Unit 1 Nata de Coco.id.En

APPOROVAL SHEET

Complete report of Basic Biology with title "Nata de Coco Starter" wich made by: name

: Andi Irna Lestari Husni

reg. number

: 131 4442007

class

: ICP A

group

: VII

Has been checked by Assistant and Assistant coordinator, so this report is accepted.

Makassar, December Assistant Coordinator,

Assistant,

Muhammad Nur Arsyad, S.Pd.

Known, The Lecturer of Lab

Prof. Dr. Ir. Hj. Yusminah Hala, MS ID: 19811212 198601 2002

2016

CHAPTER I INTRODUCTION 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 βglucose so that all the glucose in the form of α-glucose is converted into glucose by the enzyme β-isomerase which is located in bacteria Acetobacter xylinum. The next stage of glucose binds to other glucose via β-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 Nata is microbial cellulose which is a synthesis of sugars by bacteria forming nata, namely Actobacter xylinum. Some strains Acetobacter produces bergelatin called pellicle membrane on the surface of a liquid culture. This membrane is equal to "Nata de Coco", a type of traditional fermented foods in the Philippines is very well known as a dessert in Japan. This gelatinous substance is chemically identical to cellulose (Yoshinaga et al. In Anam, 1997). Ananas comosusThe first is the substrate used for the formation of nata, but because it is seasonal then look for some other alternative for producing nata which can be readily available throughout the year and a cheap price. Judging from the composition of pineapple made up most of the water in it contain lots of sugar and essential vitamins and minerals (Muljohardjo in Anam, 1984).

The calorific content of pineapple per 100 grams of edible material consisting of: water 80-85%, sugar 12-15%, acid 0.6%, 0.4% protein, 0.5% ash and 0.1% fat (Samson in Anam, 1986). In addition to carbohydrates, in the pineapple also are fat, nitrogen, acid-organic acids, pigments, vitamins and substances-organic materials. The main organic acids contained in pineapple is citric acid, which is asan-Most non-volatile acids in pineapple (Jacobs in Anam, 1985). Coconut water has a good potential to be made fermented beverages for nutritional content-rich and relatively complete, so it is suitable for microbial growth. Nutrient composition of coconut water depends on the age of the coconut and variertasnya. Per 100 ml of coconut water contains a number of nutrients, ie 0.2 g protein, 0.2 g fat, 3.8 g sugar, 1.0 mg vitamin C, amino acids, and growth hormones. Type the sugar glucose, fructose, sucrose and sorbitol (Astawan in Anam, 2004). Acetobacter is a bacteria that produces fibers-very fine cellulose fibers. Fiber-These fibers can form a network on the surface layer between air and fluid called pellicle. This pellicle has a thickness of about-about 10 mm depending on the future growth of microbes. Pellicle which is on the surface of the liquid air is composed of ribbon-ribbons containing crystalline high. Ribbon - the ribbon has a width of 40-100 nm, but the length is difficult to measure because it forms a network related to one another. The ribbon is composed of parts associated microfibrils via hydrogen bonds (Figini in Anam, 1982). Bacterial cellulose has different characteristics in the crystalline structure. The cellulose containing two different crystalline structures, namely cellulose and cellulose 1α 1SS. The cellulose 1α, triklinat one unit cell contains one cellulose chain, whereas cellulose monoklinat 1SS one unit cell contains two cellulose chains. Bacterial cellulose containing cellulose 1α guess-about 60%, this is different from cellulose derived from plants (eg flax and cotton) containing cellulose 1α only 30%, while the remaining cellulose adala 1SS (Yoshinaga et al. in Anam, 1997).

