Begitupun untuk menutup plastik kemasan, tidak menggunakan lilin lagi, tapi dengan alat pres tersendiri. Khusus untuk bibit nata de coco, selain dapat dibeli di toko-toko kimia seharga Rp 15.000/botol ukuran 1 lt, juga dapat diproduksi sendiri. Untuk pembuatannya, dari 25 lt air kelapa menghasilkan 60 botol bibit yang dapat digunakan untuk aIaAty. ArticlePDF AvailableAbstractp>Coconut water waste discharged into the environment is one of the problems in traditional markets. Coconut water waste treatment can be done simply by making nata de coco using the starter of bacteria Acetobacter xylinum obtained from pineapple extracts. The research is aimed to study the effect of the concentration of pineapple extract Ananas comosus and fermentation time in making nata de coco from coconut water waste by experimental methods. The results of nata de coco can be seen from the maximum thickness level obtained by cm at a starter concentration of 150 ml, 200 ml, and 250 ml with a fermentation time of 21 days. The best quality of nata de coco is at 200 ml and 250 ml starter concentrations witch a content water of and mineral content of The high percentage of nata de coco favorite level is the 250 ml starter concentration, based on the level of preference for color, shape, aroma, taste, and suppleness. Nata is an organic food product that has a high fiber content. Nata is a fermented produc e by Acetobacter xylinum . There is very limited review article that discussed the making process of nata using different starter, raw material, and the length of incubation time in once. So that, this review discusses the comparison of various parameters that affect the fermentation process of nata. This review aims to discuss the effect of using several types of microorganisms , different raw materials, and different fermentation time on nata production . Factors that influence the success of nata fermentation process include fermentation time, the addition of ingredients sugar, vinegar, and urea , the use of hollow caps, avoiding products from shocks, and the use of sterile equipment. The bacteria that can be used for making nata include Acetobacter xylinum and Acetobacter sp . Several raw materials can be used to make nata, such as coconut water, seaweed, banana peels, tofu water, cassava, and jackfruit straw. The best raw material to make nata from color parameters is seaweed, aroma parameter is jackfruit straw, and taste parameter is cassava. Based on chemical and physical tests, the best raw material for moisture content parameters is seaweed, fiber content parameter is cassava, thickness parameter is banana peel, and yield parameter is coconut water followed by cassava. The length of fermentation affects the thickness and weight of nata, chewier texture of nata , and the darker color of nata . The best thickness of nata produced on the 14th day of fermentation was cm. The best overall weight of nata on produced the 10th day of fermentation was 600 g/L. The texture of nata was the chewiest in the fermentation time of 14 days with the value was g/5mm. The lowest degree of nata whiteness produced on the 14th day of fermentation with the value was