MUI Clarifies Halal Status of Nata de Coco Amid Public Concern

Nata de coco is a common ingredient found in drinks and desserts. However, behind its chewy texture, this coconut water-based product could potentially be haram, depending on its manufacturing process. Professor of Agroindustry and Bioindustry at IPB University, Khaswar Syamsu, explained that nata de coco is a microbial cellulose product produced through the fermentation of coconut water using the bacterium Acetobacter xylinum. In the process, the bacteria require sources of carbon and nitrogen to grow and produce the cellulose layer that becomes nata de coco. The carbon source comes from coconut water and sugar, whilst the nitrogen source generally comes from urea or ammonium sulphate, commonly known to the public as ZA fertiliser. As with other microbial products, the main ingredients serving as nutrient sources for the microbes to form the microbial product are carbon and nitrogen sources, Khaswar clarified, quoting the MUI website. He stated that the function of urea and ammonium sulphate is not as food ingredients for direct consumption, but rather as nutrients for the bacteria during the fermentation process. Khaswar explained that when used in the correct dosage, these carbon and nitrogen sources will be consumed by the bacteria for growth and the formation of nata de coco. After the fermentation process is complete, the remaining residues of these materials are generally eliminated through washing, boiling, and soaking. The nata de coco products that leave the factory and are sold are pure microbial cellulose products without carrying the substrate or media used for bacterial growth and product formation, he said. He added that the cleaned nata de coco is then cut into pieces, and syrup or flavouring is added before it is marketed to consumers. From the halal perspective, LPPOM MUI auditor Mulyorini R. Hilwan explained that the critical halal point for nata de coco does not lie in the urea or ZA used as a nitrogen source. She said that what needs to be scrutinised are other ingredients such as the sugar and processing aids used in the purification process. For example, if enzymes or activated carbon are used, the source of these materials must be confirmed to come from halal sources, she stated. Activated carbon derived from coal or plants is considered unproblematic. However, if it is derived from animal bones, the origin of the animal and the slaughter process must be verified as compliant with Islamic law. The use of urea or ZA in the fermentation process does not automatically make nata de coco unsafe or haram. The most important factors are that the materials used meet food-grade standards, the production process is carried out properly, and the final product is clean from any remaining fermentation media before consumption.