Making nata de coco begins with mixing different variations concentration of sugar as a carbon source, urea as a nitrogen source and sour glacial acetic as a pH regulator in coconut water media, and media has been enriched by nutrients is heated to boiling for 5 minutes, this heating serves as sterilization that the media is not contaminated by another undesirable bacteria. After going through the process of cooling at temperatures room for 24 hours, then the addition of starter (Acetobacter xylinum) into the coconut water media. After 9 days of fermentation process, will form a white gel on the surface of the media (Darmansyah, 2010). In the early stages of the process of making nata de coco, Acetobacter xylinum bacteria that has been incorporated into the coconut water media will increase the number of colonies quickly, then bacteria in media the cellulose fibers produced in large quantities by the isomerase enzyme and polymerase enzymes are also produced by bacteria, so that on the surface looks turbid media coconut water or form a gel with a higher viscosity than the liquid beneath. The longer the gel layer is getting thicker and very clearly visible, while the amount of fluid in the media increasingly little (Darmansyah, 2010). The reason why a microorganism (Acetobacter xylinum) make large amounts of cellulose biologically is to maintain its existence to stay on the top surface of the growth medium, so that bacteria still be able to obtain sufficient amounts of oxygen to indulge and producing cellulose, and also be able to defend itself from foreign substances such as: dirt, other bacteria and ultraviolet (Darmansyah, 2010). Nata de Coco from the Philippines. This is understandable because the Philippines is one of the oil producing countries in the world big enough. Philippines including most countries obtain foreign exchange from oil products. Around the 60s decade natives Philippines Philippine natives named Nata start thinking about the "fate" of millions of tons of coconut water is wasted from copra-producing factory in his hometown. This opportunity is used to make a useful product and created fresh food named nata de coco, The word is derived from

coco Cocos nucifera, The Latin name of the coconut. Meanwhile, in Indonesia coconut water use is not maximized, many of which wasted. But lately there have been efforts to manage water coconut into Nata de Coco and also for various products like beverages lightweight, jellies, aggur, vinegar, ethyl acetate and others (Warisno in Mubarak et al., 2014). Meanwhile Nata can also be interpreted from Spanish meaning cream (cream). So, Nata de Coco is a cream derived from coconut

water.

This

cream

is

formed

by

microorganisms

Acetobacter xylinum through the process of fermentation. These microorganisms form a gel on the surface of a solution containing sugar. Bacterium Acetobacter xylinum can grow and develop to form Nata de Coco for their water content as much as 91.23%, 0.29% protein, 0.15% fat, 7.27% carbohydrates, and ash of 1.06% in the coconut water apart, there are also nutrients in the form of sucrose, dektrose, fructose and vitamin B complex consisting of nicotinic acid, 0.01 ug, 0.52 ug pantothenic acid, biotin 0.02 ug, 0.01 ug riboflavin and folic acid 0.003 ug per ml. Nutrients that stimulate the growth Acetobacter xylinum to form Nata de Coco (Palungkung in Mubarak et al., 2014). According Astrawan (in Mubarak et al., 2014) formation Nata de Coco glucose uptake occurs because the process of solution of sugar or sugar in the coconut water by the cells Acetobacter xylinum, The glucose is then combined with the fatty acid precursor form (identifier nata) on the cell membrane. These precursors are then removed in the form of excretion and joint polymerizing enzyme glucose into cellulose outside the cell. Nata de Coco actually has no nutritional value that are meaningful to humans, therefore this product can be used as low-energy food source for the purposes

diet, Nata de Coco also becomes more palatable when mixed with ice cream, fruit cocktail or syrup. Bacterium

Acetobacter xylinum will form 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 to construct (polymerize) sugars (in this case glucose) into a thousand chain (homopolymer) or cellulose fibers. Of the millions of microorganisms that grow in coconut water, will generated millions of sheets of cellulose yarn that eventually appear solid white to transparent callednata (Mubarak et al., 2014). Nata excellent when processed into food or beverages, because nata containing fiber food (dietary fiber) as well as natural cellulose. Nata was instrumental in the process of digestion that occurs in small bowel and water absorption in the colon, so it is very helpful in the digestion of food and indirectly very good for health (Pembayun in Mubarak et al., 2014). Nata de Coco or bacterial cellulose is one of the alternative sources for the supply of cellulose where this material is more easily made, easily processed and easily obtained with cheaper production costs. Depth study of the Nata de Coco for various areas of application urgently needed to increase the added value for the product Nata de Coco and is not limited to use as a food product (Mubarak et al., 2014). Based on the results of research, preparation Nata de Coco has been widely used for a variety of products. Japanese researchers have utilized Nata de Coco as raw materials for making membranes sound system, As a result,loud spaker which uses membranes sound system from nata de coco has a cleaner sound (Tarwiyah et al., in Mubarak et al., 2014). Another researcher,

