Abstract
Hylocereus costaricensis (HC) fruit juice was used as an additive nutrient for Nata de coco food. The improvement in the chemical properties and nutritional values of Nata de coco including the contents of moisture, ash, fiber, vitamin C and reducing sugar was evaluated. The addition of HC fruit juice could increase the nutritional values of Nata de coco. The contents of moisture, ash, fiber, vitamin C and reducing sugar were 84.32%, 0.88%, 56.86%, 0.889% and 25.93% respectively. After adding HC fruit juice, the -OH groups with a high abundance were observed via FITR measurement without changing the functional groups of Nata de coco. The nutritional contents did not show any chemical reactions after adding HC fruit juice.
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