Nata De Coco Research Articles

The Flour Source’s Role as a Fermentation Substrate Influences the Physical Attributes of Nata de Coco

The production of coconut water in Indonesia is very abundant, but there are problems with its utilization. Discarding unused coconut water often results in an unpleasant odor, as fermentation produces acetic acid pollution. Coconut water has an economic value and is rich in nutrients. One product that can be made from coconut water is nata via fermentation. Making nata requires a source of carbon that can be obtained from flour and is influenced by its type. Thus, this study aims to examine the effect of adding different types of flour as a source of carbon for fermentation in making nata de coco. We use corn, tapioca, rice, and modified cassava flour (mocaf), along with granulated sugar as a sample control. The resulting nata de coco is analyzed for its physical characteristics, including yield, moisture content, and nata thickness. The results showed that nata made using carbon sources from rice flour produced the greatest yield (69.55%), as well as the highest thickness (3.958 mm). Nata, derived from rice flour, also has the highest moisture content (>85%). The study's results indicate that the selection of flour as a carbon source during nata de coco production significantly impacts its yield, thickness, and moisture content

Sintesis dan Karakterisasi Solid Polymer Electrolyte (SPE) Berbasis Nanofiber Selulosa untuk Menunjang Baterai Litium Berdensitas Tinggi dan Ramah Lingkungan

Lithium battery as one of the energy storage has two important elements, namely electrodes and electrolyte. Electrolyte is a part of the battery element that has undergone many developments. In this study, the manufacture of electrolytes in the form of Solid Polymer Electrolyte (SPE) was carried out by utilizing the abundant availability of nata de coco. The nanofibrous cellulose structure in Bacterial Cellulose (BC) nata de coco has the advantages of good porosity, flexibility in surface functionality, compact porous structure that provides abundant ion pathways and hetero atoms (oxygen atoms) with free electron pairs that facilitate ionic conduction. The SPE synthesis process was carried out by varying the soaking time of nata de coco in ethanol, namely 1, 2 and 3 days to determine the structure with optimal results. FTIR characterization results show the synthesis of cellulose nanofiber has the same groups as commercial cellulose groups in the form of O-H, C-H, C=O and C-O. CV characterization results show the SPE electrolyte has good redox properties, especially in the 2-day variation with the highest specific capacitance. The EIS test showed the lowest resistance in the 1-day variation sample with a conductivity of 0.017 ohm-1.

Efficient nata de coco production of Komagataeibacter nataicola driven by microbiota-fermented coconut water: Biological and structural characteristics

Nata de coco is a traditional fermented food, chemically known as bacterial cellulose (BC), widely used in the food industry, personal care, and biomaterial areas. In the nata de coco industry, microbiota-fermented coconut water (FCW) has been regarded as a highly efficient medium for improving BC synthesis by Komagataeibacter spp. However, its effects on the biological properties of the strains of Komagataeibacter and structural characteristics of BC remain unknown, resulting in unstable production and BC quality. This study aimed to explore the biological properties of K. nataicola, the characteristics of BC structure and reasons for the efficiency under the effect of FCW. The results showed that FCW could increase the BC yield of K. nataicola by 2.03–4.75 times, the uridine diphosphate glucose pyrophosphorylase activity by 10–45.3 times, and the hexokinase, phosphofructokinase, or pyruvate kinase activities by 2 times. The extracellular metabolite profile of K. nataicola showed that its glycolysis/gluconeogenesis pathway was significantly stimulated and the utilization of erythritol obviously increased. These phenomena might be attributed to the use of ethanol, lactate, xylitoland mannitol in FCW by K. nataicola. In addition, the structural characteristics of BC produced in FCW included higher number of hydrogen bonds, thinner fibrils, a looser three-dimensional network, improved porosity and greater mechanical strength. This study offered novel insights into the BC synthesis of K. nataicola and the BC structural characteristics cultivated in FCW, providing valuable references for the efficient production and potential applications of both nata de coco and BC.

