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fermentation
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FERMENTATION TECHNOLOGY
LECTURER’S NAME : DILAELEYANA ABU BAKAR SIDIK
GROUP MEMBER :
1. NUR FARAHAIN BINTI MOHD NASRUDDIN AA1414702. SITI NURASHIKIN FARAHAIN BINTI MOHAMAD
DAUDAA141478
3. FATIN NAJWA BINTI HAMKA AA1414764. NUR HANIS BINTI HAZARUDIN AA1414805. SITI MASAYU BINTI SALEH AA1411196. NUR SYHUADA BINTI ABD MALIK AA1411087. SYAHIRAH BINTI MOHD NOOR AA141119
CONTENT
Content Page1. Introduction
- History- Development
2-5
2. Methodology- Nata de coco process- Nata de coco manufacturing process- advantages and disadvantages
6-910-1516-21
3. Conclusion- New technique- Industry
22-26
4. Minute meeting 27-285. Reference 29
2
INTRODUCTION
Nata de coco, which translates in English to “coconut cream,” is a jelly-like food product
popular in the Philippines and other south Asian countries. Despite its name, this food is not a
cream, but rather is a clear solid. The cream reference is most likely owing to its key ingredient,
coconut milk or coconut water. When fermented, the milk or water forms creamy solids that are
strained, rinsed, and pressed into a mass. Cut into cubes, that mass becomes nata de coco, and is
enjoyed as a dessert, as an additive to drinks, and as a garnish to many regional Asian dishes.
Filipino cooks have been making nata de coco for generations, and the process has changed
little over the years. Coconut milk or water, sugar, and some kind of acidic agent are generally
the only ingredients required. When exposed to acid and left in a cool, dark place, the coconut
milk or water will ferment, leaving both a solid and a liquid alcohol. The liquid alcohol is
discarded, and the solid is boiled to remove any residual acid, then drained, dried, and cut into
cubes.
Most of the time, nata de coco is sweetened at the boiling phase, either by adding additional
sugar or by boiling the mass in a sweetened cane syrup. Sweetened nata de coco is enjoyed as a
dessert, either on its own or with fruits or sweet syrups. When left unsweetened it can also
accompany more savory dishes, add substance to drinks, and garnish salads, among other things.
Commercial processing and manufacturing has made nata de coco widely available in
grocery stores in the Philippines and throughout Asia. The jelly is still made by home cooks,
however, and many believe that the homemade version has a different taste from that which is
commercially produced. Much of this is likely attributed to the fermentation. As is true with
many fermented foods, larger operations often speed the fermentation process by adding
additional acids or alcohol agents. Although fermentation aids can cause the jelly masses to form
much faster, it can also alter the final taste.
No matter how it is produced, nata de coco is widely praised for its high fiber content, as
well as its near-zero cholesterol count. When sweetened, the jelly can contain a significant
number of calories, however, particularly if packed in a fructose-based syrup. Still, compared to
other desserts, it is considered by many to be among the most guilt-free. It is also an easy way to
add texture, flavor, and fiber to a variety of dishes.
3
History
Nata de coco is a distinctive local food of the Philippines which is firstly introduced in
1994. The term of nata is originated from Spanish language, which mean cream, so that nata de
coco literally means “cream from coconut”. Nata de coco is a chewy, translucent, jelly-like food
product which usually served as dessert with addition of flavoured syrup, jelly or other fruit
cocktails. Nowadays, this product is manufactured in an industrial scale in some countries like
Malaysia and Indonesia, and some are exported to countries like Japan.
Nata de cocois produces by fermenting the solution of coconut water/coconut milk, starter,
water, sugar, acetic acid. The product is a form of bacterial cellulose produced by fermentation
of Acetobacter Xylinum at the air-liquid interface of coconut water. During the fermentation
process Acetobacter Xylinum metabolizes glucose in the coconut water that act as carbon source
and converts it into extracellular cellulose as metabolites. As bacterial cellulose, nata de coco has
high hydrophilicity and significant water holding capacity. The cellulose is about 1% of total
weight, with the rest being water. Therefore, nata de coco contains a high dietary fiber, zero fat,
and zero cholesterol. These properties resulted in the functional effect of this food product to
promote health, such as prevention high blood pressure, colon cancer, and heart attact.
Development
Commercial nata de coco is made by small farms in Thailand, Malaysia, the Philippines, and
Indonesia, especially in the Special Region of Yogyakarta. In the former, it is commonly sold in
jars.
The primarily coconut water dessert is produced through a series of steps:
1. Extraction of coconut water
2. Fermentation of the coconut water with bacterial cultures
3. Separating and cutting the produced fat of nata de coco
4. Cleaning and washing off the acetic acid
5. Cutting and packaging
4
Nata de coco Production
Production of nata is basically simple but many producers failed to achieve the desired
nata quality because of their negligence following proper manufacturing practices in processing
and sanitation.
