Nata de coco is a fermented product by Acetobacter xylium. The formation of nata requires a source of Carbon (C) and Nitrogen (N). The nitrogen used in the production such as Urea or Ammonium Sulfate (ZA) causes some people to feel reluctant to consume nata de coco. One of the natural protein sources that have high nitrogen content is Moringa Leaf (Moringa oleifera). The research aims to determine the appropriate concentration of Moringa leaf extract to obtain nata de coco with good physical properties and favored by consumers. The research method used was completely randomized design consisting of four replications and two treatments. The treatment consisted of concentration of Moringa leaf extract and Amonium Zulfat (ZA), which were concentrated as follows 2.5%, 5%, 7.5 % and 10%. Analysis was carried out on the yield, thickness, crude fiber, and organoleptic tests for the best treatment (color, aroma, taste and texture) from 20 semi-trained panelists. The results showed the treatment with 10% of Moringa leaves concentration and Amonium Zulfat (ZA) were the best treatment with yield of 85.11%, thickness 0.66 cm and crude fiber 17.26% and the organoleptic test score were 3-4 (neutral-like)