Results 41 to 50 of about 5,626 (219)
PEMANFAATAN BEKATUL SEBAGAI BAHAN DASAR NATA DENGAN BERBAGAI KONSENTRASI GULA PASIR DAN KONSENTRASI STARTER Acetobacter xylinum [PDF]
, 2010 Nata is one of fermentation diet result created by acetobacter xylinum bacteria. Nata variant wellknown by society is nata de coco made from coconut water.
DWI LAILATUL FITRI, ERMA
core
Kemudahan Biodegradasi Selulosa Bakteri Dari Limbah Cucian Beras Dengan Penambahan Gliserol, Kitosan, Dan Nanopartikel Perak [PDF]
, 2016 The objectives of this research were to study the effect of glycerol and chitosan addition toward biodegradability of cellulose based rice waste water, the effect of biodegradation time toward mass lost and biodegradability, and determine functional ...
Laksono FX, Endang Widjajanti +2 more
core +2 more sources
A Dual‐Ion Multiphysics Model for Smart and Sustainable Sensors Based on Bacterial Cellulose
Advanced Intelligent Systems, Volume 8, Issue 2, February 2026.Bacterial cellulose (BC), functionalized with ionic liquids (ILs) and conductive polymers, offers promise for sustainable sensor applications. To enable real‐world integration, this work presents the first dual‐carrier, multiphysics white‐box model of mechanoelectric transduction in BC–IL sensors, combining mechanical deformation and ion transport ...
Francesca Sapuppo +7 more
wiley +1 more source
Potensi Kulit Nanas Sebagai Substrat dalam Pembuatan Nata De Pina
JRST: Jurnal Riset Sains dan Teknologi, 2017 ABSTRAK Nata adalah makanan fungsional yang mempunyai efek menyehatkan apabila dikonsumsi karena mengandung fiber. Nata yang berasal dari buah nanas kita kenal sebagai nata de pina yang dihasilkan dari aktifitas bakteri Acetobacter xylinum.
Alwani Hamad +3 more
doaj +2 more sources
BioResources, 2016 Bacterial cellulose (BC) is a promising and renewable nanomaterial due to its unique structural features and appealing properties. Intensive study on BC preparation has been mainly focused on biosynthesis by certain bacteria, while the high economic ...
Zheng Cheng, Rendang Yang, Xiao Liu
doaj +1 more source
OPTIMASI VOLUME Acetobacter xylinum TERHADAP PRODUKTIFITAS NATA DE COCO PADA MEDIA MINIMUM [PDF]
, 2012 Tujuan penelitian ini adalah untuk mengetahui optimasi volume Acetobacter xylinum terhadap produktifitas nata de coco pada media minimum. Penelitian ini menggunakan pendekatan kuantitatif Rancangan Acak Lengkap dengan 5 perlakuan, A0 = 0 ml starter,
Handoko, Papib +2 more
core +2 more sources
Alteration of In Vivo Cellulose Ribbon Assembly by Carboxymethylcellulose and Other Cellulose Derivatives [PDF]
, 1982 In vivo cellulose ribbon assembly by the Gram-negative bacterium Acetobacter xylinum can be altered by incubation in carboxymethylcellulose (CMC), a negatively charged water-soluble cellulose derivative, and also by incubation in a variety of neutral ...
Brown, R. Malcolm Jr +3 more
core +2 more sources
Topological‐defect‐featured order evolution of liquid crystals
Responsive Materials, Volume 4, Issue 1, February 2026.This review provides a comprehensive introduction to the recent advances in the topological‐defect‐featured order evolution of liquid crystal (LCs), including the stimulus‐driven dynamics of defects in nematic LCs, topological defect morphological transformation during phase transitions, advanced strategies for regulating and applications of ...
Jin‐Bing Wu +4 more
wiley +1 more source
Abdimas Unwahas: Jurnal Pengabdian Masyarakat Unwahas, 2017 Perkembangan bioteknologi di bidang pangan semakin meningkat seiring kebutuhan bagi kesehatan tubuh. Salah satu bioteknologi pangan yang dapat dilakukan yaitu pembuatan nata de leri.
Harianingsih Harianingsih +2 more
doaj +1 more source
Elkawnie: Journal of Islamic Science and Technology, 2020 : Agricultural waste is composed of carbohydrates which can be be used as a growth medium for bacteria Acetobacter xylinum to produce fermented products in the form of nata.
Mashuri Masri +3 more
doaj +1 more source