Some of the most common mistakes would be those in which the product would turn out
to be thin and soft or too thick and firm or with holes or with the bottom portion of nata soft or
discolored. Some may also have fermented for other kinds of odors. Or perhaps the nata itself
would not grow or would simply be embedded with cream. Thus if nata is produced under
unfavorable conditions, chances are the undertaking will eventually prove more complicated and
costly than expected.
Nata de coco Finished Product and its Uses
Nata de coco is commonly consumed as a food item in the form of desserts, candies,
ingredients in salads, fruit cocktails, ice cream, halo-halo, sorbetes, and beverage like juices,
dairy products, ketchup and sauces. Nata has also served as probable texture modifiers for frozen
foods, baked products, sauces and others.
5
METHODOLOGY
Nata De Coco Processes
1. NATA DE COCO FROM COCONUT WATER
Materials Equipment
• Coconut water
• Acetic acid
• Refined sugar
• Nata starter
• Ammonium phosphate
• Weighing scale
• Strainers
• Wide-mouthed glass jars or
basins
• Kettles
Procedure:
1) The collected coconut water is filtered through a cheesecloth. One hundred (100 gms.)
refined sugar and 5 grams monobasic ammonium phosphate is mixed for every liter of
coconut water in a container. The container is covered and the mixture allowed to boil. It
is then allowed to cool after boiling and 6.9 ml. of glacial acetic acid is added.
2) 110-150 ml. of starter is added to the mixture. It is subsequently transferred to big
mouthed clean jars leaving ample space atop mixture and covered with clean cheese
cloth. The culture is allowed to grow at room temperature for 15 days or more. Note: Do
not move jars during growth period.
3) Harvest is ready after 15 days or more, making sure that all conditions are aseptic so as to
enable one to reuse the remaining liquid which serves as starter for succeeding
preparations.
4) Dessert Making. The “nata” is cut into cubes and is subjected to a series of boiling with
fresh water until acidity is totally removed. One kilo of refined sugar is added for every
kilo of nata and are mixed. It is brought to boiling until the “nata” cubes become
transparent.
6
2. NATA DE COCO FROM COCONUT MILK
Materials:
• 1 kilo Grated coconut
• 600 gms. Refined sugar
• 1/2 liter Coconut water 12 liters Ordinary water
• 2 liters Nata starter
• 325 cc Glacial acetic acid
Procedure:
1. Extract the cream from the coconut, strain through a cheesecloth.
2. Mix all ingredients.
3. Transfer to big mouthed clean jars and allow around 2-3 inches in height of the liquid.
4. Cover with a clean cheesecloth. The culture is allowed to grow at room temperature for
15 days or more. Note: Do not move the jars during growth period.
5. Harvest is ready after 15 days or more, making sure that all conditions are aseptic so as to
enable one to reuse the remaining liquid which serves as starter for succeeding preparations.
6. Dessert Making: The “nata” is cut into cubes and is subjected to a series of boiling with
fresh water until acidity is totally removed. One kilo of refined sugar is added for every kilo of
nata and are mixed. It is brought to boiling until the “nata” cubes become transparent.
7
3. NATA DE COCO FROM WATER
Materials:
• 1 kg matured coconut, grated
• 400 ml glacial acetic acid
• 2 kg refined sugar
• 28 L tap water
• 5 L nata starter
Procedure:
1. Mix grated coconut with tap water. Strain through cheesecloth.
2. Mix the rest of the ingredients.
3. Stir to dissolve the sugar.
4. Pour into clean, sterile fermenting basins or plastic trays. Cover with clean paper.
5. Ferment for 8-10 days.
6. Harvest, remove scum, wash and cut into cubes or desired size.
7. Boil in several changes of water until acidic taste/smell is completely removed.
8. Cook in sugar at a 1:1 ratio (1 kilo sugar to 1 kilo nata or 3/4 kilo sugar to 1 kilo nata).
9. Boil until nata cubes become transparent.
8
Suggested Process
First and foremost, there are three main ingredients in making Nata De Coco
which are water, sucrose and starter which are going to be optimized, while pH is kept
around the range of 3.5. This methodology has been successfully used to model and
optimize biochemical and biotechnology processes related to food systems. Hence, this
method also to find the optimum concentration of the main medium components that
affect the response, as it can simultaneously consider several factors at many different
levels and corresponding interactions among these factors using a small number of
observations.
