Production of Nata de Coco for Processing of a Gac Drink Mixed with Nata de Coco and Dehydrated Sweetened Nata de Coco

Abstract

This research studied the starter culture and sugar concentrations needed for producing nata de coco from coconut juice and for processing a gac drink mixed with nata de coco and dehydrated sweetened nata de coco. The amount of Acetobacter xylinum starter culture, at 10, 15, and 20% and the sugar content using 6, 8, and 10% for producing nata de coco from coconut juice were studied.  Results showed no correlation between the thickness of nata de coco produced and the amounts of starter culture and sugar used (p>0.05). Hence, for the rest of this study, Acetobacter xylinum starter cultureand sugar content in coconut juice liquid medium was set to 10% and 6%, respectively.  In producing gac drink mixed with nata de coco, the pulp to water ratio was set to 1:7, 1:9, and 1:11. Varying the gac juice concentration had no apparent effect on brightness (L) value, pH and the sensory qualities of the resulting (p>0.05) but showed statistically significant effects on redness (a) and yellowness (b) (p0.05). Therefore, the ratio of gac pulp to water set to 1:11 for the cost reduction of production. Processing of dehydrated sweetened nata de coco produced by slow osmosis was studied using sucrose solution as an osmotic solution, with an initial concentration of 30°Brix, which was increased to final concentration of sucrose solution at 40, 50, and 60 °Brix. The results showed statistically significant effects of sucrose concentration on physical and chemical properties and the sensory qualities of the resulting of sweetened nata de coco (p0.05). The final concentration of sucrose solution was chosen at 60 °Brix, which produced the minimum values of moisture content and the satisfaction score of all attributes were extremely satisfy.