Results 51 to 60 of about 2,382 (222)
Jurnal Ilmiah Pertanian, 2021 Liquid waste from processing cassava into tapioca starch is carbohydrate-rich waste and can be used as a growth medium for the Acetobacter xylinum, which is useful in producing one of the fermentation products, i.e. nata.
Cory Dian Alfarisi +3 more
doaj +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.ABSTRACT Microbial exopolysaccharides (EPS) represent a diverse class of biopolymers holding considerable promise as functional food ingredients. This review analyzes the dual function of microbial EPS as a candidate for prebiotic agents and techno‐functional additives.
Md. Abdur Razzak +7 more
wiley +1 more source
PENGARUH KONSENTRASI INOKULUM Acetobacter xylinum TERHADAP KUALITAS NATA DE TEJO (TEBU HIJAU) [PDF]
, 2019 Penelitian ini bertujuan untuk mengetahui perbedaan pengaruh variasi konsentrasi inokulum Acetobacter xylinum terhadap ketebalan nata dan berat nata berbahan baku air tebu hijau (nata de tejo), Penelitian ini merupakan penelitian eksperimental dengan ...
AYU PUJI BUDIARTI, 081411431007
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PENGARUH KONSENTRASI INOKULUM (Acetobacter xylinum) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK NATA DE NIRA [PDF]
, 2019 Nira aren merupakan salah satu komoditas pertanian yang cukup potensial untuk dikembangkan, namun dalam perkembangannya nira aren hanya diolah menjadi gula merah dan harganya murah.Salah satu cara menangani kerugian dan meningkatkan nilai ekonomis nira ...
Wilia, Astuti
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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
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
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
Characterization of Nata de Coco Produced by Fermentation of Immobilized Acetobacter xylinum [PDF]
, 2015 Nata de coco is coconut water fermented foods by the bacteria Acetobacter xylinum. In general, the production of nata de coco is done by direct inoculation into liquid medium.
Nugroho, Darmawan Ari, Aji, Pradipta
core +1 more source
Physicochemical and Organoleptic Characteristics of Nata De Cocoa from Cocoa Pulp Extraction with Lamtoro Leaf Extract Percentages and Acetobacter xylinum Concentrations [PDF]
BIO Web of ConferencesNata de cocoa is a functional food made from fermented coconut water and cocoa pulp with the help of Acetobacter xylinum. This study used ANOVA with an error rate of 5% to analyze the effect of the combination of lamtoro leaf extract and starter ...
Harini Noor +2 more
doaj +1 more source