Therefore, the suggested process of making Nata De Coco is by using water. This
is because it can decrease the money spent. By using coconut water or coconut milk
might be expensive. Hence, coconut contains even more saturated fats that butter does,
this might as well increase fats in the consumer. Meanwhile, with absence of coconut,
Nata De Coco still can be produced with presence of water, sucrose and starter. As
specialist stated, coconut is a healthy fat, but healthy food can be harmful if we
consumed more than we should.
We have to consider about our health too when we produced food in industry
level. This is involving the society as the consumer. In addition, we need to help
decreasing the obesity phenomenon in our society by producing the non-fats food to be
sold. This is not stated that coconut is a “bad” fat but it is a healthy fat, but today we
have to produce food free from fats or any substance that support in increasing our
body fats. Therefore, making Nata De Coco by using water is the high-suggested
process for making food in industry level to be consumed by our society to pursuit of
healthy lifestyle.
9
The manufacturing process of nata de coco
Just like the other fermented food, nata de coco also has the same way to be produced. What
make it different than the other fermented product is it raw material and fermentative microbes.
It include upstream process, fermentation and downstream process.
RAW MATERIAL
Bacterial strain
Commonly used bacteria strain is Acetobacter Xylinus (now called Glucoacetobacter
Xylinus). The popular choice of bacteria than saccharomyces cerevisiae due to it ability
to produce biopolysaccharide, a bacteria cellulose. In nature A. xylinum in found in soil,
sometimes in symbiosis with plats such as sugarcane or coffe plants. A. xylinum is an
obligate aerobe which metabolizes primarily glucose which it uses in cellulose synthesis.
The floating matrix allows the cells to rise to the surface of a media where oxygen is
abundant. The pathway for cellulose synthesis are as follows Glucose (glucokinase),
Glucose-6-Phosphate (phosphoglucomutase), Glucose-1-Phosphate (UDP-glucose
pyrophosphorylase), UDP-Glucose (cellulose synthase), Cellulose. The product of the
fermentation of coconut water by a naturally occuring bacteria called Acetobacter
Xylinus (now called Glucoacetobacter Xylinus) is nata which is look like a form of jelly.
The jelly, which floats on top of the fermenting coconut water, is a biofilm matrix (or
“zoogleal mat”) of microbial cellulose produced by this bacteria. These bacteria swim
around the coconut water and, like spiders, weave and braid ribbons of their cellulose
secretions into a highly structured, almost crystalline gel.
10
• Growth media
The growth media used for Acetobacter Xylinus is coconut water. As it available at anywhere
and cheap to get it. Coconut water also a good sugar source. Besides, it also has fewer calories,
less sodium, and more potassium than a sports drink. Ounce per ounce, most unflavored coconut
water contains 5.45 calories, 1.3 grams sugar, 61 milligrams (mg) of potassium, and 5.45 mg of
sodium compared to Gatorade, which has 6.25 calories, 1.75 grams of sugar, 3.75 mg of
potassium, and 13.75 mg of sodium. In fact, the strain shows the highest productivity by using
coconut water media.
• Nutrient source
Actually coconut water are also te main source of nutrient for nata de coco manufacturing.
Coconut water contain sugar sucrose 1.28%, diverse mineral resources such as Magnesium and
growth promoting factor, a compound that can increase the growth of bacteria producing nata
(Acetobacter xylinum). Presence of sucrose sugar in the coconut water will be utilized by
Acetobacter xylinum as a source of energy, as well as the source of carbon to form metabolites
such as cellulose that forms Nata de Coco. Compound microbial growth enhancers will increase
microbial growth, while the presence of minerals in the substrate will help increase the activity
of the kinase enzyme in the metabolism in the cell to produce cellulose
11
Upstream process
Upstream process is all the operations before starting the fermenter are collectively called
upstream process such as sterilization of the fermenter, preparation and sterilization of culture
media, the preparation and growth of a suitable inoculums of microbial strain, scale up entire
process and inoculation. It involve in identifying and extracting raw material.
Screening of industrially important microbes, Acetobacter Xylinus from the soil or
symbiosis plat in sugar cane.
Extracting the coconut water so that there were no undesired thing or other substance
mixed. Then, it mixed with glucose, ZA, and acetic acid. This solution then heated to a
temperature of 80 ° C and continued cooling to 30 ° C.
Then, the media culture and the strain sterilize for for preventing the contamination with
any undesired microorganisms. Air is sterilised by membrane filtration while the medium
is usually heat sterilised. Any nutrient component which is heat labile is filter-sterilised
and later added to the sterilised medium. The fermenter and ancillary equipment be
sterilised together with the medium.
Then, the media culture and strain are ready to be in the fermenter vessel.
