The process of nata de coco

     Nata de coco is the result of the fermentation process or fermentation of coconut water by bacteria acetobacter xylium. These bacteria are capable to converting coconut water to produce the products like gelatin or jelly that contains fiber.

  

     The process make a nata de coco begins with collect the coconut water that has been filtered and heated until boiling to kill all living microorganisms in coconut water. The most important is add the sugar by 75gram for every 1liter  of coconut water to be used as a flavoring. If not added the sugar, so nata de coco will taste bland. And then, enter nata de coco into the reservoir and store in a cool room temperature. 

     

     

     The coconut water will agglomerate and
forming fiber in it. Just reservoir of nata de coco that perfect will be taken and cut up into cubes for the next process. For the natural flavours of nata de coco, cut into cubes and should be soaked in clean water for two untill three days intended to dispel the sour taste. Make sure you change the soaking water everyday. To sweeten nata de coco, the cubes must be soaked in solvent of sugar untill soluble. This way is to ensure the nata de coco is long lasting and delicious to eat.



     After all the sugar has dissolved into the cube, enter a sodium benzoate as much as 100mg per 1kg nata and should be soaked for 1 night to ensure the preservative is fully absorbed. To get a delicious aroma, add essence into the solution of sugar water untill fully absorbed.

     Lastly, nata de coco that was completed will be undergoing the process of packaging. The most popular packaging process is using a limpid plastic container which the contents are clearly visible. As weknows, nata de coco are the foods that favored by everyone. It is yummy, an elastic and can easily to purchased.