Penggunaan Ekstrak Toge Sebagai Sumber Nitrogen Dalam Pembuatan Nata De Pina …

ABSTRACT Nata is a fermentation product of Acetobacter Xylinum bacteria. The addition of mung bean sprout extracts had a role in the nitrogen needs into nata de pina's medium as the growth of A. Xylinum bacteria for making nata de pina. This research aimed to produce the extract of mung bean sprouts extracted optimally at the characteristics of nata de pina of the pineapple peel. The study use…