MATERIALS AND METHODS

LIST OF CHEMICALS / MATERIALS USED

Coconut water
Glacial acetic acid
Nata starter
Monobasic ammonium phosphate
Refined sugar
Rubber bands
Cheesecloth
Masking tape

LIST OF APPARATUS USED

Beakers
pH meter
Thermometer
Stirring rod
METHODS

Using a strainer, 250 mL of coconut water was filtered to a sterilized/ pre-

sanitized breaker. 25 g of refined sugar was added to the coconut water together with 1.25

g of monobasic ammonium phosphate. The solution was stirred well and then the pH of

the solution was obtained. The mixture was heated until boiling and the temperature was

recorded. The solution was set aside to be cooled. The beaker was covered with a watch

glass. The temperature of the cooled solution was then acquired. 1.725 mL of glacial

acetic acid was added into the cooled solution. The glacial acetic acid was handled

carefully. With the use of the stirring rod, the solution was stirred well. The pH of the

starting solution was obtained. 31.25 mL of the nata starter was added to the solution and

it was stirred well. The beaker was covered securely with a cheesecloth and rubber band.

A thermometer was securely placed inside the beaker using a masking tape. The nata

culture was stored in a clean and dry place (25C) for about 15 days. The culture was

regularly checked and the changes/observations on the mixture were recorded. The

container was not agitated during the 15 days period. The nata de coco output was then

presented to the instructor after the end of the fermentation period.