IEESE International Journal of Science and Technology (IJSTE), Vol. 1 No. 1, Mar 2012

Nata de coco is a type of beverage component is a cellulose compound produced from coconut water through a process that involves microbial fermentation known as Acetobacter xylinum. To increase the economic value, shelf life, and the benefits of diversification do nata product of nata de coco wet a fiber-rich instant drink of nata de coco. This research used Completely Randomized Design (CRD) are compiled factorial, the factors studied were: Factor I Concentration Dextrin consisting of 3 level: D1 = 10% = 12.5% D2, D3 = 15%. CMC concentration Factor II consists of 5 level: C1 = 0.5%, C2 = 1%, C3 = 1.5%, C4 = 2%, C5 = 2.5% each treatment combination was repeated 3 times. Parameters observed in this study are: solubility, crude fiber levels, water levels, and organoleptic tests include: colour, odor and appearance. This study shows that the CMC and dextrin were added to instant beverages rich in fiber from nata de coco significant effect on solubility, crude fiber content, water content, color, flavor and appearance. The best treatment is D3C5 Dextrin concentration of 15% and 2.5% CMC. Key-Words: Nata de coco, dextrin, Carboxy Methyl Cellulosa (CMC)