12
Fermentation
Nata de coco is coconut water fermented foods by the bacteria Acetobacter xylinum enriched
with carbon and nitrogen through a controlled process. A. xylinum's ideal growth conditions are
at a pH between 5 and 6.8 at 30˚C in a complex media consisting of primarily glucose but other
carbon sources can be used even in the production of cellulose. In such conditions, these
bacteria produce enzymes that can be compiled into a thousand chain sugars or cellulose fibers .
Of the millions of biomass grown in the coconut water, will produce millions of pieces of
cellulose threads that eventually appear solid white to transparent, called nata. This solution was
keep undisturbed for a few days.
Formula :
Nata-OH+ Cl-CH2COOH ---> Nata-O-CH2COONa+NaCl+H20
In general, the production of nata de coco is done by direct inoculation into culture medium of
coconut water. This way is always a little left over to use as a starter culture for the next
fermentation. This method has the advantage of easy and cheap. However, this method also has
the risk of which culture is used as a starter culture become susceptible to contamination and
death, especially when the storage before being used for the next fermentation if handled
inappropriately.
In addition, the use of nata de coco is not only limited in the field of food, but to the field of
medicine and pharmacy, for example, on an open wound healing process. Therefore, it is
necessary a fermentation method to produce nata containing little or free from biomass. One way
is by immobilization of Acetobacter xylinum for fermentation of nata de coco as it resulted cell-
free nata. Immobilization of cells is a technique used to trap the cells into a matrix. This study
used immobilized Acetobacter xylinum to produce nata on coconut water medium. This
technique has advantages including several starter cultures were trapped in the matrix can be
used repeatedly, and from some of the literature immobilization of cells can increase of the
production of metabolites. So in this study will be the potential for increasing production of nata
using immobilization. Immobilized cells were then used for the fermentation of nata de coco
repeatedly.
13
Studies shows that the first fermentation time required to achieve a thickness of 0.8 cm was 11
days with a pattern of decrease in pH. A decrease in pH up to day six and there is no longer a
decrease up to day 11. After the first fermentation is over, then proceed with the second
fermentation using immobilized cells of the same. Even though the fermentation of immobilized
Acetobacter xylinum a bit longer than its free cell, it shows that the immobilized cell still can
release microbial cellulose to form nata. The results showed that the pattern of the second
fermentation is not much different from the pattern of pH. After day 6 the pH remains stable
until day 11. The pattern of formation nata until second replications of nata fermentation also
showed no difference. Nata thickness of 0.8 cm is achieved for 11 days. So the use of
immobilized cells through 2 replications can still be done.
Factors examined included repeatability fermentation, time consuming on establishment of nata,
nata thickness, viability of immobilized cell. From the results obtained that immobilized cell still
produced nata up to two replications fermentation. The average time for producing nata was 11
days, with an average thickness of 0.8 cm. While the rate of formation of nata equation y =
0,077x -0.086. After two replications fermentation, cell viability of immobilized cell was still
high.
14
DOWNSTREAM PROCESS
• After this period, the white jelly like thick surface growth is harvested.
• The jelly washed thoroughly to cleanoff the acid acetic from the nata.
• The nata form in sheets, the nata then sliced into cubes.
• It is then immersed in flavoured sugar solution, again boiled and packed in glass jars or
reportable pouches.
• Then, it sterilized once again to avoid it from be contaminated and sealed.
• Then, it ready for marketing.
15
Advantages and disadvantages
Advantages of fermented food
1. Nutrient benefits
Fermentation can produce important nutrients or eliminate anti- nutrients.
Food can be preserved by fermentation, since fermentation uses up food
energy and creates conditions unsuitable for spoilage microorganisms. For
instance, in pickling, the acid produced by the dominant organism inhibits
the growth of all other microorganisms.
Fermenting makes foods more edible by changing chemical compounds,
or predigesting, the foods for us. There are extreme examples of poisonous
plants like cassava that are converted to edible products by fermenting.
Some coffee beans are hulled by a wet fermenting process, as opposed to a
dry process (Battcock and Aza-Ali, 1998).
Reduction in anti-nutritional and toxic components in plant foods by
fermentation was observed in a research which showed " Cereals, legumes,
and tubers that are used for the production of fermented foods may contain
significant amounts of antinutritional or toxic components such as phytates,
tannins, cyanogenic glycosides, oxalates, saponins, lectins, and inhibitors of
enzymes such as alpha-amylase, trypsin, and chymotrypsin.
These substances reduce the nutritional value of foods by interfering
with the mineral bioavailability and digestibility of proteins and
carbohydrates. In natural or pure mixed-culture fermentations of plant
foods by yeasts, molds, and bacteria, antinutritional components (e.g.
phytate in whole wheat breads) can be reduced by up to 50%; toxic
components, such as lectins in tempe and other fermented foods made
from beans, can be reduced up to 95%.(Larsson and Sandberg, 1991)
Fermentation increases nutritional values of foods, and allows us to live
healthier lives. Here are a few examples:
16
The sprouting of grains, seeds, and nuts, multiplies the amino acid,
vitamin, and mineral content and antioxidant qualities of the starting
product (Wigmore, 1986).
