Log in

Relevant bibliographies by topics / Fermentlar / Journal articles

To see the other types of publications on this topic, follow the link: Fermentlar.

Journal articles on the topic 'Fermentlar'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Fermentlar.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Mahammatqulov, Shaxzod Baxtiyor o'g'li, Zuhra Berkin qizi Jo'rayeva, and Muqaddas Botirovna Sobirova. "FERMENT PREPARATLARNI AJRATIB OLISH USULLARI." XXI ASRDA INNOVATSION TEXNOLOGIYALAR, FAN VA TA'LIM TARAQQIYOTIDAGI DOLZARB MUAMMOLAR 1, no. 3 (2023): 144–46. https://doi.org/10.5281/zenodo.7938235.

Full text

Abstract:

Ushbu maqolada ferment va ferment preparatlari olish usullari haqida bir qancha manbalardan foydalanilgan holda ma’lumotlar keltirilgan. Fermentlar lotincha (<em>fermentum</em>)- achitqi, tirik hujayralar tomonidan sintez bo’ladigan oqsil tabiatli molekulalar bo’lib ular har bir hujayrada bir necha yuzlab va har xil vaziflarni bajaradi. Fermentlardan biologik katalizator sifatida odamlar turli xil sohadagi amaliy faoliyatlarida keng foydalanib kelishmoqda [1]. Fermentlarning biosintezi genetik kod tomonidan nazorat qilinadi. Hujayrada fermentlar faolligini boshqarishda hujayr

APA, Harvard, Vancouver, ISO, and other styles

2

Saydaxmatova, Mavluda Tolibjon qizi. "MEVALARNING TABIIY SHARBATLARINI OLISHDA FERMENTLAR TA'SIR ETTIRIB ULARNING TINIQLIGINI YAXSHILASH." ACADEMIC RESEARCH IN MODERN SCIENCE 1, no. 18 (2022): 200–201. https://doi.org/10.5281/zenodo.7370085.

Full text

Abstract:

Sharbatlarning loyqalanishiga olib keladigan kolloid moddalar tarkibiga pektin, kraxmal, polifenol birikmalari, oqsillar va boshqalar kiradi. To'xtatilgan zarralar uchun himoya kolloid vazifasini bajaradigan pektin moddalari ularning cho'kishini kechiktiradi va sharbatlarning viskozitesini oshiradi. Shuning uchun sharbatlarni fermentativ tiniqlashda pektinga depolimerizatsiya qiluvchi ta'sir ko'rsatadigan pektolitik fermentlarni qo'llash kerak; Amilolitik fermentlar kraxmalni parchalash uchun ishlatiladi.

APA, Harvard, Vancouver, ISO, and other styles

3

F.M.To'xtaboyeva, Xamidullayeva N.R., Erkinova R.U., and Shavkatbekova M.A. "FERMENTLARNING BIOTEXNOLOGIYA VA GEN MUHANDISLIGIDA QO'LLANILISHI." Universal International Scientific Journal 1, no. 9 (2024): 192–95. https://doi.org/10.5281/zenodo.14565064.

Full text

Abstract:

Mazkur maqola fermentlar va ularning ishtirokidagi texnologiyalarni o‘rganishga bag‘ishlangan. Unda fermentlarning biologik-kimyoviy xususiyatlari, ularning oziq-ovqat, farmatsevtika, kimyo sanoatlari hamda tibbiyot va ekologiyadagi qo‘llanilishi tahlil qilinadi. Shuningdek, fermentlarning biotexnologiya va gen muhandisligidagi ahamiyati, ularning sanoatda yangi imkoniyatlarni yaratishdagi roli ko‘rib chiqiladi. Ushbu ish fermentlar bilan bog‘liq texnologik yechimlarning hozirgi kundagi ahamiyati va kelajakdagi rivojlanish yo‘nalishlarini yoritishga qaratilg

APA, Harvard, Vancouver, ISO, and other styles

4

N.R.Xamidullayeva, R.Y.Latipova, S.I.Xusanov, and M.Sh.Xaqulova. "ANTIOKSIDANT FERMENTLAR VA ULARNING VAZIFALARI." Universal International Scientific Journal 1, no. 9 (2024): 29–32. https://doi.org/10.5281/zenodo.14326087.

