Pelatihan Pengolahan Air Kelapa menjadi Nata de Coco di Desa Sungai Kakap, Kalimantan Barat

Authors

  • Rahmawati Rahmawati Universitas Tanjungpura
  • Siti Khotimah Universitas Tanjungpura
  • Mukarlina Mukarlina Universitas Tanjungpura
  • Zulfa Zakiah Universitas Tanjungpura
  • Firman Saputra Universitas Tanjungpura
  • Masnur Turnip Universitas Tanjungpura
  • Aotza Lisandra Universitas Tanjungpura

DOI:

https://doi.org/10.29407/ja.v10i1.23985

Keywords:

Coconut, Nata de coco, Sungai Kakap.

Abstract

Old coconut water is often discarded by the community as waste. This community service activity aimed to provide training on processing coconut water into nata de coco for the members of the Family Welfare Empowerment Group (PKK) in Sungai Kakap Village, Kubu Raya Regency, West Kalimantan. The implementation of this community service program consisted of several stages, including dissemination/socialization, hands-on practice, and discussion sessions. The activity began with the preparation of tools and materials at the Biology Laboratory, Faculty of Mathematics and Natural Sciences, Tanjungpura University (FMIPA UNTAN), followed by a field visit to the target village, participant gathering, socialization of nata de coco production materials, joint practice with workshop participants, and a discussion session. The nata de coco production training was successfully carried out at the Sungai Kakap Village Office, West Kalimantan. Based on the questionnaire results, the PKK members stated that the activity was beneficial, and many expressed their interest in applying the process and producing nata de coco for personal consumption as well as for potential commercialization.

Downloads

Download data is not yet available.
Abstract views: 10 , PDF (Indonesian) downloads: 4

References

Djajanegara, I. (2010). Pemanfaatan limbah buah pisang dan air kelapa sebagai bahan media kultur jaringan Anggrek Bulan (Phalaenopsis amabilis) tipe 229. Jurnal Teknologi Lingkungan, 11(3), 373–380. https://doi.org/10.29122/jtl.v11i3.1182

Iryandi, A. F., Hendrawan, Y., & Komar, N. (2014). Pengaruh Penambahan Air Jeruk Nipis (Citrus aurantifolia) dan Lama Fermentasi Terhadap Karakteristik Nata De Soya. Jurnal Bioproses Komoditas Tropis, 1(1), 8–15. https://jbkt.ub.ac.id/index.php/jbkt/article/view/129

Layuk, P., Lintang, M., & Joseph, G. H. (2012). Pengaruh waktu fermentasi air kelapa terhadap produksi dan kualitas nata de coco. Buletin Palma, 13(1), 41–45. https://repository.pertanian.go.id/handle/123456789/4069

Nurhayati, S. (2006). Kajian Pengaruh Kadar Gula Dan Lama Fermentasi Terhadap Kualitas Nata De Soya. Jurnal Matematika, Sains, Dan Teknologi, 7(1), 40–47. https://doi.org/10.33830/jmst.v7i1.627.2006

Putranto, K., & Taofik, A. (2017). Penambahan Ekstrak Toge Pada Media Nata De Coco. Jurnal Kajian Islam, Sains, Dan Teknologi, 10(2), 138–149. https://journal.uinsgd.ac.id/index.php/istek/article/view/1484

Riyani, C. (2020). Pengolahan Nata De Coco Menggunakan Skim dan Air Kelapa Tanpa Nitrogen Tambahan. Al Ulum: Jurnal Sains Dan Teknologi, 6(1), 7–11. https://doi.org/10.31602/ajst.v6i1.3656

Sayuti, I., & Darmawati, D. (2019). Pemberdayaan ekonomi masyarakat Kepenghuluan Bagan Manunggal Kabupaten Rokan Hilir melalui pembuatan produk yoghurt berbasis buah – buahan lokal. Unri Conference Series: Community Engagement, 1, 628–633. https://doi.org/10.31258/unricsce.1.628-633

PlumX Metrics

Published

12-12-2025

How to Cite

Rahmawati, R., Khotimah, S., Mukarlina, M., Zakiah, Z., Saputra, F., Turnip, M., & Lisandra, A. (2025). Pelatihan Pengolahan Air Kelapa menjadi Nata de Coco di Desa Sungai Kakap, Kalimantan Barat. Jurnal ABDINUS : Jurnal Pengabdian Nusantara, 10(1), 179-185. https://doi.org/10.29407/ja.v10i1.23985