Fermented beans are easier for the bodies to digest, like the proteins
found in soy beans that are nearly indigestible until fermented (Katz,
2003).
Fermented dairy products, like, cheese, yogurt, and kifir, can be
consumed by those not able to digest the raw milk, and aid the
digestion and well-being for those with lactose intolerance and autism.
Porridge made from grains allowed to ferment increases the nutritional
values so much that it reduces the risk of disease in children (Battcock
and Aza-Ali, 1998).
Probotic supplements (beneficial bacterial cultures for microbial
balance in the body) are capable of fighting cancer and other diseases.
Vinegar is used to leach out certain flavours and compounds from plant
materials to make healthy and tasty additions to the meals.
2. Health benefits
Fermented food, enjoyed across the globe, conveys health benefits
through lactic acid fermentation. The fermentation process can transform the
flavour of food from the plain and mundane to a mouth-puckering sourness
enlivened by colonies of beneficial bacteria and enhanced micronutrients.
Studies have revealed that Lactobacillus rhamnosus and L.
reuteri which are common organisms in Nigerian fermented foods like
ogi and kunun- zaki could colonize the vagina, kill viruses, and reduce
the risk of infections, including bacterial vaginosis (Reid et al .,
2001a; Cadieux et al., 2002 ). The potential therapeutic effects of Lactic
17
Acid Bacteria (LAB) and ogi, including their immunostimulatory effect,
are due primarily to changes in the gastrointestinal (GI) microflora to
suppress the growth of pathogens. Increase in population of LAB in the
intestinal or vagina reduces the cause of bacterial vaginosis, which is a
major risk factor for the contraction of HIV (Reid, 2002a). It also
reduces the occurrence of gonorrhoea, chlamydia, and other sexually
transmitted diseases (Reid et al., 2001b ) and diarrhoea ( Adebolu et
al., 2007 ).
All lactic acid producing bacteria (E.gLactobacillus acidophilus,
L.bulgaricus, L. plantarum, L. caret, L. pentoaceticus, L. brevis and L.
themophilus) produces high acidity during fermentation. The lactic acid
they produce is effective in inhibiting the growth of other bacteria that
may decompose or spoil the food. Despite their complexity, the whole
basis of lactic acid fermentation centres on the ability of lactic acid
bacteria to produce acid, which then inhibits the growth of other non
desirable organisms. Other compounds are important as they improve
particular testes and aromas to the final products. The L.
mesenteroides initiates growth in vegetables more rapidly over a
range of temperatures and salt concentrations than any other lactic
acid bacteria. It produces carbon dioxide and acids which rapidly lower
the pH and inhibit the development of undesirable micro organism.
Over 200 species of bacteria live in gut of humans. These microbes
help break down food in the intestines, aid in the digestion process,
help fight off disease, and boost the immune system. A good balance
of intestinal flora is very important to the overall health. If we eat
nothing but overly processed and hard to digest foods, then the
fermentation process occurs within the GIT resulting into gas, bloating,
diarrhoea, and constipation might possibly lead to other diseases like
cancer. However, providing the body with predigested foods such as
fermented foods will help the existing microbes within to do the job
they need to do.
18
Fermentation is not only a way to preserve certain foods, in some
cases it actually adds to the nutrient value of it. Fermented vegetables
contain more vitamin C and fermented milk products have ample
amounts of B vitamins. The bioavailability of these vitamins also
increases with fermentation. Probiotics, or "good bacteria" are also
formed through the process of fermentation. Fermented soy products
contain more vitamin B12(Chung et al, 2010)
The desirable bacteria cause less deterioration of the food by inhibiting
the growth of the spoiling types of bacteria. Some fermenting
processes lower the pH of foods preventing harmful microorganisms to
live with too acidic an environment. Controlled fermentation processes
encourage the growth of good bacteria which starves, or fights off, the
bad microbes.
The fermentation process can be stopped by other means of
preserving, such as, canning (heating), drying, or freezing. Heat
(pasteurization, 63°C), and low temperatures (freezing, 0°C or below)
stops the fermenting process by slowing, or killing, the preferred
microorganisms, and other bacteria. A few undesirable bacteria are not
killed by either means, and continue to grow. When the beneficial
bacteria are gone, the unfavorable bacteria take over, growing
exponentially! This causes rotting, disease, illness, and inedible foods.
When the good guys are present and happy, the food remains edible.
