Bacterium Acetobacter Xylinum Research Articles

Production of biodegradable package material from tofu industry byproduct

Plastic has been widely used as single-use package and carrier material due to its low price, strength, practicality, and versatility. On the other hand, plastic requires a long period to naturally decompose. Nowadays, a huge number of plastic wastes have caused detrimental impacts to the global environment, hence a more environmentally benign substance of making plastic is a significant importance. This study proposed the production of biodegradable material from nata de soya, which is composed from whey waste using melt intercalation method. This environmentally-friendly substance was mainly obtained from tofu industry byproduct which is known as ‘whey’, through fermentation process using Acetobacter xylinum bacteria. Melt intercalation method was used to obtain desired texture and characteristic, the step was the fermented product mixed with chitosan, acetic acid, glycerol, and tapioca starch, with various range of concentration. The mixed component then underwent milling and drying process for finalization. As for characteristic of the materials, tested parameters include solubility, water resistance, and biodegradability in the environment. Our results showed the potential of this material to substitute the use of plastic and is applicable for versatile purposes. Water resistance was up to 95 minutes, and the material was able to be completely degraded in around 60 days.

Pengaruh Konsentrasi Ekstrak Nanas (Ananas Comosus) Dan Waktu Fermentasi Pada Pembuatan Nata De Coco Dari Limbah Air Kelapa

<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>

Pelatihan Pembuatan Nata de Coco pada PKK di Tasikmadu, Lowokwaru, Kota Malang

TRAINING ON MAKING NATA DE COCO FOR PKK ORGANISATION IN TASIKMADU, LOWOKWARU, MALANG CITY. One of the functional food products is nata. Nata is a collection of cellulose which has a chewy texture, white, producing gel sheets that float on the liquid surface. Material that is often used as a medium for making nata is coconut water, known as Nata de Coco. Acetobacter xylinum bacteria are added in the process of making nata de coco on steril condition. The process is important to be informed to the community, in particular the PKK organization through community development program. The methods used include lectures, practice and evaluation. Survey of partners showed that 23,8% had known the process of making nata de coco while 76,2% had not known the process, through this training, 68% partners strongly agree nata production is used as a business idea.

Evaluation of fungicidal effects of post-culture medium of selected mold fungi and bacteria in relation to Basidiomycetes fungi, causing wood destruction

The results of the post-culture fungicidal medium from Trichoderma viride Pers. and Alternaria alternata (Fr.) Keissl. mold fungi and Acetobacter xylinum bacteria were studied relative to selected fungi belonging to Basidiomycetes, which cause wood decay. The obtained results confirmed that post-culture liquids derived from the cultivation of various microorganisms might have a differentiated fungicidal effect on wood-decaying fungi. The lowest concentration of fluid from A. xylinum culture added to the growth medium of the studied fungi that completely inhibited the growth was 5mL/100mL.The fungicidal effect of the liquid from the mold fungus culture on the tested wood-decaying fungi turned out to be definitely low. Trametes versicolor (L.) Lloyd proved to be the most sensitive species. Pleurotus cornucopiae (Paulet) Rolland showed complete resistance to the liquid added to the growth medium, derived from mold fungi. The A. xylinum bacterial culture-fluid may be subject to further analysis as a natural biocide in protecting wood against wood-decaying fungi.

KAPASITAS ADSORPSI SERBUK NATA DE COCO (BACTERIAL SELLULOSE) TERHADAP ION Pb2+ MENGGUNAKAN METODE BATCH

The purpose of this research is determine adsorption capacity of nata de coco powder to the ion Pb2+. Nata de coco is a cellulose derived from the fermentation of Acetobacter xylinum bacteria. Nata de coco powder is made by mashed nata de coco then heated at 80oC, mashed and sifted up to 30-40 mesh size. Characterization includes determination of moisture content, ash content, density and amount of iodine adsorbed. Optimum contact time using batch method with time variation are 20, 40, and 60 minutes. The determination of the capacity of adsorption using the isotherm pattern of Langmuir and Freundlich using variation concentrations Pb2+ 15, 30, 45, and 60 ppm. Amount of adsorbed ion Pb2+ measured by using the Atomic Absorption Spectrophotometry (AAS) at a maximum wavelength of Pb2+ that is 283 nm. The results showed that the optimum time was reached at 60 minutes. Adsorption pattern approach to the Freundlich’s Isotherm models with an adsorption capacity 2.34 mg/g.
 
