Pemanfaatan molase sebagai sumber karbon alternatif dalam pembuatan nata de coco
In the process, nata de coco is formed from the decomposition of carbon sources by Acetobacter xylinum by fermentation, converted into cellulose which was originally a thin membrane and then increasingly thickened forming nata pellicles. Making nata de coco has been utilizing carbon sources from sug...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Universitas Yudharta Pasuruan
2019-09-01
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| Series: | Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian |
| Subjects: | |
| Online Access: | https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/1641 |