PEMBUATAN NATA DE PINA (BIOTEKNOLOGI KONVENSIONAL)

Summary

This video demonstrates the step-by-step process of making Nata de Pina, a fermented pineapple-based jelly. The process begins with peeling, washing, and blending the pineapple, followed by boiling the juice and adding sugar, Za, and acetic acid. After cooling, the mixture is inoculated with Acetobacter xylinum and left to ferment for 14 days. Once fermentation is complete, the Nata is washed, soaked, and boiled to remove any sourness. The result is a refreshing, tangy treat made entirely from pineapple, ideal for those interested in homemade fermented foods.

Takeaways

• 😀 Peel and clean the pineapple thoroughly before starting the process.
• 😀 Blend the pineapple to obtain 500 ml of pineapple juice.
• 😀 Mix the pineapple juice with 1000 ml of water and strain to remove pulp.
• 😀 Heat the juice mixture until it boils.
• 😀 Add 15 grams of sugar and 3 grams of Za to the boiling juice, stirring until dissolved.
• 😀 After boiling, let the juice cool for 10 minutes before adding 5 ml of acetic acid.
• 😀 Pour the cooled juice into a sterilized clear box and add 20% Acetobacter xylinum for fermentation.
• 😀 Cover the box with sterilized paper or cloth and secure it with a rubber band.
• 😀 Allow the mixture to ferment for 14 days, undisturbed.
• 😀 After 14 days, discard leftover juice, wash the Nata, and soak it in clean water for 3 days, changing the water daily.
• 😀 Boil the Nata after 3 days to remove any sour odor, then drain it before consumption.

Q & A

What is Nata de Pina?

Nata de Pina is a type of pineapple jelly, also known as pineapple nata, made from fermented pineapple juice, sugar, and Acetobacter xylinum culture.

What is the first step in making Nata de Pina?

The first step is to peel the pineapple and wash it thoroughly to remove any dirt or contaminants.

How is the pineapple juice prepared?

The pineapple is blended to extract juice, yielding about 500 ml of pineapple juice, which is then mixed with water and strained to remove the pulp.

Why is the pineapple juice mixture boiled?

The juice mixture is boiled to dissolve the sugar and Za (a culture or thickener), ensuring that they are evenly incorporated into the liquid.

What role does Za play in the recipe?

Za is a culture or thickener that is added to the pineapple juice to help in the fermentation process, contributing to the texture and taste of the final product.

Why is acetic acid (vinegar) added to the mixture?

Acetic acid is added to help acidify the mixture, which is necessary for the fermentation process and helps in the formation of Nata de Pina.

What is the purpose of the Acetobacter xylinum culture?

Acetobacter xylinum is a bacterial culture that plays a crucial role in fermentation, helping to convert the juice into Nata de Pina by producing a gelatinous layer.

How long should the mixture be left to ferment?

The mixture should be left to ferment for 14 days in a warm, undisturbed place to allow the fermentation process to take place.

Why is the Nata soaked in clean water for 3 days?

The Nata is soaked in clean water for 3 days to remove any excess acid from the fermentation process. The water should be changed daily to ensure it stays fresh.

What is the final step in preparing Nata de Pina?

The final step is to boil the Nata for a short time to remove any lingering sour smell. After boiling, the Nata is drained and ready to use.