[vc_empty_space][vc_empty_space]
Dried nata de coco for extend the shelf life of fruits
Rahmayanti H.D.a, Amalia N.a, Yuliza E.a, Sustini E.a, Abdullah M.a
a Department of Physics, Faculty of Mathematics and Natural Sciences, Institut Teknologi Bandung, Bandung, 40132, 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]© Published under licence by IOP Publishing Ltd.We reported preliminary study about dried nata de coco for extend the shelf life of fruits We made nata de coco by mixing coconut water and adding Acetobacter xylinum. Nata de coco was dried and compacted with hot press. The design of nata de coco as an absorbent of water made similar to the design of silica gel. Moisture absorption test was carried out by storing dried nata de coco samples along with fruits (apple, mango, pear) in one container. Fourier Transform InfraRed Spectrometer (FTIR Alpha Platinum ATR A220) was used to check the water content in the dried nata de coco sample. The result showed that dried nata de coco succesfully to absorb water vapor.[/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,Coconut water,Fourier transform infrared spectrometer,Moisture absorption test,Nata de coco,Shelf life[/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]fruits,Nata de coco,water absorption[/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]We thankful 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.[/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/622/1/012010[/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]