Results 11 to 20 of about 10,768 (262)
Optimization Of process parameters for microbial cellulose production from rice-washing wastewater (NATA-DE-LERI) By Acetobacter Xylinum [PDF]
Techno, 2023 Nata adalah selulosa dari bakteri yang diperoleh dari fermentasi Acetobacter xylinum. Nata sering ditemukan dalam makanan penutup sebagai suplemen kesehatan karena kandungan seratnya yang tinggi.
Alwani Hamad +4 more
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Industria: Jurnal Teknologi dan Manajemen Agroindustri, 2020 The research aims to characterize nata of “Beneng” taro starch waste with addition of various types of carbon and several concentration of Isolated Soy Protein (ISP).
Dini Nur Hakiki, Tuti Rostianti Maulani
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Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2021 Nata de coco one of the beverage products produced from fermented coconut water using the help of starter Acetobacter xylinum. This product is very popular with people ranging from children to parents because the shape and texture resembles a gel.
Budi Santosa, Wirawan Wirawan
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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
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Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat, 2020 Nata de coco adalah sejenis makanan yang mengandung kadar serat tinggi, dan sudah dikenal luas oleh masyarakat. Di Indonesia, nata de coco sering disebut sari air kelapa atau sari kelapa.
Linda Advinda +3 more
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Sintesis selulosa bakteri dari jerami kulit nangka dengan penambahan beberapa konsentrasi sukrosa
AGROMIX, 2022 Introduction: Bacterial cellulose or also called nata is a drink shaped like a gel, white, consisting of cellulose (dietary fiber) made from a liquid medium containing carbohydrates by fermenting using the help of microbes with the name Acetobacter ...
Budi Santosa +2 more
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Ekstrak bunga telang sebagai pengganti ZA pada fermentasi nata de banana peel
Agrointek, 2023 Nata is a source of fermented food that contains high fiber. However, to reduce the use of ZA in food, other natural nitrogen sources are needed so that they are safer in the body.
Oktavia Nurmawaty Sigiro
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Review of Business and Economics StudiesThe aim of this study was to assess how global crises influenced volatility spillovers between BRIC and South African stock markets. In conducting the study, the methods employed are the generalized autoregressive conditional heteroskedasticity (GARCH ...
Lorraine Muguto +6 more
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PENGEMBANGAN BUKU SUPLEMEN PENDEKATAN MOLEKULAR TAKSONOMI HEWAN VERTEBRATA
Jurnal Pendidikan: Teori, Penelitian, dan Pengembangan, 2016 Textbook is a book that is used to achieve the learning objectives in the learning activities. One type textbook is the supplements book. The supplements book have characteristics not integrated with the learning objectives directly, but the goal is to ...
Haqqi Anajili Setyanto +2 more
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Indonesian Journal of Chemical Analysis, 2021 Nata termasuk makanan yang mempunyai morfologi dengan tekstur kenyal, warna putih, agak transparan, aromanya asam dan memiliki rasa tawar atau sedikit manis.
Aurelia Urbaninggar, Siti Fatimah
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