Results 61 to 70 of about 428 (170)

A Study of Physical and Mechanical Properties of Nata de Coco in the Market

IOP Conference Series: Materials Science and Engineering, 2019
Abstract Nata de coco is a bacterial cellulose produced by Acetobacter xylinum in the process of fermenting coconut water. It is renowned for its high fiber content. The chewiness of nata de coco is proportional to the fiber content. There are many brands of nata de coco available in the market.
Handika Dany Rahmayanti, Nadya Amalia, Rahmawati Munir, Elfi Yuliza, Fisca Dian Utami, Euis Sustini, Mikrajuddin Abdullah   +6 more
openaire   +1 more source

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Journal of the American Oil Chemists' Society, Volume 103, Issue 3, Page 197-224, March 2026.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh   +5 more
wiley   +1 more source

High‐Resolution AFM Visualization of Nanocellulose Surface Grafting with Small Molecules

Small, Volume 21, Issue 36, September 11, 2025.
The covalent grafting of small molecules to the surface of nanocellulose is demonstrated for the first time using high‐resolution frequency modulation atomic force microscopy (FM‐AFM). The grafted molecules are distinctly visible and distinguishable from typical surface defects.
Lucas J. Andrew, Ayhan Yurtsever, Raksha Kandel, Seiya Ota, Keisuke Miyazawa, Takeshi Fukuma, Mark J. MacLachlan   +6 more
wiley   +1 more source

Training on making Nata de coco at SMA Kesatrian 1 Semarang

Community Empowerment, 2022
Nata de coco business development has good economic potential. Nata de coco is a low-calorie snack whose fiber can aid physiological processes. It has an appealing aroma and can be prepared in a variety of flavors, and it lasts a long time. The nata de coco snack was chosen as the training material because it can be prepared with simple processing ...
Sri Budi Wahjuningsih, Sudjatinah Sudjatinah, Erwin Nofiyanto   +2 more
openaire   +1 more source

PEMANFAATAN LARUTAN SISA FERMENTASI NATA DE COCO SANTAN PADA FERMENTASI NATA DE COCO SANTAN

Journal of Innovation Research and Knowledge
Industri nata de coco yang memiliki peluang ekonomi cukup besar dan menjadi cara untuk memanfaatkan limbah ternyata menghasilkan limbah yang tidak sedikit dan membutuhkan investasi cukup besar untuk menanganinya. Hal ini menjadi beban tersendiri bagi industri nata de coco yang mayoritas merupakan usaha kecil dan menengah.
Hafzialman Hafzialman, null Yeni kurniati, null Amelya setyawati, null Dhita Sari siregar, null Rosa Amallia   +4 more
openaire   +1 more source

Advances in understanding dietary fiber: Classification, structural characterization, modification, and gut microbiome interactions

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 1, January 2025.
Abstract Gut microbiota and their metabolites profoundly impact host physiology. Targeted modulation of gut microbiota has been a long‐term interest in the scientific community. Numerous studies have investigated the feasibility of utilizing dietary fibers (DFs) to modulate gut microbiota and promote the production of health‐beneficial bacterial ...
Yiming Feng, Qing Jin, Xuanbo Liu, Tiantian Lin, Andrea Johnson, Haibo Huang   +5 more
wiley   +1 more source

Pelatihan Mini Project Nata De Coco dan Tape Jusinta Terhadap Anak Terlantar di Jalanan Kota Makassar

Jurnal Abdimas Indonesia
Pengabdian masyarakat ini bertujuan untuk meningkatkan keterampilan produktivitas anak-anak terlantar di jalanan kota Makassar dalam pembuatan nata de Coco dan juga tape jusinta.
Rifda Nur Hikmahwati Arif, Nurhayani H. Muhiddin, Fandi Ahmad, Nur Indah Sari, Salma Samputri   +4 more
doaj   +1 more source

Analisis Produktivitas Tenaga Kerja pada Bagian Produksi Menggunakan Metode Produktivitas Parsial di PT Prima Kemasindo

Jurnal Serambi Engineering, 2022
PT Prima Kemasindo is a company that focuses on producing a variety of quality drinks, one of which is nata de coco or coconut juice. The machine used in producing this coconut juice drink is a filling machine.
Habibah Habibah, Dene Herwanto
doaj   +1 more source

Development of Nata de Coco-based transparent air masks

Materials Research Express, 2018
We report the development of transparent air masks using Nata de coco as basic material. Several methods have been explored to make the transparent air masks: direct drying under sunlight, blending, combined blending and wringing, and hot press. The transparencies of the air masks samples were 54.16%, 62.5% and 66.67%, for masks produced by direct sun ...
H D Rahmayanti, N Amalia, Y C Dewi, E Sustini, M Abdullah   +4 more
openaire   +1 more source

Pemberdayaan Perempuan Desa: Produksi dan Pemasaran Nata de Coco [PDF]

Bubungan Tinggi: Jurnal Pengabdian Masyarakat, 2020
Desa Tamban Muara, Kecamatan Tamban, Kabupaten Barito Kuala, Kalimantan Selatan merupakan sebuah desa yang memiliki sumber daya alam yang berlimpah berupa tanaman kelapa. Air dari buah kelapa yang ada seringkali tidak digunakan, sehingga pelaksana kegiatan pengabdian masyarakat bermaksud mengolah air kelapa tersebut menjadi Nata de Coco agar lebih ...
Arif Sholahuddin, Rizki Nur Analita, Rilia Iriani, Bambang Suharto   +3 more
openaire   +1 more source