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 +13 more
europepmc +6 more sources
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
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 +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 +3 more
doaj +4 more sources
Rentabilitas dan Penyerapan Tenaga Kerja pada Agroindustri Nata De Coco (Studi Kasus pada Perusahaan Nata De Coco “Family De Coco” di Desa Tambakreja Kecamatan Kedungreja Kabupaten Cilacap) [PDF]
AGROINFO, 2018 Penelitian ini bertujuan untuk mengetahui besarnya : 1) Biaya, penerimaan, pendapatan dalam satu kali proses produksi. 2) Nilai Rentabilitas pada agroindustri nata de coco dalam satu kali proses produksi, dan 3) Penyerapan Tenaga Kerja pada USAha ...
Aryani, L. (Linda) +2 more
core +4 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 +2 more
doaj +5 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 +3 more
europepmc +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 +1 more
doaj +2 more sources
PEMANFAATAN LARUTAN SISA FERMENTASI NATA DE COCO SANTAN PADA FERMENTASI NATA DE COCO SANTAN
Journal of Innovation Research and KnowledgeIndustri nata de coco yang memiliki peluang ekonomi cukup besar dan menjadi cara untuk memanfaatkan limbah ternyata menghasilkan limbah yang tidak sedikit dan membutuhkan investasi cukup besar untuk menanganinya. Hal ini menjadi beban tersendiri bagi industri nata de coco yang mayoritas merupakan usaha kecil dan menengah.
Hafzialman Hafzialman +4 more
openaire +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 +4 more
doaj +2 more sources