DRIED NATA DE COCO WITH WATER ABSORPTIVITY COMPETING SILICA GEL

Nata de Coco (NDC) is a network of cellulose fibers that traps abundant of water. If a freshly made NDC is dried to remove nearly all trapped water, we will get a very hygroscopic material. This material is potential for making water adsorber that might compete the well known silica gel. NDC was prepared using standard methods and its water absorption was investigated. Dried NDC was used in this study. For comparison, we also investigated the water absorption of several commercial NDC. To determine its business prospects, the water absorption of silica gel was also investigated. The results showed that dried NDC could absorb water vapor comparable to the absorption of commercial silica gel. This suggests that dry NDC has the potential as an alternative water vapor absorber in food packaging. The advantages of the NDC compared to silica gel are safer and environmentally benign, and easily decomposed.

Economic Empowerment of Residents of Al-Hidayah Kalumbuk Padang Orphanage by Utilizing Virgin Coconut Oil Manufacturing Waste into Nata de Coco Beverage Products as Additional Income

The "Al-Hidayah" orphanage, established in Kalumbuk, Padang City, in 1987, by the Al-Hidayah Foundation. The establishment of this orphanage is because in the Kalumbuk area there are many orphans and orphans, who are economically deprived. They struggle with the cost of living and the cost of education. The number of them at the beginning of the establishment was 35 men, and 15 women. Those who live in the orphanage are boys, while women live with their parents, in houses around the orphanage. The current economic situation of the orphanage is still in shortage, because it still depends on government assistance and donations from the community. Meanwhile, orphanage children have potential, especially high school and junior high school students who number 26 people. If directed to fill their free time with activities that can generate additional income, it will help the economy of the orphanage. Previously, the children of this orphanage had been trained, how to make a VCO by the service team chaired by Prof. Dr. Suryani MSi, at their own expense. In the process of making VCO, the waste, which is in the form of coconut water, is wasted. Partners do not have knowledge about the use of coconut water waste into Nata de coco, as well as used as food and beverages that can be sold and make money. The purpose of the service is to utilize the waste produced by VCO, namely coconut water into Nata de coco and its drinks, to improve the economy of the orphanage. This service program is carried out through training in making Nata de Coco from coconut water and making drinks from Nata de Coco. As a result, Mitra has marketed its products, by serving orders for the procurement of drinks from Nata de Coco at the Wedding Party. So that it has generated an average monthly income of Rp. 6,750,000. This program has succeeded in increasing Partners' income

Supercritical carbon dioxide–activated copper/bacterial cellulose aerogels for the capture of hydrophobic organic liquids

In this study, bacterial cellulose was derived from coconut water via fermentative production of nata de coco, a common food in Southeast Asia. Bacterial cellulose offers distinct advantages over plant cellulose resources, including three-dimensional structure, high porosity, high cellulose purity, and the absence of required polluting treatments, making it an ideal candidate for the facile preparation of various functional aerogel materials. Surface modification of nata de coco-derived cellulose fibers was obtained by incorporating Cu species (approximately 15 wt%) through an aqueous reaction of Cu(CH3COO)2 with N2H4 at room temperature. The Cu-coated bacterial cellulose aerogels were fabricated via supercritical carbon dioxide drying to maintain the natural three-dimensional matrix and subsequently characterized by various techniques confirming high porosity and crystallinity and successful Cu coating onto the cellulose fiber surface. The Cu-containing aerogel showed a significantly improved adsorption uptake for n-hexane (12.6 g g−1) in comparison with pure bacterial cellulose–based aerogel (3.2 g g−1). Furthermore, notable adsorption performances of 13.6–19.9 g g−1 were found for cyclohexane, ethyl acetate, and soybean oil, indicating the high efficiency of the supercritical carbon dioxide–activated bacterial cellulose aerogel containing Cu species in the adsorption of water-insoluble liquids. Notably, applying supercritical carbon dioxide drying afforded the stable aerogel structure for reusing over several cycles with almost unchanged trapping capacity.