Full text

Abstract:

Mazkur maqolada antioksidant fermentlarning inson organizmidagi ahamiyati va ularning asosiy vazifalari yoritilgan. Ushbu ish antioksidant fermentlarning hujayra hayotiyligi va salomatlik uchun muhimligini ilmiy asosda tavsiflaydi va kelgusida ularni qo‘llashning amaliy imkoniyatlarini ochib beradi

APA, Harvard, Vancouver, ISO, and other styles

5

Abdupattoyeva, Roxila Elyorbek qizi. "FERMENTLARNING AHAMIYATI." ILM-FAN VA INNOVATSIYA ILMIY-AMALIY KONFERENSIYASI 2, no. 04 (2023): 217–18. https://doi.org/10.5281/zenodo.7901992.

Full text

Abstract:

Barcha tirik organizmlar, o’simliklar, hayvonlar, bakteriyalarning hayotida fermentlarning roli juda katta hisoblanadi. Fermentlar tirik organizmdagi biosintez reaksiyalarida faol qatnashadi va ularning normal kechishini taminlaydi. Ushbu tezisda fermentlarning tirik organizmlardagi ahamiyatini ko’rib chiqamiz.  

APA, Harvard, Vancouver, ISO, and other styles

6

Muxamediyeva, I.B. "OKSIDATIV STRESS SHAROITIDA YURAK MITOXONDRIYASINING ANTIOKSIDANT FERMENTLAR FAOLLIGIGA IZOXINOLIN ALKALOIDLARINING TA'SIRI." ActaCAMU 7, no. 7 (2024): 163–66. https://doi.org/10.5281/zenodo.14138812.

Full text

Abstract:

<em>Mitoxondriyalar biologik funksiyalari natijasida har doim ROS ishlab chiqarishga duchor bo‘lishadi va unga qarshi turish - oksidlovchi stressni oldini olish uchun ishlab chiqilgan antioksidant himoya tizimini o‘z ichiga oladi. Mitoxondrial SOD ning past regulyatsiyasi oksidlovchi stressga sezuvchanlikni oshiradi va ROS ko‘tarilishi natijasida jiddiy mitoxondrial disfunksiyani keltirib chiqaradi. Ushbu maqolada PbCl<sub>2</sub> bilan chaqirilgan oksidativ stress sharoitida kalamushlarning yurak mitoxondriyasi antioksidant SOD va GP fermentlar faolligiga F-24 va F-4 izoxino

APA, Harvard, Vancouver, ISO, and other styles

7

Moxichehra SHOXIDDINOVA, Mujassam AXMEDOVA,, Nozima YUSUFDJANOVA, Behro'z TOJIYEV, Moxichehra PATTAYEVA,, and Qunduz NORMURODOVA. "BACILLUS AMYLOLIQUEFACIENS –UZMU 22 BAKTERIYA SHTAMMINING ANTOGONISTIK VA ANTIBAKTERIAL XUSUSIYATLARI." UzMU xabarlari 3, no. 3.1 (2024): 168–72. http://dx.doi.org/10.69617/uzmu.v3i3.1.1754.

Full text

Abstract:

Kalanxoye degremona dorivor o‘simligining ildizidan 2ta, poyasidan 3ta va bargidan 3ta jami 8ta endofit izolyatlar ajratib olindi. Skrining natijasida Kalanxoye degremonadan ajratib olingan K7 izolyati tanlab olindi va MALDI TOF mass-spektrometriya usuli yordamida identifikatsiya qilindi. Tanlab olingan K7 bakteriya izolyati B.amyloliquefaciens ekanligi aniqlandi va B.amyloliquefaciens – UzMU 22 shtammi deb nomlandi. Bacillus amyloliquefaciens - UzMU 22 shtammining Verticillium dahliae, Alternaria alternata, Fusarium solani ва Fusarium oxysporum kabi patogen zamburug‘larga nisbatan antogonisti

APA, Harvard, Vancouver, ISO, and other styles

8

Shodiyeva, Dildora G'iyosovna, Farrukh Farhod oʻgʻli Shernazarov, and Jayrona Izzatullo qizi Tohirova. "BAKTERIYALARNING IKKILAMCHI BIOLOGIK FAOL METABOLITLAR SINTEZ QILISH XUSUSIYATLARI VA ULARNING FARMASEVTIKADA QO'LLANILISHI." RESEARCH AND EDUCATION 2, no. 1 (2023): 269–76. https://doi.org/10.5281/zenodo.7591391.

