beneficial
bacteria to humans as well as lactic acid-forming bacteria yoghurt, pickles
and more. Acetobacter xylinum bacteria can establish nata if grown in
coconut water enriched with carbon (C) and nitrogen (N), through a
controlled process. In such conditions, the bacteria will produce enzymes
akstraseluler to arrange the sugars into thousands chain or cellulose fibers.
Of the millions of microscopic grow on coconut water tersbeut,
will produce millions of sheets of cellulose threads that eventually appear
solid white to transparent, called nata. Nata generated course can vary
quality. Good quality will be met if coconut water which is used meets the
quality standards of materials nata, and the process is controlled in the
right way based on the factors influencing the growth and activity of
Acetobacter xylinum is used. If the ratio between carbon and nitrogen is
set optimally, and the process is well controlled, then all the liquid will
turn into nata without leaving the slightest residue. Therefore, the
definition of nata which floats on the liquid after the fermentation process
is complete, no longer apply.
Coconut water is used in the manufacture of nata must come from
a ripe coconut optimal, not too old or too young. Additional materials
needed by bacteria include simple carbohydrates, sources of nitrogen, and
acetic acid. In ummumnya simple carbohydrate compounds can be used as
a supplement making nata de coco, which are compounds maltose,
sucrose, lactose, fructose and mannose. From some simple carbohydrate
compounds that sucrose is the most economical compounds used and most
good for the growth and development of seedlings nata. The terms of color
best used is sucrose white. Sucrose chocolate will affect the appearance of
nata making it less attractive. Sources of nitrogen which can be used to
support the growth of bacterial activity nata can be derived from organic
nitrogen, such as proteins and yeast extract, as well as an organic nitrogen
such as ammonium phosphate, urea, and ammonium sulfate. However,
inorganic nitrogen sources are very cheap and its function is not inferior
when compared to a source of organic nitrogen.
CHAPTER V
CLOSING
A. Conclusion
1. Preparation of nata de coco can be made using coconut water,
bacteria Acetobacter Xylinum, sugar, bean sprouts, yeast and
vinegar. Due to the use of yeast as a cell suspension Acetobacter
xylinum, Acetobacter xylinum cells take up glucose from the sugar
solution thus requiring a source of nitrogen and nitrogen sources
that we can get on the sprouts that can be used to support the
growth of bacterial activity nata. Then, the vinegar used in such
mixing 50 ml to lower the pH or increasing the acidity of coconut
water.
2. Bacteria Acetobacter xylinum on making nata de coco to produce
extracellular cellulose or later called nata de coco, and the media
that serves it is sugar for the activity of Acetobacter xylinum in
producing nata de coco. So nata de coco created successfully with
a thickness of 2 mm.
B. Suggestion
1. For assistant, preferably before the start of the practicum, each
group their own assistants - each to guide each group during the
process of running the lab.
2. For the practitioner, should work quietly and less talkative when
conducting the experiment.
3. For laboratories, appropriate equipment and materials still need to
be noticed.
BIBLIOGRAPHY
Putriana, Indah. dkk. 2013. Mutu Fisik, Kadar Serat dan Sifat Organoleptik Nata
de Cassava Berdasarkan Lama Fermentasi. Semarang. TP UMS.
Sihmawati. dkk. 2014. Aspek Mutu Produk Nata De Coco dengan Penambahan
Sari Buah Mangga. Surabaya. TI UNTAG.
ATTACHMENT