Bambang Pilu (in Mubarak et al., 2014) examines the study of the physical properties of thin films Nata de Coco as ultrafiltration membranes. Now, researchNata de Coco research directed at drug dosage. Nata is a low calorie cellulose, the fiber content of 2.5%, and has a moisture content of 98%. The fibers are present in the nata very important in physiological processes, it can even help diabetics and facilitate digestion of food or in the digestive tract. Therefore it can be used as a source of low-calorie diet and for the purposes of the raw diet .This material that is commonly used as a medium for making nata is coconut milk, which is the product known as nata de coco. Nata also can be made with ingredients other media that contain enough sugar. Sugar contained in such materials can be utilized by Acetobacter xylinum to form nata (Anonymous in Sihmawati et al., 2014). Giving the name of nata adapted to the growth substrate Acetobacter xylinum, so there are a few names nata including nata de pina namely nata obtained from of juice pineapple, nata de mango from the juice of mango, natade soya from waste out, nata de cacao from waste cocoa and so forth (Pambayun in Sihmawati et al., 2014). According Warsiati et. al. (In Sihmawati et al., 2014), young coconut water contains sugar sodium 42 mg / 100g, potassium 290 mg / 100 g, calcium 44 mg / 100 g, magnesium 10 mg / 100 g, iron 106 mg / 100 g, and copper 26 mg / 100 g. In addition to glucose and electrolytes, coconut water also contains vitamins and protein that are needed by the body. It is written by Awang (in Sihmawati et al., 2014) found in coconut water terkandungan water as much as 91.23%, 0.29% protein, 0.15% fat, 7.27% carbohydrates, and ash content of 1.06% , In addition, coconut water also contains sucrose, dextrose, fructose, vitamin B complex that consists of 0.01 micrograms niotinat acid, acid pentotenat 0.52 microgram, 0.02 micrograms of biotin, riboflavin 0.01 micrograms and 0.003 micrograms of folic acid per milliliter. With the variety of the nutritional content of the coconut water is a good medium for microbial growth Acetobacter xylinum. Coconut water is

used as the substrate for Acetobacter xylinum to be able to grow and develop in coconut water and form nata. Microbial Cellulose is an organic chemical compound produced by certain microorganisms, mostly bacteria. Bacteria most famous is Acetobacter xyllinum productivity. These bacteria grow naturally on waste coconut water, pollen, honey, and the outer skin of fruits such as pineapples ripe. In addition to producing nata, Acetobacter xyllinum also has the ability to convert ethanol to acetic acid (Sihmawati et al., 2014). Acetobacter xylinum a short rod-shaped microorganism, which has 2 microns long and 0.6 microns wide, with a slimy wall surface. These bacteria can form short chains with 6-8 unit cells. The nature of these bacteria is the ability to mempolimerasi up glucose into cellulose. Cellulose then forms a matrix known as nata (Pambayun in Sihmawati et al., 2014). Acetobacter xylinum is a highly efficient microorganisms produce cellulose, a Gram-negative, rod-shaped, in pairs and linked to each other, reproduction by binary fission, moving with flagella and do not form endospores. In the depressed condition, Acetobacter xylinum deformed by bulging or elongate filament (Sihmawati et al., 2014). During the fermentation of Acetobacter xylinum bacteria break down sugar (sucrose) into glucose and fructose. Glucose is converted by reaction hexokinase to glucose-6-phosphate. Acetobacter xylinum can synthesize sugar moieties into cellulose and other partially decomposed into acetic acid which lowers the pH of the medium. Fermentation time will affect the levels of acid produced and the thickness of nata (Manoi in Sihmawati et al., 2014). In a medium containing sugar, nata forming bacteria can change 19% cellulose. The cellulose in the form of yarns together with slimy polysaccharide to form a braid like textiles. In liquid medium, these bacteria form a solid mass and can reach a thickness of several centimeters (Astawan in Sihmawati et al., 2014). Activity nata formation is influenced by several factors: the acidity of the medium, the temperature of fermentation, fermentation, a nitrogen source, a carbon source and concentration of starter (Sutarminingsih in Sihmawati et al., 2014). According Pambayun (in Sihmawati et al., 2014), the dominant factors in

