Optimization of growth and fermentation condition of Saccharomyces cerevisiae with iron, selenium, and magnesium supplementation = Optimasi kondisi pertumbuhan dan fermentasi Saccharomyces cerevisiae dengan suplementasi besi, selenium, dan magnesium

Salim, Ricky (2012) Optimization of growth and fermentation condition of Saccharomyces cerevisiae with iron, selenium, and magnesium supplementation = Optimasi kondisi pertumbuhan dan fermentasi Saccharomyces cerevisiae dengan suplementasi besi, selenium, dan magnesium. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Microelements is a chemical element required in small amounts to sustain the life of microorganisms. Microelements needed by microorganism in the metabolism as a cofactor of various enzymes that exist. Effect of growth conditions and fermentation of Saccharomyces cerevisiae which has been supplemented with iron, selenium, and magnesium were studied. Growth of S. cerevisiae was carried out at three different temperatures (27°C, 30°C, dan 37°C) and pH (4, 5, dan 6) at growth media barley juice and brown rice juice. Fermentation of S. cerevisiae was performed on two different conditions, anaerobic and semiaerobic. The results showed that the optimum growth conditions is at temperature of 27°C and pH 5 with semiaerobic fermentation conditions. Optimal fermentation conditions were determined using multiple test parameters, namely TPC, the amount of biomass, and the amount of ethanol produced.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Salim, RickyNIM03420080094RQEE.KBOD@HOTMAIL.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorParhusip, Adolf Jan NexsonNIDN0107016701UNSPECIFIED
Thesis advisorHalim, Jeremia ManuelNIDN0312118501UNSPECIFIED
Uncontrolled Keywords: Saccharomyces cerevisiae; supplementation; iron; selenium; magnesium
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Esterina M. Jonatan
Date Deposited: 05 Oct 2018 01:20
Last Modified: 14 Oct 2020 05:03
URI: http://repository.uph.edu/id/eprint/1252

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