<![CDATA[The increasing production of coconuts has resulted in a large amount of coconut water waste from both household consumption and agro-industrial activities. If not properly utilized, this waste may contribute to environmental pollution due to its high organic content. One of the most promising biotechnological applications is the use of coconut water as a fermentation substrate for the production of nata de coco through the activity of Acetobacter xylinum. This study aims to review various scientific literature regarding the utilization of coconut water, the nutritional composition supporting microbial growth, the fermentation mechanism, factors affecting nata de coco production, product quality, and its economic potential. The research method employed is a literature review by collecting and analyzing scientific journals, books, and relevant research articles. The results indicate that coconut water contains sugars, minerals, vitamins, and other nutrients that support bacterial cellulose formation. Fermentation conditions such as pH, temperature, sugar concentration, and starter quality significantly influence the yield and quality of nata de coco. In addition, the utilization of coconut water waste provides added economic value, supports small-scale industries, and contributes to environmental sustainability through the implementation of a circular economy concept.]]>
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