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FERMENTATION TECHNOLOGY LECTURER’S NAME : DILAELEYANA ABU BAKAR SIDIK GROUP MEMBER : 1. NUR FARAHAIN BINTI MOHD NASRUDDIN AA141470 2. SITI NURASHIKIN FARAHAIN BINTI MOHAMAD DAUD AA141478 3. FATIN NAJWA BINTI HAMKA AA141476 4. NUR HANIS BINTI HAZARUDIN AA141480 5. SITI MASAYU BINTI SALEH AA141119

Fermentation Technology

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Page 1: Fermentation Technology

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

Page 2: Fermentation Technology

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

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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.

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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

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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.

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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.

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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.

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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.

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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.

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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.

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• 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

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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.

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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.

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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.

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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.

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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:

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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

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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.

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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

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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

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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

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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.

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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.

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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

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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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