PENGARUH JUMLAH STARTER DAN WAKTU FERMENTASI TERHADAP PIGMEN YANG DIHASILKAN OLEH Monascus purpureus PADA LIMBAH UBI KAYU (Manihot utillisima)

Ani Ramadani -

Abstract


ABSTRACT

 

The aim of this research is to find out the effect of adding starter and longecity of fermentation to pigmen of Monascus purpureus product at waste of cassava.This research used experimental methods with RAL factorial two factor. Factor A, number of starter and factor B longecity of fermentation. The result of this research was adding stater and longecity of fermentation means given effect to pigmen of Monascus purpureus product from cassava waste.

Keywords: Monascus purpureus, Manihot utillisima

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