Results 1 to 10 of about 105 (90)

Penyeleksian Parameter Proses Fermentasi dalam Pembuatan Nata de Pina

JRST: Jurnal Riset Sains dan Teknologi, 2022
Nata adalah lapisan polisakarida ekstraseluler (selulosa) yang dibentuk oleh mikroba pembentuk kapsul. Nata termasuk produk fermentasi yang mengandung bakteri Acetobacter xylinum, jika ditumbuhkan di media cair yang mengandung gula misalnya ekstrak kulit
Tri Nur Chasanah, Endar Puspawiningtyas, Alwani Hamad   +2 more
doaj   +2 more sources

PINEAPPLE LIQUID WASTE AS NATA DE PINA RAW MATERIAL

MAKARA of Technology Series, 2012
This research aims to study the quantity, quality, ecological and economic feasibility of nata de pina production (NP) from pineapple liquid waste (PLW). The design of the study employs complete random design (CRD) with three treatments: PLW without nutrients addition (A), PLW nutrients addition (B), and PLW stored for six months with nutrients ...
Agus Sutanto
exaly   +3 more sources

Potensi Kulit Nanas Sebagai Substrat dalam Pembuatan Nata De Pina

JRST: Jurnal Riset Sains dan Teknologi, 2017
ABSTRAK Nata adalah makanan fungsional yang mempunyai efek menyehatkan apabila dikonsumsi karena mengandung fiber. Nata yang berasal dari buah nanas kita kenal sebagai nata de pina yang dihasilkan dari aktifitas bakteri Acetobacter xylinum.
Alwani Hamad, Betty Ika Hidayah, Amiratus Sholekhah, Andi Ghina Septhea   +3 more
doaj   +3 more sources

Pembuatan Film Selulosa dari Nata de Pina

Jurnal Rekayasa Kimia & Lingkungan, 2010
Preparation of cellulose film from nata de pina, a product of pinapple fermentation, using acetobacter xylinum was done at room temperature for 15 days.
Iskandar Iskandar, Muhammad Zaki, Sri Mulyati, Umi Fathanah, Indah Sari, Juchairawati Juchairawati   +5 more
doaj   +3 more sources

Sustainable valorization of pineapple peel into nata de pina through physicochemical and economic evaluation

Jurnal Ilmiah Pertanian
Pineapple peel is an abundant agro-industrial residue with considerable potential for conversion into value-added products within a sustainable waste management framework.
Rafelda Dias Nurfitri, Nina Lisanty, Agustia Dwi Pamujiati, Tutut Dwi Sutiknjo   +3 more
doaj   +2 more sources

EFFECT OF (NH4)2SO4 ON SOME QUALITIES OF NATA DE PINA PRODUCED BY ACETOBACTER XYLINUM

Food and Environment Safety, 2020
Pineapple juice (Ananascomosus L. cv. Pattavia) has high amounts of sugar, making it potential to be produced into Nata.The study will enable efficient utilization of pineapple juice and will also provide a new product dimension to the pineapple farmers ...
Kamonwan ROJSUNTORNKITTI, Nitipong JITTREPOTCH, Teeraporn KONGBANGKERD, Putkrong PHANUMONG, Mayura THONGCHUANG, Kitisart KRABOUN   +5 more
doaj   +1 more source

Utilizing Nata de Pina for Hydrogel Synthesis: Effects of Citric Acid on Hydrogel Characteristics

Journal of Physics: Conference Series
Abstract The increasing production of pineapples will produce waste that’s increasing anyway. To optimize the utilization of pineapple skin waste One solution is to use the pineapple skin waste To be used as the main material for making nata de pina.
E Vera Nanda, Y Yusmaniar, R Juniar, Y Pratiwi   +3 more
exaly   +2 more sources

Understanding the effect of sugar concentration on the color properties of Nata de Pina using chemometric analysis

IOP Conference Series: Earth and Environmental Science
Abstract Generally, the color of the produced Nata de Pina was found to be brown, which might be due to excess sugar. This research aimed to determine the influence of the concentration of sugar on the color of produced Nata de Pina. The Nata was produced with addition of 5, 10, and 15 % (w/v) of sugar.
Heru Suryanto, Daimon Syukri, Purnama Dini Hari   +2 more
exaly   +2 more sources

TRANSFORMASI LIMBAH MENJADI HARTA: REVOLUSI NATA DE PINA UNTUK KOMUNITAS PERTAKINA BLITAR

Jaim
The objective of this study is to address the issue of pineapple skin waste produced by the PERTAKINA cooperative in Blitar, which primarily processes pineapple juice and other pineapple-based products, leaving large amounts of waste that currently have minimal use.
Nina Lisanty, Agustia Dwi Pamujiati
exaly   +3 more sources

Total phenolic content, antioxidant activity and organoleptic test of Nata de pina between various parts of honey pineapple variety (Ananas comosus [L.] Merr. Var. Queen)

Food Research, 2020
This study was aimed to analyze the total phenolic content, antioxidant activity and organoleptic properties of Nata de pina between various parts of honey pineapple variety (Ananas comosus [L.] Merr. Var. Queen). This study was a two - factors randomized experimental study with variations of Nata de pina from fruit peel, fruit flesh, fruit core, and ...
D N Afifah
exaly   +2 more sources