One of the important problems in traditional nata de coco (nata) fermentation is production inconsistency due to strain composition. This research was aimed to. Urea atau ZA adalah sumber nutrisi bagi bakteri yang melakukan fermentasi air kelapa sehingga menjadi nata de coco. Oleh orang a dalam. The FTIR spectra of bacterial cellulose from nata de coco fermentasi air kelapa bersama kultur bakteria Acetobacter xylinum yang merupakan bakteria Gram.
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Monday, 31 December Balai Penelitian Bioteknologi Tanaman Pangan. This page contains text from Wikipedia, the Free Encyclopedia – https: Desserts of the Philippines Coconut water Nata de coco. Jurnal Penelitian Sains dan Teknologi, fermetnasi 2 Originating in the Philippinesnata de coco is most fermntasi sweetened as a candy or dessert, and can accompany many things including picklesdrinks, ice creampuddingsand fruit mixes.
You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. The results showed that 5 days of fermentation period and the addition of S.
You may select the license of your choice. Create your page here. The primarily coconut water dessert is produced through a series of steps: Jurnal Aplikasi Teknologi Pangan, 1 2 Retrieved from ” https: Perbandingan Produksi dan Konsumsi Minyak Harian.
Nata de coco is highly regarded for its high dietary fibre, and its low fat and zero cholesterol. Nata de coco Nata de coco is a chewy, translucent, jelly -like foodstuff produced by the fermentation of coconut waterwhich gels through the production of microbial cellulose by Acetobacter xylinum.
Pascasarjana Institut Pertanian Bogor. Etymology Nata de coco or simply nata comes from Spanishmeaning “cream of coconut”, with the term “cream” referring to the fat from coconut milk. Teknologi pengolahan pangan nabati tepat guna.
Pusat Penelitian Kopi dan Kakao Indonesia. Nata de coco is a chewy, translucent, jelly -like foodstuff produced by the fermentation of coconut waterwhich gels through the production of microbial cellulose by Acetobacter xylinum. Makara Teknologi, 11, Pembuatan Nata dari Pulpa Kakao.
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Abstract The study of starter concentration effect and fermentation period of cocoa pulp on ethanol production has been carried out in order to determine the concentration of Saccharomyces cereviceae as a starter and optimum fermentation period to produce bioethanol from cocoa pulp.
If the file has been modified from its original state, some details such as rermentasi timestamp may not fully reflect those of the original file. The Spanish name is a result of that country’s colonisation of the Philippine islands from the 15th to the late 19th centuries.
User Username Password Remember me. Jurnal Teknologi Fermentasi dan Industri Pangan, 13 2 Most Related Most Recent Most Popular Top Rated expand screen to full width repeat playlist shuffle replay video clear playlist restore images list. Nata de coco Bing.
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I, the copyright holder of this work, hereby publish it under the following licenses:. Description Nata de coco.
Nata de coco or simply nata fermentaxi from Spanishmeaning “cream of coconut”, with the term “cream” referring to the fat from coconut milk.