Results 91 to 100 of about 428 (170)

Effect of Monochloroacetic Acid on Properties of Carboxymethyl Bacterial Cellulose Powder and Film from Nata de Coco. [PDF]

Polymers (Basel), 2021
Rachtanapun P, Klunklin W, Jantrawut P, Leksawasdi N, Jantanasakulwong K, Phimolsiripol Y, Seesuriyachan P, Chaiyaso T, Ruksiriwanich W, Phongthai S, Sommano SR, Punyodom W, Reungsang A, Ngo TMP.   +13 more
europepmc   +1 more source

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.
openaire   +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 Conferences
Nata 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
doaj   +1 more source

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
openaire   +2 more sources

Physical Characteristics of Immobilized Cells Acetobacter xylinum of Various Concentrations of Na-alginate

Biology, Medicine & Natural Product Chemistry
Immobilization 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, Maria Erna Kustyawati, Nafiatul Fitriah   +2 more
doaj   +1 more source

EHA2024 Hybrid Congress

HemaSphere, Volume 8, Issue S1, June 2024.
wiley   +1 more source

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, Plernchai Tangkanakul, Pramote Tammarate, Yaovadee Cuptapun, Preeya Leelahakul, Surat Komindr, Varapat Pakpeankitvatana, Wanpen Mesomya   +7 more
doaj  

Karakteristik nata de coco dengan penambahan ekstrak buah durian

Journal of Tropical AgriFood
Nata 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, Nur Aida, Syarifah Umi Kalsum   +2 more
openaire   +1 more source

Affinity of Tannins to Cellulose: A Chromatographic Tool for Revealing Structure-Activity Patterns. [PDF]

Molecules, 2023
Suominen E, Savila S, Sillanpää M, Damlin P, Karonen M.   +4 more
europepmc   +1 more source

Injectable biocompatible nanocomposites of Prussian blue nanoparticles and bacterial cellulose as a safe and effective photothermal cancer therapy. [PDF]

J Nanobiotechnology, 2023
Hong H, Kim M, Lee W, Jeon M, Lee C, Kim H, Im HJ, Piao Y.   +7 more
europepmc   +1 more source