A corn is the one of food-plants in the world which is important besides wheat and rice. Corn is rarely used optimally in food producing. Extracting the sweet corn to be the nata is the one way to diversify food product. Nata is a fermentation product from Acetobacter xylium bacteria which it is celuloses’ sheets from the sugar change in substrate. This research aimed to know the influence of Acetobacter xylium bacteria as starter dosis variation toward protein content and Nata De Sweet Corn calcium. This research used RAL with one concentartion factor Starter Acetobacter xylium (A5: 5%, A10: 10%, A15: 15% and A20: 20). This researcher did 3 times repetitions and 4 times treatments so that there are 12 units of the research. The researcher analyzed the data using Analisis of Variance (ANAVA), Normality Test, Homogeneity Test and Jarak Ganda Ducan (UJGD) Test. The reseacher was monitoring Protein content (%) with kjeldahl method and calcium (miligram/100gr) with Spektrofotometer Serapan Atom method as the paramater, The result of this research showed that there is an influence of Acetobacter xylium bacteria as starter dosis variation toward protein content and Nata De Sweet Corn calcium. In treatment A15% showed the protein content is higher, while the higher calcium content found in treatment A20%. It can be concluded, there is an influence of Acetobacter xylium bacteria as starter dosis variation toward protein content it is 1,933% in treatmnet A15% and calcium content is 4,350 mg in treatment A20%.

Key words : Starter Acetobacter xylinum, protein, calcium, sweet corn extract