Aplikasi ragi banana cake dalam fermentasi media pangan: kajian bioteknologi pangan
Abstract
This practicum aims to introduce simple concepts of food biotechnology, through the fermentation process, using, natural yeast Saccharomyces cerevisiae found in banana cake is observed using sumple food media as a fermentation substrate. The growth, and metabolic activity, of these microorganisms are supported by the sugar content and nutrients in banana cake yeast. The process is observed from physical changes, including the formation of CO2 gas, changes, in media texture, and an increase in aroma in the dough. The results of the experiment show that the yeast used can ferment the substrate effectively. Through this practicum. We can see that the products she consume can be a potential source of yeast for practical applications.
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References
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