producing nata is nutrient availability (source of carbon and nitrogen), the degree of acidity, temperaturdan availability of oxygen. Coconut water is used in the fermentation process must meet the quality standards that have been set to produce nata good. Coconut water should be derived from coconut that has been cooked, not too young or old. Before placing bacteria, nata de coco, added carbohydrates, nitrogen and vinegar to help support these bacteria. Carbohydrate compound used is a simple compound consisting of sucrose, fructose, maltose and mannose. Sucrose is a compound that is best for the growth of bacteria Acetobacter xylinum (Sihmawati et al., 2014). Nitrogen is added to the coconut water comes from organic nitrogen such as protein and yeast. However, it can also use non-organic nitrogen such as urea, ammonium sulfate [(NH4) 2SO4] and ammonium phosphate (NH4) 3PO4. When compared with organic nitrogen, inorganic nitrogen use fee is cheaper and the quality is pretty good. Even ammonium sulphate very well be used as additives maker nata de coco because they were very economical, easily dissolved in a solution of another and very selectively on the growth of other microbes (Sihmawati et al., 2014). Vinegar or acetic acid is added in coconut water serves to reduce or increase the degree of acidity. Type of vinegar is best qualified to produce nata is glacial acetic acid at a concentration of 99.8% acidity. Acetic acid with lower acidity concentration of glacial acetic acid may also be used in the fermentation process, but is needed in large amounts to meet the required acidity bacteria nata de coco (Sihmawati et al., 2014). Fermentation is a process for converting a compound contained in the substrate by microbes (kulture) eg sugar compounds into other forms (eg cellulose / Nata de Coco), both the solving process and the process of formation in aerobic and anaerobic situation. Thus the fermentation process can occur memaupun catabolism anabolism process. Substrate fermentation of coconut water that had been prepared before the process is as follows; substrates coconut water is sterilized using outoclave or by boiling for 15 minutes. Substrtat cooled to a temperature of 400C (Sihmawati et al., 2014).

Substrate put on a sterile tray or basin with a surface width, with a depth of substrate is approximately 5 cm. Substrate inoculated seedlings by using a starter or as much as 10% (v / v). The substrate is then stirred average, closed with gauze. The trays were incubated or ripened in a way placed in a clean place, protected from dust, closed using kainbersih to avoid contamination. Incubation was performed for 10-15 days, at room temperature. In the fermentation stage is not to be shaken. At the age of 10-15 days can be harvested nata (Sihmawati et al., 2014). According to research conducted by the Center for Biology LIPI, (in Sihmawati, 2014) nutrient content nata de coco per 100 grams nata contains 80% water, 20 grams carbohydrates, 146 cal calories, 20 grams fat, 12 mg calcium, 2 mg of phosphorus and 0 , 5 mg Ferrum (iron). While the nutritional content of 100 grams of nata de coco syrup is consumed by 67.7% of water, 12 mg calcium, 0.2% fat, 2 mg phosphorus (the same amount of vitamin B1 and proteins), 5 mg of iron and 0, 01 ng (micrograms) Riboflavin. Because the product nata de coco relatively low in nutrients, many manufacturers nata de coco to fortify food. Food fortification is Penampahan process one or more nutrients (nutrients) into a food. Eg addition of iron to the instant noodle products, sweets and flour. Point to prevent deficiency (deficiency) of nutrients in the society due to the tendency of people to consume packaged foods are low in nutrients (Sihmawati et al., 2014). Nata de coco can be used as food freshener (dessert), which was served in the form of a mixture with fruit (cocktail). The product can also be served cold, mixed with ice, sugar apple cake mixes, ice cream or as a filler, filler jelly and so on (eBooks Food, 2006). Coconut products are typically sold by the public is copra, cooking oil, sugar and coconut granules. While many products that can be derived from coconuts. One of them is nata de coco which use raw materials of coconut water. Oil demand and oil production nationwide has increased from year to year. On the demand side, consumption equivalent copra oil demand in 1992 in the country amounted to 1.782 million tons and in 1996 increased to 1,913 million. By

