Results 101 to 110 of about 160,048 (259)
Produksi Nata Fruticans Dari Nira Nipah [PDF]
, 2013 Nipah (Nypa fruticans Wurmb.) menghasilkan nira yang dapat diperoleh melalui penyadapan tandan buah. Dalam keadaan segar nira nipah memiliki rasa manis karena mengandung gula yang cukup tinggi.
Ana Navarro-Puche (501607) +7 more
core +5 more sources
International Journal of Technology, 2015 The electronic industry’s need for semiconductor material is increasing each year due to technology’s rapid development. Semiconductor material has an electric conductivity of approximately 10-8-103 S/cm, and it is used as an important component in ...
Asep Handaya Saputra +1 more
doaj +1 more source
Nata de coco patch miringoplasti pada ruptur membran timpani
Oto Rhino Laryngologica Indonesiana, 2019 Latar belakang: Patch miringoplasti transkanal yang dapat dilakukan di Poli Klinik Telinga Hidung Tenggorok-Kepala Leher (THT-KL), saat ini merupakan pilihan yang didambakan bagi penatalaksanaan ruptur maupun perforasi membran timpani. Tindakan ini sederhana, praktis, tidak memerlukan alat, dan keterampilan khusus, dan dengan biaya yang murah.
Syahrijuita S +3 more
openaire +2 more sources
Potensi Kulit Nanas Sebagai Substrat dalam Pembuatan Nata De Pina
JRST: Jurnal Riset Sains dan Teknologi, 2017 ABSTRAK Nata adalah makanan fungsional yang mempunyai efek menyehatkan apabila dikonsumsi karena mengandung fiber. Nata yang berasal dari buah nanas kita kenal sebagai nata de pina yang dihasilkan dari aktifitas bakteri Acetobacter xylinum.
Alwani Hamad +3 more
doaj +2 more sources
J@ti Undip: Jurnal Teknik Industri, 2012 Industri makanan merupakan salah satu industri unggulan bagi sektor Industri Kecil Menengah (IKM) di Kota Bogor. Berdasarkan pengamatan secara kualitatif yang dilakukan, banyak tenaga kerja wanita yang bekerja dibidang industri makanan. Perumusan masalah
Siti Nur Fadlilah, Nunung Nurhasanah
doaj +1 more source
Nata organisms: an overview on the fermentative microbial ecosystem [PDF]
, 2013 Publicado em "Abstracts of papers - American Chemical Society", vol. 245The Acetobacter and Gluconacetobacter genus (both from the Acetobacteraceae family) are the most notable acetic acid producers, their intermediate metabolites being exploited ...
Dourado, Fernando, Gama, F. M.
core
Development of Nata de Coco with Natural Dyes Using Value Engineering Method [PDF]
, 2018 Nata de coco is a well-known food and consumed worldwide. Its general characteristics are white, packed with syrup, chewy texture, with the scent of coconut water. Nata de coco uses natural dyes has not received much attention.
Nugraha, Darmawan Ari +2 more
core +2 more sources
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
Pengaruh Produktivitas Tenaga Kerja Wanita Terhadap Mutu Produk Makanan Industri Kecil Menengah Di Kota Bogor [PDF]
, 2010 Industri makanan merupakan salah satu industri unggulan bagi sektor Industri Kecil Menengah (IKM) di Kota Bogor. Berdasarkan pengamatan secara kualitatif yang dilakukan, banyak tenaga kerja wanita yang bekerja dibidang industri makanan. Perumusan masalah
Fadlilah, S. N. (Siti) +1 more
core
The Use of Nata de Coco Derived Bacterial Cellulose as a Potential Excipient for Directly Compressed Tablets [PDF]
, 2020 Introduction: Nata de coco is produced through the fermentation of coconut water using Acetobacter xylinum bacteria. Nata de coco is chemically high in fiber, consisting of bacteria-derived cellulose.
Abd Rahim, Muhamad Rizal +4 more
core +2 more sources