Amnuaikit, T., Chusuit, T., Raknam, R. and Boonme, P. 2011. Effects of a Cellulose Mask Synthesized by a Bacterium on Facial Skin Characteristics and User Satisfaction. Dove Press. 4: 77-81.
Ampe, F., Benomar, N., Moizan, C., Wacher, C. and Guyot, J. 1999. Polyphasic Study of Microorganism in Mexican Pozol, a Fermented Maize Dough, Demonstrates the Need for Cultivation-independent Method to Investigate Traditional Fermentation. Applied & Environmental Microbiology. 65:5464-5473.
AOAC. 1979. Official Methods of Analysis of Assosiation of Official Analytical Chemists. Di dalam Sudarmadji, S. Haryono, B dan Suhardi. Prosedur Analisa untuk Bahan Makanan dan Pertanian. Yogyakarta: Liberty.
Baumann, U and Bisping, B. 1995. Proteolysis During Tempe Fermentation. Food Microbiology.12:39-47.
Brown, R. M.JR. 2004. Cellulose Structure and Biosynthesis: What is in Store for the 21st Century?. Journal of Polymer Science. 42:487–495.
Buckle, K. A., Edwards, R. A., Fleet, G. H. dan Wooton, M. 1985. Ilmu Pangan. Jakarta: UI Press.
Budhiono, A., Rosidi, B., Taher, H. and Iguchi, M. 1999. Kinetic Aspects of Bacterial Cellulose Formation in Nata de Coco Culture System. Carbohydrate Polymers. 40:137–143.
Caplice, E and Fitzgerald, G. F. 1999. Food Fermentations: Role of Microorganisms in Food Production and Preservation. International Journal Food Microbiology. 50:131-149.
Cheng, K., Catchmark, J. M. and Demirci, A. 2009. Effect of Different Additives on Bacterial Cellulose Production by Acetobacter xylinum and Analysis of Material Property. Cellulose. 16:1033–1045.
Çoban, E. P and Biyik, H. 2011. Effect of Various Carbon and Nitrogen Sources on Cellulose Synthesis by Acetobacter lovaniensis HBB5. African Journal of Biotechnology. 10:5346-5354.
Denter, J., Rehm, H. and Bisping, B. 1998. Changes in the Contents of Fat-soluble Vitamins and Provitamins During Tempe Fermentation. International Journal Food Microbiology. 45:129-134.
Gama, M., Gatenholm, P. and Klemm, D. 2013. Bacterial Nanocellulose. Boca Raton: CRC Press.
Hesseltine, C. W. 1991. Mixed Culture Fermentation an Introduction to Oriental Food Fermentation. McGraw-Hill, Inc. New York.
Holzapfel, W. H. 2002. Appropriate Starter Culture Technologies for Small-Scale Fermentation in Developing Countries. International Journal Food Microbiology.75:197-212.
Hornung, M., Biener, R. and Schmauder, H. 2009. Dynamic Modelling of Bacterial Cellulose Formation. Journal of Enginering Live Sciences. 9 (4): 342-347.
Hubert, J., Berger, M., Nepveu, F., Paul, F. and Dayde, J. 2008. Effects of Fermentation on the Phytochemical Composition and Antioxidant Properties of Soy Germ. Food Chemistry.109:709-721.
Iguchi, M., Yamanaka, S. and Bidhiono, A. 2000. Review Bacterial Cellulose – A Masterpiece of Nature’s Arts. Journal of Materials Science. 35:261– 270.
Jagannath, A., Kalaiselvan, A., Manjunatha, S.S., Raju, P.S. and Bawa, A.S. 2008. The Effect of pH, Sucrose and Ammonium Sulphate Consentration on the Production of Cellulose (Nata de Coco) by Acetobacter xylinum. World Journal Microbiology and Biotechnology. 24: 2593-2599.
Ketaren, S. 1978. Daya Guna Air Kelapa. Bogor: Departemen Teknologi Hasil Pertanian, Fatemepa IPB.
Kholifah, S. 2010. Pengaruh Penambahan ZA dan Gula Terhadap Karakteristik Fisik, Organoleptik dan Kandungan Logam Nata de Coco. [Skripsi]. Bogor: IPB.
Kimura, S and Itoh, T. 1995. Evidence for the Role of the Glomerulocyte in Cellulose Synthesis in the Tunicate, Metandrocarpa uedai. Protoplasma. 186:24-33.
Krystynowicz, A., Czaja, W., Wiktorowska-Jezierska, A., Gonc¸alves-Mis´kiewicz, M., Turkiewicz, M. and Bielecki, S. 2002. Factors Affecting the Yield and Properties of Pacterial Cellulose. Journal of Industrial Microbiology and Biotechnology. 29: 189-195.
uedai
Kurosumi, A., Sasaki, C., Yamashita, Y. and Nakamura, Y. 2009. Utilization of Various Fruit Juices as Carbon Source for Production of BacterialCellulose by Acetobacter xylinum NBRC 13693. Carbohydrate Polymers. 76:333-335.
inDifferent Stages of Development, in Plantation on the Northwest Area of Paraná, Brazil. Journal of Food, Agriculture & Environment. 6:102-105.
Lestari, P., Elfrida, N., Suryani, A. and Suryadi, Y. 2014. Study on the Production of Bacterial Cellulose from Acetobacter xylinum using Agro-Waste. Jordan Journal of Biological Sciences. 7:75-80.
