7 research outputs found
Pengaruh Penambahan Ekstrak Daun dan Bubuk Teh, Kopi, dan Coklat Terhadap Fermentasi Nata De Coco
Get PDFThis study aimed of to find out the effect of leaf extract and seed powder containing alkaloid which occured on the production process of nata de coco. An experiment was conducted using Complete Randomized Design (CRD) with factorial pattern. The result showed that the brewed extract of tea, coffee, chocolate affected the weight product of nata de coco. The brewed extract of green tea showed the best result on weight of the nata (24.66 g) which has a significant difference from the treatments of black tea, coffee powder, cocoa powder, coffee leaf, and chocolate leaf. The best dose of brewed extract in obtaining nata was 2 g/100 ml.Keywords : alkaloid, nata de coco, effect
Pengaruh Penambahan Ekstrak Seduh Tanaman Beralkaloid Terhadap Pembetukan Nata Dalam Fermentasi Nata De Coco
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Laporan praktik kerja profesi apoteker Dinas Kesehatan Provinsi Jawa Timur Jl. Jenderal Ahmad Yani No. 118, Surabaya 15 Juni 2022 - 17 Juni 2022
No full textLaporan praktik kerja profesi apoteker di Bidang Pemerintahan Balai Besar Pengawas Obat dan Makanan Surabaya di Jl. Karang Menjangan No. 20 Surabaya 27 - 29 Juni 2022
No full textLaporan praktik kerja profesi apoteker di Bidang Sumber Daya Kesehatan Seksi Kefarmasian dan Seksi Alat Kesehatan dan Perbekalan Rumah Tangga Dinas Kesehatan Provinsi Jawa Timur Jl. Jenderal Ahmad Yani No. 118, Surabaya 13 Juni 2022 - 14 Juni 2022
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