Aktivitas fermentasi alkoholik cairan buah.  

Oleh:

Purwanto, Agus

Jenis: Article from Journal - ilmiah nasional
Dalam koleksi: Widya Warta: Jurnal Ilmiah Universitas Katolik Widya Mandala Madiun vol. 32 no. 01 (Jan. 2008), page 01.
Topik: Alcoholic Fermentation; Fruit Juice; Sachharomyces Cerevisae

Ketersediaan

Perpustakaan PKPM Nomor Panggil: W76 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

Lihat Detail Induk

Isi artikel

Virtually any juice of fruit can be processed into alcoholic beverage. Fruit juice contains much sugar, organic acids, and mineral that are used as raw material in wine productions. The purpose of this experiment was to determine the activity of alcoholic fermentation of three different kinds of fruit juice after the addition of yeast. The research was caried out using Saccharomyces cerevisae to ferment fruit juice of apple, banana, and pineapple.

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