scholarly journals Pelatihan Pembuatan Nata de Coco kepada Siswa SMA Negeri 1 Jorong

2020 ◽  
Vol 1 (2) ◽  
pp. 66
Author(s):  
Sri Aminarti ◽  
Aulia Ajizah ◽  
Kaspul Kaspul
Keyword(s):  
Growth Medium ◽  
Coconut Oil ◽  
Oil Industry ◽  
Acetobacter Xylinum ◽  
Coconut Water ◽  
Coconut Meat

Kabupaten Tanah Laut pada umumnya dan kecamatan Jorong  khususnya merupakan salah satu daerah  penghasil kelapa sebagai produk perkebunan.  Daging buah kelapa dimanfaatkan untuk industri minyak kelapa, akan tetapi air kelapa tua masih banyak terbuang sebagai limbah. Air kelapa terutama mengandung glukosa, lemak dan zat-zat nutrien yang lain. Adanya bahan nutrisi tersebut sebenarnya masih dapat dimanfaatkan menjadi medium pertumbuhan bagi mikroorganisme, antara lain Acetobacter xylinum. Bakteri ini memanfaatkan bahan yang ada di dalam air kelapa untuk diubah menjadi nata de coco. Meskipun demikian,  siswa SMAN 1 Jorong belum mengetahui langkah-langkah pembuatannya, oleh karena itu perlu dilatih cara pembuatan nata de coco tersebut. Metode pelatihan dengan cara: 1) pemaparan materi tentang nata dan cara pembuatan nata; 2) Demonstrasi pembuatan nata de coco; dan 3) Siswa praktek membuat  nata de coco dengan dipandu Tim pengabdi. Hasil pelatihan menunjukkan bahwa 1) siswa memahami proses atau cara membuat nata de coco yang berasal dari air kelapa, 2) siswa dapat melakukan sendiri praktek membuat  nata de coco yang berasal dari air kelapa dengan peralatan yang sederhana. Jorong sub-district is one of the regions that producer coconut. Coconut meat is used for the coconut oil industry, but the old coconut water is still wasted as waste. Coconut water mainly contains glucose, fat, and other nutrients. The existence of these nutrients can still be used as a growth medium for microorganisms, including Acetobacter xylinum. This bacterium utilizes the material in coconut water to be converted into nata de coco. How ever, the students of SMAN 1 Jorong do not yet know the steps of making it, therefore it is necessary to be trained in how to make the nata de coco. The Training using methods: 1) presentation of material about nata and how to make nata; 2) Demonstration of making nata de coco, and; 3) Students practice making nata de coco with a guided team of devotees. The results of the training show that 1) students understand the process or how to make nata de coco that comes from coconut water, 2) students can practice making nata de coco from coconut water themselves with simple equipment.

Rancang Bangun Alat Sentrigufal Pencuci Daging Buah Kelapa Menggunakan Cairan Air Kelapa (Pre-Processing Metode Sentrifugasi)

Jurnal METRIS ◽  
2020 ◽  
Vol 21 (01) ◽  
pp. 31-36
Author(s):  
Hadi Santosa ◽  
Yuliati . ◽  
Ig. Jaka Mulyana
Keyword(s):  
Early Stage ◽  
Economic Value ◽  
Coconut Oil ◽  
Coconut Water ◽  
Raw Material ◽  
Virgin Coconut Oil ◽  
Process Technology ◽  
Washing Process ◽  
Pressure Nozzle ◽  
Coconut Meat

The diversification of the coconut processing industry into Virgin Coconut Oil (VCO) as a more prospective coconut derivative is currently still growing rapidly. VCO is a virgin coconut oil product that is beneficial for health, and can be used as a raw material for natural cosmetics which has high economic value. Preliminary research has successfully designed the construction of a coconut husk peeler and a coconut shell breaker machine as an early stage in the VCO production process technology. The discussion of this paper covers the design of a coconut meat washing machine utilizing coconut water which consists of a rotating tube with an adjustable tube rotation speed with an inverter and an electric motor as the driving force equipped with a high pressure nozzle with ± 75 psi pressure. Inside the tube there is a retaining divider that regulates the flow of the washed coconut meat. The washing process uses coconut water to wash coconut meat in a washing tube that rotates at a certain speed as needed with a capacity of 8 kg timer for ± 3-5 minutes. Coconut water is drained and coconut meat is ready for the next process.

