Results 31 to 40 of about 428 (170)

Stability, Viscosity, and Tribology Properties of Polyol Ester Oil‐Based Biolubricant Filled with TEMPO‐Oxidized Bacterial Cellulose Nanofiber

International Journal of Polymer Science, Volume 2021, Issue 1, 2021., 2021
This research is aimed at studying the stability and tribology properties of the polyol ester oil‐ (POE‐) based biolubricant mixed with various filler loadings from microparticle of TEMPO‐oxidized bacterial cellulose (NDCt) as an additive and sorbitan monostearate (Span 60) as a surfactant. Morphology, rheology, and tribology tests were conducted.
Dieter Rahmadiawan, Hairul Abral, N. Nasruddin, Zahrul Fuadi, Subrata Mondal   +4 more
wiley   +1 more source

Antimicrobial Edible Film Prepared from Bacterial Cellulose Nanofibers/Starch/Chitosan for a Food Packaging Alternative

International Journal of Polymer Science, Volume 2021, Issue 1, 2021., 2021
As a contribution to the growing demand for environmentally friendly food packaging films, this work produced and characterized a biocomposite of disintegrated bacterial cellulose (BC) nanofibers and tapioca starch/chitosan‐based films. Ultrasonication dispersed all fillers throughout the film homogeneously. The highest fraction of dried BC nanofibers (
Hairul Abral, Angga Bahri Pratama, Dian Handayani, Melbi Mahardika, Ibtisamatul Aminah, Neny Sandrawati, Eni Sugiarti, Ahmad Novi Muslimin, S. M. Sapuan, R. A. Ilyas, Victor H. Perez   +10 more
wiley   +1 more source

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

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   +1 more source

Acetylation of Nata de coco (bacterial cellulose) and membrane formation [PDF]

MATEC Web of Conferences, 2019
Nata de coco (NDC), a bacterial cellulose formed by Acetobacter xylinum, was utilized to fabricate a membrane via acetylation and phase inversion methods. The NDC was activated and dissolved in N,N-Dimethylacetamide (DMAc) with lithium chloride (LiCl) at varying amounts of NDC, LiCl/DMAc ratio, activation temperature, and dissolution temperature ...
Alberto Erika Louise, de Ocampo Ailey Nicole, Depasupil Christopere Ghil, Ligaray Mayzonee, Eusebio Ramon Christian, Orbecido Aileen, Beltran Arnel, Patacsil Liza   +7 more
openaire   +2 more sources

Pemanfaatan molase sebagai sumber karbon alternatif dalam pembuatan nata de coco

Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2019
In the process, nata de coco is formed from the decomposition of carbon sources by Acetobacter xylinum by fermentation, converted into cellulose which was originally a thin membrane and then increasingly thickened forming nata pellicles.
Budi Santosa, Wirawan Wirawan, Rikawanto Eko Muljawan   +2 more
doaj   +1 more source

Potensi Dimetil Amino Phosphat (DAP) sebagai Sumber Nitrogen dalam Pembuatan Nata De Coco

JRST: Jurnal Riset Sains dan Teknologi, 2022
Nata de coco adalah makanan fungsional yang mengandung fiber. Nata de coco merupakan produk fermentasi bakteri Acetobacter xylinum yang ditumbuhkan pada media cair seperti air kelapa. Selain dari air kelapa, mikroba juga memerlukan nutrisi tambahan yaitu
Alwani Hamad, Desiana Pradiyanti, Endar Puspawiningtyas   +2 more
doaj   +1 more source

Effect of Sugar Type Variation on Nata de Coco Growth

Jurnal Ilmiah Biologi Eksperimen dan Keanekaragaman Hayati (J-BEKH), 2023
The utilization of old coconut still needs to be improved. Old coconut water that is wasted can pollute the soil because of the acetic acid content produced by the fermentation process. Waste of old coconut water can be used as a food product in the form of nata, which has economic value and reduces environmental pollution.
Fiella Attaqy, Surti Kurniasih, Munarti Munarti   +2 more
openaire   +1 more source

Membranes of Nata de coco-nanoparticles Fe3O4 For Diazinon Sensors [PDF]

The Journal of Pure and Applied Chemistry Research, 2018
Development of diazinon sensors using mixed membranes of nata de coco and Fe3O4 nanoparticles on the SPCE (screen printed carbon electrode) surface has been carried out potentiometrically. The design of the sensor begins with the optimization of Fe3O4 nanoparticles added to the membranes of 50%, 67% and 75% while pH optimization using pH 4-5 acetate ...
Didik Pramana, Ani Mulyasuryani, Rachmat Triandi Tjahjanto   +2 more
openaire   +2 more sources

Penggunaan Papain dari Buah Pepaya Sebagai Peningkat Kualitas pH Nata De Coco yang Difermentasi oleh Acetobacter xylinum

Biotik: Jurnal Ilmiah Biologi Teknologi dan Kependidikan, 2019
A study was carried out on the use of papain from papaya as quality enhancer for nata de coco which is fermented by Acetobacter xylinum in industrial home business in Cot Geundreut Village, Blang Bintang Aceh Besar.
Zulfiana Zulfiana, Samingan Samingan, Zairin Thomy   +2 more
doaj   +1 more source

Pemanfaatan Limbah Air Kelapa Menjadi Nata de Coco dengan Menggunakan Toge Biji Kacang Hijau

Jurnal Pengabdian Multidisiplin, 2023
Nata merupakan salah satu jenis pangan funsgional yang dapat dimanfaatkan sebagai sumber nutrisi magi masyarakat. Nata merupakan kumpulan selulosa yang berbentuk menjadi lembaran bertekstur kenyal, berwarna putih, serta mengapung pada substrat cairan ...
Teguh Teguh, Bonita Hirza, Hartati Hartati, Mustika Daiana, Ervina Mukharomah, Kushendar Kushendar   +5 more
doaj   +1 more source