Results 21 to 30 of about 2,382 (222)
Alat Pengendali Temperatur dan pH Untuk Optimalisasi Pembuatan Nata De Coco
Journal of Electrical Engineering and Computer, 2023 Absrak-Salah satu serat alam yang memiliki pontensi ialah serat Nata de coco atau lebih dikenal dengan sari kelapa. Nata de coco merupakan bahan yang umum dijumpai di indonesia dan pembuatannya sendiri tidak terlalu rumit.
Moh Iqbal Kurniawan +2 more
doaj +1 more source
Pengaruh Penggunaan Beberapa Jenis Ekstrak Tanaman Beralkaloid terhadap Produk Teh Kombucha
Jurnal Biologi Universitas Andalas, 2018 The research about The Effect of Some Alkaloid’s Plant Extract as Activator and the plant media for Acetobacter xylinum (Brown.) Holland in Fermented of Kombucha Tea, has been done from February to September in STIKes Perintis Laboratory.
Yulia M. Nur +3 more
doaj +1 more source
Regulation of hexose phosphate metabolism in Acetobacter xylinum [PDF]
Biochemical Journal, 1974 The metabolism of glucose and fructose was studied in resting succinate-grown cells of Acetobacter xylinum. From fructose only cellulose and CO2 were formed by the cells, whereas from glucose, gluconate was formed much more rapidly than these two products.
H, Weinhouse, M, Benziman
+8 more sources
Potensi Dimetil Amino Phosphat (DAP) sebagai Sumber Nitrogen dalam Pembuatan Nata De Coco
JRST: Jurnal Riset Sains dan Teknologi, 2022 Nata de coco adalah makanan fungsional yang mengandung fiber. Nata de coco merupakan produk fermentasi bakteri Acetobacter xylinum yang ditumbuhkan pada media cair seperti air kelapa. Selain dari air kelapa, mikroba juga memerlukan nutrisi tambahan yaitu
Alwani Hamad +2 more
doaj +1 more source
Pengaruh Penambahan Bakteri Acetobacter Xylinum terhadap Kualitas Produk Ecoenzym [PDF]
, 2023 According to SIPSN data, the total waste in 2022 was 15,864,832.93 tons / year and it was 44,3% as the highest which came from household activities. From these activities, organic waste becomes the most produced waste which is commonly as the food waste,
Salma, Nurul Fathiris
core
PENGARUH KONSENTRASI STARTER Acetobacter xylinum TERHADAP KETEBALAN DAN RENDEMEN SELULOSA Nata de Soya [PDF]
, 2012 Soybean wasted water is the disposed water from the process of making soybean. During these years thewater produced by soybean production is disposed to the environments, it will cause stink smell and pollutethe environments.
Budiarti, Retni. S
core +2 more sources
PEMANFAATAN LIMBAH KECAP KEDELAI DALAM PEMBUATAN NATA DE SOYA
Sains Natural, 2017 Utilization of Waste of Soy Souce Production for Nata de Soya Product         The general objective of the study was to minimize waste of soy sauce production to become food product of nata de soya.
Srikandi Srikandi +2 more
doaj +1 more source
OPTIMALISASI KARAKTERISTIK NATA DE BANANA SKIN MELALUI PERUBAHAN KONSENTRASI ACETOBACTER XYLINUM [PDF]
, 2019 This research aimed to determine the optimum concentration of Acetobacter xylinum to produce maximum nata de banana skin. The banana peel was used as a medium with Acetobacter xylinum added with concentrations of 10%, 20%, 30%, 40% of 400 ml of media ...
Marlinda, Marlinda, Hartati, Rita
core +2 more sources
Indonesian Journal of Chemical Analysis, 2021 Banyaknya produksi tahu di Indonesia menyebabkan melimpahnya pula limbah cair tahu. Limbah tersebut jika tidak diolah akan mencemarkan lingkungan sekitar yang nantinya akan menimbulkan dampak yang buruk bagi masyarakat.
Adeline Novianti Putri, Siti Fatimah
doaj +1 more source
PEMBUATAN NATA DARI KULIT PISANG RAJA (Musa paradisiaca L.)
Chempublish Journal, 2018 Telah dilakukan penelitian pembuatan Nata dari kulit pisang raja (Musa paradisiaca L) dengan memvariasikan kadar sukrosa dan pH dalam proses pembuatannya, bakteri Acetobacter xylinum digunakan digunakan untuk proses fermentasi.
Epi Supri Wardi, Sandra Tri Juli Fendri
doaj +1 more source