how to make nata de coco

Surely all readers never enjoy the fresh ice nata de coco. Apalgi if you're breaking, wuih, incredible. Nata de coco is a fermented coconut water with the help of microbe Acetobacter xylinum, which form dense, white, transparent, sweet taste and chewy texture. In addition to great demand because it tastes delicious and rich in fiber, making nata de coco was not difficult and costs are not much that can be done at home, would be proud of nata de coco dong eating homemade, want to try? ... ...Now following the steps short and practical in making nata de coco, good luck!eitt, previously prepared in advance the materials needed in making nata de coco, among others:100 liters of coconut water100 grams (g) granulated sugar500 grams (g) ZA50 milli-liter (ml) of vinegar / acetic acid1 tablespoon of citric acidWork steps in the manufacture of nata de coco, among others, include:Filter 100 liters of coconut water, then added with:100 grams sugar500 grams (g) ZABoil mix ingredients number 1 above, then turn off the stove, and add the mixture to 50 milli-liter (ml) of vinegar / acetic acid.Preparation of starterSterilizing bottles, with water entering the mixture of coconut water that has boiled into the bottle until the bottle neck height and leave it for about 5 minutes, then pour the contents of coconut milk and boil again while the bottle is closed with a newspaper that has been sterilized.Enter coconut water boil in 2 of 600 ml, then close it with newspaper and leave to cool (memeramnya for ± 1 day).After the cold (± 1 day), adding starter aged 6 days into the bottle containing the mixture of coconut water that has cooled before (1 bottle stater used for 5-6 bottles), and memeramnya back for about 6 to 7 days.Making Nata de CocoPrepare a tray that has been sterilized (through heating by sunlight / immersion cleaner tray in hot water).Replacing the rubber band on the middle tray of sterilization.Incorporating the results of boiling coconut water (such as point 2) into the pan ± 1 to 1.5 liters in each pan, then cover them with newspaper and tie it with rubber tires. After that is left to cool (memeramnya for ± 1 day).After the cold (± 1 day) conducted inoculation of adding starter aged 6 days into the pan containing the mixture of coconut water that has cooled before (brooded), and memeramnya back for 7 days.NB: In order for the bacteria Acetobacter xilynum can work well, which convert glucose into cellulose or nata layer in the formation of the surrounding environmental conditions must also be supported. One important factor to consider in making nata de coco is the condition of equipment as well as enough room sterile. If the room is less sterile conditions allowing air circulation as usual then the chances for contamination in nata produced quite large, so if the equipment is used less sterile then it can also cause contamination (damage to the lining nata produced).Well, if deemed nata have been formed, now living harvested, pemanenannya following ways:Harvesting NataNata is formed is taken and thrown away the affected part (if any), then washed with water (rinsed). Then soaked in water for 1 day.On the second day immersion replaced with clean water and soaked again for 1 day.On the third day nata washed and cut into cubes (size to taste) and then boiled until boiling and cooking water is first removed.Nata who had thrown the water before, and then boiled again and added with a tablespoon of citric acid.ProcessingIf you want to be cooked as mixed fruit ice, nata results point 5 d, plus the sugar and syrup to taste.If you want to use on the other days may be stored in the refrigerator.Packaging NataNata results 5 d put in a plastic condition is still hot (boiling) and cultivated there are no air bubbles in the packaging.Plastics (packaging) sealed with rubber or sealer.Nata ready for the market.