Wibisono, Yoga Jati Aji (2018) PENGARUH PENAMBAHAN RAGI YANG BERBEDA TERHADAP KADAR ETANOL PADA TAPE KETAN HITAM (Oryza sativa L varforma glutinosa) SECARA KROMATOGRAFI GAS (GC). Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.
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Abstract
Tape is one of fermented products. The addition of excess yeast can influence percentage levels of alcohol in the tape. The goal of the research is to know us there is not change of levels of alcohol in the addition of yeast. This research method using Gas Chromatography. Qualitative test is done by means of membendingkan retention time between raw with the sample must be the same or not much different time. Quantitative tests done with the determination of the conditions of the analysis that is the temperature of the column 500C, injector temperature 1200C 1600C detectors, temperature, flow and the speed of 100 rpm, for the reading of the calibration curve and sample The results of this study showed the levels of alcohol in the sample tape black sticky rice the most high alcohol levels is the addition of 3% of yeast 2,9% v/b, then followed the addition of 2% of yeast 1,9% v/b and the lowest yeast 1% addition of 1,1% v/b. Keywords: Tape the black sticky rice, yeast, alcohol, Gas Chromatography
| Item Type: | Thesis (Karya Tulis Ilmiah) |
|---|---|
| Uncontrolled Keywords: | Tape the black sticky rice, yeast, alcohol, Gas Chromatography |
| Subjects: | R Medicine > RS Pharmacy and materia medica |
| Divisions: | Fakultas Farmasi > Prodi D3 Analis Farmasi dan Makanan |
| Depositing User: | B Supri Yadi |
| Date Deposited: | 22 Feb 2019 08:02 |
| Last Modified: | 22 Feb 2019 08:02 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/177 |
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