Results 31 to 40 of about 61,172,108 (170)
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 +4 more
wiley +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 +2 more
doaj +1 more source
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 +2 more
doaj +1 more source
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 +2 more
doaj +1 more source
PENGOLAHAN NATA DE COCO MENGGUNAKAN SKIM DAN AIR KELAPA TANPA NITROGEN TAMBAHAN
Al-Ulum, 2020 Nitrogen is an additional material used in the processing of nata de coco which functions as a protein provider for the formation and proliferation of bacterial cells which will affect the formed cellulose. The purpose of this study was to determine how
Cica Riyani
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 +5 more
doaj +1 more source
Analysis of Copper and Lead in Nata de Coco
, 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
Hindun, Hindun +7 more
core +1 more source
Ethos: Jurnal Penelitian dan Pengabdian kepada Masyarakat, 2019 .BUMDES Sun Coco can be considered as a forum / association of coconut processed products, include VCO and klentik oil processors. Processing of coconut water and liquid-byproduct of VCO into nata de coco has not been provided maximum benefit for ...
Erminawati Erminawati
doaj +1 more source
Optimization Of process parameters for microbial cellulose production from rice-washing wastewater (NATA-DE-LERI) By Acetobacter Xylinum [PDF]
Techno, 2023 Nata adalah selulosa dari bakteri yang diperoleh dari fermentasi Acetobacter xylinum. Nata sering ditemukan dalam makanan penutup sebagai suplemen kesehatan karena kandungan seratnya yang tinggi.
Alwani Hamad +4 more
doaj +1 more source
Karakterisasi Sifat Penyerapan Nata de Coco Kering Terpadatkan Terhadap Bolu
Jurnal Fisika, 2022 Pada penelitian ini kami mensintesis nata de coco (NDC) dengan metode standar. Kemampuan daya serap air (absorbsi) dari NDC kering terpadatkan ini juga kami selidiki. Pada pengujian absorbs kami juga membandingkan dengan NDC komersial yang ada di pasaran.
Handika Dany Rahmayanti +4 more
doaj +1 more source