 Keywords: adsorption capacity, Freundlich’s isotherm, ion Pb2+, nata de coco powder

Physic-chemical characteristic of nata de coco

The fermentation technology for processing nata de coco can be used by using coconut water waste sources and the use of Acetobacter xylinum bacteria. The purpose of this study is to analyze the physico-chemical quality of nata de coco produced by using a combination of sources of raw materials and their concentration on the quality of the nata de coco produced. The methodology for making the basic formula used 5 grams of nitrogen, ammonium sulfate and acetic acid in coconut water. The treatment used is in the form of using a variety of carbon sources in the form of granulated sugar, pineapple honey, tapioca and molasses with variations in concentrations of 3, 6 and 9%. The data obtained is then analyzed using IBM SPSS Statistics 23. Software. Based on the results of analysis, the results show that the different uses of source types and carbon concentrations significantly affect physical characteristics such as thickness, weight, residual water volume, color, hardness, frequency and value of TPT from nata de coco produced. The highest levels of crude fiber and cellulose were obtained from the treatment of 3% tapioca flour carbon sources of 0.68% and 0.78%. SEM observations of the treatment of 3% tapioca flour with a magnification of 10,000 times the actual size with cellulose tape sizes ranging from 120.8 nm to 155.5 nm with irregular shapes and uneven surface texture. The results of the FTIR spectrum of cellulose nata de coco treatment of 3% tapioca flour there was a group absorption peak at wave number 3392.17 cm-1, vibration was at wave number 1402.55 cm-1, 1052.86 cm-1, 1110.02 cm-1 1629.47 cm-1.

Effect of Combining Microbial Cellulose Pulp from Nata de Tomato with Tomato Powder on Paper Qualities

Tomato is a fruit that does not last long (perishable), so it is necessary to find another alternative to increase its economic value. One of those alternatives that can be done is by making a fermented product called nata de tomato. Nata de tomato contains microbial cellulose which is formed by the bacteria Acetobacter xylinum. This microbial cellulose has some advantages over the typical cellulose found in common plants. Thus, it potentially could be further developed in the papermaking. This research was conducted to study the effects of combining microbial cellulose pulp from nata de tomato with tomato powder on paper quality, such as water content, grammage and water absorbency. In this research, the tomato filtrate was used as a growth medium for Acetobacter xylinum to produce nata de tomato. Then, nata de tomato was shredded into pulp, while its waste was dried into tomato powder and used as additional material for the pulp. This research was designed using a single factor experiment with variation in the addition of tomato powder by 0, 1, 3 and 5 % (w/w). The effects of this variation observed using variance analysis and significant test using the LSD (Least Significant Difference) method.

EFFECT OF CONCENTRATION OF UREA (AMMONIUM SULFATE) FERTILIZER ON MAKING NATA DE PINA FROM PINEAPPLE JUICE (ANANAS COMOSUS L. MERR)

This study aims to explain the effect of the concentration of urea fertilizer (Ammonium Sulfate) on the manufacturing of Nata De Pina. This trial aims to compare different concentrations of urea (Ammonium Sulfate) fertilizer. The parameter observed was the weight of Nata De Pina. This research was conducted in six stages, namely: (1) preparing pineapple, (2) fineness, (3) cooking, (4) cooling, (5) addition of acetobacter xylinum and fermentation, (6) harvesting and measurement of Nata De Pina . Based on the research, it was produced that the way to make Nata De Pina can be done by preparing ripe pineapple fruit and cleaning it and then cutting it into small pieces and mashed using a blender to extract the pineapple juice. When blended, the ratio between pineapple and water is 1 kg of pineapple with 1 liter of water. Then, filtered to take water or pineapple juice. In addition, other ingredients are also used in the cooking process such as urea fertilizer (Ammonium Sulfate) with different concentrations, sugar, glacial acetic acid, and acetobacter xylinum bacteria. After all the ingredients have been prepared, then do the cooking with a small flame. If it boils, add all the other ingredients except the acetobacter xylinum bacterium and leave it for 2-3 minutes after which the baking sheet is prepared to cool down, when the Nata De Pina solution has cooled down, put in 10 ml of acetobacter xylinum bacteria. After that, the surface of the baking sheet is tightly closed using newspaper and allowed to stand for 14 days for the fermentation process to become a Nata De Pina product. Then the harvesting process of Nata De Pina is carried out and the weight is measured. Nata De Pina with greater weight parameters and good quality is shown in Nata De Pina with the highest concentration of urea (ammonium sulphate) fertilizer, which is 2.5 grams. So in this case, the concentration of urea (Ammonium Sulfate) fertilizer suitable for making Nata De Pina is 2.5 grams.

