Results 11 to 20 of about 428 (170)
Catalyst-Free Crosslinking Modification of Nata-de-Coco-Based Bacterial Cellulose Nanofibres Using Citric Acid for Biomedical Applications [PDF]
Polymers, 2021 Rabiu Salihu +2 more
exaly +2 more sources
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
doaj +3 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 +2 more
doaj +1 more source
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 +3 more
doaj +1 more source
Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat, 2020 Nata de coco adalah sejenis makanan yang mengandung kadar serat tinggi, dan sudah dikenal luas oleh masyarakat. Di Indonesia, nata de coco sering disebut sari air kelapa atau sari kelapa.
Linda Advinda +3 more
doaj +1 more source
Pemberdayaan Ekonomi Pemilik Usaha Pembuatan Nata de Coco, Dusun Jragan II, Kabupaten Bantul
Abdimas Altruis, 2018 The purpose of the Science and Technology Implementation of Nata de Coco Business Owners is to increase the income of the Nata de Coco business owners through education and training on product processing as well as on the management of their business ...
Herry Maridjo +2 more
doaj +3 more sources
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 +3 more
wiley +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 +23 more
wiley +1 more source
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 +2 more
doaj +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 +3 more
doaj +1 more source