Results 51 to 60 of about 160,048 (259)
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.
Cica Riyani
doaj +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
Characterization of Bacterial Cellulose (Nata de coco) from Lychee
IOP Conference Series: Earth and Environmental Science, 2020 Abstract Bacterial cellulose or Nata de coco is the polysaccharide produced from Acetobacter xylinum grown in coconut water. This research was investigated the possibility to obtain bacterial cellulose from lychee. The optimum ratio of lychee juice and coconut water and sugar concentrations needed for producing bacterial cellulose were ...
H Nimitkeatkai, S Fong-in, T Potaros
openaire +1 more source
Pengembangan Multimedia Berbasis Keterampilan Pembelajaran IPA untuk Kecakapan Pemecahan Masalah Bioteknologi Nata De Coco [PDF]
, 2014 This study aims to describe and analyze a multimedia-based learning science process skills in problem-solving skills biotechnology for nata de coco class IX student SMP 3 Sungai Kakap.
(F25112047), S. (Susanti) +2 more
core +2 more sources
Applications and Products—Nata de Coco
, 2016 One of the first commercially available products of bacterial nanocellulose (BNC) was nata de coco. Nata de coco is a white, gelatinous and chewy material used for the production of sweets and desserts. It is produced from coconut water or coconut milk by the microorganism Acetobacter aceti subsp.
Muenduen Phisalaphong +1 more
openaire +1 more source
Analisis Kelayakan Finansial Agroindustri Nata De Coco
Jurnal Ilmiah Mahasiswa Agroinfo Galuh, 2022 Agroindustri Nata De Coco merupakan daur ulang bioteknologi dari kelapa dengan prospek bisnis yang bernilai ekonomis tinggi. Tujuan dari penelitian ini yaitu untuk mengetahui: (1) Kelayakan finansial agroindustri nata de coco; (2) Tingkat sensitivitas agroindustri nata de coco. Jenis penelitian yang digunakan kuantitatif, dengan metode studi kasus pada
Astiawati, Astiawati +2 more
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The two faces of Coprinus comatus—Functional properties and potential hazards
Phytotherapy Research, Volume 34, Issue 11, Page 2932-2944, November 2020., 2020 Abstract Mushrooms have been used for centuries not only as food but also in traditional medicine as a source of components with pro‐health activity. One of them is Coprinus comatus (O.F.Müll.) Pers. also called shaggy mane, chicken drumstick mushroom, or lawyer's wig. In Asian countries, C.
Patryk Nowakowski +4 more
wiley +1 more source
PENINGKATAN JIWA WIRAUSAHA SISWA SMA MELALUI PELATIHAN TEKNOLOGI TEPAT GUNA PEMBUATAN NATA DE COCO
Abdimas Unwahas: Jurnal Pengabdian Masyarakat Unwahas, 2018 Kegiatan peningkatan jiwa wirausaha siswa pada kegiatan ilmiah masih sangat terbatas khususnya bidang kimia dan biologi untuk siswa-siswa IPA di SMA. Dengan dukungan peralatan laboratorium yang memadai, seharusnya kegiatan ilmiah di sekolah mampu menjadi
Alwani Hamad +2 more
doaj +1 more source
Pengembangan Kemasan Nata De Coco dengan Pendekatan Value Engineering
Agrikultura, 2021 Persaingan pasar nata de coco di Indonesia semakin kompetitif yang membuat produsen nata de coco harus lebih kreatif dan inovatif. Permasalahan produk nata de coco produksi UD Graha Agri Industri yaitu terkait penampilan kemasan yang kurang menarik minat konsumen di pasaran.
Alifa Putri Anarghya +2 more
openaire +1 more source