Buku Bioteknologi dalam Bohan Bakar Nonfosil ini ditulis . sebagai upaya untuk meningkatkan kepustakaan bidang teknik, khususnya bagi para pemegang kekuasaan, dosen dan mahasiswa jurusan ilmu teknik/teknologi maupun ilmu sosial ekonomi, politik, komunitas, kepolisian dan calon wirausaha. Penekanan utama dari materi buku ini adalah penjelasan mengenai konsep dan metode bioteknologi anaerobik yan…
ABSTRAK Zul?kar, Robi. 2014. Pengaruh Variasi Dosis Sukrosa T erhadap Kualitas Nata De Corn Sebagai Sumber Belajar Biologi 8M4 Kelas XII IPA Pada Materi Bioteknologi Pangan. Skripsi. Jurusan Pendidikan MIPA. Program Studi Pendidikan Biologi, FKIP Universitas Muhammadiyah Metro. Pembimbing: (I) Dr. Agus Sutanto, M.Si. dan (II) Dr. H. Agus Sujarwanta, M.Pd. Kata Kunci: Acetobacter xylinum, Ferm…
ABSTRACT Susilo, Hendro. 2014. The In?uence of Fermentation Time Toward Vitamin C Content in Raw Mango Fruitghurt (Manngera indica L.) as the information source of Food Biotechnology. Undergraduate Thesis. Science Department Biology Education Study Program. Teacher Training and Education Faculty. ~Muhammadiyah University of Metro. Supervisor : (I) Dr. Achyani, M.Si and (II) Kartika Sari, M.Bts.…
Abstract Tamarind fruit carbohydrate content of ranged from 62.5 g / 100 g and Tamarind seed carbohydrates contains of ranged from 651,000 to 740, 000 ppm. Tamarind seeds also contain ofalbuminoid and the starch. Tamarind seeds also can be used as; ?our for cakes or bread. In this research Tamarind seed ?our used as a substitute for wheat ?our in Donut. The aim of this study is to determine t…
If you have ever eaten a corn chip, you may have been affected by biotechnology. Don't eat chips? How about sour cream, yogurt, cheese, or milk? In this century, more and more of the foods we eat will be produced by organisms that have been genetically altered through biotechnology. Such genetically mod¬ified (GM) foods have become a controversial topic over the last few years, as have human e…