Pengaruh Variasi Beras Ketan (Oryza sativa var. glutinosa L.) dan Suhu Fermentasi terhadap Produksi Alkohol  

Oleh:

Atmodjo, P. Kianto

Jenis: Article from Journal - ilmiah nasional - tidak terakreditasi DIKTI
Dalam koleksi: Biota Jurnal Ilmiah Ilmu-ilmu Hayati vol. XI no. 3 (Okt. 2006), page 152-158.
Topik: Local Ragi; Black Sticky Rice; Room Temperature

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: BB74.2 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

Lihat Detail Induk

Isi artikel

To increase bioalcohol production three kinds of local sticky rice (tolo, lusi dan hitam) and fermentation temperature (30, 40 dan 50°C) have been done. The fermenter was local ragi. The liquor of fermentation was distilled. Alcohol content measured by alcoholmeter one day after fermentation. The reduction sugar content, pH, and total number of microbes were measured too. The effects of the three kinds of local sticky rice and temperature were significantly different. The black sticky rice and 30°C fermentalon temperature resulted in the highest alcohol production.

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