Pelatihan Pembuatan Nata de Coco di Kampung Sumber Rejeki Distrik Kurik Kabupaten Merauke

Sumber Rejeki Village is one of the areas that produces coconut as a plantation product. Much coconut water from the copra factory in Sumber Rejeki Village is still wasted as waste. Coconut water mainly contains glucose, fat and other nutrients. The presence of these nutritional ingredients can be used as a growth medium for microorganisms, including Acetobacter xylinum. This bacteria uses the ingredients in coconut water to convert it into nata de coco. PKK women in Sumber Rejeki Village do not yet know the steps for making it, therefore they need to be trained on how to make nata de coco. The training method involves: 1) presenting material about nata de coco and how to make nata de coco; 2) Demonstration of making nata de coco; and 3) PKK women make nata de coco guided by the service team. The results of the training showed that 1) PKK women understand the process or how to make nata de coco from coconut water, 2) PKK women can make their own nata de coco from coconut water using simple equipment.

Evaluation of sanitation standard operating procedure (SSOP) implementation in nata de coco production process in micro-scale industry in Tempel, Sleman, Yogyakarta Special Region

The Standard Operational Sanitation System (SSOP) is a critical component in ensuring the safety of food products in the industry. Although SSOP has been implemented, many businesses still face challenges in effectively implementing it. Therefore, this study aims to analyze the SSOP in the small-scale UMKM (Micro, Small, and Medium Enterprises) coconut jelly industry and identify areas that require improvement. The study involved direct observations and interviews with relevant personnel, and the necessary data for analysis was collected. The findings of the research indicate that there are several weaknesses that require attention, including equipment maintenance deficiencies, personal hygiene, and inadequate cleaning procedures. This study underlines the importance of continuous monitoring and improvement in SSOP to enhance product safety and compliance with sanitation regulations. The research provides specific recommendations to address the identified shortcomings, including additional training for personnel and a review of cleaning procedures. We hope that these observations will provide valuable insights for other coconut jelly industries to improve the quality and safety of their products.

A new design of colorimetric films using bacterial cellulose nanocrystals derived from nata de coco for sensing volatile organic compounds

In this work, bacterial cellulose (BC) derived from Nata de Coco is a polysaccharide material, and it is further processed into bacterial cellulose nanocrystal (BCNC) via acid hydrolysis. Then BCNC is doped with transition metals to enhance its amine/hydrogen sulfide response. Therefore, the aim of this study is to investigate the use of transition metals as indicators to detect amine and hydrogen sulfide gas for efficiently monitoring food spoilage. BCNCs were treated with various concentrations of silver nitrate (AgNO3) and copper sulfate pentahydrate (CuSO4·5H2O). Then the dropwise addition of ascorbic acid was applied to reduce Ag+ and Cu2+ to Ag0 (silver nanoparticle) and Cu0 (copper nanoparticle), which refer to red brown and red wine colors, respectively. The results indicated that BCNC/Ag nanoparticles were spherical, while BCNC/Cu nanoparticles exhibited a rod-like structure. XRD results also presented the incorporation of Ag and Cu nanoparticles, as confirmed by both crystallography structures. Furthermore, UV–Vis spectra showed the adsorption bands at 422–430 nm and 626–629 nm, belonging to Ag and Cu nanoparticles. After H2S and ammonia gas exposure, BH/Ag and BH/Cu films turned black from brown and red. In conclusion, transition metal-doped BCNCs exhibit potential for innovative food spoilage gas sensors.

Lactiplantibacillus plantarum causes the abnormal fermentation of bacterial cellulose by Komagataeibacter nataicola during nata de coco production

Nata de coco, chemically known as bacterial cellulose (BC), is mostly manufactured in Southeast Asian countries and Hainan, China. Failures happened frequently due to the open fermentation system of nata de coco, especially in winter and spring. This study investigated the differences between normal and abnormal fermentation processes in a nata de coco manufacturing factory. Results revealed significant variations in microbial composition and metabolite profiles between abnormal and normal fermentation batches. Lactiplantibacillus plantarum GPb4103 was further isolated and screened from the abnormal fermentation broth to investigate its potential inhibitory effect on BC synthesis of Komagataeibacter nataicola JY6211. Although co-culturing the strain JY6211 and L. plantarum GPb4103 resulted in synergistic growth, BC yield decreased by up to 53%. The KEGG pathway analysis of differential metabolites showed that the GPb4103 hindered BC synthesis of the JY6211 by altering accumulation of metabolites in the fermentation broth through metabolic pathways. This study provides new insights into how specific microbes could affect BC synthesis of K. nataicola during nata de coco production, thereby illuminating challenges faced in commercial BC production, such as inconsistent products quality and problematic production processes.