looking at the rising trend, the year 2004 is predicted to be 2.175 million. The consumption increase indicates the increase supply of coconut water that can be used in making nata de coco (eBooks Food, 2006). Demand nata de coco a consumer is the result of interaction between the variables that influence such as: the price of nata de coco, the price of other goods, tastes, income, and other expectations. Along with the development of the consumer economy, the awareness of the importance of health will increase by consuming healthy foods. So the prospect of nata de coco as a health food is bright. However, keep in mind the development of other factors, such as competitors' products, market saturation and others (eBooks Food, 2006). Nata de coco bargaining can be marketed to producers of nata de coco packaging in the region and outside the region. The presence of large companies that also make nata de coco nata de coco fresh and packaged ready for consumption opportunities for small producers of nata de coco to bid to supply the raw material. Market major manufacturers even have penetrated the export market. Unfortunately, often the quality and standard of nata de coco bargaining is not appropriate to expect a large manufacturer. Large manufacturers face problems of standardization and quality in the supply of small businesses. As a result, large producers do not accept the bargain of nata de coco small businesses. Large manufacturers simply partnering with farmer input providers coconut water is not the manufacturer of nata de coco bargaining (eBooks Food, 2006). Ashari (in Putriana et al., 2013) suggests that the bacteria Acetobacter xylinum in shaping nata in media enriched carbon and nitrogen, the addition of acetic acid, so that the yeast stimulates S.Cerreviceae to remodel sucrose into glucose and then fermented into alcohol, then Accetobacter xylinum and Gluconobacter oxidize the alcohol into acetic acid as the main metabolite. 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. The nutritional value of this food was low and water content is greatest, therefore

this product can be used as a low-calorie diet for diet purposes. Nata de coco also contain fiber (dietary fiber) necessary for the body's physiological processes. The process of making nata de coco in principle is the formation of cellulose synthesis through the fermentation of sugar by the bacterium Acetobacter xylinum (Hala et al., 2016). CHAPTER III EXPERIMENT METHOD A. Time and Place Day / Date : Monday, November 21th 2016 time : At 3:30 until 5:00 pm Place : Biology Laboratory at the second floor B. Tools and Materials A. Making Starter Nata de Coco 1. tools a) Blender c) Balance

b) Knife

d) Bottle jam

2. materials a) Ripe pineapple 300 grams

b) 150 gram granulated sugar

c) Water

B. Propagation Starter Nata de Coco 1. tools a) Stove

b) Pan

2. Materials a) 5 liters of coconut water

c) Bottle jam sterile

d) Aluminium foil

e) Ammonium sulfate 25 gr

b) 25 ml glacial acetic acid

f) Cotton

c) 5 grams sugar

g) pH meter

d) Starter (Acetobacter xylinum)

C. Making Nata de Coco 1. Tools a) Stove

d) Newspapers

b) Chamfer

e) Ropes

c) Pan

f) Wooden spoon

2. Materials a) 3.5 liters of coconut water

b) 350 ml glacial acetic acid

e) Ammonium sulfate 42 gr

f) Cotton

c) 40 grams sugar

d) Starter (Acetobacter xylinum)

D. Processing Nata de Coco 1. Tools a) Stove b) Jumbo box c) Knife d) Refrigerator e) Pan f) Press tool (for packaging) g) Scissor h) Cutting board i) Scotch tape j) Plastic glass / plastic bags k) Plastic caps l) Wooden spoon 2. Materials a) Water 5 liters b) Sugar 1 kg c) Syrup d) CMC 7.5 gram of food C. Work Procedure A. Making Starter Nata de Coco

g) pH meter

1. Prepare pineapple is ripe and peeled. Then wash thoroughly and cut into small - small for easy destruction.

2. Crushed pineapple (blended)

3. Then in squeeze the juice to run out

4. Weigh the pineapple pulp

5. Dregs pineapple mixed with sugar and water with a ratio of 6: 3: 1 (pineapple pulp: sugar: water).

6. Stir until smooth and put in a bottle that has been sterilized and then cover tightly with paper / aluminum foil and stored for two weeks until it forms a white coating on it.

B. Propagation Starter Nata de Coco 1. Coconut water is filtered and cooked until boiling.

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).

7. Pour starter (Acetobacter xylinum) into the bottle, store it in a safe place. 8. Let stand for 5 to 7 days, so if the starter has formed a white layer on the surface of coconut water.

