Results 11 to 20 of about 160,048 (259)

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   +2 more sources

Developm ent of carboxymethylcellulose from nata de coco

ASEAN Journal on Science and Technology for Development, 2017
Nata de coco was used as raw material for the preparation of food-grade carboxymethylcellulose referred to as carboxymethyl-nata (CMN). The effect of various conditions in the carboxymethylation of nata cellulose was determined. The concentration of NaOH,
Lydia S. Manguiat,, Veronica C. Sabularse, and, Dario C. Sabularse Sabularse   +2 more
doaj   +3 more sources

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   +2 more sources

DRIED NATA DE COCO WITH WATER ABSORPTIVITY COMPETING SILICA GEL

Indonesian Physical Review
Nata 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, Elfi Yuliza, Nadya Amalia, Mikrajuddin Abdullah   +3 more
openaire   +2 more sources

Catalyst-Free Crosslinking Modification of Nata-de-Coco-Based Bacterial Cellulose Nanofibres Using Citric Acid for Biomedical Applications. [PDF]

Polymers (Basel), 2021
Salihu R, Ansari MNM, Abd Razak SI, Ahmad Zawawi N, Shahir S, Sani MH, Ramlee MH, Wsoo MA, Mohd Yusof AH, Nayan NHM, Gumel AM.   +10 more
europepmc   +2 more sources

Nata De Coco Quality Development Model from Different Inoculum Sources

International Journal of Life Science and Agriculture Research
The results of the study "Nata De Coco Quality Development Model from Different Inoculum Sources", aim (1) to utilize wasted coconut water from the coconut industry and home industry, (2) to obtain a Nata de Coco quality development model from different inoculum sources (inoculum from pineapple flesh and inoculum that are already available on the ...
Lucia Mandey, Jenny E. A. Kandou, Dantje Tarore   +2 more
openaire   +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

Produksi Karboksimetil Selulosa dari Nata De Coco dan Limbah Kertas

Jurnal Tekno Insentif
Abstrak Limbah kertas dan nata de coco merupakan material yang mengandung selulosa. Selulosa yang terdapat pada limbah kertas dan nata de coco dapat dimanfaatkan untuk memproduksi produk dengan nilai jual tinggi yaitu karboksimetil selulosa (CMC). Pada penelitian ini diteliti produksi CMC dari limbah kertas dan nata de coco serta membandingkan nilai ...
Dennis Farina Nury, Reni Yuniarti, Aldillah Herlambang, Tiurmaida Gebryela Simanjuntak, Jabosar Ronggur Hamonangan Panjaitan, Lukas Fernando Napitupulu   +5 more
openaire   +2 more sources

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

Pengembangan Nata de Coco ala UD Citra Rasa

El-Mujtama: Jurnal Pengabdian Masyarakat, 2021
Micro, small and medium enterprises or MSMEs refer to the types of small businesses that have a net worth of at most Rp. 200 million, excluding land and buildings where the business is located. MSMEs have proven to be resilient and able to withstand the economic crisis and monetary crisis in Indonesia.
Dedi Junaedi, Muhamad Fitrah Arjuna
openaire   +2 more sources