Results 1 to 10 of about 84 (81)

Pengaruh Esktrak Saponin Daun Paraserianthes falcataria dan Tanin Daun Samanea Saman Terhadap Produksi Gas Rumah Kaca dan Karakteristik Fermentasi Rumen secara In Vitro

2019
exaly  

REVIEW: PENGARUH PROSES FERMENTASI TERHADAP KANDUNGAN ASAM LAKTAT PADA MAKANAN FERMENTASI

Parapemikir, 2021
Makanan fermentasi, adalah makanan yang diproses melalui bantuan mikroorganisme atau komponen biologis lain, asam laktat adalah senyawa yang dihasilkan pada proses fermentasi. Melalui proses fermentasi, asam laktat yang meningkat memiliki kemungkinan untuk melebihi batas optimum dan tidak memenuhi syarat konsentrasi asam laktat , bakteri asam laktat
Rulifa Nurfuzianti, Rulifa Nurfuzianti
exaly   +2 more sources

Optimalisasi Proses Fermentasi Urin Sapi

Jurnal BETA (Biosistem Dan Teknik Pertanian), 2018
Penelitian ini membahas mengenai fermentasi urin sapi menjadi biourin. Tujuan penelitian ini adalah mengoptimalkan proses fermentasi urin sapi menjadi biourin dengan pemberian starter biourin. Penelitian ini memakai Rancangan Acak Lengkap dengan empat perlakuan dan tiga kali ulangan.
Yohanes Setiyo
exaly   +3 more sources

Pengaruh perbedaan jenis wadah fermentasi terhadap keberhasilan fermentasi dan kualitas biji kakao: review

Agrointek
This paper aims to determine the effect of different types of fermentation containers. Fermentation of cocoa beans can be done using several types of fermentation containers such as fermentation boxes, bamboo baskets and styrofoam. Each type of container will produce different types of fermentation containers will influence changes in temperature and ...
Warkoyo Warkoyo
exaly   +3 more sources

Characteristics of Biofoam Cups Made from Sugarcane Bagasse with Rhizopus oligosporus as Binding Agent

Advances in Polymer Technology, Volume 2023, Issue 1, 2023., 2023
This study is aimed at producing a biofoam cup made from sugarcane bagasse with tempeh mold (Rhizopus oligosporus). Soybean flour (SF) was added to promote the growth of mycelia, which could bind the bagasse fiber matrix. The main materials were whole bagasse (B) and depithed bagasse (DB).
Eti Indarti, Sri Muliani, Dewi Yunita, Kinga Pielichowska   +3 more
wiley   +1 more source

Karakteristik Nira Kelapa Fermentasi Dengan Metoda Fermentasi Moromi

Jurnal Teknologi Industri Pertanian, 2020
Coconut sap consists of around 85 % water, 14% sugar and a small amount of protein, amino acids, organic acids, minerals, dyes, and fats. It has the potential to be a fermentation medium. Fermented coconut sap is expected to be a raw material for seasoning product similar to salty-sweet soy sauce.
Ade Iskandar, Luthfiano Yossy Darusalam
openaire   +2 more sources

Fermentasi Anaerobik Biogas Dua Tahap Dengan Aklimatisasi dan Pengkondisian pH Fermentasi [PDF]

Jurnal Teknik Kimia dan Lingkungan, 2017
Generally, biogas production on the household scale is using one-stage anaerobic fermentation technology, which accommodates two main processes of biogas production, namely acetogenesis and methanogenesis. An obstacle of using one-stage biogas digester is the imbalance of the fermentation process that indicated by the increase of organic load rate and ...
Purwinda Iriani, Yanti Suprianti, Fitria Yulistiani   +2 more
openaire   +2 more sources

Pengaruh pH Fermentasi dan Putaran Pengadukan pada Fermentasi Molasses terhadap Produksi Bioetanol

Jurnal Pendidikan dan Teknologi Indonesia, 2022
Bioetanol merupakan bahan kimia yang dapat digunakan sebagai pelarut, antiseptik dan juga bahan bakar alternatif. Salah satu bahan baku yang dapat dimanfaatkan dalam pembuatan bioetanol adalah molase atau tetes tebu yang merupakan sisa pembuatan gula tebu namun masih mengandung glukosa yang tinggi. Komposisi yang penting dalam molase adalah TSAI (Total
Annisa Fitriyah Permata Cika, Yuli Uztamila, Sahrul Effendy A, Aida Syarif, Ibnu Hajar   +4 more
openaire   +2 more sources

Alat Optimasi Suhu dan Kelembaban untuk Inkubasi Fermentasi dan Pengeringan Pasca Fermentasi [PDF]

Jurnal Rekayasa Elektrika, 2015
Fermentation optimizer aids have been common around us in both laboratories and home industries. However, these aids only served as incubator and sometimes cannot optimize the fermentation process due to the increasing humidity in a closed box. Nevertheless, adding holes to the box will not lead to a better result since unwanted bacterias come into the
Gunawan Dewantoro, Sri Hartini, Agustinus Hery Waluyo   +2 more
openaire   +2 more sources

Pengaruh Populasi Mikroba pada Re-fermentasi terhadap Kualitas Biji Kakao Tanpa Fermentasi

AGRITEKNO: Jurnal Teknologi Pertanian, 2020
This study aimed to determine the effect of microbial populations on the quality of the cocoa beans produced. This research used unfermented cocoa beans and was then referenced by adding inoculum. Three fermentation techniques were applied in this research. First, control (A0), without the addition of inoculum. Second, S. cerevisiae inoculum (FNCC 3056)
Rujiah Rujiah, Yoyon Riono, Mulono Apriyanto   +2 more
openaire   +2 more sources