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A Study of Physical and Mechanical Properties of Nata de Coco in the Market
Rahmayanti H.D.a,b, Amalia N.a, Munir R.a, Yuliza E.a, Utami F.D.a, Sustini E.a, Abdullah M.a
a Departement of Physics, Faculty of Mathematics and Natural Science, Bandung Institute of Technology, Bandung, 40132, Indonesia
b Politeknik Negeri Media Kreatif, Jakarta Selatan, Indonesia
[vc_row][vc_column][vc_row_inner][vc_column_inner][vc_separator css=”.vc_custom_1624529070653{padding-top: 30px !important;padding-bottom: 30px !important;}”][/vc_column_inner][/vc_row_inner][vc_row_inner layout=”boxed”][vc_column_inner width=”3/4″ css=”.vc_custom_1624695412187{border-right-width: 1px !important;border-right-color: #dddddd !important;border-right-style: solid !important;border-radius: 1px !important;}”][vc_empty_space][megatron_heading title=”Abstract” size=”size-sm” text_align=”text-left”][vc_column_text]© 2019 IOP Publishing Ltd. All rights reserved.Nata de coco is a bacterial cellulose produced by Acetobacter xylinum in the process of fermenting coconut water. It is renowned for its high fiber content. The chewiness of nata de coco is proportional to the fiber content. There are many brands of nata de coco available in the market. Six different brands are included in this study. The mechanical strengths have been evaluated using a Universal Testing Machine. Based on the tensile test results, the lowest Young’s modulus is 3 MPa, attributed to the brand labeled as F as the most elastic nata de coco among the six brands. The degree of elasticity of nata de coco also corresponds to the sugar content. Further, the optical properties have been observed using a UV/Vis Spectrometer. Clearer nata de coco yields higher transmittance value. Meanwhile, the turbidity commensurate the nitrogen content.[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Author keywords” size=”size-sm” text_align=”text-left”][vc_column_text]Acetobacter xylinum,Bacterial cellulose,Coconut water,Fiber contents,nata de coco,Nitrogen content,Physical and mechanical properties,Universal testing machines[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Indexed keywords” size=”size-sm” text_align=”text-left”][vc_column_text]elasticity and transmittance,nata de coco[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Funding details” size=”size-sm” text_align=”text-left”][vc_column_text]Thank you for the PMDSU (Program Magister Doktor Sarjana Unggul) research grant from the Ministry of Research and Higher Education, Republic of Indonesia No. 535C/I1.C01/PL/2018 for HDR.[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”DOI” size=”size-sm” text_align=”text-left”][vc_column_text]https://doi.org/10.1088/1757-899X/599/1/012031[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text]Widget Plumx[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][/vc_column][/vc_row]