Phytates (phytic acid) are the storage form of phosphorus [a mineral]
bound to inositol [a B vitamin] in foods high in fiber (all plant foods),
and particularly the fiber of raw whole grains, legumes, seeds, and
nuts. Although these foods have high phosphorus content, the
phosphates in phytates are not released by human digestion. Phytates,
particularly in such raw foods as bran, are a concern because they can
bind a portion of the iron, zinc, and calcium in foods, making the
minerals unavailable for absorption. When bread is leavened
(fermented) by yeast, enzymes degrade phytic acid, and phytates pose
19
no problem. Enzymes, called phytases, destroy phytates during
fermentation processes such as: the yeast-raising of dough, Even a
small amount of phytates in food can reduce iron absorption by half
(by 50%), but the effect is less marked if a meal is supplemented with
ascorbic acid (Vitamin C) which also helps the absorption of zinc and
calcium.
Fermented food, enjoyed across the globe, conveys health benefits
through lactic acid fermentation. The fermentation process can
transform the flavor of food from the plain and mundane to a mouth-
puckering sourness enlivened by colonies of beneficial bacteria and
enhanced micronutrients. While fermented food like yogurt, sauerkraut
and kefir are well-known many other lesser-known foods also benefit
from the lactic acid fermentation process. Indeed, virtually every food
with a complex or simple sugar content can be successfully fermented.
Born of both necessity and practicality, lactic acid fermentation proved
to be not only an efficient method of preserving food for our ancestors,
but also a critical one. Indeed, fermented food like sauerkraut, cheese,
wine, kvass, soured grain porridge and breads often sustained tribes
and villages during harsh winters when fresh food simply wasn’t
available let alone plentiful.
In many societies including our own where yogurt has been heralded
as a health food since the 19th century, fermented food has gained a
reputation for its beneficial effects on immunity, intestinal health and
general well-being. Modern researchers are just beginning to
understand what the sages of old were tuned in to: fermented food
conveys clear and calculable health benefits to the human diet. Lactic
acid fermentation in and of itself enhances the micronutrient profile of
several foods.
3. Detoxification
20
Detoxification of anti-nutrients through food fermentation processes. The
renewal of anti-nutrient from the Nigerian fermented food is an important
step in ensuring that the fermented food is safe to eat. Many fermentation
foods contain naturally accruing toxins and anti-nutritional compounds.
These can be removed or detoxified by the action of micro-organism during
fermentation for instance, the fermentation process that produces the
Sudanese product, kawal, removes the toxins from the leaves of Cassia
obtusitfolia and fermentation is an important step in insuring that the
fermentation foods are safe to eat.
Removing cyanide by fermentation: Cassava contains naturally
occurring chemicals, cyanogenic glycoside. When eaten raw or improperly
processed, this substances releases cyanide into the body, which can be
fatal, correct processing removers this chemicals. The cassava is first peeled
(as about 60-70% of the poison is in the peel) and then soaked in stagnant
water or fermented in sacks for about three days. It is sometimes grated or
rasped as this helps to speed up the fermentation process. At the beginning
of the fermentation, Geotricum candidia acts on the cassava. This helps to
make the product acidic, which finally kills off the microorganisms as they
cannot exist in such a medium. A second strain of microorganisms
(corynebacteriumlactis) which can tolerate the acidic environment then take
over and by the third day 90-95% of the dangerous chemicals would have
been hydrolyzed. The cassava also develops its characteristic flavour. The
product is then sieved and the fine starch particles are fried in an iron pan
over aflame or with some oil. During this process most, if not all the
remaining toxins are given off. The liquor from a previous fermentation is
used as a starter, thereby reducing the period of fermentation to about 6-
8hours.
Disadvantages of fermented food
21
1. Effect on nutrients.
Any processing of food can have slight effects on its nutritional density.
Vitamin C, for example, is destroyed by heat and therefore canned fruits
have a lower content of vitamin C than fresh ones.
2. Effect on health.
Another safety concern in food processing is the use of food additives.
The health risks of any additives will vary greatly from person to person, in
example sugar as an additive would be detrimental to those with diabetes.
3. Contamination.
Food processing is typically a mechanical process that utilizes large
mixing, grinding, chopping and emulsifying equipment in the production
process. These processes inherently introduce a number of contaminate
risks.
22
CONCLUSION
In summary, while we search the fermentation process of nata de coco to complete our
Fermentation Assignment,we also can learn about it which is nata de coco is a good example of
the impact of trade which can lead to changing the environment and culture of people and places.
Generally, less developed countries sacrifice themselves for more developed countries. Even
when the colonial period was over, and almost all colonies obtained independence, the
exploitative bond has still remained. As its first created Laguna, Philipines, they has given up
their rich forest, and then exported coconut to developed country such as Japan to get foreign
exchange. Still, the people are poor as long as the exploitative bond will not cut off. So, we must
learn from it.
