Instrumentation of realtime monitoring system towards level of C6H12O6, C2H5OH, CO2, temperature in tapai fermentation process

Instrumentation of realtime monitoring system towards level of C6H12O6, C2H5OH, CO2, temperature in tapai fermentation process

Abstrak. Tapai merupakan makanan yang dihasilkan dari hasil fermentasi, salah satunya berbahan dasar dari ubi kayu. Fermentasi oleh ragi (saccharomyces serevesiae) menjadikan perubahan kimia pada substrat karena aktivitas enzim yang dihasilkan mikroorganisme. Parameter-parameter yang ditinjau adalah...

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Bibliographic Details
Main Authors: Yuliani Yuliani, Khairi Suhud, Dedi Satria, Lelifajri Lelifajri, Binawati Ginting, Yuliani Aisyah, Fauzi Fauzi, Muhammad Syukri Surbakti
Format: article
Language:EN
ID
Published: Aceh Physics Society; Syiah Kuala University 2021
Subjects:
fermentation
tapai
cassava
fc-28
mq-3
mg-811
dht11
microcontroller
Physics
QC1-999
Online Access:https://doaj.org/article/bf710f3d02da45658d3b8a4dcf21f86d
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