PRODUKSI ALKOHOL SECARA FERMENTASI BERBAHAN BAKU GAPLEK UBI KAYU ( Manihot utillisima) DENGAN VARIASI RAGI DAN WAKTU FERMENTASI

Atmodjo, P. Kianto PRODUKSI ALKOHOL SECARA FERMENTASI BERBAHAN BAKU GAPLEK UBI KAYU ( Manihot utillisima) DENGAN VARIASI RAGI DAN WAKTU FERMENTASI. [Research]

[img] Text (Penelitian Teknobiologi)
SOS31513.pdf
Restricted to Registered users only
Download (10MB)

Abstract

The aims of this rearch was to fond oud the optimum of fermentation time and ragi trade mark to produce alcohol by cassava fermentation. The time fermenion were one and two week. The trademark of ragi were NKL and MK. The Cassava from Kabupaten Gunungkidul which has made gaplek used as substrate. The result showed that?s a week fermentation was optimum and the NKL ragi was better than MK. The alcohol content was 16-16,5%

Item Type: Research
Subjects: Teknobiologi > Tekno Pangan
Divisions: Fakultas Teknobiologi > Biologi
Depositing User: Editor UAJY
Date Deposited: 08 Sep 2014 08:20
Last Modified: 10 Mar 2015 12:48
URI: http://e-journal.uajy.ac.id/id/eprint/5793

Actions (login required)

View Item View Item
E-Journal Universitas Atma Jaya Yogyakarta is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.