Cell immobilization technique used in this study is the technique of cell entrapment in calcium alginate gel
matrix. Method of forming beads were made in this study is the extrusion method or methods droplets. Mechanical
entrapment in calcium alginate gel matrix is technically very simple and easy to implement and is suitable for
immobilization of viable cells (Groboilot et al, 1994; Tampion and Tampion, 1987). In this study used immobilized
Acetobacter xylinum for nata de coco fermentation. In this research will be characterizing of the process of formation
of nata. This technique has advantages including several starter cultures were trapped in the matrix can be used
repeatedly, and from some of the literature immobilization of cells can increase of the production of metabolites. So
in this study will be the potential for increasing production of nata using immobilization