PEMBUATAN ALKOHOL DENGAN PROSES FERMENTASI BUAH JAMBU METE OLEH KHAMIR SACHAROMICES CEREVESIAE

Sintha Soraya , Santi (2008) PEMBUATAN ALKOHOL DENGAN PROSES FERMENTASI BUAH JAMBU METE OLEH KHAMIR SACHAROMICES CEREVESIAE. Jurnal Penelitian Ilmu-Ilmu Teknik, 8 (2). pp. 104-111. ISSN 1411-9102

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    Abstract

    Cashew fruit appareance has been research and have sugar contents 9.67 %. With that sugar contents is probability to used as raw material to production alcohol. The purpose of this resarch is to make alcohol form cashew fruit appareance and kamir sacharomices with fermentation process. Process is operate with ferment concentrate cashew fruit to fermentation bottle with added khamir sacharomices. After approriate with condition that we want so process stoped and analyze result Variable that used is fermentation time and inokulum content. This research can conclude that the best result is get from fermentation time = 60 hours, inokulum content = 6 % and alcohol content as 14.98 %.

    Item Type: Article
    Subjects: T Technology > TP Chemical technology > TP500 Fermentation industries. Beverages. Alcohol
    Divisions: UNSPECIFIED
    Depositing User: Users 2 not found.
    Date Deposited: 14 Mar 2012 11:09
    Last Modified: 14 Mar 2012 11:09
    URI: http://eprints.upnjatim.ac.id/id/eprint/2804

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