The use of diets containing high levels of copra meal for growing/finishing pigs

1997 ◽  
Vol 1987 ◽  
pp. 97-97
Author(s):  
P.J. Thorne ◽  
J. Wiseman ◽  
D.J.A. Cole
Keyword(s):  
Coconut Oil ◽  
Oil Industry ◽  
The Philippines ◽  
Finishing Pigs ◽  
Poor Growth ◽  
Copra Meal ◽  
Potential Source ◽  
Tropical Conditions ◽  
The University ◽  
The Tropics

Copra meal is a by-product of the coconut oil industry and is a potential source of protein and energy in the diets of pigs and poultry in the tropics. However, previous studies with pigs have suggested that its use may be limited because of poor growth performance associated with levels of inclusion above 300 g/kg (Creswell and Brooks, 1971). The experiment reported here and conducted under tropical conditions at the University of the Philippines at Los Banos was designed to study possible ways of feeding copra meal at levels of inclusion greater than 300 g/kg in the diets of pigs while maintaining acceptable animal performance.

scholarly journals Potential Global Competitiveness of Sri Lankan Virgin Coconut Oil Industry

2018 ◽  
Vol 11 (1) ◽  
pp. 1520-1526
Author(s):  
Pivithuru Janak Kumarasinghe ◽  
Savinda Perera
Keyword(s):  
Sri Lanka ◽  
Market Share ◽  
Raw Materials ◽  
Coconut Oil ◽  
Oil Industry ◽  
Local Market ◽  
Sri Lankan ◽  
Virgin Coconut Oil ◽  
Export Competitiveness

The study focuses on Sri Lankan virgin coconut oil industry because of it is one of the upcoming export products and also its position as one of the key player in the global market. Sri Lankan coconut industry is one of the major foreign exchange and employment generation source and element of the Sri Lankan nation. The study attempted to unearth the determinants of export competitiveness of virgin coconut oil industry in Sri Lanka by drawing attention on Porter’s theory of the competitive advantage of nations. The target population of the study consisted with individual firms which are engaging in virgin coconut oil export in Sri Lanka is two hundred and nineteen. The study used a likert scale to measure the chosen variables. Based on the Pearson Correlation analysis researcher can say that there is significance strong positive relationship between Availability of Raw materials, Quality of demand and Market share of export with the Export Competitiveness. According to regression analysis researcher can say that availability of Raw materials, Local market, Quality of demand and Market share of export has significance positive affect on Advantage of Export Competitiveness.

scholarly journals ASPEK MUTU PRODUK NATA DE COCO DENGAN PENAMBAHAN SARI BUAH MANGGA

Heuristic ◽  
2016 ◽  
Vol 11 (02) ◽  
Author(s):  
Rini Rahayu Sihmawati ◽  
Devy Oktoviani ◽  
Wardah Untag
Keyword(s):  
Significant Influence ◽  
Fruit Juice ◽  
Research Result ◽  
Acetobacter Xylinum ◽  
Coconut Water ◽  
The Third ◽  
Trial Test ◽  
Vitamine C ◽  
Nutrition Value ◽  
Mango Juice

Making nata de coco is one of the way to use waste from coconut water which can not be used so that it can decrease the environment polution . Mango is the fruit which can be found in Indonesia , with high nutrition that can be used for many variation of foods. One of them is fruit juice, that can be added from making nata de coco so that it can be hoped to increase the nutrition value of nata de coco by using Acetobacter xylinum bacteria.The purpose of the research is increasing nata de coco nutrition value with phisical factor ( texture and thickness),also the chemistry factor ( pH and vitamine C content) and sensoric factor / organoleptic ( taste, colour, and flavour).The reseach design which is used for complete random design which consist of 3 treatments using mango juice 6 trial test. The first treatment ( S1) = 15%, the second treatment (S2) = 30%, the third treatment (S3) = 45%.The research result showed that the adding treatment of fruit juice to the pH accid degree, vitamine C , and the nata thickness showed significant influence. For sensoric test / organoleptic in the taste result and flavour showed significant influence while in the colour test there is no influence.Kata kunci: air kelapa, sari buah mangga, nata de coco, Acetobacter xylinum

scholarly journals PENGARUH AIR KELAPA TERHADAP MULTIPLIKASI TUNAS IN VITRO, PRODUKSI RIMPANG, DAN KANDUNGAN XANTHORRHIZOL TEMULAWAK DI LAPANGAN

2020 ◽  
Vol 18 (3) ◽  
pp. 125 ◽  
Author(s):  
NATALINI NOVA KRISTINA ◽  
SITTI FATIMAH SYAHID
Keyword(s):  
In Vitro Culture ◽  
Growth Medium ◽  
Growth Regulator ◽  
Block Design ◽  
Hplc Method ◽  
Coconut Water ◽  
Growth And Yield ◽  
Chemical Content ◽  
Curcuma Xanthorrhiza

