Results 31 to 40 of about 429 (168)

PENGARUH WAKTU DAN TEGANGAN LISTRIK TERHADAP PENURUNAN KADAR TSS DAN AMONIA PADA LIMBAH CAIR NATA DE COCO DENGAN METODE HIBRIDISASI PIPE FILTER LAYER ELEKTROLISIS (HPFLE)

Envirotek, 2020
Industri nata de coco diIndonesia masih banyak menghasilkan limbah cair, pemilik industri nata de coco banyak yang belum mengetahui kandungan TSS dan amonia dalam limbah nata de coco.
Ryan Bima Aditya, Siti Fatimah
doaj   +1 more source

Chemical Modification of Reducing End‐Groups in Cellulose Nanocrystals

Angewandte Chemie International Edition, Volume 60, Issue 1, Page 66-87, January 4, 2021., 2021
Topochemical modifications at the reducing end of nanocellulose are a new trend in cellulose materials research. The chemistry is aldehyde‐specific and exploits the inherent directionality of the chains in the cellulose I crystal bearing aldehyde groups exclusively on one end.
Katja Heise, Gwendoline Delepierre, Alistair W. T. King, Mauri A. Kostiainen, Justin Zoppe, Christoph Weder, Eero Kontturi   +6 more
wiley   +1 more source

Pengaruh Konsentrasi Ekstrak Nanas (Ananas Comosus) Dan Waktu Fermentasi Pada Pembuatan Nata De Coco Dari Limbah Air Kelapa

Jurnal Serambi Engineering, 2020
Coconut water waste discharged into the environment is one of the problems in traditional markets. Coconut water waste treatment can be done simply by making nata de coco using the starter of bacteria Acetobacter xylinum obtained from pineapple extracts.
Mulia Aria Suzanni, Aris Munandar, Saudah Saudah   +2 more
doaj   +1 more source

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

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

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

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

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

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