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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Nata de coco
Views View Edit History. I, the copyright holder of this work, hereby publish it under the following licenses:. Monday, 31 December 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.
Jurnal Penelitian Sains dan Teknologi, 11 2 The results showed that 5 days of fermentation period and the addition of S. Warta Pusat Penelitian dari Kakao, 14 3 Jurnal Teknologi Fermentasi dan Industri Pangan, 13 2 You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. John Wiley and Sons Inc.
Originating in the Philippinesnata de coco is most commonly sweetened as a candy or dessert, and can accompany many things including picklesdrinks, ice creampuddingsand fruit mixes. You may select the license of your choice.
Commercial nata de coco is made by small farms in ThailandXocothe Philippinesand Indonesiaespecially in the Special Region of Yogyakarta. The timestamp is only as accurate as the clock in the camera, and it may be completely wrong.
Abstract The study of starter concentration effect and fermentation period of cocoa pulp on ethanol production has been carried out feremntasi order to determine the concentration of Saccharomyces cereviceae as a starter and optimum fermentation period to produce bioethanol from cocoa pulp.
Jurnal Nats Teknologi Pangan, 1 2 Pengolahan Produk Primer dan Sekunder Kakao. Nata de coco Bing. Nata de coco or simply nata comes from Spanishmeaning “cream of coconut”, with the term “cream” referring to the fat from coconut milk. Description Nata de coco.
E-Journal Universitas Cokroaminoto Palopo
This page was last edited on 5 Juneat This file contains additional information such as Exif metadata which may have been added by the digital camera, scanner, or software program used to create or digitize it. Makara Teknologi, 11, Balai Penelitian Bioteknologi Tanaman Pangan. 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. Create your page here.
Jurnal Penelitian Kelapa, 7, User Username Password Remember me. Wiki Chat Coconut Products. Pascasarjana Institut Pertanian Bogor. Summary [ edit ] Description Nata de coco. Desserts of the Philippines Coconut water Nata de coco.
Variables in this research were S. Teknologi pengolahan pangan nabati tepat guna. Perbandingan Produksi dan Konsumsi Minyak Harian. If the file has been modified from its original state, some details such as the timestamp may not fully reflect those of the original file. Share fwrmentasi video with your family and friends.
Cara Pembuatan Dan Fermentasi Nata De Coco
Pembuatan Nata dari Pulpa Kakao. The Spanish name is a result of that 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. Bioindustri Penerapan Teknologi Fermentasi ed. Fermenasi following page uses this file: Pusat Penelitian Kopi dan Kakao Indonesia.
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