Full text

Abstract:

Endofit mikroorganizmlarning eng katta biotexnologik potensiallaridan biri ulartning biologik faol moddalar sintez qilish xususiyati hisoblanadi. Endofit mikroorganizmlar jamoasisintez qiladigan ikkalamchi bioaktiv moddalar ham bir qator muhim farmasivtik xususiyatlarga ega ekanligi bilan o‘z ahamiyatiga egadur. Ushbu metabolitlar farmasivtika sohasida, qishloq xo‘jaligida, oziq-ovqat sanoatida va boshqa bir qancha sohalarda muhim ahamiyatga egadur. Jumladan, endofit mikroorganizmlar tomonidan bir qancha biologik faol metabolitlar sintez qilinishiga to‘xtalib o‘tamiz. J

APA, Harvard, Vancouver, ISO, and other styles

9

Erimbatova, Dilnoza Nurulla qizi. "BIOKIMYO FANINI O'QITISHDA AXBOROT – KOMMUNIKATSION TEXNOLOGIYALARNING ROLI." ACADEMIC RESEARCH IN MODERN SCIENCE 1, no. 14 (2022): 16–19. https://doi.org/10.5281/zenodo.7107178.

Full text

Abstract:

Ushbu maqolada biokimyo darslarida axborot-kommunikatsiya texnologiyalaridan (AKT) foydalanish imkoniyatlari, "Biokimyo" fanini o'qitish jarayonini o'quv-uslubiy ta'minlashni rivojlantirish imkonini beruvchi AKT elementlaridan foydalanish ko'rib chiqilgan. "Oqsil almashinuvi", "Uglevodlar almashinuvi", "Fermentlar va ularning ahamiyati" mavzularini o'rganish bo'yicha taklif etilgan taqdimotlar talabalarda katta qiziqish o'uyg'otganligi aniqlanib, ko'rsatilgan. Yuqoridagi mavzular bo'yicha tegishli taqdimotlar asosi

APA, Harvard, Vancouver, ISO, and other styles

10

Maxbuba NAZAROVA,. "OZUQA BO‘YOQLARI(E-171, E-173) TA’SIRIDA KALAMUSH BUYRAK USTI BEZIDA YUZAGA KELADIGAN MORFOFUNKSINAL O‘ZGARISHLAR (EKSPERIMENTAL TADQIQOT ISHI, O‘ZBEKISTON)." UzMU xabarlari 3, no. 3.1.1 (2025): 83–85. https://doi.org/10.69617/nuuz.v3i3.1.1.7961.

Full text

Abstract:

Inson orgnizmiga ta’sir doirasi katta bo‘lgan va ko‘p qo‘llaniladigan oziq ovqat qo‘shimchalarining ta’sir spektrini yoritishda labaratoriya kalamushlari yordamida ayrim organlardagi o‘zgarishlarni aniqlanadi. Buning uchun qon va endokrin tizimidagi o‘zgarishlarni aniqlashni maqsad qilib olib umumiy qon va buyrak usti bezi va jigar uchun taluqli fermentlar va garmonlar tekshiriladi. Agar oziq-ovqat tarkibida bunday ozuqa qo‘shimchalaridan muntazam foydalanilsa organizmga zararli ta’sir qiladi. Buyrak usti bezida E-171 oziq ovqat qo‘shimchasi to‘planadi va kalamush organizmiga salbiy ta’sir ko‘

APA, Harvard, Vancouver, ISO, and other styles

11

Gafurova, M.A. "FARG'ONA VILOYATI O'SIMLIKLARINI TIBBIYOT AMALIYOTIDA QO'LLASH ISTIQBOLLARI." ActaCAMU 4, no. 4 (2023): 90–96. https://doi.org/10.5281/zenodo.10430109.

Full text

Abstract:

<strong><em>Gafurova M.A.</em></strong> <em>Central Asian Medical University xalqaro tibbiyot universiteti</em> <strong><em> </em></strong> <strong><em>Annotatsiya: </em></strong><em>Maqolada Farg’ona vodiysida o’sadigan o’simliklardan temir, mis, xrom, natriy, kaliy kabi makro va mikroelementlar bilan boyitilgan ikki xil</em><em> </em><em>tarkibiy qismlardan iborat bo’lgan </em><em>to’plam</em><em> tayyorlandi. Sintetik tayyorlangan makro va mikroelementlarni o’z ichiga olgan dori preparatlari bilan taqqoslanganda tavsiya etilgan </em><em>to’plam

APA, Harvard, Vancouver, ISO, and other styles

12

Al Riza, Dimas Firmanda, Retno Damayanti, and Yusuf Hendrawan. "RANCANG BANGUN FERMENTOR YOGURT DENGAN SISTEM KONTROL LOGIKA FUZZY MENGGUNAKAN MIKROKONTROLER ATMEGA32 (Yogurt Fermenter Design with Fuzzy Logic Control System Using Microcontroller ATMega32)." Jurnal Agritech 34, no. 04 (2015): 456. http://dx.doi.org/10.22146/agritech.9441.

