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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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Etymology Nata de coco or simply nata comes from Spanishmeaning “cream of coconut”, with the term “cream” referring to the fat from coconut milk.

Fermentasi Nata De Coco |

Monday, 31 December Warta Pusat Penelitian dari Kakao, 14 3 Abstract The study of starter concentration effect and fermentation period of cocoa pulp on ethanol production has been carried out in cocoo to determine the concentration of Saccharomyces cereviceae as a starter and optimum fermentation period to produce bioethanol from cocoa pulp. Teknologi pengolahan pangan nabati tepat guna. This page contains text from Wikipedia, the Free Encyclopedia – https: If the file has been modified from cico original state, some details such as the timestamp may not fully reflect those of the original file.


Coconuts Usage on es. The following page uses this file: Jurnal Aplikasi Teknologi Pangan, 1 2 Wiki Chat Coconut Products.

Wadah Fermentasi Nata De Coco

Pembuatan Nata dari Pulpa Kakao. Pusat Penelitian Kopi dan Kakao Indonesia.

The timestamp is only as accurate as the clock in the camera, and it may be completely wrong. Jurnal Teknologi, 21 3 Commercial nata de coco is made by small farms in ThailandMalaysiathe Philippinesand Indonesiaespecially in the Special Region of Yogyakarta. I, the copyright holder of this work, hereby publish it under the following licenses:.

John Wiley and Sons Inc. Jurnal Teknologi Fermentasi dan Industri Pangan, 13 2 Originating in the Dnata de coco is most commonly sweetened as a candy or dessert, and can accompany many things including picklesdrinks, ice creampuddingsand fruit mixes. The Spanish name is a result of df country’s colonisation of the Philippine islands from the 15th to the late 19th centuries.

Nata de coco is highly regarded for its high dietary fibre, and its low fat and zero cholesterol. Summary [ edit ] Description Nata de coco.


Biopropal Industri

Keywords anaerob; cocoa pulp; ethanol; fermentation; Saccharomyces cereviceae. Makara Teknologi, 11, 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.

Kementerian Energi dan Sumber Daya Mineral. In the former, it is commonly sold in jars.

Cara Pembuatan Dan Fermentasi Nata De Coco

Views Dde Edit History. Pascasarjana Institut Pertanian Bogor. Retrieved from ” https: The results showed that 5 days of fermentation period and the addition of S.

The following other wikis use this file: Bioindustri Penerapan Teknologi Fermentasi ed. User Username Password Remember me. Nata de coco Bing. Balai Penelitian Bioteknologi Tanaman Pangan. Jurnal Penelitian Kelapa, 7,