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DEVELOPMENT OF NATA DE COCO AND STRAWBERRY FLAVORED NATA DE COCO DRINK AND COMPARATIVE QUALITY EVALUATION [PDF]

Science Heritage Journal, 2021
Nata de coco is a complementary treat of beverages made from coconut milk or water which was fermented by Acetobacter Xylinum bacteria. Although most nata are generally made with coconut milk or water, nata de coco can be made using other ingredients ...
Tajnuba Sharmin, Neaj Ahmed
doaj   +2 more sources

Carboxymethyl Bacterial Cellulose from Nata de Coco: Effects of NaOH. [PDF]

Polymers (Basel), 2021
Bacterial cellulose from nata de coco was prepared from the fermentation of coconut juice with Acetobacter xylinum for 10 days at room temperature under sterile conditions. Carboxymethyl cellulose (CMC) was transformed from the bacterial cellulose from the nata de coco by carboxymethylation using different concentrations of sodium hydroxide (NaOH) and ...
Rachtanapun P, Jantrawut P, Klunklin W, Jantanasakulwong K, Phimolsiripol Y, Leksawasdi N, Seesuriyachan P, Chaiyaso T, Insomphun C, Phongthai S, Sommano SR, Punyodom W, Reungsang A, Ngo TMP.   +13 more
europepmc   +4 more sources

Pemanfaatan sumber nitrogen organik dalam pembuatan nata de coco

Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2021
Nata de coco is made from raw coconut water which is fermented using the Acetobacter xylinum bacteria. This product has the characteristics of a white color, a thickness of approximately 1-2 cm and a chewy texture like a gel.
Budi Santosa, Rozana Rozana, Astutik Astutik   +2 more
doaj   +3 more sources

PELATIHAN PEMBUATAN NATA DE COCO SEBAGAI MAKANAN BERKADAR SERAT TINGGI KEPADA ANAK-ANAK PANTI ASUHAN AL YUSRA PADANG [PDF]

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, Des M, Rahmadhani Fitri, Elsa Yuniarti   +3 more
doaj   +4 more sources

Nanocellulose from Nata de Coco as a Bioscaffold for Cell-Based Meat. [PDF]

ACS Omega, 2021
The three-dimensional formation of bio-engineered tissue for applications such as cell-based meat requires critical interaction between the bioscaffold and cellular biomass. To explore the features underlying this interaction, we have assessed the commercially available bacterial nanocellulose (BNC) product from Cass Materials for its suitability to ...
Rybchyn MS, Biazik JM, Charlesworth J, le Coutre J.   +3 more
europepmc   +5 more sources

Pemberdayaan Ekonomi Pemilik Usaha Pembuatan Nata de Coco, Dusun Jragan II, Kabupaten Bantul [PDF]

Abdimas Altruis, 2018
The purpose of the Science and Technology Implementation of Nata de Coco Business Owners is to increase the income of the Nata de Coco business owners through education and training on product processing as well as on the management of their business ...
Herry Maridjo, Y.M.V. Mudayen, Wiwid Wijayanti   +2 more
doaj   +5 more sources

Development of Potentiometric Phenol Sensors by Nata de Coco Membrane on Screen-Printed Carbon Electrode [PDF]

Journal of Analytical Methods in Chemistry, 2019
Nata de coco, a bacterial cellulose as a result of coconut water fermentation, is a conductive polymer with a electrical conductivity of 553 μS/cm and has high mechanical stability.
Ani Mulyasuryani, Afifah Muhimmatul Mustaghfiroh   +1 more
doaj   +2 more sources

Karakterisasi Sifat Penyerapan Nata de Coco Kering Terpadatkan Terhadap Bolu

Jurnal Fisika, 2022
Pada penelitian ini kami mensintesis nata de coco (NDC) dengan metode standar. Kemampuan daya serap air (absorbsi) dari NDC kering terpadatkan ini juga kami selidiki. Pada pengujian absorbs kami juga membandingkan dengan NDC komersial yang ada di pasaran.
Handika Dany Rahmayanti, Septia Ardiani, Nurul Akmalia, Tipri Rose Kartika, Meuthia Suryani   +4 more
doaj   +2 more sources

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, Rena Roy Zulkarnaen, Hasan Basri   +2 more
doaj   +1 more source

Optimalisasi Proses Produksi Nata de Coco Melalui Monitoring dengan Metode Absorbansi Serat Optik Berbasis Internet Of Things.

Journal of Innovation and Applied Technology, 2021
Kegagalan produksi akan selalu ada dalam proses produksi nata de coco. Faktor kegagalan adalah suhu, kualitas air kelapa, kualitas bakteri Acetobacter xylinium, serta penggunaan cara manual dalam memantau proses produksi nata de coco.
Ananda Thalia, Artha Hadinata Siregar, Yulisa Aviani Nurwinda, Setiawan Nur Fajri   +3 more
doaj   +1 more source