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ArtikelPenerapan Bioteknilogi Dalam Ekstraksi Minyak Kelapa dengan Menggunakan Khamir Roti (Saccharomyces Cerevisiae)  
Oleh: Leta
Jenis: Article from Journal - ilmiah nasional
Dalam koleksi: Jurnal Matematika, Sains, dan Teknologi vol. 10 no. 2 (Sep. 2009), page 81-91.
Topik: biotechnology; coconut oil; fermentation; quality oil; yeast.
Ketersediaan
  • Perpustakaan Pusat (Semanggi)
    • Nomor Panggil: JJ138.2
    • Non-tandon: 1 (dapat dipinjam: 0)
    • Tandon: tidak ada
    Lihat Detail Induk
Isi artikelThis research is aimed for knowing the influence of temperature, pH, and their interaction of the amount and quality of oils formed in fermentative extraction of coconut oil using bakers, yeast the treatment examined temperature divided into four treatment, pH divided into two treatment, and three repetitions. All treatment in this research met Sll. The research result show that: (1) Treatment of temperature give different effects on the amount oils, temperatures of 35C and 30C produced the highest amount of oil, given different effects on water content, temperature of 30C and 35C resulted in the lowest amount of water content, gave different effect on iodien number, and on lathering number, temperature of 35C result in the lowest number, did not given different effect on the level of free-fats acid. (2) Treatment oh pH did not give different effect on the amount of oil, on water content but given different effect on iodien number, on lathering number, pH of 4 was lower the pH of 4.5 (3) Interaction of treatment of temperature and pHs give different effect on the amount of oil, temperature of 35C with pH of 4 and temperature of 30C with pH 4 produced highest amount of oil, give different effect on water content , temperature of 30C with pH 4.5 resulted in the lowest amount of water content, the temperature of 25C with pH 4.5 produced high water content (0.55%), temperature 30C with pH resulted in the lowest peroxide number, good taste and smell and it was not immediately rancid.
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