Investigatory Project
HISTORY 2 In recent years, there is an increase global demand of nata de coco indonesia products. Therefore Indonesia has the largest potential resources to supply nata de coco indonesia to the world's market.
"Nata de coco" in Spanish is means "coconut cream". The cream is coconut milk intended. The naming of nata de coco in Spanish because the Philippines had been a colony of Spain.
Nata de coco is a dessert that looks like jelly, white to translucent and chewy texture. This food is produced from the fermentation of coconut water.
Coconut water can be used as a medium for the production of nata de coco. Nata de coco is fermented coconut water with the help of microbe Acetobacter xylinum, a solid, white, transparent, sweet tasting chewy textured clan.
In principle to produce nata de coco is good quality, it needs to be provided to him who can support my activities Acetobacter xylinum cellulose to produce extra-cellular or later in all but nata de coco.
In Indonesia, nata de coco from attempted in 1973 and was introduced in 1975. This product is widely becoming known in the market since 1981. With increasing digemarinya nata de coco in Indonesia, began popping up several processing industries nata de coco in the country.
Fermentation Process Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. A more restricted definition of fermentation is the chemical conversion of sugars into ethanol. The science of fermentation is known as zymurgy.
Fermentation usually implies that the action of microorganisms is desirable, and the process is used to produce alcoholic beverages such as wine, beer, and cider. Fermentation is also employed in the leavening of bread, and for preservation techniques
"Nata de coco" in Spanish is means "coconut cream". The cream is coconut milk intended. The naming of nata de coco in Spanish because the Philippines had been a colony of Spain.
Nata de coco is a dessert that looks like jelly, white to translucent and chewy texture. This food is produced from the fermentation of coconut water.
Coconut water can be used as a medium for the production of nata de coco. Nata de coco is fermented coconut water with the help of microbe Acetobacter xylinum, a solid, white, transparent, sweet tasting chewy textured clan.
In principle to produce nata de coco is good quality, it needs to be provided to him who can support my activities Acetobacter xylinum cellulose to produce extra-cellular or later in all but nata de coco.
In Indonesia, nata de coco from attempted in 1973 and was introduced in 1975. This product is widely becoming known in the market since 1981. With increasing digemarinya nata de coco in Indonesia, began popping up several processing industries nata de coco in the country.
Fermentation Process Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. A more restricted definition of fermentation is the chemical conversion of sugars into ethanol. The science of fermentation is known as zymurgy.
Fermentation usually implies that the action of microorganisms is desirable, and the process is used to produce alcoholic beverages such as wine, beer, and cider. Fermentation is also employed in the leavening of bread, and for preservation techniques