Pembuatan Protein Sel Tunggal dari Limbah Cair Pulp Kakao Oleh Saccharomyces Cerevisiae  

Oleh:

Anjarsari, Bonita ; Effendi, H. M. Supli

Jenis: Article from Journal - ilmiah nasional - tidak terakreditasi DIKTI
Dalam koleksi: Infomatek: Jurnal Informatika, Manajemen dan Teknologi vol. 7 no. 2 (Jun. 2005), page 93-104.
Topik: PROTEIN; single cell protein; cacao saccharomyces cerevisiae

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: II26.4 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

Production of single cell protein influence dry concentration of sugar and time of fermentation. This research intends to learn influence of concentration of sugar and time of fermentation optimizing production of single cell protein. The methid used in this research was responsive design for growth saccharomyces cerevisiar, protein establishment and loosing sugar and orthogonal polynomial design with 2 replications. This orthogonal polynomial design has variabel concentration of sugar (9,64%, 12,14% , 14,64%) and time of fermentation (0, 4, 8, 12, 24, 48, 72 hours). The result of this research show that highes value of saccharomyces cerevisiae and protein were t 6 x 3 (concentration of sugar 14,64% time of fermentation 48 hours) 3,93 mg / ml and 4,655.

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