Pelatihan pembuatan nata de coco pada PKK di Tasikmadu, Lowokwaru, Kota Malang

Utami, Ulfah, Harianie, Liliek, Kusmiyati, Nur and Fitriasari, Prilya Dewi (2020) Pelatihan pembuatan nata de coco pada PKK di Tasikmadu, Lowokwaru, Kota Malang. Jurnal Pengabdian Pada Masyarakat, 5 (1). pp. 149-156. ISSN 25408747

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Abstract

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.

Item Type:	Journal Article
Keywords:	Acetobacter xylinum; nata de coco; PKK; training
Subjects:	06 BIOLOGICAL SCIENCES > 0605 Microbiology
Divisions:	Faculty of Mathematics and Sciences > Department of Biology
Depositing User:	Prilya Dewi Fitriasari
Date Deposited:	23 Nov 2020 15:01

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