INKORPORASI SULFUR DALAM PROTEIN ONGGOK MELALUI TEKNOLOGI FERMENTASI MENGGUNAKAN SACCHAROMYCES CEREVISIAE

INKORPORASI SULFUR DALAM PROTEIN ONGGOK MELALUI TEKNOLOGI FERMENTASI MENGGUNAKAN SACCHAROMYCES CEREVISIAE

This research was conducted to determine the influence of incubation time and dose of sulphur in organik fermentation with Saccharomyces cerevisiae. This resech was in vitro at Laboratory Animal Nitrition. Departement Animal of Science, Agriculture Fakulty, Sebelas Maret University. This research wa...

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Bibliographic Details
Main Author: Wara Pratitis Sabar Suprayogi
Format: Article
Language:English
Published: Universitas Sebelas Maret, Faculty of Agriculture 2017-11-01
Series:Caraka Tani: Journal of Sustainable Agriculture
Subjects:
Cassava
fermentation
Saccharomyces cerevisiae
NH4SO4
Online Access:https://jurnal.uns.ac.id/carakatani/article/view/15530

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