<p>ABSTRAK<br />Langkah antisipatif pemenuhan kebutuhan massal benih temulawak<br />dilakukan dengan perbanyakan secara in vitro menggunakan medium<br />tumbuh yang murah mengandung air kelapa. Penelitian bertujuan untuk<br />menganalisis kandungan kimia air kelapa dan peranannya dalam multi-<br />plikasi tunas temulawak in vitro, serta pengaruhnya terhadap produksi<br />rimpang dan kandungan xanthorrizol. Penelitian dilakukan mulai Mei<br />2009 sampai Agustus 2010 di Laboratorium dan Kebun Percobaan Balai<br />Penelitian Tanaman Rempah dan Obat; serta Balai Besar Penelitian dan<br />Pengembangan Pascapanen Pertanian. Air kelapa yang digunakan berasal<br />dari kelapa muda (7-8 bulan) dan kelapa tua berumur (10-12 bulan).<br />Penelitian dilakukan secara bertahap, terdiri atas 4 kegiatan. Pertama,<br />analisis zat pengatur tumbuh, vitamin dan mineral dalam air kelapa<br />menggunakan metode HPLC. Kedua, pengaruh konsentrasi air kelapa (0,<br />5, 10, 15, 20, dan 25%) terhadap multiplikasi tunas temulawak in vitro.<br />Kegiatan dirancang secara acak kelompok, 3 ulangan. Pengamatan<br />meliputi parameter pertumbuhan. Ketiga, aklimatisasi dan kandungan<br />klorofil tanaman hasil in vitro. Keempat, pertumbuhan dan produksi<br />rimpang benih temulawak in vitro dalam pot berisi media tanah + pasir dan<br />analisis kandungan xanthorrizolnya. Rancangan penelitian acak kelompok,<br />3 ulangan, dan parameter pengamatan karakter pertumbuhan, produksi<br />rimpang, dan kandungan xanthorrizol. Hasil penelitian menunjukkan<br />bahwa air kelapa mengandung kinetin, zeatin, auksin, vitamin, mineral dan<br />sumber karbon yang berguna untuk multiplikasi tunas in vitro. Kandungan<br />kimia air kelapa muda lebih tinggi dibanding air kelapa tua. Medium<br />tumbuh mengandung air kelapa 15% terbaik dalam merangsang pertum-<br />buhan tunas in vitro (rata-rata 4,6 jumlah tunas per botol selama periode<br />awal pertumbuhan (8 minggu) sehingga dijadikan sebagai standar perba-<br />nyakan. Bibit temulawak hasil perbanyakan in vitro tumbuh baik (72%)<br />pada masa aklimatisasi, walaupun sebagian kecil ada yang menguning.<br />Kandungan klorofil a, b, dan total klorofil temulawak asal kultur in vitro<br />lebih tinggi dibandingkan dengan yang konvensional, dan bentuk<br />rimpangnya normal. Poduksi rimpang generasi awal (Vo) mencapai rata-<br />rata 320,2g, lebih rendah dibandingkan dengan rimpang konvensional<br />(800,5g). Kandungan xanthorrhizol temulawak hasil kultur in vitro lebih<br />rendah dibandingkan rimpang konvensional. Hasil penelitian mengindi-<br />kasikan potensi air kelapa sebagai zat pengatur tumbuh alami pada<br />temulawak in vitro.<br />Kata kunci: air kelapa, Curcuma xanthorrhiza, in vitro, xanthorrhizol,<br />hasil</p><p>ABSTRACT<br />Anticipated step for Java turmeric seed massal fulfillment was<br />conducted by in vitro using cheap growth medium enriched with coconut<br />water. The aim of the research was to analyse the chemical content of<br />coconut water and its role on java turmeric micropropagation in vitro and<br />their effect on yield and xanthorrhizol content. The experiement was<br />conducted from May 2009 to August 2009 at Indonesian Spices and<br />Medicinal Research Institute and Indonsian Center for Agricultural Post<br />Harvest Research and Development. The coconut water used comes from<br />young coconut (7-8 months) and old coconut (10-12 months). The research<br />consisted of four steps. First, analysis of growth regulator, vitamin and<br />sucrose from coconut water using HPLC method. Second, the effect of<br />several concentration od water coconut: 0, 5, 10, 15, 20, and 25% on in<br />vitro multiplication. The experiment was arranged in completely block<br />design with three replicates. The parameters observed were growth of<br />culture during in vitro. Third, acclimatization and chlorophyll content of<br />plant derived from in vitro and fourth, growth, and yield of java turmeric<br />seed on pot containing soil + sand as growth medium and xanthorrhizol<br />analysis. The experiment was arranged in completely block design with<br />three replicates. The parameters observed were growth characters, yield<br />and xnthorrhizol content. Result showed that coconut water contain<br />kinetin, zeatin, auksin, vitamin, mineral and carbon source which used for<br />in vitro shoots multiplication. The chemical of young coconut water was<br />higher than old coconut. The growth medium enriched with 15 % coconut<br />water gave the best result on inducing shoots in vitro (average 4.6<br />shoots/bottle during 8 weeks culture), so it’s used as multiplication<br />standard. Java turmeric seed from in vitro culture grew well (72%) on<br />acclimatization. Although, some of them were greenish.The content of a,<br />b, and total chlorophyll of java ginger from in vitro culture was higher than<br />conventional rhizome and have a normal rhizome. The production on Vo<br />(plantlet generation) around 320.2 g/plant, is lower than conventional<br />rhyzome (800.5 g). Xanthorhizol and essential oil content of Java turmeric<br />from in vitro seed were lower than conventional rhyzome. Result research<br />indicated potency of the coconut water as a nature growth regulator in<br />vitro.<br />Key words: coconut water, Curcuma xanthorrhiza, in vitro, growth,<br />xanthorrhizol, yield</p>

