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Nata de Coco Is KINDS of FOOD Produced Fibrous Yang Acetobacter
Nata de Coco Is KINDS of FOOD Produced Fibrous Yang Acetobacter
Nata de Coco Is KINDS of FOOD Produced Fibrous Yang Acetobacter
Some species, including acetic acid bacteria can form cellulose, but
has been the most studied is the A. xylinum (Swissa et al., 1980).
bacterium
A. xylinum including the genus Acetobacter (Ley & Frateur, 1974).
Bacteria A. xylinum
are Gram-negative, aerobic, rod-shaped short or cocci (Moat, 1986;
Forng et
al., 1989).
Utilization of waste oil processing in the form of coconut water is
a great way
optimize the use of coconut. Waste coconut water is good enough to
use
for substrate manufacture Nata de Coco. In coconut water there are
various nutrients
producing bacteria can be used Nata de Coco. The nutrients contained
in water
coconut, among others: 1.28% sucrose sugar, mineral resources, such
as; Mg2 +
3.54 gr / l (woodroof, 1972, Pracaya 1982), as well as the factors
supporting growth
(Growth promoting factor) is a compound that can boost growth
nata-producing bacteria (A. xylinum) (Lapus et al., 1967). The
presence of sucrose sugar in water
oil will be exploited by A. xylinum as a source of energy, and
resources
carbon to form the metabolites of which is cellulose
forming Nata de Coco. Enhancer compound microbial growth (growth
promoting
factor) will increase the growth of microbes, whereas the presence
of minerals in
substrate will help increase the activity of kinase enzyme in the
metabolism in
in A. xylinum cells to produce cellulose.
With perrtimbangan above, the utilization of waste coconut water is
efforts to use waste into products that have added value.
fermentation Nata
de Coco is done through the following stages:
- Preparation of materials and tools
- Maintenance of a pure culture of A. xylinum .
- Making the starter .
- Fermentation .
- Harvesting
- Processing
- Packaging
MAKING PROCESS Nata de Coco
Required equipment:
1. Stove .
2. The pot for boiling media / coconut water .
3. The large measuring cup 1liter and 250 milli liter .
4. Mixer .
(Gambar)
Maintenance culture collections owned can be done by:
The manufacturing Hassid Barker Agar (HBA) in a test tube and
rejuvenation of culture
every 2-3 months. HBA media composition was as follows: 10% sucrose,
(NH4) 2SO4 0.6 g / L, K2HPO4 5.0 g / L, yeast extract 2.5 g / L 2%
glacial acetic acid, in order to
Difco 15 g / L. Media HBA was added to the test tube and sterilized
in
autoclave 121 C, 2 atm, for 15 minutes. Media in a test tube is
still hot
5
mring put up frozen to produce media for oblique. Rejuvenation
can be done by scraping 1 loop of culture into the media to slant
has been prepared. The new Kutur incubated at room temperature for
2-3 days. Culture
HBA will grow on media slant to the shape of the tracks scratches.
cultures
rejuvenated superbly prepared for the culture of work, and partly
stored to save culture
or culture stock (Stock Culture).
substrate preparation
Sustrat is A. xylinum bacterial growth media, liquid form
it contains the nutrients necessary for the growth of A. xylinum,
for
produce Nata de Coco.
How to prepare substrates for the manufacture of Nata de Coco with
raw water
Coconut is as follows; coconut water obtained from screened market
with
using a filter cloth clean. To the coconut water was added sucrose
(table sugar)
as much as 10% (w / v). Sugar added while heated, stirred until
homogeneous.
Urea (5 grams of urea per 1 liter of coconut water sugared prepared)
was added and stirred while simmer. The substrate is cooled, then
added
glacial acetate acid (vinegar) as much as 2% or 25% vinegar kitchen
(16 ml acid
acetate for every 1 liter of coconut water). Substrates sterilized
by means inclusion in
outoclave at a temperature of 121 C, a pressure of 2 atm, for 15
minutes (or boil for 15
minute)
Preparation starter is as follows: the substrate sterilized by
outoclave
or by boil for 15 minutes. Once cool approximately 40 oC milk, as
much as
300 ml was added to sterile bottles of 500 ml volume. Substrate in a
sterile bottle
inoculated (planted seedlings A. xylinum bacteria) by 2 ose
(approximately 2 match knob
6
fire), seeds of A. xylinum. The substrate is shaken, preferably
using a shaker
speed of 140 rpm (Masaoka, et al., 1993) (manually shaken out every
2-4 hours).
Starter grown for 2 days at room temperature.
Fermentation
Fermentation is a process for converting a compound contained in
substrates by microbes (kulture) eg sugar compounds into other forms
(eg
cellulose / Nata de Coco), either the solution process or the
process of formation