Utilization of whey waste as a substrate for making nata de whey

Increasing in demand and imports of cheese is parallel to an increase in cheese production annually. High cheese production is directly proportional to generation of whey. Whey is considered as wastewater and usually directly disposed to environment causing a detrimental impact such as water pollution. Whey contains 55% of dairy protein and is potential to be used for nata seed growth. Therefore, it is necessary to valorise whey into a high value-added product. This research aimed to use nutrient-rich whey wastewater as a medium of development for Acetobacter xylinum bacteria in the production of nata de whey, as well as to investigate the effect of of sucrose addition to the characteristics of nata de whey . The research design used was Randomized Block Design (RBD) with 2 factors of Acetobacter xylinum (inoculum) concentration (i.e. 5, 10, and 15%) and sucrose concentration (i.e. 3, 4, and 5%). The results showed that the treatment with addition of 10% inoculum and 4% sucrose produced the nata de whey with superior quality. The resulted nata de whey has pH of 3.2 ± 0.13, total sugar of 4.24 ± 1.11%, total acid of 1.67 ± 0.08%, yield of 84.41 ± 7.27%, thickness of 1.345 ± 0.18 mm, and moisture content of 83.4 ± 1.97%, respectively.

The Characteristics of Acetobacter xylinum Membrane Affected by pH of Culture Medium

There are numerous previous studies working on biosynthesis, properties and applications of bacterial cellulose (BC) membrane from Acetobacter xylinum bacteria strain. However, there is less research examining the effect of initial pH level on BC membrane properties. Here, BC membranes were produced at different pH level (concentration of acetic acid) of coconut water-based culture medium which are 3.5, 4.0, 4.5, 5.0 and 5.5 for 7 days, statically. The effect of initial pH level during BC production on morphology, physical and characteristics were investigated. The Acetobacter xylinum membrane were studied its crystallinity using X-ray diffraction, FTIR analysis for chemical structure and FESEM for morphological analysis. In addition, the different of initial pH level does affect the membrane yield and breathability properties using an Upright Cup Method of water vapour permeability testing. Although certain suitable amount of acid had reduced the production yield, a breathable BC membrane was produced.

Teknologi Pengolahan Limbah Industri Tahu sebagai Upaya Pengembangan Usaha Kecil Menengah (UKM) di Kecamatan Gambiran Kabupaten Banyuwangi

If waste is utilized properly, it will create new production and advance SMEs in Gambiran District so that it can minimize unemployment and increase the amount of income per capita of the community. This study has three objectives, namely: (1) To analyze the technology used in processing tofu industrial waste into nata de soya in Gambiran District, Banyuwangi Regency, (2) To analyze the technology used for processing tofu industrial waste into soy sauce in Gambiran District Banyuwangi, (3) To analyze the amount of production costs and costs of production sales from nata de soya and soy sauce products as an effort to develop Small and Medium Enterprises (UKM) in Gambiran District, Banyuwangi Regency. This research is classified into descriptive research with quantitative and qualitative types of data from the results of the experimental application to examine the act of making nata and soy sauce food products by the Gambiran District community by collecting data through surveys, observations, documentation, interviews and document analysis. In analyzing the document the results of the study will compare the feasibility of the two products obtained from whey to Nata de Soya and Ketchup products using the following feasibility analysis: TCI = FCI + WCI, TC = TFC + TVC, TR = P x Q, = TR – TC, dan BEP = . The analysis shows that the technology used in making nata de soya is biotechnology from the bacterium Acetobacter xylinum which has been fermented with sugar, vinegar and micin. While the technology of utilizing tofu industrial waste into soy sauce is one strategy to reduce environmental pollution. Experiments of making soy sauce are carried out by fermentation by methanogen bacteria from soaking solid waste and fermented with salt water bath after the tofu waste is dried until the moisture content reaches 12%. To analyze the production cost of making nata de soya with 3 liters of liquid waste is TCI = 16,500, TC = 16,500, TR = 25,500, Π = 9,000, BEP = 6 Liters. While for the analysis of the production cost of making soy sauce is TCI = 33,000, TC = 33,000, TR = 75,500, Π = 42,000, BEP = 2.2 Liter