Masaoka, S., Ohe, T. and Sakota, N. 1993. Production of Cellulose from Glucose by Acetobacter xylinum. Journal of Fermentation and Bioengineering. 75:18-22.
Melliawati, R., Prayitno,N.R. dan Sukara, E. 1998. Pengaruh Cara Sterilisasi dan Jenis Air Kelapa Terhadap Produksi Bioselulosa oleh Acetobactersp.EMN-1. Prosiding Simposium Tahunan Perhimpunan Mikrobiologi Indonesia. Bandar Lampung, Desember 1997.
Melliawati, R. 2008. Kajian Bahan Pembawa untuk Meningkatkan Kualitas InokulumPasta Nata de Coco. Biodiversitas. 9:255-258.
Mounier, J., Monnet, C., Vallaeys, T., Arditi, R., Santhou, A., Helias, A. and Irlinger, F. 2008. Microbial Interaction Within a Cheese Microbial Community. Applied & Environmental Microbiology. 74:172-181.
Nainggolan, J. 2009. Kajian Pertumbuhan Bakteri Acetobacter sp. dalam Kombucha-Rosella Merah (Hibiscus sabdariffa) pada Kadar Gula dan Lama Fermentasi yang Berbeda. [Thesis]. Medan : USU.
Ogier, J. C., Lafarge, V., Girard, V., Rault, A., Maladen, V., Gruss, A., Leveau, J. Y. and Delacroix-Buchet. 2004. Molecular Fingerprinting of Dairy Microbial Ecosystems by Use of Temporal Temperature and Denaturing Gradient Gel Electrophoresis. Applied & Environmental Microbiology. 70:5628-5643.
Raghunathan, D. 2013. Production of Microbial Cellulose from the New Bacterial Strain Isolated From Temple Wash Waters. International Journal of Current Microbiology & Applied Sciences. 2:275-290.
Rajwade, J. M., Paknikar, K. M. and Kumbhar, J. V. 2015.Applications of
Bacterial Cellulose and its Composites in Biomedicine.Applied
Microbiology & Biotechnology. 70:5628-5643.
Ramana, K. V., Tomar, A. and Singh, L. 2000. Effect of Various Carbon and Nitrogen Sources on Cellulose Synthesisby Acetobacter xylinum. World Journal of Microbiology & Biotechnology. 16:245-248.
During Production of an Artisanal Sicilian Cheese as Evaluated by 16S rRNA Analysis. Applied & Environmental Microbiology. 68:1882-1892.
Saragih, Y. P. 2004. Membuat Nata de Coco. Jakarta: Puspa Swara.
Seumahu, C. A. 2005. Analisa Dinamika Populasi Bakteri Selama Proses Fermentasi Nata de Coco Menggunakan Amplified Ribosomal DNA Restriction Analysis (ARDRA). [Thesis]. Bogor : IPB.
Scionti, G. 2010. Mechanical Properties of Bacterial Cellulose Implants. [Thesis]. Sweden: Chalmers University of Technology.
SNI 01-2891-1992. Analisis Kadar Air Metode Gravimetri. Badan Standardisasi Nasional, Jakarta.
SNI 01-4317-1996. Standar Mutu Produk Nata dalam Kemasan. Badan Standardisasi Nasional, Jakarta.
SNI 02-1760-2005. Syarat Mutu Pupuk Amonium Sulfat. Badan Standardisasi Nasional, Jakarta.
Son, H. J., Kim, H. G., Kim, K., Kim, H. S., Kim, Y. G. and Lee, S. J. 2003. Increased Production of Bacterial Cellulose by Acetobacter sp.V6 in Synthetic Media Under Shaking Culture Conditions. Bioresource Technology. 86:215–219.
Sukumaran, R. K., Singhania, R. R. and Pandey, A. 2005. Microbial Cellulases-Production, Applications and Challenges. Journal of Scientific & Industrial Research. 64:832-864.
Sutarminingsih, L. 2004. Peluang Usaha Nata de Coco. Yogyakarta: Kanisius.
Torres, F. G., Commeaux, S. and Troncoso, O. P. 2012. Biocompatibility of Bacterial Cellulose Based Biomaterials. Journal of Functional Biomaterials. 3:864-878.
Trovatti, E. 2012.The Future of Bacterial Cellulose and Other Microbial Polysaccharides. Journal Renewable Material. 1(1).
Van der Meulen, R., Scheirlinck, I., Van Schoor, A., Huys, G., Vancanneyt, M., Vandamme, P. and De Vuyst, L. 2007. Population Dynamics and Metabolite Target Analysis of Lactic Acid Bacteria During Laboratory Fermentations of Wheat and Spelt Sourdoughs. Applied & Environtal Microbiology. 73:4741-4750.
Winarno, F. G. 1980. Kimia Pangan dan Gizi. Bogor: PUSBANGTEPA, IPB.
Zambre, M., Chowdhury, B., Kuo, Y. H., Montagu, M. V., Angenon, G. and Lambein, F. 2002. Prolific Regeneration of Fertile Plants from Green Nodular Callus Induced from Meristematic Tissues in Lathyrus sativus L. (Grass Pea). Plant Science. 163:1107- 1112.
