POTENSI LIMBAH KULIT PISANG AMBON (Musa paradisiaca) SEBAGAI BAHAN BAKU PEMBUATAN ASAM ASETAT MENGGUNAKAN STARTER RAGI TAPAI

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dc.contributor.authorNuriawati, Linda
dc.contributor.authorItnawita
dc.contributor.authorDahliaty, Andy
dc.date.accessioned2016-10-19T03:43:26Z
dc.date.available2016-10-19T03:43:26Z
dc.date.issued2016-10-19
dc.description.abstractAmbon banana peels usually found as solid waste which increase the environmental pollution. One of the alternatives that can resolve those problems is by using them as raw material for making acetic acid through fermentation. The fermentation process was done using Saccharomyces cereviseae contained in ragi tapai as a starter to produce ethanol and acetic acid. The result showed that the optimum condition for acetic acid producing was 6 days fermentation of 20% substrate by using 6 grams starter of S.cerevisiae. Total number of acetic acid produced was 3,22% by titrimetric analysis.en_US
dc.description.sponsorshipFakultas Matematika dan Ilmu Pengetahuan Alamen_US
dc.identifier.issnwahyu sari yeni
dc.identifier.urihttp://repository.unri.ac.id/xmlui/handle/123456789/8715
dc.language.isoenen_US
dc.subjectAcetic aciden_US
dc.subjectAmbon banana peels wasteen_US
dc.subjectragi tapaien_US
dc.titlePOTENSI LIMBAH KULIT PISANG AMBON (Musa paradisiaca) SEBAGAI BAHAN BAKU PEMBUATAN ASAM ASETAT MENGGUNAKAN STARTER RAGI TAPAIen_US
dc.typestudent Paper Post Degreeen_US

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