The Use of Nata de Coco Derived Bacterial Cellulose as a Potential Excipient for Directly Compressed Tablets

Nata de coco is produced through the fermentation of coconut water using Acetobacter xylinum bacteria. Chemically, Nata de coco is high in fiber, consisting of bacterially derived cellulose. Bacterial celluloses present a number of unique physical properties compared with plant celluloses including a relatively high purity and crystallinity, with mechanical strength. These properties lend Nata de coco to be extremely amenable to research. The current study attempts to assess the suitability of Nata de Coco derived bacterial cellulose in direct compression tablet formulation. Nata de coco, at various states of hydration, defined here as 0%, ‘low’ and ‘high’, achieved by both oven-drying and freeze-drying is incorporated into a low-dose loratadine powder blend for direct compression into tablets. The dissolution profile of these novel tablets were evaluated for release properties. The resulting tablets reveal freeze-drying, compared with oven-drying, markedly improve the properties of Nata de Coco for inclusion in a tablet formulation, producing tablets with improved disintegration times and dissolution profiles and retaining physical stability. Oven dried Nata de Coco, resulting in physically weaker tablets, with poor friability and hardness. The upper limit for water-content in both cases, similar to HPMC, appears to be 11%. Freeze-dried Nata de Coco therefore presents considerable promise for use as a tablet excipient to produce a rapid-release formulation.

PEMBUATAN DAN KARAKTERISASI METIL SELULOSA DARI BONGGOL DAN KULIT NANAS (Ananas comosus)

[MAKING AND CHARACTERIZATION OF CELLULOSE METHOD OF BONGGOL AND LEATHER LEATHER (Ananas comosus)] Wastes of core and peel of pineapple are often not utilized properly, in fact the waste has nutritional content that can be useful. Carbohydrate content in the waste is large enough and allows to be utilized. The purpose of this research is for converting glucose into cellulose and synthesized into methylcellulose. The first stage is glucose from core and peel of pineapple converted into microbial cellulose with Acetobacter xylinum bacteria with the addition of nitrogen and carbon sources. The second stage is synthesis of methylcellulose with methylene chloride and the solvent aquadest/acetone. The dried microbial cellulose was firstly swelled with NaOH addition, then methylation by addition of solvent and methylene chloride and then refluxed at 50-60. Then methyl cellulose neutralized, washed and dried at 50.The FTIR results showed typical cellulose uptake for cellulose microbial pineapple core at wave number 3377.36 cm-1 for OH bonds and 2935.66 cm-1 for CH bonds and in cellulose microbialpineapple peel at wave number 3377.36 cm-1 for OH bonds and 2935.66 cm-1 for the CH bonds. The ratio OH/CH of methyl cellulose-acetone has a smaller value in the core and peel of pineapple concluded that acetone is more efficient to use as a solvent at the methylation. The substitution value of the core and peel of pineapple skin is estimated to below based on the solubility test results.

Development of Anti-Acne Film from Bio-Cellulose Incorporating Punica granatum Peel Extract

The aim of this study was to formulate bio-cellulose film incorporating Punica granatum (pomegranate) peel extract for application as anti-acne product. The dried pomegranate peels were extracted by water (PPEwater), 50 % (PPE50E), 70 % (PPE70E) or 95 % (PPE95E) (v/v) ethanol. The extracts were total phenolic content (TPC) and free radical scavenging activity. PPE50E had highest TPC (55.95±1.44 gGAE/100g of dried peel extract), highest free radical scavenging activity with IC50 of 18.77±1.73 µg/ml and exerted the activity of bactericidal against Staphylococcus aureus, Staphylococcus epidermidis and Propionibacterium acne (P. acne). The PPE50E was selected for formulating anti-acne bio-cellulose (BC) film. The BC film prepared from bacteria Acetobacter xylinum. It showed a strong film with the tensile strength in range of 5 - 15 MPa and the elongation at break about 5 %. The simple soaking method was used to combine BC with 5 or 10 mg/ml of PPE50E. By the SEM, the assemble nano-fibrils and the layer structure of the BC combining with the PPE50E (BCP) was found. The BCP had higher tensile strength and lower elongation at break than the BC. The BCP at wet state showed a soft and flexible film. The anti-bacterial efficacy of the BCP against tested bacteria was observed, according to the disc diffusion assay. The P. acne inhibition zones of the BCP at the concentration of 5 and 10 mg/ml were 27.7 and 35.5 mm which closed to the clindamycin (45.5 mm) as positive control. From the remarkable results, the BCP is interestingly natural device for acne treatment.

