Is Nata de Coco Safe? Expert Clarifies Urea Content Concerns

Nata de coco has long been a favourite as a complement to refreshing drinks and desserts in Indonesia. Its chewy texture, sweet flavour and translucent white appearance have made it popular across all walks of life, from children to adults.

However, behind its popularity, concerns have emerged in society regarding the safety of this product. The circulating issue has highlighted the use of urea and ammonium sulphate (ZA) in the production process, which is often misunderstood as a substance harmful to human health.

In response, a distinguished professor at the Faculty of Engineering and Technology at IPB University, Prof Khaswar Syamsu, provided a scientific clarification. He affirmed that nata de coco circulating in the market is entirely safe to consume, as long as it is produced according to correct fermentation procedures.

Prof Khaswar explained that the use of urea or ZA in the production of nata de coco does not function as a food ingredient intended for human consumption. Rather, these substances play a vital role as nutrients for bacteria during the incubation period.

“Nata de coco is pure microbial cellulose produced by the activity of Acetobacter xylinum bacteria. In this process, microorganisms require sources of carbon and nitrogen to grow while forming the structure of nata de coco,” said Prof Khaswar.

In this context, urea and ZA act as nitrogen sources needed by the bacteria to synthesise cellulose from coconut water. Without sufficient nitrogen intake, the bacteria cannot work optimally in forming the chewy layer we know as nata de coco.

Furthermore, Prof Khaswar emphasised that the public need not worry about residual urea or ZA in the final product. Once fermentation is complete, sheets of nata de coco must go through a series of intensive cleaning stages.

These stages include repeated washing, boiling and soaking. This process aims to remove residual media and fermentation substrate clinging to the product. The end result is pure microbial cellulose that is clean of bacterial growth media.

Therefore, the nata de coco products that reach consumers are natural fibres resulting from microbial activity that has undergone purification, making them safe and fit to be enjoyed as part of a healthy lifestyle.