C. Making Nata de Coco 1. Coconut water is filtered and cooked until boiling. 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 asama vinegar and stir gently - land. 5. Check the pH up to pH 3-4. 6. Put it in a bottle which had been sterilized in advance, cover with cotton and aluminum foil. Store in a safe place, let stand for one day (24 hours). 7. Add starter (Acetobacter xylinum) as much as 100-125 ml into the gutter with gutter cover opened a little tip and does not need to be stirred.

8. Cover again and let stand / store in a safe place for 5 to 7 days, then nata ready to be harvested.

D. Processing Nata de Coco 1. Nata has been harvested removed from gutters, washed 3 times with water flowing. 2. Cut to taste, then wash 3 times. 3. Boil (when the pan has boiled open the lid so that the sour smell come out) 3 times, during cooking the 4th time add sugar to taste sweet, add food coloring if necessary. 4. Cook water for sirupnya, put syrup and sugar to taste sweet. 5. Prepare plastic cups, fill and sirupnya nata according to taste, keep the plastic cover over the glass and then Press. 6. Wait until cool, put them in the refrigerator. 7. Nata ready for consumption.

CHAPTER IV RESULT AND DISCUSSION A. Observation Results Observation Results

Making Starter

Propagation Starter Nata de Coco

Making Nata de Coco

Processing Nata de Coco

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. 3. 4.

0.9+0.7+ 1.1=

2.7 cm =0.9 cm 3

0.9+0.8+ 0.4=

2.1 cm =0.7 cm 3

0.7+0.9+ 0.6=

2.2 cm =0.73 cm 3

Group II 1. 2.

0.8+0.8+ 0.7=

2.3 cm =0.76 cm 3

0.9+0.8+ 0.9=

2.6 cm =0.86 cm 3

0.5+0.4 +0.4=

3.

0.5+0.6+ 0.5=

4.

Group III 1. 2.

1.3 cm =0.43 cm 3

1,6 cm =0.53 cm 3

0.6+0.5+ 0.5=

1.6 cm =0.53 cm 3

0.4+ 0.5+0.3=

1.2 cm =0.4 cm 3

3. 4

0.7+0.7 +0.7= .1.1+1+0.9=

2.1 cm =0.7 cm 3

3 cm =1 cm 3

Group IV 1. 2. 3. 4.

0.9+1.1+1.2= 0.8+1+1.1=

2.9 cm =0.96 cm 3

0.7+0.8+ 0.7=

2.2 cm =0.73 cm 3

0.8+0.6+ 0.6=

2 cm =0.66 cm 3

Group V 1. 2. 3. 4.

0.9+0.7+ 0.6=

2.2 cm =0.73 cm 3

0.7+0.7 +0.9=

2.3 cm =0.76 cm 3

0.10+0.9+ 0.9=

2. 3. 4.

0.3 cm =0.1 cm 3

0.5+0.6+ 0.6=

1.7 cm =0.56 cm 3

0.6+0.6 +0.6=

1.8 cm =0.6 cm 3

0.4+ 0.4+0.4=

1.2 cm =0.4 cm 3

0.4+ 0.4+0.5=

1.3 cm =0.43 cm 3

Group VII 1.

1.9 cm =0.63 cm 3

0.10+0.10+ 0.10= Group VI

1.

3.2 cm =1.06 cm 3

0.8+0.6+ 0.7=

2.1 cm =0.7 cm 3

2. 3. 4.

0.8+0.4 +0.6=

1.8 cm =0.6 cm 3

0.5+0.6+ 0.5=

1.6 cm =0.53 cm 3

0.6+0.7 +0.5=

1.8 cm =0.6 cm 3

b. Nata Witdh Group I = 0.2 cm = Group II = 0.2 cm = Group III = 0.2 cm = Group IV = 0.2 cm = Group V = 0.2 cm = Group VII = 0.2 cm = C. Discussion Based on the experimental results we

2 mm 2 mm 2 mm 2 mm 2 mm 2 mm 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

Anam, Khairul. 2010. Produksi Nata de Coco. Bogor. IPB. eBookpangan. 2006. Perencanaan Produksi Nata De Coco Mentah Dan SiapSantap Ebookpangan.Com Darmansyah. 2010. Proses Pembuatan Nata De Coco. Jakarta. FT UI. Hala, Yusminah. dkk. 2016. Penuntun Pengantar Bioteknologi. FMIPA UNM Mubarak. dkk. 2014. Nata De Coco. Medan. FT UI. 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