Physical Characteristics of Immobilized Cells Acetobacter xylinum of Various Concentrations of Na-alginate

Immobilization of Acetobacter xylinum cells by trapping technique is considered one way to maintain cell viability and can be used repeatedly. The purpose of this study was to determine the physical characteristics of immobilized cells in different concentrations of Na-alginate and apply them to the manufacture of nata de coco, as well as to see the surface and pore shape of immobilized cells after fermentation. This study used a descriptive method with visual observation. This study used one factor, namely various concentrations of Na-alginate, namely 2%, 3%, 4%, and 5% w/v. The immobilized cells applied to the manufacture of nata de coco had only a Na-alginate concentration of 3% resulting in a nata fiber layer close to that of a control. Immobilized cells with a Na-alginate concentration of 2% have a cracked, slightly pore surface with a size of 60.37 μm, while a Na-alginate concentration of 5%, have a smooth surface, many pores, with a size of 10.55 μm. Thus, the concentration affects the characteristics of immobilized cells. Application of immobilized cells with a Na-alginate concentration of 3% produces nata de coco with a fairly thick and stable fiber layer characteristic (close to control).

Enhancing Current Density and Specific Capacitance through Tensile TEMPO, Bacterial Cellulose and Polypirrole Nanocomposites

The researchers developed a bio-composite film material that serves as a substitute for metal. The materials used are TEMPO ((2,2,6,6-tetramethylpiperidine-1-oxyl)), Bacterial Cellulose, and Polypyrrole (Ppy). This research aimed to increase the material's current density and specific capacitance values using the drawing method. Composite nanomaterials are made by oxidizing BC (Bacterial Cellulose) with TEMPO. The resulting TOBC (TEMPO Bacterial Cellulose) material was mixed with Ppy using the in situ method. The mixture is then drawn wet—measurement of current density and capacitance using Cyclic Voltammetry (CV) Testing. The current density and specific capacitance results increased by 542.74% and 754.79% after drawing the nanocomposite material. It is directly proportional to the effects of characteristic testing, which includes SEM, XRD, and FTIR. As a result of the withdrawal of the polypyrrole, it will be more evenly distributed in the composite material, absorbing and coating the nata de coco. The researchers concluded that when the TOBC/Ppy fibers are straighter and denser, they achieve higher current density and capacitance values.

Optimization of Nata de Coco Industrial Liquid Waste Processing Using Membrane-Based Ultrafine Bubble Diffuser

The nata de coco industry produces liquid waste which, if thrown directly into water bodies (rivers) without prior processing, has the potential to pollute the surrounding environment. Laboratory test results show that the parameters BOD 1145 mg/L, COD 1737 mg/L, and TSS 206 mg/l are far above the thresholds set by the government. The aim of this research is to determine the optimum conditions for fine bubble and micro bubble treatment of nata de coco liquid waste in reducing the characteristic values of nata de coco liquid waste. This research was carried out using experimental methods with test samples of 40 liters and 60 liters. Data collected through direct observation include DO, TDS, pH, temperature which are measured every 2 hours, while data collected through laboratory testing of BOD, COD and TSS which are tested every 12 hours and 24 hours. The data was then processed using the Taguchi method with the aim of optimizing the fine bubble treatment for changes in the characteristics of nata de coco liquid waste. The research results showed that the optimum conditions were found in the fine bubble treatment with an aeration period of 24 hours and a volume of 40 liters. The best percentage reduction in BOD was found to be 94% or 68 mg/L. COD reduction obtained the best percentage reduction of 93% and/or became 121 mg/L and TSS obtained the best percentage reduction of 69% or became 77 mg/L. These results are in accordance with the Regulation of the Minister of Environment of the Republic of Indonesia Number 5 of 2014 concerning Waste Water Quality Standards

Utilization Of Waste From Vco Production As A Nata De Coco Stater ToIncrease The Income Of The People Of Kwt “Bengke Sakato”.