Full text

Abstract:

Yogurt is milk fermented product that becomes popular recently. In yogurt processing, fermenter is the main device. Lactobacillus sp. and Streptococcus sp. are two probiotic bacteria species that are common to be used in yogurt fermentation process. Both bacteria grow well in a specific range of temperature between 40-45 C, so temperature control in fermenter operational becomes one of the important things to ensure speed and quality of fermentation process. Fermentation process is a process with high degree of uncertainty and categorized as non-linear time invariant system. Thus, classical co

APA, Harvard, Vancouver, ISO, and other styles

13

Mulyawanti, Ira, Tatang Hidayat, and NFN Risfaheri. "PENGARUH JENIS FERMENTOR TERHADAP MUTU BIJI KAKAO KERING NON FERMENTASI." Jurnal Penelitian Pascapanen Pertanian 15, no. 2 (2019): 91. http://dx.doi.org/10.21082/jpasca.v15n2.2018.91-98.

Full text

Abstract:

<p>Peningkatan mutu biji kakao non fermentasi dilakukan melalui proses fermentasi menggunakan starter kering dan dua jenis fermentor, yaitu tipe kotak dan rotary drum. Biji kakao non fermentasi dibasahkan terlebih dahulu dengan direndam dalam air selama 2-3 jam, kemudian ditiriskan dan ditambah substrat yang terdiri atas fruktosa:glukosa:sukrosa:asam sitrat dengan perbandingan 62 : 41 : 32 : 22,5, ditambahkan starter kering sebanyak 3% kemudian difermentasi menggunakan kotak fermentasi, fermentor rotary drum dengan pengaturan suhu dan tanpa pengaturan suhu. Penggunaan kotak fermentasi da

APA, Harvard, Vancouver, ISO, and other styles

14

Boyqulov, To'rabek, and Lobar Muxiddinova. "O'tkir pankreatit kelib chiqishi va davolashning biyokimyoviy asoslari." Journal of Science-Innovative Research in Uzbekistan 3, no. 2 (2025): 277–82. https://doi.org/10.5281/zenodo.14872025.

Full text

Abstract:

Ushbu maqolada o‘tkir pankreatitning kelib chiqish sabablari va uni davolashning biokimyoviy asoslari tahlil qilinadi. Pankreatit rivojlanishida fermentlarning erta faollashuvi, oksidlovchi stress, yallig‘lanish mediatorlari va elektrolit muvozanatining buzilishi kabi omillarning roli ko‘rib chiqiladi. Shuningdek, patologik jarayonlarning molekulyar mexanizmlari va diagnostik biomarkerlar haqida ma’lumot beriladi. Davolash usullari orasida ferment inhibitori, antioksidant terapiya va parenteral ovqatlantirish kabi yondashuvlarning samaradorligi biokimyoviy nuqtayi nazar

APA, Harvard, Vancouver, ISO, and other styles

15

Toruan, Sari Artauli Lumban, Thomas Tandi Manu, and Paulina Rosa Evriarti. "PEMANFAATAN AIR KELAPA MUDA SEBAGAI MEDIA ALTERNATIF MAC CONCEY UNTUK PERTUMBUHAN Escherichia coli DAN Salmonella typhi." Journal of Indonesian Medical Laboratory and Science (JoIMedLabS) 4, no. 1 (2023): 25–36. http://dx.doi.org/10.53699/joimedlabs.v4i1.143.

Full text

Abstract:

Pertumbuhan mikroorganisme membutuhkan media sebagai suatu bahan yang terdiri dari campuran nutrisi. yang digunakan untuk membiakkan mikroba. Penelitian ini merupakan eksperimen laboratorium yang bertujuan untuk mengetahui komposisi protein pada air kelapa tua yang digunakan sebagai alternatif Mac Conkey Agar yang dapat digunakan untuk pertumbuhan Escherichia coli dan Salmonella typhi yang dicirikan oleh laktosa non fermenter dan koloni laktosa fermentor. Metode penelitian experiment yang digunakan adalah isolasi bakteri uji eksperimental menggunakan inokulasi pada media alternatif dan Mac Con

APA, Harvard, Vancouver, ISO, and other styles

16

Tojaliyeva, Madinabonu Elmurod qizi Tojimatova Robiyaxon Joʻrabek qizi Salimjonov Xojiakbar Xalimjon oʻgʻli. "QISHLOQ XO'JALIGIDA MIKROBIOLOGIYANING O'RNI." ILM-FAN VA INNOVATSIYA ILMIY-AMALIY KONFERENSIYASI 2, no. 04 (2023): 119–20. https://doi.org/10.5281/zenodo.7886739.

