Pengaruh tingkat kematangan buah kelapa terhadap sifat fisikokimia Nata de coco  

Oleh:

Purwanto, Agus

Jenis: Article from Journal - ilmiah nasional
Dalam koleksi: Widya Warta: Jurnal Ilmiah Universitas Katolik Widya Mandala Madiun vol. 30 no. 02 (Jul. 2006), page 1.
Topik: Coconut ripeness degree; physicochemical nature; Acetobacter xylinum

Ketersediaan

Perpustakaan PKPM Nomor Panggil: W76 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

Lihat Detail Induk

Isi artikel

The quality of nata de coco product is influenced by kinds of coconut and its ripeness. the degree of coconut ripeness influencess influences nutrient composition in coconut water. the purpose of this experimental is to study the effect of coconut ripeness degree to physicochemical nature of nata de coco product. the bacteria which is used to produce nata de coco is Acetobacter xylinum with fermentation medium modification by Hassids and barker. the ezperiment was done by using coconut water of 7 months and control. the result of the experiment shows that coconut water of 7 moths gave the best result of the experiment shows that coconut measuring which covers the parameters : rendement, concentration of water, rough fiber, texture, and thickness of nata.

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