Results 71 to 80 of about 25,934 (259)
PENGARUH PENGGUNAAN BERBAGAI MACAM VARIETAS MANGGA TERHADAP KUALITAS NATA DE MANGO
Agritepa, 2015 Mango (Mangifera indical L) during the harvest season arrives abundant in number, so the prospect of declining sales prices, one mango fruit processing alternative is to process it into a type of nata de mango products.
Frengki Saputra, Rahma Hidaiyanti
doaj +1 more source
TEKNOLOGI PRODUKSI NATA DE COCO BERBAHAN BAKU ORGANIK: Production Technology of Organic Nata De Coco
, 2020 Production research technology of nata de coco organic aims to find an alternative nitrogen source model to replace Urea Fertilizer (ZA) to produce quality nata de coco products and to implement this model in the community (UKM NATA de COCO). The benefit
Kandou, Jenny E.A. +3 more
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Geological Journal, EarlyView.A classic oil producing interval of the Campos Basin—Macaé Group is revisited through seismic stratigraphic analysis, providing a stratigraphic framework, characteristic depositional and relative time positioning for several complex structural settings.
Renata Alvarenga +12 more
wiley +1 more source
, 2016 Genus Nata Watson, 1934 Nata Watson, 1934: 158. Type species (by original designation): Natalina tarachodes Connolly, 1912. Diagnosis. Shell small to moderate in size (adult diameter 6–25 mm), thin, subglobose to discoidal, yellowishbrown to honey-brown, frequently with uneven darker axial bands, but lacking spiral colour pattern; apical surface with ...
David G. Herbert, Adnan Mousalli
openaire +2 more sources
Tales From Within: Dental Students’ Reflective Activities Involving Equity‐Deserving Communities
Journal of Dental Education, EarlyView.ABSTRACT Objective Undergraduate dental training benefits from community service‐learning (CSL) placements, in which equity‐deserving groups receive oral health care and students can critically reflect on their experiences. This study aimed to thematically explore the moments of revelation and struggle that senior dental students reflected on while ...
Mario Brondani +2 more
wiley +1 more source
PEMANFAATAN MOLASE DALAM PRODUKSI NATA DE COCO(Penelitian Eksperimental Laboratorik)
, 2000 This research is designed to find out molase effects on nata de coco products. Molase may be can to use subtitute sugar on producting nata de coco. This research was conducted at nata home production of Malang by using experimental design: that is ...
Krisno B, Agus, Drs, Dr, Kes, M
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Journal of Experimental Zoology Part B: Molecular and Developmental Evolution, EarlyView.ABSTRACT Aedes aegypti, a critical vector for tropical diseases, poses significant challenges for studying its embryogenesis due to difficulties in removing its rigid chorion and achieving effective fixation for in situ hybridization. Here, we present novel methodologies for fixation, dechorionation, DAPI staining, and in situ hybridization, enabling ...
Renata Coutinho‐dos‐Santos +8 more
wiley +1 more source
SINTESIS MEMBRAN NATA ALOE VERA-ETILENDIAMIN DAN KARAKTERISASINYA
Jurnal MIPA, 2014 Serat yang terkandung di dalam nata Aloe vera adalah selulosa sehingga dapat digunakan dalam sintesis membran. Telah dilakukan penelitian tentang sintesis membran nata Aloe vera-etilendiamin (nata-en) menggunakan sistem vakum cair.
EB Susatyo, N Nurhayati
doaj
ANALISA KELAYAKAN FINANSIAL USAHA INDUSTRI RUMAH TANGGA DALAM PEMBUATAN PRODUK NATA LONTAR
Jurnal Penelitian Sosial dan Ekonomi Kehutanan, 2014 Nira lontar memiliki peluang untuk diolah menjadi produk nata. Penelitian ini bertujuan untuk mengetahui kelayakan finansial usaha industri rumah tangga dalam pembuatan produk nata tersebut.
Abd. Kadir W.
doaj +1 more source
Sukses Bisnis Nata De Cassava Skala Rumah Tangga
, 2012 Nata de Cassava adalah produk hasil fermentasi bahan baku singkong dengan memanfaatkan bakteri Acetobacter Xylinum yang menghasilkan bahan berupa jely berserat tinggi kenyal berwarna putih dan rasanya nikmat seperti nata de coco. Nata de cassava memiliki
Emil Salim
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