The Role of Single Layer Immobilized Cells in Mead Fermentation Rate

Monika Rahardjo, Lindayani, Laksmi Hartayanie

2019

Abstract

The research consisted of the making of honey-must, the making of single layer immobilized cells, and mead fermentation. Mead fermentation carried out with variation of treatments which were control (C) and single layer immobilized cells (SL). The analysis performed were analysis of alcohol content, sugar content, and yeast assimilable nitrogen (YAN) concentration which determine fermentation rate. The result of this research explained that during mead fermentation, sugar content decreased with latest sugar content varied namely 4,30-4,70oBrix, alcohol content with the latest value namely 8,5-9,5%, and fermentation rate for SL was faster than C namely 0,105 g.ml-1.hr-1.

Paper Citation

in Harvard Style

Rahardjo M., Lindayani. and Hartayanie L. (2019). The Role of Single Layer Immobilized Cells in Mead Fermentation Rate. In Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC, ISBN 978-989-758-467-1, pages 192-196. DOI: 10.5220/0009981800002964

in Bibtex Style

@conference{16th afc19,
author={Monika Rahardjo and Lindayani and Laksmi Hartayanie},
title={The Role of Single Layer Immobilized Cells in Mead Fermentation Rate},
booktitle={Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC,},
year={2019},
pages={192-196},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009981800002964},
isbn={978-989-758-467-1},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC,
TI - The Role of Single Layer Immobilized Cells in Mead Fermentation Rate
SN - 978-989-758-467-1
AU - Rahardjo M.
AU - Lindayani.
AU - Hartayanie L.
PY - 2019
SP - 192
EP - 196
DO - 10.5220/0009981800002964