ABSTRACT: Nata de coco is
bacterial cellulose which is produced by Acetobacter xylinum in fermentation
process of coconut water. Based on its properties, nata de coco can be used as
a membrane. Soaking medium in purification of nata de coco gel can influence
structure, morphology, and performance of nata de coco membrane. First medium
was NaOCl 0.05% and NaOH 5%, Second medium was ultrasonic. Third medium was
NaOH 1% and CH3COOH 1%. Mechanical property were analysized based on its
tensile strength. Morphology of membrane was analysized using SEM. Performance
of membrane was determined based on its permeability. The result showed that
nata de coco membrane which had the best value on mechanical properties,
morphology, and performance was membrane in third medium.
Keywords: Nata de coco,
Acetobacter xylinum, membrane, permeability
Penulis: Senny Widyaningsih,
Hartiwi Diastuti
Kode Jurnal: jpkimiadd080021
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