Results 71 to 80 of about 456 (122)

Pengaruh Isolat Bakteri Asam Laktat dari Feses Pedet Sapi Perah Baru Lahir Terhadap Produksi Asam Laktat dan Perubahan pH pada Ampas Tahu

Jurnal Agripet, 2013
The effect of lactic acid bacteria (LAB) isolate culture from  young calves feces on the lactic acid production and ph tofu wasteABSTRACT.  The objective of this study was to study the effect of  isolated lactic acid bacteria (BAL) addition on lactic acid production and pH of  tofu waste and   for improving  the  expired   tofu waste  industry ...
Ismail Jasin, Zaenal Bachrudin
openaire   +3 more sources

PENGARUH PENGGUNAAN BEBERAPA JENIS ENKAPSULAN PADA ASAM LAKTAT TERENKAPSULASI SEBAGAI ACIDIFIER TERHADAP DAYA CERNA PROTEIN DAN ENERGI METABOLIS AYAM PEDAGING

Jurnal Ternak Tropika, 2012
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan asam laktat terenkapsulasi sebagai acidifier dengan beberapa macam bahan enkapsulan terhadap daya cerna protein dan energi metabolis ayam pedaging.
Muhammad Halim Natsir
doaj  

Acute Heart Failure After Reperfused Ischemic Stroke: Association With Systemic and Cardiac Inflammatory Responses. [PDF]

Front Physiol, 2021
Vornholz L, Nienhaus F, Gliem M, Alter C, Henning C, Lang A, Ezzahoini H, Wolff G, Clasen L, Rassaf T, Flögel U, Kelm M, Gerdes N, Jander S, Bönner F.   +14 more
europepmc   +1 more source

Evaluasi Perlakuan Pendahuluan Menggunakan Kalsium Hidroksida untuk Biokonversi Jerami Padi Menjadi L-Asam Laktat oleh Rhizopus oryzae AT3 (Evaluation of Lime Pretreatment for Bioconversion of Rice Straw to L-Lactic Acid by Rhizopus Oryzae AT3)

Agritech, 2016
L-lactic acid can be used as a precursor of polylactic acid (PLA). PLA is a biodegradable biomaterial commonly used for biodegradable plastics. Lactic acid can be produced from lignocelluloses materials such as rice straw.
Dhina Aprilia Nurani Widyahapsari, Retno Indrati, Sigit Setyabudi, Sardjono Sardjono   +3 more
doaj   +1 more source

PERUBAHAN SIFAT MIKROBIOLOGI DAN KIMIAWI RUSIP SELAMA FERMENTASI (Microbiological and Chemical Changes of Rusip during Fermentation)

Agritech, 2013
Rusip can be made both spontaneously and non-spontaneously. Starter is not added to spontaneous rusip, while to that of non-spontaneous, liquid starter is added in the form of a mixture of lactic acid bacteria including Streptococcus, Lactococcus and ...
Dyah Koesoemawardani, Samsul Rizal, Moralita Tauhid   +2 more
doaj   +1 more source

Analisis Kelayakan Investasi Pabrik Asam Laktat di Indonesia

JURNAL ILMIAH FEASIBLE (JIF)
Penelitian ini bertujuan menganalisis kelayakan investasi pendirian pabrik asam laktat di Indonesia sebagai upaya substitusi impor. Analisis dilakukan secara finansial dan strategis. Pendekatan finansial menggunakan metode Capital Budgeting yang meliputi Net Present Value (NPV), Profitability Index (PI), dan Discounted Payback Period (DPP), serta ...
Sarjan, Rachmawaty, Rusnaeni, N
openaire   +2 more sources

Skrining Lactobacillus plantarum Penghasil Asam Laktat untuk Fermentasi Mocaf

Agritech, 2018
This study was aimed to select the best isolates of Lactobacillus plantarum from 6 (six) of local isolates obtained from culture collections isolated from traditional foods. Selection of isolates was based on the growth rate, the number of cells, changes in pH and lactic acid production during cell growth on the MRS-broth at 37 °C for 24 hours.
Noor, Zulafa, Cahyanto, Muhammad Nur, Indrati, Retno, Sardjono, Sardjono   +3 more
openaire   +4 more sources

Effects Of pH, Temperature And Salinity In Growth And Organic Acid Production Of Lactic Acid Bacteria Isolated From Penaeid Shrimp Intestine

Ilmu Kelautan, 2015
Bakteri asam laktat telah lama dikembangkan sebagai probiotik. Penentuan kondisi lingkungan yang optimum untuk pertumbuhan sel serta asam organik memberikan gambaran aktivitas optimum untuk kinerja probiotik baik dalam sistem fisiologi inang maupun dalam
Subagiyo Subagiyo, Sebastian Margino, Triyanto Triyanto, Wilis Ari Ari Setyati1,2   +3 more
doaj   +1 more source

KARAKTERISASI BAKTERI ASAM LAKTAT YANG DIISOLASI SELAMA FERMENTASI BAKASANG

Jurnal Pengolahan Hasil Perikanan Indonesia, 2014
Tujuan penelitian ini adalah mempelajari bakteri asam laktat (BAL) yang berperan selama fermentasi15 hari pada produk fermentasi bakasang. Selama fermentasi dilakukan pengukuran terhadap pH dantotal asam, total plate count, dan bakteri asam laktat dilanjutkan dengan uji morfologi dan biokimia.
Dwi Indah widya Yanti, Faiza Abdurrahim Dali   +1 more
openaire   +1 more source

Perubahan pH, kadar asam laktat, dan ammonia putak yang difermentasi anaerob dengan level nira lontar yang berbeda

Jurnal Ilmu Peternakan dan Veteriner Tropis
Putak is a feedstuff as an energy source for livestock, but its high crude fiber content limits its use in feed. In this study, palmyra sap (PS) was used as an additive in fermentation putak.
Theresia Nur Indah Koni, Cytske Sabuna, Devi Anthonia Juliana Ndolu, Asrul   +3 more
doaj   +1 more source