The Dynamics of Bacterial Communities During Traditional Nata de Coco Fermentation
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From the results of the analysis note that the effluent concentrations of nata de coco a different effect on the quality of the milk out. The results showed that the best treatment
The objective of this Final Year Project is to design, fabricate and testing the mechanism that able to lift a leached nata de coco in order to proceed the other
The result showed that data from characteristic test microcrystalline cellulose from nata de coco is different in flow properties, compactibility, compressibility,
Proses penelitian diawali dengan penyiapan ekstrak kulit buah naga dengan cara ekstraksi, kemudian dicampurkan dalam proses pembuatan nata de coco dengan
Tujuan dari penelitian ini adalah untuk mengetahui kondisi perebusan paska-fermentasi nata de coco yang optimal, dalam konteks rasio air, waktu perebusan, dan
In order to meet the need of biodegradable plastic, this paper shows the study of nata de coco as a filler in combination with Ganyong canna Canna edulis Kerr as a starch sources
This means that there is a deviation from the results of nata de coco pieces on the post-sorting treatment conveyor machine of 0.10 g and on the chain conveyor machine of 0.30 g against
"Physic-chemical characteristic of nata de coco", IOP Conference Series: Earth and Environmental Science, 2020 Publication journal.uad.ac.id Internet Source Phisalaphong, Muenduen,