The service partner of KWT "Bengke Sakato" Sungai Sariak, Padang PariamanRegency, chaired by Ermatius. So far, his line of business is manufacturing VCO with the brand "Amboko" and processing 2000 coconuts every month. With the number of members as many as 25 people, this income is not sufficient. Waste from the VCO manufacturing process has not been utilized such as coconut water, coconut fiber, and coconut shells are still wasted. Whereas coconut water can be made into the starter and Nata de coco, the coir can be made cocopeat and the shell can be made of ceramics or bags that can increase income. This service program aims to empower and improve the community's economy. Namely the community members of KWT "Bengke Sakato". The method of service is that it begins with socialization, then carries out a workshop, after which monitoring and evaluation are carried out, as well as mentoring. This activity can produce starter or nata de coco seeds from pineapple and coconut water, where every 3 liters of coconut water and one pineapple produces 5 starter bottles with a price per bottle of IDR 50,000. In addition, it can also increase the knowledge of partners from 29.3% to 87.3%. It can be concluded that this service activity can increase partner knowledge about the manufacture of nata de coco seeds from coconut water which is a waste of the VCO process. And can improve the partner's economy. Making Nata de coco starter from coconut water can increase family income or empower the community.

Optimizing slurry preparation for improved mechanical and physical characteristics of nata de coco-based edible packaging

Conventional plastic food packaging, primarily composed of non-biodegradable synthetic polymers, has been a significant environmental concern. To address this issue, this study proposes the use of nata de coco (NDC) as an eco-friendly, edible alternative for food packaging, aiming to optimize NDC-based packaging to enhance both food safety and packaging quality. The study also seeks to improve the solubility of NDC edible packaging when mixed with food. To achieve this, NDC was processed into a slurry using different preparation techniques: kitchen blender (B), blender-hand mixer (BM), blender-sieve (BS), and blender-food chopper (BFC). Furthermore, the BFC treatment achieved the highest water solubility at 96.85% and demonstrated a tensile strength 19.35% greater than the B treatment. In assessing the practical application, the shelf-life of red ginger powder packaged in NDC sachets was estimated. Impressively, the highest shelf-life was recorded at 8 °C, lasting 331.74 days. The development of this bacterial-resistant, edible, sustainable packaging offers a viable substitute for the environmental effects of traditional plastic packaging.

Physicomechanical Properties of Edible Film-based Nata de Coco, Acetic Acid, and Chitosan

In recent years, edible films are on the rise as they have a wide variety of advantages, including the use of edible packaging materials over synthetic films. Edible films are environmentally friendly and do not cause environmental pollution. Several researchers have conducted studies on materials for making edible wraps, one of which comes from cellulosic sources. One source of cellulose from food is nata de coco. In this research, edible films based on nata de coco and chitosan were made by mixing and molding methods. The results of the tensile strength test of samples with a variety of 20 mL acetic acid showed a value of 17.805 MPa. This value meets the bioplastic standard (10–100 MPa) and the Indonesian National Standard (SNI) for conventional plastic (24–302 MPa).
 Keywords: edible film, nata de coco, chitosan, physicomechanical properties

STRATEGI PENGEMBANGAN AGROINDUSTRI SARI COCO DI KOTA PEKANBARU

One of the agro-industrial activities carried out in Pekanbaru is the nata de coco agro-industry. Nata de coco is made from coconut water waste which can be a form of fresh drink that resembles jelly or jelly. This study aims to determine the strengths, weaknesses, opportunities and threats of Sari Coco agro-industry and formulate a development strategy for Sari Coco agro-industry in Pekanbaru City. This research was conducted in Sari Coco agro-industry in Rumbai Sub-district, Pekanbaru City. Descriptive analysis was conducted to analyse the strengths, weaknesses, opportunities and threats of Sari Coco agro-industry. To formulate the development strategy of Sari Coco agro-industry in Pekanbaru City, SWOT analysis (strengths, weaknesses, opportunities, threats) and AHP (Analytic Hierarchy Process) were used. The strengths of Sari Coco agro-industry are MUI Halal certified, having regular customers, cheaper product prices and being able to compete with similar production, as well as diverse flavours and shapes. The priority strategies for the development of Sari Coco agro-industry in Pekanbaru City are maintaining competitive product prices, utilising technology to attract customers, improving product marketing, utilising technological advances, innovating packaging sizes and taking advantage of market opportunities.

