Nata is fermented food with the form is gel, solid, sturdy, strong, white, and chewy that floats on surface of a medium containing with the sugar and acid. This study used liquid waste from cassava sediment water as an inoculation medium and soybean sprouts filtrate as a source of organic nitrogen. The purpose of this research is to know the effect of adding soybean sprouts filtrate as a source of organic nitrogen on thickness, fiber content, and organoleptic of nata de cassava and their use for learning biology resources. This research use the addition of soybean sprouts filtrate with various concentrations of 15 ml, 30 ml, 45 ml, 60 ml, 75 ml, and control treatment by adding ZA. The research use Factorial Random design (RAL), if there wer...
Cassava is tropic and subtropic tree from Euphorbiaceae family and Manihot esculenta as binomial na...
Research has been conducted on increasing protein levels in cassava skin through the fermentation pr...
Nata is a biotechnology product that utilizes Acetobacter xylinum in the fermentation process. Makin...
The manufacture of Nata de soya uses additional chemicals in Zwavelzure Ammonia (ZA) which functions...
Introduction: Nata De Cassava is a food product in the form of cellulose gel resulted from the ferme...
This research aimed to the effectiveness sugar addition of nata de cassava quality from tapioca liqu...
Nata merupakan salah satu jenis makanan yang berserat tinggi dan berguna bagi kesehatan. Umumnya nat...
Ammonium sulfate (ZA) has a role as nitrogen sources for the growth of bacteria acetobacter xylinum ...
Nata is one of the food type that has a gel-like shape or gelatin, the texture is slightly chewy, de...
Nata de cassava are product from cassava extract with fermentation bacteria species Acetobacter xyl...
The purpose of this observation was to know the effect of suplementation lactic acid bacteria inocul...
The purpose of this observation was to know the effect of suplementation lactic acid bacteria inocul...
Cassava roots have low protein content and short storage life. Fermentation of cassava using tempeh...
The purpose of this research was determined to: 1) the effect of additioning cassava flour with diff...
Indonesia as an agricultural country have many agriculture waste that usefull for feedingredients, c...
Cassava is tropic and subtropic tree from Euphorbiaceae family and Manihot esculenta as binomial na...
Research has been conducted on increasing protein levels in cassava skin through the fermentation pr...
Nata is a biotechnology product that utilizes Acetobacter xylinum in the fermentation process. Makin...
The manufacture of Nata de soya uses additional chemicals in Zwavelzure Ammonia (ZA) which functions...
Introduction: Nata De Cassava is a food product in the form of cellulose gel resulted from the ferme...
This research aimed to the effectiveness sugar addition of nata de cassava quality from tapioca liqu...
Nata merupakan salah satu jenis makanan yang berserat tinggi dan berguna bagi kesehatan. Umumnya nat...
Ammonium sulfate (ZA) has a role as nitrogen sources for the growth of bacteria acetobacter xylinum ...
Nata is one of the food type that has a gel-like shape or gelatin, the texture is slightly chewy, de...
Nata de cassava are product from cassava extract with fermentation bacteria species Acetobacter xyl...
The purpose of this observation was to know the effect of suplementation lactic acid bacteria inocul...
The purpose of this observation was to know the effect of suplementation lactic acid bacteria inocul...
Cassava roots have low protein content and short storage life. Fermentation of cassava using tempeh...
The purpose of this research was determined to: 1) the effect of additioning cassava flour with diff...
Indonesia as an agricultural country have many agriculture waste that usefull for feedingredients, c...
Cassava is tropic and subtropic tree from Euphorbiaceae family and Manihot esculenta as binomial na...
Research has been conducted on increasing protein levels in cassava skin through the fermentation pr...
Nata is a biotechnology product that utilizes Acetobacter xylinum in the fermentation process. Makin...