The quality of nata de coco from sawarna and mapanget coconut varieties to the time of storing coconut water

Abstract

This study was aimed to find out the type of coconut water and its storage time in order to get the best of nata de coco quality. The design of experiments conducted in this study nested random design 2 factors. The main factor coconut varieties consisting of two levels: palm fruit varieties sawarna and the coconut fruit varieties mapanget, the storage time of coconut water is nested in palm varieties which consists of 5 levels i.e. 0, 6, 12, 18 and 24 hrs. Each treatment was repeated 3 times so that the total of all 30 samples. The results showed that the nata de coco best coconut water obtained from fresh. However, it demonstrated that coconut water stored for 6 hrs of varieties of sawarna, the quality of nata de coco generated no difference from nata de coco coconut water varieties of fresh mapanget (0 hrs of storage) and reducing sugar in coconut water varieties sawarna is an important factor as the carbon source for Acetobacter xylinum. Thus, in order to get nata de coco with the best quality, coconut water of sawarna varieties which is still fresh or has been stored for 6 hrs can be used.