Continuous Ethanol Fermentation from Cocoa Pulp Liquid Waste Using Immobilized Yeast Cells
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tJntuk memperoleh konsentrasi etanol yang tinggi maka konversi selobiosa dilakukan dengan sistem batch berulang dengan penambahan selobiosa secara bertahap.. Hal mi dilakukan
Kadar keping dan kulit biji kakao kering yang dihasilkan dari beberapa kondisi proses fermentasi selama 7 hari (Tabel 1) menunjukkan bahwa kadar keping biji hasil
Excessively high temperatures may disrupt enzyme and membrane functions, resulting in stuck fermentation and eventually decrease the production of glucose... The
In contrast, F1 can-1 -1 capture 50% DPPH free radicals with a concentration of 141.67 mg L .-1 IC50 value of all cacao bean ethanol extract from spontaneous fermentation extract F1
KESIMPULAN Berdasarkan hasil percobaan dapat disimpulkan bahwa 1 Ada peningkatan penambahan inokulum campuran Saccharomyces cerevisiae dan Lactobacillus lactis mempengaruhi pengaruh
3 Issue 7, July 2016 ISSN Online 2348 – 7968 | Impact Factor 2015 - 4.332 www.ijiset.com Effect of Yeast Species on Total Soluble Solids, Total Polyphenol Content and
Since the excessive ethanol formation in the yeast fermentation process will have a negative impact on quality of the product, it is needed to optimize glucose feeding rate at optimal
During 10 consecutive cycles of the repeated batch fermentation, the sugar uptake rate of the immobilized yeast increased from 1.71 g/L.h cycle 1 to 3.28 g/L.h cycle 7 and then reduced
