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Nata de Coco is a cellulose-based product produced through the fermentation of Acetobacter xylinum. This study aimed to evaluate the ability of A. xylinum to utilize date palm as a carbon source instead of glucose for cellulose production. Additionally, the research sought to determine the optimal concentration of date palm and the appropriate inoculum volume and assess the resulting cellulose's nutritional composition. The findings indicated that A. xylinum successfully utilized date palm as a carbon source, forming a cellulose layer on the medium’s surface after 7 days of fermentation. The optimal concentration of date palm for cellulose production was 150 grams per liter of coconut water, while the ideal inoculum volume was determined to be 20% (v/v). These conditions resulted in effective cellulose production and consistent cellulose formation. Nutritional analysis of date palm-based cellulose revealed that the final product had a brown color and contained 3.1% carbohydrates, 0.03% fat, and 2.27% fiber, respectively.