Please use this identifier to cite or link to this item: https://repository.unej.ac.id/xmlui/handle/123456789/106127
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dc.contributor.authorMUZAKHAR, Kahar-
dc.date.accessioned2022-04-05T04:10:17Z-
dc.date.available2022-04-05T04:10:17Z-
dc.date.issued2014-10-23-
dc.identifier.govdocKodeprodi#1810401#PendidikanBiologi-
dc.identifier.govdocNIDN#0003056808-
dc.identifier.urihttp://repository.unej.ac.id/xmlui/handle/123456789/106127-
dc.description.abstractProduction of jatropha seed cake hydrolyzates (JSCH) and its utilisation for a medium in single cell protein (SCP) production was examined. To produce JSCH, 5% of jatropha seed cake (JSC) powder was enzymatically hydrolysed using concentrated crude enzyme from Trichoderma viride. Hydrolysis released 27.3 mg/ml reducing sugar when done at 30o C for 36 hours. JSCH consisted of 16.9 g/ml or 62% sugar as monosaccharide from the total reducing sugar produced, as analysed using Gas Chromatograph. Based on these results, the sugar-rich JSCH was then used for medium SCP Saccharomyces cerevisiae production. Aerobically fermentation at 30o C and 120 rpm shaking for 48 hours produced 12.5 mg/ml SCP with efficiency 74.2%, respectively.en_US
dc.language.isoenen_US
dc.publisherInternational Seminar on Science And Technologyen_US
dc.subjectJatrophaen_US
dc.subjectHydrolysateen_US
dc.subjectSCPen_US
dc.subjectfermentationen_US
dc.titleEnzymatic Hydrolysis of Jatropha curcas Seed Cake and Utilisation of Its Hydrolysates for Single Cell Protein Productionen_US
dc.typeArticleen_US
Appears in Collections:LSP-Conference Proceeding



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