Results 11 to 20 of about 61,172,108 (170)

PEMANFAATAN AIR KELAPA MENJADI NATA DE COCO BAGI PEREMPUAN DI SEKITAR PASAR PANORAMA KOTA BENGKULU [PDF]

Dharma Raflesia, 2019
Air kelapa merupakan limbah dari produksi santan segar di Pasar Panorama yang belum dimanfaatkan. Air kelapa dapat dimanfaatkan dalam pembuatan nata de coco. Pengolahan air kelapa menjadi nata de coco memiliki nilai ekonomi yang tinggi.
Tuti Tutuarima
doaj   +2 more sources

Erosive Potential of Commercially Available Cannabis Beverages. [PDF]

Clin Exp Dent Res
ABSTRACT Objective To evaluate the erosive potential of commercially available cannabis beverages by assessing fluoride content and pH, as well as changes in microhardness and surface roughness. Materials and Methods Sixteen cannabis‐infused beverages were analyzed, with distilled water used as the control.
Boonsuth B, Boonprakong L, Chansaenroj A, Tantisak S, Singthong T, Trachoo V, Ananchanachai S, Monmaturapoj N, Srithanyarat SS, Nantanapiboon D, Tagami J, Osathanon T.   +11 more
europepmc   +2 more sources

Analisis Kelayakan Finansial Agroindustri Nata De Coco [PDF]

, 2022
Agroindustri Nata De Coco merupakan daur ulang bioteknologi dari kelapa dengan prospek bisnis yang bernilai ekonomis tinggi. Tujuan dari penelitian ini yaitu untuk mengetahui: (1) Kelayakan finansial agroindustri nata de coco; (2) Tingkat sensitivitas ...
Isyanto, Agus Yuniawan, Setiawan, Iwan, Astiawati, Astiawati   +2 more
core   +1 more source

TEKNOLOGI PRODUKSI NATA DE COCO BERBAHAN BAKU ORGANIK: Production Technology of Organic Nata De Coco [PDF]

, 2020
Production research technology of nata de coco organic aims to find an alternative nitrogen source model to replace Urea Fertilizer (ZA) to produce quality nata de coco products and to implement this model in the community (UKM NATA de COCO). The benefit
Kandou, Jenny E.A., Dumais, Natasia M., Mandey, Lucia Cecilia, Tarore, Dantje   +3 more
core   +1 more source

Cholesteric Liquid Crystals Sensors Based on Nanocellulose Derivatives for Improvement of Quality of Human Life: A Review

Advanced Sensor Research, Volume 2, Issue 10, October, 2023., 2023
This report presents a review of hydroxypropyl cellulose (HPC)‐based cholesteric structures development and applications on human health assessment, which provides strong guidelines for the HPC/water liquid crystalline applications in sensors systems. New perspectives for developments of such sensors systems is discussed since it is a vast green field ...
Arnaldo Leal‐Junior, Maria Simone Soares, Pedro Marques de Almeida, Carlos Marques   +3 more
wiley   +1 more source

Komunitas Mikrob pada Hasil Fermentasi Nata De Coco Berdasarkan Marka Random Amplified Polymorphic DNA

Jurnal Ilmu Pertanian Indonesia, 2023
Traditional nata de coco fermentation often results in inconsistent nata thickness. From the producer's perspective, thin nata sheets are detrimental because most fermentation media will be wasted.
Raden Ajie Syahbarie, Antonius Suwanto, Aris Tri Wahyudi   +2 more
doaj   +1 more source

Older patients with COVID‐19 and neuropsychiatric conditions: A study of risk factors for mortality

Brain and Behavior, Volume 12, Issue 12, December 2022., 2022
Abstract Background Little is known about risk factors for mortality in older patients with COVID‐19 and neuropsychiatric conditions. Methods We conducted a multicentric retrospective observational study at Assistance Publique‐Hôpitaux de Paris. We selected inpatients aged 70 years or older, with COVID‐19 and preexisting neuropsychiatric comorbidities
Vi‐Huong Nguyen‐Michel, Marion Houot, Cécile Delorme, Aude Sangaré, Ana Gales, Valerio Frazzini, Aurélie Hanin, Djamal Aissani, Thanh Trân, Bruno Oquendo, Flora Ketz, Carmelo Lafuente‐Lafuente, Christel Oasi, Kiyoka Kinugawa, Gaëlle Ouvrard, Renata Ursu, Bertrand Degos, Benjamin Rohaut, Sophie Demeret, Virginie Lambrecq, Vincent Navarro, Emmanuel Fournier, Jean‐Christophe Corvol, Alaina Borden   +23 more
wiley   +1 more source

Moringa Oleifera as a Substitute of Nitrogen (N) in Nata De Coco Production [PDF]

E3S Web of Conferences, 2022
Nata de coco is a fermented product by Acetobacter xylium. The formation of nata requires a source of Carbon (C) and Nitrogen (N). The nitrogen used in the production such as Urea or Ammonium Sulfate (ZA) causes some people to feel reluctant to consume ...
Layuk Payung, Winanda Elisa, Sondakh Joula, Lintang Meivie   +3 more
doaj   +1 more source

The Challenge of the Yuck Factor in Public Acceptance of Engineered Living Materials. [PDF]

Glob Chall
This Perspective provides an examination of the drivers of disgust reactions to biotechnologies and how these are likely to arise toward engineered living materials, which incorporate living cells. To promote social acceptance of such materials, disgust reactions can be minimized though the design and development of such materials, science ...
Intemann KK, Lavoie HR, Elsass KDA, Scott BG, Gerlach R.   +4 more
europepmc   +2 more sources

Investigation of Potential Risks in Bio-Based Food Contact Materials (FCMs) From Microbial Exploitation of Agricultural Wastes: Case Studies of Bacterial Cellulose and Nisin. [PDF]

Compr Rev Food Sci Food Saf
ABSTRACT In the context of the circular economy and the increasing demand for safe and sustainable packaging, this work addresses the safety assessment of food contact materials (FCMs) derived from agro‐industrial by‐products. Despite growing interest in these bio‐based materials, the literature still lacks a structured safety‐assessment framework able
Ciccone M, Tsochatzis E, Njieukam JA, Siroli L, Gottardi D, Lanciotti R, Patrignani F.   +6 more
europepmc   +2 more sources