Based on the previous explanation about nata de coco process, this is the simple and important
step and process that included in it. It shown in figures below.
23
1) Strain coconut
water, mix with sugar
and glacical acitic acd
2) Boil the solution 10
minutes
3) Pour into clean
plasticsand covered it
4) Don't touch it!
2~3 weeks
5) Wash jelly-liked substance to remove
acids
6) Immerse it into
flavoured solution
7) Boiled and place into glass
jars
8)Sterelized and sealed
Acetobacter Xylinum is the living organism that carries out the fermentation of Nata de Coco.
Nata de Coco is a bacterial cellulose that forms overa sugary medium by Actobacter Xylinum. It
causes the Coconut milk to clump together, forming a sheet of Nata de Coco which is the diced
into the delicacy we enjoy today. Through the fermentation of coconut juice, it becomes churky
and shows up as sheets of nata de coco, which then converted to cubed nata de coco over period
of time.
Formula:
Nata-OH+CI-CH2COOH Nata-O-CH2COONa+NaCI+H20
Type of Nata de Coco
1) Plain Nata de Coco
White colour
Coconut taste only
2) Flavoured Nata de Coco
Comes with variation of colours such as yellow, pink, and others.
Has others flavor mixed with coconut taste for example strawberry, mango,
orange and so on.
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New technique of manufacture Nata de coco
• Another way of making Nata de Coco is by using coconut milk instead of its water. The
same procedure in making Nata de Coco can be applied.
1) Procedure:
i) Extract the cream from the coconut, strain through a cheesecloth.
ii) Mix all ingredients.
iii) Transfer to big mouthed clean jars and allow around 2-3 inches in height of the liquid.
iv) Cover with a clean cheesecloth. The culture is allowed to grow at room temperature
for 15 days or more. Note: Do not move the jars during growth period.
v) Harvest is ready after 15 days or more, making sure that all conditions are aseptic so
as to enable one to reuse the remaining liquid which serves as starter for succeeding
preparations.
vi) For Dessert Making: The “nata” is cut into cubes and is subjected to a series of
boiling with fresh water until acidity is totally removed. One kilo of refined sugar is
added for every kilo of nata and are mixed. It is brought to boiling until the “nata”
cubes become transparent.
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2) Making of Raw Nata
i) Grate 2-3 coconut heads.
ii) Add 1 L of water and squeeze the coconut meat.
iii) Filter to remove the residue.
iv) Add 1 L of water to the coconut meat and extract the milk again.
v) Combine the first and the second extracts and add to 26 L of water
vi) Add the sugar, acetic acid and the mother liquor.
vii)Mix well to dissolve the sugar and other ingredients.
viii) Fill into containers of about 2-3 cm.. thick.
ix) Cover with paper and tighten with the rubber band.
x) Place in a room where temperature is 28-32oC.
xi) Leave the mixture undisturbed for 8-10 days.
xii)Harvest nata when it is about 1-1.5 cm thick. The yield of one formulation is 20-25
kilos raw nata.
3) Preservation
i) Remove the film of the nata at the bottom.
ii) Cut into 1.2 to 1.5 cm cubes.
iii) Remove the acid taste by inserting a hose at the bottom of the container.
iv) Heat the nata to boiling for about 10 min.
v) Drain and add 3/4 kg. sugar for every 1 kilo of raw nata. Allow to soak overnight.
vi) Add pandan leaves and cook over a slow fire for about 15-20 minutes.
vii)Fill into sterilized containers and add hot syrup.
viii) Process in boiling water for 30 minutes to 1 hour.
ix) cool in air.
x) Wipe dry and store.
For sweetened nata in plastic packages, fill the cooked nata immediately in
polyethylene packages and seal. Cool in running water and store in the refrigerator. Nata
processed in bottles or cans would last for 6 months to 2 years. For plastic packages, it would
normally last for a month at normal refrigeration temperature, and longer if placed in the freezer.
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Industry
There's no exact date when the nata de coco industries started. There were claims that it
originated in Laguna, Philippines where the juice of pineapple waste was used as the bleaching
agent for Piña (pinya) cloth. From the rotten waste, floated slimy substances have been observed.
This phenomenon resulted in further studies using coconut milk or water as medium for the
organism. The experiments proved successful and hence the nata industry came to be.
The industry then flourished in Laguna, Batangas, Quezon, Iloilo, Cagayan de Oro, Cavite
and many other places in the Philippines. Through the years, nata de coco enjoy the fair share of
the local and international market but it was only during the last couple of years that nata de coco
had a surprising boom in the export market.
