Results 11 to 20 of about 107 (56)

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. Penelitian ini bertujuan mengetahui pengaruh potensi kulit buah nanas yang biasanya sebagai limbah sebagai ...
Alwani Hamad, Betty Ika Hidayah, Amiratus Sholekhah, Andi Ghina Septhea   +3 more
doaj   +5 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. The aim of the research is to investigate the effect of sugar concentration and pH on film quality.
Iskandar Iskandar, Muhammad Zaki, Sri Mulyati, Umi Fathanah, Indah Sari, Juchairawati Juchairawati   +5 more
doaj   +6 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 who are not getting the right price for their product. The objectives of this research were to study
Kamonwan ROJSUNTORNKITTI, Nitipong JITTREPOTCH, Teeraporn KONGBANGKERD, Putkrong PHANUMONG, Mayura THONGCHUANG, Kitisart KRABOUN   +5 more
doaj   +3 more sources

PENGARUH JUMLAH SUKROSA PADA PEMBUATAN NATA DE PINA DARI SARI BUAH NANAS

Konversi, 2012
Salah satuupaya penganekaragaman makanan olahanbuah nanas di Indonesia selain untuk hidangan pencuci mulut, sirup, selai, dan buah kalenganadalah pembuatan Nata de Pina dari sari buah nanas. Penelitian ini bertujuan menentukan penambahan sukrosa optimum pada pembuatan Nata de Pina dari sari buah nanas dan menyelidiki kelayakan dari produk yang ...
Yustinah Yustinah
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

SINTESIS MEMBRAN NATA DE PINA DAN APLIKASINYA UNTUK ADSORPSI ZAT WARNA TEKSTIL REMAZOL RED RB

Jurnal Kimia, 2020
This study utilized pineapple peel waste into a membrane of nata de pina and used as an adsorbent for remazol red RB. The purpose of this study was to synthesis nata de pina membranes, determine the optimum pH, concentration and contact time of adsorption, isotherm pattern, and the maximum adsorption.
I Nyoman Sukarta
openaire   +3 more sources

Pemanfaatan Kecambah Kacang Hijau dan Kacang Kedelai sebagai Sumber Nitrogen pada Produksi Nata de Pina

Jurnal Mutu Pangan : Indonesian Journal of Food Quality
Pineapple skin, a by-product of the pineapple industry in Lampung, has significant potential for utilization. Pineapple peel extract can be used as a fermentation medium for nata de pina, thereby enhancing its added value. The production of nata de pina requires a nitrogen source that is safe for human consumption and poses no food safety risks. Legume
Humaira Puspita Putriutami, Ilham Marvie, Dina Fithriyani   +2 more
openaire   +3 more sources

Total lactic acid bacteria, fiber content, and physical properties of Nata de pina between various parts of honey pineapple variety (Ananas comosus [L.] Merr. Var. Queen)

Food Research, 2020
Fiber is one of the nutrients that are important for health. Adequate fiber intake prevents several diseases such as stroke, colorectal cancer, heart disease, and diabetes mellitus. One of the foods that have high fiber content is Nata. This study is aimed to analyze the total lactic acid bacteria, fiber content, and physical properties of Nata de pina
A. Yovita, D.N. Afifah, A. Candra
openaire   +2 more sources

The The Effect of Acetobacter xylinum Starter in Waste Liquid Pineapple Peel on the Properties of Nata de Pina

International Journal of Ecophysiology, 2020
Abstract. Fresh pineapple waste consisted of saccharides, water, protein, lipid, vitamin and minerals that can be used by beneficiary microorganisms for production another food products. The aim of this study was to  investigate physical properties nata de pina made from waste liquid pineapple peel  using various  starter concentrations and length of ...
Kiki Nurtjahtja
openaire   +3 more sources

KINETIKA PERTUMBUHAN SELULOSA MIKROBIAL TERHADAP PEMBUATAN NATA DE PINA DENGAN PENAMBAHAN SUKROSA

Jurnal Sagu, 2022
Tika Fadilah, Fajar Restuhadi, Usman Pato   +2 more
openaire   +3 more sources