Abstract
<p>Coconut water waste discharged into the environment is one of the problems in traditional markets. Coconut water waste treatment can be done simply by making <em>nata</em><em> de</em><em> </em><em>coco</em> using the starter of bacteria <em>Acetobacter </em><em>xylinum</em> obtained from pineapple extracts. The research is aimed to study the effect of the concentration of pineapple extract (<em>Ananas comosus</em>) and fermentation time in making <em>nata de</em><em> </em><em>coco</em> from coconut water waste by experimental methods. The results of <em>nata de</em><em> </em><em>coco</em> can be seen from the maximum thickness level obtained by 1.4 cm at a starter concentration of 150 ml, 200 ml, and 250 ml with a <em>fermentation</em> time of 21 days. The best quality of <em>nata de coco</em> is at 200 ml and 250 ml starter concentrations witch a content water of 13.79% and mineral content of 0.175%. The high percentage of <em>nata de</em><em> </em><em>coco</em> favorite level is the 250 ml starter concentration, based on the level of preference for color, shape, aroma, taste, and suppleness.</p>
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