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Produksi Gula Reduksi oleh Rhizopus oryzae dari Substrat Bekatul 瑞佐普·奥列扎从基层向下肢分泌
Bioteknologi Pub Date : 2005-05-01 DOI: 10.13057/biotek/c020104
C. Dewi, Tjahjadi Purwoko, Artini Pangastuti
{"title":"Produksi Gula Reduksi oleh Rhizopus oryzae dari Substrat Bekatul","authors":"C. Dewi, Tjahjadi Purwoko, Artini Pangastuti","doi":"10.13057/biotek/c020104","DOIUrl":"https://doi.org/10.13057/biotek/c020104","url":null,"abstract":"Rice bran was produced from rice-hulling process. Rice bran was contain \u0000high starch, therefore it was used to saccharification process. The aim of \u0000this research was to study the optimum concentration of rice bran to \u0000produce reducing sugar on saccharification process by Rhizopus oryzae. The \u0000100 mL-rice bran medium (5, 10, 15, 20, 25, and 30%) were sterilized at 1210C, \u0000for 15 minutes and inoculated with R. oryzae (± 2x106 cfu) and incubated for \u00003 days. The concentration of reducing sugar, starch, pH value, and biomass \u0000were analyzed everyday. Concentration of starch was decreasing during \u0000saccharification process. However, the concentration of reducing sugar was \u0000maximum at first day saccharification. The optimum concentration of rice \u0000bran for saccharification process was showed by maximum production of \u0000reducing sugar (15,347 mg/mL); it was in 20% concentration of medium. The \u0000pH value was decreasing during saccharification process, and the biomass \u0000was reversed. \u0000Keywords: rice brans, Rhizopus oryzae, saccharification, reducing sugar.","PeriodicalId":30431,"journal":{"name":"Bioteknologi","volume":"2 1","pages":"21-26"},"PeriodicalIF":0.0,"publicationDate":"2005-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66127571","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 11
Carbohydrate, lipid, and protein contents in soy sauce of tempe 黄豆酱油中碳水化合物、脂肪和蛋白质的含量
Bioteknologi Pub Date : 2004-11-18 DOI: 10.13057/BIOTEK/C010202
Y. Septiani, T. Purwoko, A. Pangastuti
{"title":"Carbohydrate, lipid, and protein contents in soy sauce of tempe","authors":"Y. Septiani, T. Purwoko, A. Pangastuti","doi":"10.13057/BIOTEK/C010202","DOIUrl":"https://doi.org/10.13057/BIOTEK/C010202","url":null,"abstract":"Soy sauce as one of the soy fermented product could be produced through fermentation by molds and then fermentation by bacteria and yeasts, in salt solution (moromi). The aims of this research were to evaluate and to compare the value of carbohydrate), lipid, and protein in soy sauce which were produced from tempe by mixing Rhizopus oligosporus and R. oryzae with and without moromi fermentation; to compare the taste, aroma and color of soy sauce have been produced and commercial soy sauce, i.e. Bango and Lombok Gandaria. The value of carbohydrate (reducing sugar and starch), lipid, and protein in soy sauce which were produced by mixing of R. oligosporus and R. oryzae with difference treatment by moromi and without moromi fermentations, were analyzed. The satisfaction test was conducted to compare the taste; aroma and color between soy sauce have been seasoning, and the commercial soy sauce Bango and Lombok Gandaria. Soy sauce could be made from tempe without moromi fermentation. Protein and lipid value of soy sauce from tempe without moromi fermentation were higher than soy sauce from tempe with moromi fermentation; such as lipid, but not significantly. Carbohydrate value of soy sauce from tempe without moromi fermentation was lower than soy sauce from tempe with moromi fermentation. Soy sauce from tempe without moromi fermentation had the taste and aroma which more preferable than soy sauce from tempe with moromi fermentation.","PeriodicalId":30431,"journal":{"name":"Bioteknologi","volume":"1 1","pages":"48-53"},"PeriodicalIF":0.0,"publicationDate":"2004-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66127513","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Fermentasi Tepung Ganyong (Canna edulis Ker.) untuk Produksi Etanol oleh Aspergillus niger dan Zymomonas mobilis 由尼日尔聚氨酯和Zymomonas mobilis生产乙醇的Ganyong (Canna edulis Ker)发酵
Bioteknologi Pub Date : 2004-11-01 DOI: 10.13057/biotek/c010203
Ratna Setyaningsih, Ari Susilowati, Susanti Eni Purwantari
{"title":"Fermentasi Tepung Ganyong (Canna edulis Ker.) untuk Produksi Etanol oleh Aspergillus niger dan Zymomonas mobilis","authors":"Ratna Setyaningsih, Ari Susilowati, Susanti Eni Purwantari","doi":"10.13057/biotek/c010203","DOIUrl":"https://doi.org/10.13057/biotek/c010203","url":null,"abstract":"","PeriodicalId":30431,"journal":{"name":"Bioteknologi","volume":"1 1","pages":"43-47"},"PeriodicalIF":0.0,"publicationDate":"2004-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66127531","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
Fermentasi Etanol dari Limbah Padat Tapioka (Onggok) oleh Aspergillus niger dan Zymomonas mobilis 尼日尔黑焦油和Zymomonas mobilis从木薯固体废物(Onggok)中发酵乙醇
Bioteknologi Pub Date : 2004-05-01 DOI: 10.13057/biotek/c010102
Ratna Setyaningsih, Ari Susilowati, Siti Juariah
{"title":"Fermentasi Etanol dari Limbah Padat Tapioka (Onggok) oleh Aspergillus niger dan Zymomonas mobilis","authors":"Ratna Setyaningsih, Ari Susilowati, Siti Juariah","doi":"10.13057/biotek/c010102","DOIUrl":"https://doi.org/10.13057/biotek/c010102","url":null,"abstract":"","PeriodicalId":30431,"journal":{"name":"Bioteknologi","volume":"1 1","pages":"7-12"},"PeriodicalIF":0.0,"publicationDate":"2004-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66127452","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Fermentasi etanol dari ubi jalar (lpomoea batatas) oleh kul tur campuran Rhizopus oryzae dan Saccharomyces cerevisiae 由番薯(lpomoea batatas)混合而成的乙醇(lpomoea batatas)发酵
Bioteknologi Pub Date : 2004-05-01 DOI: 10.13057/biotek/c010103
Dian Aryani
{"title":"Fermentasi etanol dari ubi jalar (lpomoea batatas) oleh kul tur campuran Rhizopus oryzae dan Saccharomyces cerevisiae","authors":"Dian Aryani","doi":"10.13057/biotek/c010103","DOIUrl":"https://doi.org/10.13057/biotek/c010103","url":null,"abstract":"","PeriodicalId":30431,"journal":{"name":"Bioteknologi","volume":"33 1","pages":"13-18"},"PeriodicalIF":0.0,"publicationDate":"2004-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66127470","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
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