Show simple item record

dc.contributor.authorWijaya, C. Hanny
dc.date.accessioned2012-07-04T04:44:08Z
dc.date.available2012-07-04T04:44:08Z
dc.date.issued1995
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/55568
dc.description.abstractMany studies on microbial flavor were directed 10 find new sources of natural flavor. Hansenula anomala is a film yeast, produces lillie olcohols but is able to produce es!ers, especiolly ethyl acetate. The aim 0/ tnis research was to examine the effects of fermentattion condition (pH) and extraction methods on flavor components from H. anomala grown on coconut water substrate. Five major components werp. observed, three of them were identified as ethylacetate, isoamyl acetate and ethyl laurate. These jive components are extracted from the cell. It was found that production of each component was affected by pH of the susbtrate. Fiavor compounds obtained were affceted by the extraction methods.en
dc.relation.ispartofseriesVoL .VI no. 1.;
dc.titleAnalisis Komponen Flavor Yang Dihasilkan Oleh Hansenula Anomala Yang Ditumbuhkan Pada Substrat Air Kelapaen


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record