pemanfaatan buah pisang batu sebagai bahan baku pembuatan brem di desa penarukan kecamatan kerambitan kabupaten tabanan
Clicks: 162
ID: 237792
2012
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This
article has not been analysed, so there is no overall score —
reader engagement is measured and shown alongside.
Reader Engagement
Steady Performance
30.0
/100
162 views
35 readers
AI Quality Assessment
Not analyzed
Readership in this journal
SteadyRanked #11 of 22 articles by views in clinical immunology (orlando, fla)
Most read
Least read
Bar heights use a square-root scale.
Mint this article as an NFT
Not yet mintedCreate a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.
5
SUSD
one-off · no wallet required
Abstract
ABSTRACT One of the beverage types nowadays likely drunk by lots of Bali society is brem representing alcohol beverage to be made through ferment process. Process of brem fermentation basically is to change reduction sugar which is on stone banana become alcohol with catalyst by enzyme yielded by yeast. If it is evaluated from economic facet, the fact that stone banana represents standard material of good brem producer besides it is cheap and also easy to get and if processed become brem beverage will assign enough high nutrition value with alcohol rate 5 ? 10 %. Brem beverage alcohol rate is highly depended on some factors like amount of side-result, amount of sugar used by yeast, yeast amount and type having the character of fermentative, loss of alcohol because of evaporation, and existence of air resulting the happening of oxidation. Degradation of alcohol rate caused by the happening of continuation ferment, that is alcohol turned into acetate acid because happened reaction of estherification. Process of this estherification always happened so that making alcohol rate and organic acids go down To obtain brem beverage with well guaranteed quality, hence process of specially process ferment cover : fermentation, maturation and pasteurizes (aging) require obtaining furthermore observation and attention.
| Reference Key |
gunawan2012jurnalpemanfaatan
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | ;I WY. G GUNAWAN;I MD KARDA;I W. BUDIARSA SUYASA |
| Journal | clinical immunology (orlando, fla) |
| Year | 2012 |
| DOI |
DOI not found
|
| URL | |
| Keywords |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.