Results 91 to 100 of about 429 (168)
Effect of Monochloroacetic Acid on Properties of Carboxymethyl Bacterial Cellulose Powder and Film from Nata de Coco. [PDF]
Polymers (Basel), 2021 Rachtanapun P +13 more
europepmc +1 more source
Fiber Content, Reduced Sugar and Organoleptic Quality of Nata De Kersen on The Variations of Sugar Types and Sword Bean Extract Concentration [PDF]
BIO Web of ConferencesNata is probiotic food fermented with the starter Acetobacter xylinum bacteria. The objective of this study was to determine the fiber content, reduced sugar and organoleptic quality of nata de kersen on the variations of sugar types and sword bean ...
Kusuma Mutia Ayu, Suryani Titik
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Mengungkap Senyawa pada Nata De Coco sebagai Pangan Fungsional [PDF]
Jurnal Ilmu Pangan dan Hasil Pertanian, 2019  Nata adalah selulosa ekstraseluler yang dihasilkan dari aktiivitas bakteri Acetobacter xylinum dalam proses fermentasi, dan  merupakan salah satu makanan kesehatan yang kaya akan serat. Nata yang paling umum ditemukan adalah nata de coco dengan media fermentasi air kelapa.
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The Dynamics of Bacterial Communities During Traditional Nata de Coco Fermentation
Microbiology Indonesia, 2010 One of the important problems in traditional Nata de Coco (Nata) fermentation is production inconsistency due to strain or genetic variability reflecting mixed microbial communities involved in this process.
CECILIA ANNA SEUMAHU +3 more
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Modifikasi Alat Pemotong Nata De Coco Semi Otomatis
Jurnal Riset Teknologi Industri, 2016 Modification was clipper of nata de coco with system work appliance owning knife block of athwart and lengthwise direction by using conveyor as conductor of nata de coco.Clipper modification of nata de coco consist of 3(three) part of : knife block as part of functioning cut nata (knife block consist of 2 part of that is part of athwart and
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Biology, Medicine & Natural Product ChemistryImmobilization of Acetobacter xylinum cells by trapping technique is considered one way to maintain cell viability and can be used repeatedly. The purpose of this study was to determine the physical characteristics of immobilized cells in different ...
Lathifa Indraningtyas +2 more
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Karakteristik nata de coco dengan penambahan ekstrak buah durian
Journal of Tropical AgriFoodNata de coco dihasilkan dari fermentasi air kelapa memiliki penampakan seperti jeli, berwarna putih hingga bening dan bertekstur kenyal. Nata de coco biasanya digunakan sebagai hidangan penutup. Nata de coco berasal dari Filipina, produk pangan ini tergolong produk probiotik yang berasal dari Acetobacter xylinum, dan baik untuk kesehatan tubuh karena ...
Nenengsih Verawati +2 more
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Effects of health food from cereal and nata de coco on serum lipids in human [PDF]
Songklanakarin Journal of Science and Technology (SJST), 2006 The purpose of this study was to evaluate cereals and nata de coco supplementation on the lipid status in 22 subjects with hyperlipidemia. Subjects consisted of eleven men and eleven women aged 32-75 years, and had serum total cholesterol (TC) level of ...
Duangchan Hengsawadi +7 more
doaj
DRIED NATA DE COCO WITH WATER ABSORPTIVITY COMPETING SILICA GEL
Indonesian Physical ReviewNata de Coco (NDC) is a network of cellulose fibers that traps abundant of water. If a freshly made NDC is dried to remove nearly all trapped water, we will get a very hygroscopic material. This material is potential for making water adsorber that might compete the well known silica gel. NDC was prepared using standard methods and its water absorption
Handika Dany Rahmayanti +3 more
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