Loginto Your Account. Don't Have Account? Register. Email Password Remember me Login Ratakan. Forgot your password? Click here Ilmuteknisnya sudah tersedia didalam eBook Cara Membuat Nata De Coco Tanpa Limbah dengan lengkap dari hulu sampai kehilir. Bibit Nata De Coco Merupakan Bakteri Acetobacter Xylinum Posted on January 5, 2011 by educationbisnis. Rate This. Namun, dapat juga menggunakan nitrogen non organik seperti urea, amonium sulfat [(NH4) Productbenefits of Nata de Coco is as a source of food that is low in calories , digestive system , compliance and maintain nutritional health of body. Materials used are old and young coconut water, KH2PO4, yeast, MgSO4, glucose anhidris, NaOH, CH3COOH, banana leaves and paper cover, Acetobacter xylinum. Beansprouts or plant sprouts are newly grown small come from seed beans that are sown or through germination. After measuring the thickness of the nata starter, it was nata using the bean sprout extract had an average thickness of 1.7 cm, using 1.35 cm urea and without urea the thickness was 0.45 cm in white and the texture was thick. CaraMembuat Nata De Coco : Pewrtama, didihkan air kelapa dalam waktu 3 menit (dalam keadaan mendidih) Tuangkan gula pasir kedalam air kelapa yang sudah mendidih. Matikan kompor dan biarkan air kelapa hingga dingin. Tuangkan asam cuka sekitar 10 ml kedalam larutan air kelapa hingga kadar ke asaman mencapai 4,5. Carafermentasi merupakan salah satu teknologi yang digunakan dalam membuat makanan. Banyak sumber N lain yang dapat digunakan dan murah seperti urea (Misgiyarta, 2012). Indarti dan Asnawati. (2011). Karakterisasi Film Nata De Coco-Benedict secara Adsorpsi untuk Sensor Glukosa dalam Urine. Jurnal Ilmu Dasar, 12 (2), hlm. 200-209 9iUCrh5.

cara membuat nata de coco tanpa urea