Results 191 to 200 of about 9,760 (217)

Vitamin B Complex Encapsulation in Bacterial Nanocellulose: A Novel System for Heat and Chemical Stabilization in Food Products. [PDF]

Polymers (Basel)
Sánchez-Osorno DM, Amaya-Bustos SL, Molina-Ramírez C, López-Jaramillo MC, Martínez-Galán JP.   +4 more
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PENGARUH KONSENTRASI ZWAVELZURE AMONIAK (ZA) TERHADAP KUALITAS NATA DE COCO

Biosel: Biology Science and Education, 2013
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Analysis of Copper and Lead in Nata de Coco

Indonesian Journal of Chemistry and Environment, 2023
The content of heavy metals in nata de coco has become a polemic in Indonesia due to the use of fertilizers such as urea, NPK, and ZA as a source of nitrogen and it is feared that it will leave residues in nata de coco products. The purpose of this study was to analyze the levels of heavy metals Cu and Pb in branded and bulk nata de coco.
Annida Fadlila Hanan, Jahra Najdah Alfiah, Safira Rizqi Annisa, Hindun Hindun   +3 more
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Pengaruh Perebusan pada Suspensi Nata de Coco terhadap Kekuatan Tarik dan Diskolorasi Film Selulosa Bakteri Nata de Coco [PDF]

, 2021
Ultrasonikasi merupakan salah satu proses yang diperlukan pada pengolahan nata de coco untuk membentuk film. Proses ini bertujuan untuk membuat ukuran partikel menjadi nano. Namun perlakuan ultrasonic juga dapat merusak daerah kristal, sehingga menurunkan indeks kristalinitas dari nata de coco.
openaire  

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   +1 more source

PENGARUH PENAMBAHAN GULA DAN NITROGEN PADA PRODUKSI NATA DE COCO

Jurnal BioWallacea, 2017
ABSTRAK Produk nata de coco merupakan makanan fungsional kaya serat yang dihasilkan oleh bakteri Acetobacter xylinum secara fermentasi menggunakan media air kelapa. Biosintesis nata de coco membutuhkan sumber karbon dan nitrogen. Penelitian ini bertujuan untuk mengetahui  konsentrasi gula dan sumber nitrogen, ZA yang terbaik untuk memproduksi nata de ...
Yanti, Nur Arfa, Ahmad, Sitti Wirdhana, Tryaswaty, Desty, Nurhana, A.   +3 more
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Microwave-assisted in-situ isomorphism via introduction of Mn into CoCo2O4 for battery-supercapacitor hybrid electrode material

Chemical Engineering Journal, 2022
Deqiang Zhao
exaly  

20707 Drag reduction using nata de coco suspensions

The Proceedings of Conference of Kanto Branch, 2013
Jun WARASHINA, Takuya KUBO, Satoshi OGATA   +2 more
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Solvents adjusted pure phase CoCO3 as anodes for high cycle stability

Journal of Advanced Ceramics, 2021
Xiaoxiao Huang, Xiao-Ming Duan, Bo Zhong
exaly  

Overlap of NatA and IAP substrates implicates N-terminal acetylation in protein stabilization

Science Advances, 2021
Franziska Müller, Claudio Pathe, Richard C Silva   +2 more
exaly