PEMBUATAN ASAM LAKTAT DARI LIMBAH KUBIS
| Main Authors: | Suprihatin, -, Dyah Suci, Perwitasari |
|---|---|
| Format: | Proceeding PeerReviewed application/pdf |
| Terbitan: |
, 2010
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| Subjects: | |
| Online Access: |
http://eprints.upnjatim.ac.id/3060/1/F%2D2.pdf http://eprints.upnjatim.ac.id/3060/ |
Daftar Isi:
- The cabbage (Brassica oleracea) was one of the vegetables kinds that often grew in the area of the plateau. These vegetables was easy withered, broken and rotten, so as to produce the waste (was smelly) that became a problem of the environment. The waste of the cabbage leaves that rotted this was the place of his life of a bacteria that was named Lactobacillus plantarum, Lactobacillus delbrukil, Laktobacillus fermentum and Lactobacillus brevis. Lactobacillus was a micro-organism that functioned in the formation of the lactate of Acid from lactose. The process of fermentation of the lactate of acid happened because of the existence of the activity of the lactate bacteria that naturally was gotten in the waste of these cabbage leaves and changed glucose into lactate acid in the condition for the anaerobe with the increase Na3PO4 adequateThis research was carried out with the aim of making lactate acid from the waste of the white cabbage with the process of fermentation as well as getting the condition was best for fermentation time and the increase Na3PO4 that was appropriate so as to be able to produce lactate acid with the level of that was high. Was based on results of the analysis was received by the acidity of the highest lactate of 2.59% in the pH 3.5. The condition was best for fermentation time was obtained on 9 fermentation days and the concentration Na3PO4 that was appropriate for the production of the lactate of acid of 3%.