Puspitasari, Ninis and Sidik, Mohammad (2009) PENGARUH JENIS VITAMIN B DAN SUMBER NITROGEN DALAM PENINGKATAN KANDUNGAN PROTEIN KULIT UBI KAYU MELALUI PROSES FERMENTASI. In: "Seminar Tugas Akhir S1 Teknik Kimia UNDIP 2009", Teknik Kimia UNDIP.
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20 % is rind. One of way utilize is fermentation cassava rind for increasing value protein so cassava rind is good consumption. This research have purpose of utilize waste cassava rind become food high value protein, Increasing value protein in cassava rind with fermentation, study effect of nitrogen source and vitamin B in fermentation process. The fermentation process was carried out for 7 days with type of inoculumi is ragi tape, 100 gr cassava rind was used a substrate and the kjehdall method was used to analyses the protein content with BPOM standart, the result show that the optimal condition was found to be vitamin B complex and (NH4)2SO4. Keyword: protein, fermentasi, cassava rind, substrat.
|Item Type:||Conference or Workshop Item (Paper)|
|Subjects:||T Technology > TP Chemical technology|
|Divisions:||Faculty of Engineering > Department of Chemical Engineering|
Faculty of Engineering > Department of Chemical Engineering
|Deposited By:||teknik kimia|
|Deposited On:||01 Oct 2009 11:27|
|Last Modified:||01 Oct 2009 11:32|
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