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Analysis of Proximate and Mechanical Characteristics of Nata de Coco of Three Types Coconut Fermentation Media

Andasuryani, Anwar Kasim and Vioni Derosya
Department of Agroindustrial Technology, Faculty of Agricultural Technology, Andalas University, Kampus Unand Limau Manis 25613 (Padang), Indonesia
(e-mail :; Contact : +62 85263872463)
(Received : July 17, 2020; Accepted : September 10, 2020)


In order to produce nata optimally, it is required a suitable media fermentation for Acetobacter xylinum. The media should supply sugar as carbon resources, nitrogen through urea or ZA addition, vitamins and mineral, citric acid or acetic acid for acidic environment. Nata de coco was generally produced using coconut water. On the other hand, coconut milk and skim were alternatives for fermentation media. The objectives of this study were to determine nutrition content of coconut water, milk, and skim as fermentation media and also mechanical characteristic of nata de coco from those three media. Proximate analysis was water, ash, protein, fiber, fat, saccharose and carbohydrate (by difference), while mechanical characteristics were water holding capacity, tensile strength, elongation to break and Young’s modulus. From proximate analysis, it showed that coconut milk and skim were possible for nata de coco fermentation but they had less condition compared to coconut water. Further, nata de coco from milk and skim had lower value of mechanical characteristic (tensile strength, Young’s modulus, elongation to break and water holding capacity) compared to those from coconut water.
Key words : : Skim coconut milk, mechanical characteristics, nata de coco, proximate analysis