scholarly journals Pelatihan Pembuatan Nata de Coco pada PKK di Tasikmadu, Lowokwaru, Kota Malang

2020 ◽  
Vol 5 (1) ◽  
pp. 149-156
Author(s):  
Ulfah Utami ◽  
Liliek Harianie ◽  
Nur Kusmiyati ◽  
Prilya Dewi Fitriasari
Keyword(s):  
Community Development ◽  
Functional Food ◽  
Liquid Surface ◽  
Development Program ◽  
Food Products ◽  
Acetobacter Xylinum ◽  
Coconut Water ◽  
Surface Material ◽  
Strongly Agree ◽  
Evaluation Survey

TRAINING ON MAKING NATA DE COCO FOR PKK ORGANISATION IN TASIKMADU, LOWOKWARU, MALANG CITY. One of the functional food products is nata. Nata is a collection of cellulose which has a chewy texture, white, producing gel sheets that float on the liquid surface. Material that is often used as a medium for making nata is coconut water, known as Nata de Coco. Acetobacter xylinum bacteria are added in the process of making nata de coco on steril condition. The process is important to be informed to the community, in particular the PKK organization through community development program. The methods used include lectures, practice and evaluation. Survey of partners showed that 23,8% had known the process of making nata de coco while 76,2% had not known the process, through this training, 68% partners strongly agree nata production is used as a business idea.

scholarly journals Comparation Between Mac conkey and Coconut Water Medium as a Growth Medium for Escherichia coli

2021 ◽  
Vol 3 (1) ◽  
pp. 19-25
Author(s):  
Endah Prayekti ◽  
Suliati Suliati ◽  
Dwi Agustin Wulandari
Keyword(s):  
Escherichia Coli ◽  
Growth Medium ◽  
Coconut Water ◽  
Growth Media ◽  
Water Medium ◽  
E Coli ◽  
Commercial Media ◽  
Randomized Design ◽  
Significant Difference ◽  
Water Media

Escherichia coli is the bacteria that can cause diarrhea in humans and often used as a parameter of stool environmental pollution. Culture of E. coli from the sample often requires Mac Conkey as commercial media which is able to distinguish it from other bacteria in the Enterobacteriaceae group. Commercial media such as Mac Conkey certainly has a price that is quite expensive because of its ability as a growth medium for Enterobacteriaceae. Therefore, in the study tested natural ingredients that can be used for growth media, such as coconut water. The purpose of this study was to compare the ability of Mac Conkey media and coconut water to support the growth of E. coli. This research is an experimental study with a completely randomized design. The concentration of coconut water tested was 0%, 20%, 40%, 60%, 80%, and 100%. The results showed that at the concentration of coconut water 20% to 60% the number of E. coli colonies on coconut water media was slightly below the Mac Conkey Agar media, while in coconut water a concentration of 80% showed a greater number of colonies than Mac Conkey. The Mann Whitney test showed a significant difference between the number of colonies on 80% coconut water media and Mac Conkey Agar, which was equal to 0.004 (p < 0.05). Based on these results, coconut water has the potential to be used as a growth medium for E. coli.

scholarly journals The globalizing of copra and coconut oil industry of Makassar before the second world war

2020 ◽  
Vol 575 ◽  
pp. 012094
Author(s):  
Abd. Rasyid Asba ◽  
Andi Lili Evita ◽  
Fathu Rahman ◽  
Nahdia Nur
Keyword(s):  
Coconut Oil ◽  
Oil Industry ◽  
Second World War ◽  
World War ◽  
Second World
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