RANCANG BANGUN ROTARY DRUM BIOREACTOR UNTUK PRODUKSI MICROBIAL CELLULOSE

Microbial cellulose is the result of bacterial metabolism of Acetobacter xylinum in a liquid medium used. To grow and produce optimal microbial cellulose, Acetobacter xylinum bacteria requires oxygen for metabolism of glucose. Several studies conducted to obtain optimal results as a static method, RDR, bioreactor dye and spin reactor still has weakness in the tools design. To overcome this weakness a new tool called Rotary Drum Bioreactor (RDB) has been created. The design of Rotary Drum Bioreactor particularly aimed to overcome the weaknesses of the previous studies and to determine the best treatment using RDB in better producing of microbial cellulose. The study started on the selection tools and materials that will be used in designing the RDB tools, then proceed to design the tools to be able to work with four tools simultaneously that have different speeds in each fermentor including 2, 4,6 and 8 rpm, as the treatment with three replications and untreated comparison is static fermentation. The third phase was testing tools in producing microbial cellulose and then the data were analyzed statistically using analysis of variance followed by further test of Duncan’s New Multiple Range Test (DNMRT) at 5% level. The analysis showed that the speed of 2 rpm for 6 days of fermentation gave the best results including 95.02% moisture content, wet weight of 0.62 gr/ cm2 and yield 9.92%.

Pengaruh Penggunaan Beberapa Jenis Ekstrak Tanaman Beralkaloid terhadap Produk Teh Kombucha

The research about The Effect of Some Alkaloid’s Plant Extract as Activator and the plant media for Acetobacter xylinum (Brown.) Holland in Fermented of Kombucha Tea, has been done from February to September in STIKes Perintis Laboratory. The aim of this study to know the effects of some alkaloid’s plant extract as activator and the plant media for Acetobacter xylinum (Brown.) Holland in Fermented of Kombucha Tea. The research used Completely Random Design (CRD) with 6 treatments and 4 replications. The treatments were : black tea, green tea, leaf of coffea, leaf of cocoa, coffea powder and cocoa powder. The result showed that the use of several types of plant extract beralkaloid effect on Kombucha tea products. In this study obtained the average of the highest total bacteria Acetobacter xylinum 117.50 x 107 cfu / ml, the value of pH 3.82, sugar content 9.67. The results of the organoleptic assessment of flavor and taste showed the highest panelist favorites level in Kombucha chocolate powder that is 3.07 (very good) and 3.47 (very good).

Characteristics of water solubility and color on edible film from bioselulosa nata nira siwalan with the additional of glycerol

Indonesia entered the ranks second in the world as a producer of plastic waste into the sea after China. Most of the plastic packaging is causing environmental pollution, unbiodegradable, expensive in recycling and contamination of foodstuffs packaged due to certain substances that migrate into the food. Edible film is a thin layer of transparent and made of materials that can be eaten very prospective and secure to provide selective detentions against the transfer of gas, steam, water and dissolved materials as well as protection against mechanical damage. Product development nata much utilized as raw material for paper and edible film, nata contains bioselulosa which is produced by the bacterium Acetobacter xylinum. So the researchers develop alternative modification of cellulose from nata nira siwalan. Glycerol is one of plasticizer selected researchers to be added in the manufacture of edible film. The purpose of this research is to know the concentration of glycerol that is most appropriate to get the edible film solubility characteristicsbioselulosa nata nira siwalan and to find out the optimum concentration of glycerol that is most appropriate to get the characteristics of colors edible film made from bioselulosa nata nira siwalan which is optimum. The research was carried out in December 2016-June 2017. Methods this study used a randomized complete design with four treatments and three replicates. The results of this study is the most appropriate concentration to get characteristics of water solubility on edible film bioselulosa nata nira siwalan is on treatment D with the addition of glycerol 30% of 0.42% and on the characteristics of color by value L (77.45), a (0.723) and b (9.96).

