Results 21 to 30 of about 59,002,852 (117)
Transformasi Limbah Menjadi Harta: Revolusi Nata de Pina Untuk Komunitas Pertakina Blitar
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.
Agustia Dwi Pamujiati
exaly +3 more sources
EFFECT OF CONCENTRATION OF UREA (AMMONIUM SULFATE) FERTILIZER ON MAKING NATA DE PINA FROM PINEAPPLE JUICE (ANANAS COMOSUS L. MERR) [PDF]
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
core +4 more sources
Utilizing Nata De Pina for Hydrogel Synthesis: Effects of Citric Acid on Hydrogel Characteristics
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 +3 more
exaly +2 more sources
PENGARUH JUMLAH SUKROSA PADA PEMBUATAN NATA DE PINA DARI SARI BUAH NANAS [PDF]
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, Yustinah, Yustinah
openaire +3 more sources
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.
Anni Faridah
exaly +2 more sources
Physical Characteristic of Nata De Pina (Ananas comosus) Concentration Study of Green Sprout Juice
The chemical composition of pineapple peel is 17.53% carbohydrate, 20.87% crude fiber, 4.41% protein, and 81.72 water. Generally in making nata using inorganic nitrogen sources that cause pros and cons in food safety, therefore this study replaces inorganic nitrogen sources to organic obtained from mung bean sprout juice.
Wardha Hani Aulia +1 more
openaire +3 more sources
Kinetika Pertumbuhan Selulosa Mikrobial Terhadap Pembuatan Nata de Pina Dengan Penambahan Sukrosa
Usman Pato, Fajar Restuhadi
exaly +2 more sources
This 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.
Lambang Subagiyo
exaly +2 more sources
Body condition in Red‐billed Tropicbirds (Phaethon aethereus) at St Helena, South Atlantic Ocean varied considerably between years, affected by multiple different factors at different stages of the breeding cycle, likely influenced by the Angola Benguela upwelling system. Variation in chick growth rates at two regions in the Atlantic are also examined.
Annalea Beard +7 more
wiley +1 more source
Abstract The Amazon forest has the highest biodiversity on Earth. However, information on Amazonian vertebrate diversity is still deficient and scattered across the published, peer‐reviewed, and gray literature and in unpublished raw data. Camera traps are an effective non‐invasive method of surveying vertebrates, applicable to different scales of time
Ana Carolina Antunes +158 more
wiley +1 more source

