The remainder of ethanol residue that has been in the process of producing ethanol using cassava, which has high humidity and low-protein foods. In this study will focus on finding ways to increase the protein of soybean and ethanol by Yeast fermentation of conductivity in combination with Saccharomyces cerevisiae, soybean, ethanol is the remainder that were in the process of producing ethanol from tapioca for future ethanol production capacity will increase as 2.4 million liters/day of ethanol waste causes.Mails out of the process produced about 950,000 tons/year. Ethanol from cassava residue valuable thoughts or palatability as things dry (dry matter; DM) 74.92% moisture,% 7.27% protein, 35.72 tries, 1.07% lipid, and carbohydrate pH 4.17 is 40-45% in value or palatability of ethanol from cassava is found to have high moisture and protein in low.When leave to spoilage and to have a foul odor. Fermentation with Saccharomyces cerevisiae yeast, cassava Can increase the protein in it. 1998-from 4.4% to 10.9% in education. This time, therefore, is to find ways to add more protein and to maintain the condition of the soybean, ethanol fermentation by yeast, S. cerevisiae, in cooperation with the.
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