There was this sudden demand to acquire data on nata technology among entrepreneurs.
With Japan, importing an estimated total of $170,320 worth of nata in 1991 from the Philippines.
And Taiwan, $2.1 million in 1992. It is quiet evident that the demand for nata de coco has
soured. Nowadays, the production of Nata de Coco not only active in phillipines industry but it
also have expanding to other countries for example Malaysia.
1) Malaysia
- Captain Dolphin
Some advertisement in Nata de Coco from Captain Dolphin company which located at Lot 2869, Kampung Tumbuk, 42800 Tanjong Sepat,Selangor Darul Ehsan, Malaysia
“Since Captain Dolphin has established our presence as important player here in Malaysia Nata De Coco, Jelly and Puddings market, we expand our business into international markets. Our market coverage in the Asian region (Thailand, China, Vietnam, Cambodia, Indonesia), Europe, the African Continent, Australia and further expanding into the middle-east region (Saudi Arabia) as well as other regions globally. With our industry expertise to allow us provide authorized reseller / OEM partners as distribution channel and grow the business together.
Captain Dolphin employs more than 300 people to manufacture as well as market with Halal-certified Nata De Coco food products in Malaysia. This allows us to gain a very important position to grow and respond the demand of changing business environment. With our in-depth demand knowledge in of market, we believe our strength will become a significant player in the global Nata markets.”
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MINUTE MEETING
Minute Meeting 1
Venue: Library
Time: 830 am
Date: 6 August 2015
In attendance:
1. NUR FARAHAIN BINTI MOHD NASRUDDIN AA1414702. SITI NURASHIKIN FARAHAIN BINTI MOHAMAD DAUD AA1414783. FATIN NAJWA BINTI HAMKA AA1414764. NUR HANIS BINTI HAZARUDIN AA1414805. SITI MASAYU BINTI SALEH AA1411196. NUR SYHUADA BINTI ABD MALIK AA1411087. SYAHIRAH BINTI MOHD NOOR AA141613
Activity:
1) Review agenda of our meeting.
2) Discuss about the project.
3) Choose which product that we were going to do.
4) Make up our decision.
5) Nata de coco was chosen.
6) Divide the task to the group members.
Nur Syhuada Abd Malek Siti Nurashikin Farahain
___________________ ___________________
Group leader Secretary
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Minute Meeting 2
Venue: Library
Time: 830 am
Date: 7 August 2015
In attendance:
1. NUR FARAHAIN BINTI MOHD NASRUDDIN AA1414702. SITI NURASHIKIN FARAHAIN BINTI MOHAMAD DAUD AA1414783. FATIN NAJWA BINTI HAMKA AA1414764. NUR HANIS BINTI HAZARUDIN AA1414805. SITI MASAYU BINTI SALEH AA1411196. NUR SYHUADA BINTI ABD MALIK AA1411087. SYAHIRAH BINTI MOHD NOOR AA141613
Activity:
1) Review agenda of our meeting.
2) Discuss about the project.
3) Share the information about nata de coco
4) Completing each task.
5) Compile all the task.
6) Finalize the project.
Nur Syhuada Abd Malek Siti Nurashikin Farahain
___________________ ___________________
Group leader Secretary
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Reference
1. http://www.affordablecebu.com/load/food/
nata_de_coco_production_in_the_philippines/8-1-0-1426#ixzz3i8GWuboM
2. http://www.wisegeek.com/what-is-coconut-water.htm
3. https://en.wikipedia.org/wiki/Nata_de_coco
4. http://www1.american.edu/ted/coconut.htm 5. https://prezi.com/rfwtczf46tls/fermentation-of-nata-de-coco/ 6. http://nandongfoodindustry.blogspot.com/ 7. http://businessdiary.com.ph/587/how-to-make-nata-de-coco-from-coconut-milk/ 8. http://eprints.unika.ac.id/15013/2/bab1.pdf
9. http://www.filentrep.com/food-cart-business/how-to-make-nata-de-coco.htm 10. http://www.mixph.com/how-to-make-nata-de-coco/
11. https://microbewiki.kenyon.edu/index.php/Acetobacter_xylinum
12. http://ac.els-cdn.com/S2210784315000546/1-s2.0-S2210784315000546-main.pdf?
_tid=bb7cdfe8-3d0d-11e5-be60-
00000aacb35e&acdnat=1438956669_9ad075ade299bcbf111ac774d76ec6f5
13. https://prezi.com/rfwtczf46tls/fermentation-of-nata-de-coco
14. http://www.intechopen.com/books/mycotoxin-and-food-safety-in-developing-countries/ nigerian-indigenous-fermented-foods-processes-and-prospects
15. http://www.slideshare.net/Haddies/food-processing-industry?from_action=save
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