Results 21 to 30 of about 107 (56)
Utilizing Nata de Pina for Hydrogel Synthesis: Effects of Citric Acid on Hydrogel Characteristics
Journal of Physics: Conference SeriesAbstract 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 +3 more
openaire +2 more sources
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.Y.I. Sari, H.S. Wijayanti, D.N. Afifah
openaire +2 more sources
BALANGA: Jurnal Pendidikan Teknologi dan Kejuruan, 2019 This study aims to explain the effect of the concentration of urea fertilizer (Ammonium Sulfate) on the manufacturing of Nata De Pina. This trial aims to compare different concentrations of urea (Ammonium Sulfate) fertilizer. The parameter observed was the weight of Nata De Pina.
null Mulawi, null Ayu Kristina
openaire +3 more sources
PHOSPHORYLATED NATA DE PINA AS POLYMER ELECTROLYTE MEMBRANE IN FUEL CELLS
Rasayan Journal of Chemistry, 2020 Purnama Ningsih +3 more
openaire +2 more sources
Jurnal Penelitian Pendidikan IPAResearch Development of e-Booklet Making Nata De Pina Research-Based Research as a Learning Source of Biological Technology Innovation Material in the Merdeka Phase E Curriculum in High School aims to analyze the influence of the concentration of sprouts extract on the quality of thickness and weight of nata de pina, as well as analyzing the validity ...
Hanifatul Umami, Enni Suwarsi Rahayu
openaire +3 more sources
IOP Conference Series: Earth and Environmental ScienceAbstract 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.
Daimon Syukri +9 more
openaire +2 more sources
Jurnal Penelitian Pendidikan IPAThis study aims to evaluate the feasibility, practicality and impact of the implementation of interactive learning media based on Articulate Storyline in the Conventional Biotechnology sub-material on the science process skills (SPS) of grade IX junior high school students.
Resi Mandalia +8 more
openaire +3 more sources
Life ScienceNata de pina is a low-calorie organic food rich in fiber, made from pineapple juice (Ananas comosus L.). A supporting factor for the growth of Acetobacter xylinum (nata-forming bacteria) is a nitrogen source. The use of nitrogen sources such as non-food-grade zwavelzure ammoniak (ZA) is considered environmentally unfriendly, so an alternative solution ...
null Siti Khotimah +2 more
openaire +3 more sources
Pemanfaatan Buah Nanas Lewat Matang Melalui Substrat Nata De Pina di Provinsi Lampung
, 2019 Lampung City is a city that has abundant pineapple yields. However, most fruits that did not meet the standards, such as fruit that fell from the tree or known as pineapple rejected. Fruits that do not meet the sales standard have a very low economic value and are only thrown into waste.
Maulana Daffa 'Athaullah Yahya
openaire +3 more sources
Physical Characteristic of Nata De Pina (Ananas comosus) Concentration Study of Green Sprout Juice
Wardha Hani Aulia +1 more
openaire +2 more sources