PENGARUH SUBTITUSI EKSTRAK KEDELAI TERHADAP KARAKTERISTIK SELULOSA BAKTERI Acetobacter xylinum DALAM PEMBUATAN NATA DE SWEET POTATO

Sweet potato white ac varieties is a sweet potato endemic of Kuningan, but the conventional way of processing causes sweet potato is less desirable by consument. High carbohydrate content in sweet potato makes it potentially to be the main ingredient of making nata. Nata is a bacterial cellulose were made from glucose by Acetobacter xylinum bacteria. The manufacturing process of nata uses ZA as an additional source of nitrogen. However, the use of ZA raises concerns about its safety for food. The high content of protein in soy extract has the potential to replace ZA in making nata. The purpose of this study was to determine the effect of soybean extract as a source of nitrogen to the characteristics of nata de sweet potato. In this study there are seven treatments and two controls, namely F1 (68.6 ml). F2 (73.6 ml), F3 (78, 6 ml), F4 (83.6 ml), F5 (88.6 ml), F6 (93.6 ml), and F7 (98.6 ml). The data obtained were thickness of nata de sweet potato analyzed by anova test and BNT test and organoleptic data to know the level of consumer preference. The results showed that there was a significant effect on the nata de sweet potato characteristic shown by Fcount> Ftable, that is 75> 3,71 ith the significance level of 0.01. The use of soybean extract at F4 treatment (83.6 ml) is the thickest and most likely by the panelists. The use of soy extract of 83.6 ml can replace the use of ZA in making nata.Keyword : Soybean, Bacterial Cellulose, Nata de sweet potato

Effects of Collagen Concentration Variation toward Characteristics of Bacterial Cellulose-Collagen Biocomposites as Candidate of Artificial Dura Mater

Traffic accident is the highest cause of head injury. In the field of neurosurgery, it is closely related to the defect of duramater (outer layer of the brain). This study aims to perform artificial duramater synthesis from bacteria cellulose that is composited with collagen in order to find the precise composition. Bacteria cellulose was synthesized by fertilizing Acetobacter xylinum bacteria into coconut water. In addition, bacteria cellulose pellicle membrane immersed into collagen solution with various concentration such as 0.4% w/v, 0.5% w/v, 0.6% w/v and 0.7% w/v. The dried sample was characterized by Fourier Transform Infra Red (FTIR), tensile tester, Scanning Electron Microscope (SEM) and swelling test procedure. Result showed that the best sample was ‘Sample A’ (bacteria cellulose-collagen 0.4% w/v) that obtained 8% elongation and 185 μm for the average thickness. Based on the entire result, the biocomposite of bacteria celluose-collagen has a high potential as a candidate of artificial duramater.

PENGARUH LAMA FERMENTASI TERHADAP CITA RASA NATA de Salacca

Background: Salak is one of Maluku's endemic fruits, especially in Buria Village which makes it the main outcome to increase people's income. Salak fruit contains quite complete nutritional elements such as energy, protein, carbohydrates, calcium, phosphate, iron, vitamin B, vitamin C, and water. To reduce the damage of fruit, the fruit of bark is processed into nata that has high nutritional and economic value. Making nata de Salacca assisted by microorganisms namely bacteria Acetobacter xylinum. In this case the microbes play an important role to overhaul substances that are difficult food absorbed by the body into food substances that are easily absorbed by the body. In addition, microbes provide flavor to the processed products.
 Methods: The duration of fermentation used in this study was 10 and 14 days. To determine the taste of nata de Salacca that has been processed then performed organoleptic test against 15 panelists.
 Result: The result is a brownish-white color, a slightly acidic sense of conformity, a chewy texture and a slightly acid-scented aroma, so there is a long-standing fermentation effect on the taste of nata de Salacca.
 Conclusion: The duration of fermentation has an effect on taste of nata de Salacca covering aspect of color, flavor, texture and aroma