Mechanical and Barrier Properties of Biocellulose Nata de Coco-Based Edible Film: Influence of Purple Yam (Dioscorea alata) Flour and Glycerol Concentration

Edible films represent biodegradable food packaging. Potential material used as an edible film is biocellulose nata de coco, but flour made from purple yams needs to be added to increase the solubility of composites in water. The purpose of this research was to study the effects of purple yam flour and glycerol concentrations on moisture, ash content, thickness, barrier properties (WVTR), and mechanical properties biocellulose based edible film. Edible films made with the proportion of slurry biocellulose and purple yam flour were 100: 0; 98: 2; 96: 4% and glycerol were added 0, 1, and 2% and aquades was added to the total volume of 200 ml. The suspension is put in a mould and dried in a 40 ° C oven for 24 hours. Increased concentrations of purple yam flour at biocomposite and glycerol reduce tensile strength and modulus of elasticity, increase the thickness of the edible film. Interaction between biocellulose-purple yam flour and glycerol at high concentrations reduced mechanical strength as a result of network integrity disruption. Interaction between biocellulose-purple yam flour and glycerol reduced moisture content but increased ash content. Glycerol concentrations that were too low and high cause antiplastizicer properties that affected the elongation at break and WVTR edible film. This study demonstrated that proportion of biocellulose-purple yam flour 98:2% and glycerol 1% has good potential for producing the edible films

Exploring the biotic and abiotic drivers influencing nata de coco production by Komagataeibacter nataicola in pre-fermented coconut water

In China and Southeast Asia, pre-fermented coconut water is commonly used for the production of nata de coco, a jelly-like fermented food that consists of bacterial cellulose (BC). The inherent natural fermentation process of coconut water introduces uncontrollable variables, which can lead to unstable yields during BC production. This study involved the collection of spontaneously pre-fermented coconut water over a five-month production cycle. The aim was to evaluate the microbiota and metabolite profile, as well as determine its impact on BC synthesis by Komagataeibacter nataicola. Significant variations in the microbial community structure and metabolite profile of pre-fermented coconut water were observed across different production months, these variations had significant effects on BC synthesis by K. nataicola. A total of 52 different bacterial genera and 32 different fungal genera were identified as potential biotic factors that can influence BC production. Additionally, several abiotic factors, including lactate (VIP = 4.92), mannitol (VIP = 4.22), ethanol (VIP = 2.67), and ascorbate (VIP = 1.61), were found to be potential driving forces affecting BC synthesis by K. nataicola. Upon further analysis, the correlation network indicated that 14 biotic factors had a significant contribution to BC production in three strains of K. nataicola. These factors included 8 bacterial genera, such as Limosilactobacillus and Lactiplantibacillus, and 6 fungal genera, such as Meyerozyma and Ogataea. The abiotic factors lactate, mannitol, and ethanol showed a positive correlation with the BC yield. This study provides significant insights into controlling the fermentation processes of pre-fermented coconut water in industrial settings.

Characterization of hybrid nanofibrils composed of xyloglucan and disintegrated bacterial cellulose

Nata puree (NP)—obtained by disintegrating nata de coco (bacterial cellulose [BC]) using a household blender—can be combined with tamarind seed gum (TG) to generate NPTG. In this study, BC fibrils (BC-TG) were prepared by removing free TG from NPTG and characterized. BC-TG exhibited high water dispersibility and relatively long nanofibrils (> 20 μm). We examined the distribution of xyloglucan, the main component of TG, on BC nanofibrils using immunofluorescence staining with calcofluor white, which stains the hydrophilic cellulose surface, and found that xyloglucan was adsorbed at different sites along the fibers. This indicated that BC-TG was a composite nanofibril of xyloglucan and BC. Furthermore, BC-TG showed a higher degree of adsorption on hydrophobic plastic substrates than BC did, suggesting a change in the surface properties of BC. Because the BC-TG preparation process is simple, requires only water and raw materials, and does not involve chemical reactions, it is expected to be an environmentally friendly method for the preparation and modification of BC nanofibrils.