FERMENTASI NATA DE COCO PDF

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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Summary [ edit ] Description 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. Coconuts Usage on es.

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Views View Edit History. Variables in this research were S. Jurnal Teknologi Fermentasi dan Industri Pangan, 13 2 This page contains text from Wikipedia, the Free Encyclopedia – https: Jurnal Penelitian Sains dan Teknologi, 11 2 Commercial nata de coco is made by small farms in ThailandMalaysiathe Philippinesand Indonesiaespecially in the Special Region of Yogyakarta. John Wiley and Sons Inc. The results showed that 5 days of fermentation period and the addition of S.

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Makara Teknologi, 11, Retrieved from ” https: Share this video with your family and friends. Monday, 31 December In the former, it is commonly sold in jars.

Balai Penelitian Bioteknologi Tanaman Pangan.

Nata de coco or simply nata comes from Spanishmeaning “cream of fermentzsi, with the term “cream” referring to the fat from coconut milk. Wiki Chat Coconut Products.

Originating in the Philippinesnata de coco is fermentasl commonly sweetened as a candy or dessert, and can accompany many things including picklesdrinks, ice creampuddingsand fruit mixes.

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PPT NATA DE COCO by war juni on Prezi

Nata de coco is highly regarded for its high dietary fibre, and its low fat and zero cholesterol. Pusat Penelitian Kopi dan Kakao Indonesia. Warta Pusat Penelitian dari Kakao, 14 3 Jurnal Aplikasi Teknologi Pangan, 1 2 Teknologi pengolahan pangan nabati tepat guna. 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. You may select the license of your choice.

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Bioindustri Penerapan Teknologi Fermentasi ed.

File:Nata de coco.JPG

This file contains additional information such as Exif metadata which may have been added by the digital nats, scanner, or software program used to create or digitize it. Pembuatan Nata dari Pulpa Kakao. This page was last edited on 5 Juneat The Spanish name is a result of that country’s colonisation of the Philippine islands from the 15th to the late 19th centuries.

If the file has been fermenntasi from its original state, some details such as the timestamp may not fully reflect those of the original file.