Full text

Abstract:

Mazkur   maqolada qishloq xo"jaligida mikrobiologiyaning o'rni,   mikrobiologik  jarayonlarini  faollashtirish,  chorvachilik  komplekslari  chiqindilaridan  o'g'it  olish  haqida  ma'lumotlar berilgan.

APA, Harvard, Vancouver, ISO, and other styles

17

Farkhatus Solikha, Dian, and Fathin Firyal Abir. "BANYAK YEAST YANG TERKANDUNG PADA PROSES FERMENTASI MOLASSES: DAMPAKNYA TERHADAP KUANTITAS ETHANOL YANG DIHASILKAN DI PT INDO ACIDATAMA KARANGANYAR." Gema Wiralodra 11, no. 1 (2020): 107–26. http://dx.doi.org/10.31943/gemawiralodra.v11i1.107.

Full text

Abstract:

Fermentasi sebagai industri dimulai awal 1900, dengan produksi dari enzim mikroba, asam organik, dan yeast. PT Indo Acidatama Tbk merupakan penghasil Ethanol terbesar di Indonesia. Fermentasi merupakan proses yang memanfaatkan kemampuan mikroba untuk menghasilkan metabolit primer dan metabolit sekunder dalam suatu lingkungan yang dikendalikan Mikroba itu mengunakan Saccharomyces cereviceae. Tujuan penelitian ini yaitu mengetahui proses pembuatan ethanol dari Molasess, mengetahui pengaruh banyak yeast yang terhadap kuantitas ethanol yang dihasilkan, dan faktor-faktor yang mempengaruhi pertumbuh

APA, Harvard, Vancouver, ISO, and other styles

18

Ahmed, Tanweer, Md Rahman, Rokanuzzaman Rokanuzzaman, et al. "Utilization of endophytic bacteria for liquid biofertilizer production with a newly designed prototype fermenter for sustainable agriculture." Plant Trends 2, no. 4 (2024): 92. https://doi.org/10.5455/pt.2024.08.

Full text

Abstract:

Cost-effective and eco-friendly approaches are highly desirable for sustainable agriculture. Endophytic bacteria are a promising source of sustainable agricultural production. The study aimed to develop a prototype fermenter and utilization of endophytic bacteria for liquid biofertilizer production. In this study, we developed a novel prototype fermentor for large-scale production of biofertilizers comprised of a consortium of plant growth-promoting endophytic bacteria. The fermentor was designed to integrate a temperature control unit, a heating unit, a heated water circulation unit, and a mi

APA, Harvard, Vancouver, ISO, and other styles

19

Fasya, Fadhilah, Trapsilo Prihandono, and Alex Harijanto. "RANCANG BANGUN ALAT FERMENTOR KOPI TERKENDALI MENGGUNAKAN ELEMEN PEMANAS BERBASIS ARDUINO UNO." ORBITA: Jurnal Kajian, Inovasi dan Aplikasi Pendidikan Fisika 8, no. 2 (2022): 307. http://dx.doi.org/10.31764/orbita.v8i2.11161.

Full text

Abstract:

ABSTRAKPenelitian ini bertujuan untuk merancang alat fermentor kopi terkendali menggunakan elemen pemanas berbasis Arduino uno. Metode dalam penelitian ini menggunakan metode penelitian kuantitatif deskriptif. Variabel penelitian yang digunakan pada penelitian ini adalah rancang bangun alat fementor kopi terkendali menggunakan elemen pemanas berbasis Arduino uno. Dalam rancang bangun alat ini menggunakan 2 jenis sensor yaitu sensor DS18B20 dan sensor DHT 11. Untuk mengetahui tingkat kevalidan sensor tersebut maka untuk sensor DS18B20 diuji dengan thermometer dan untuk sensor DHT11 diuji dengan

APA, Harvard, Vancouver, ISO, and other styles

20

Kusmiah, Nurhaya, Abdul Waris, and Ishak Manggabarani. "Efektifitas Fermentor Fuzzy Digital Terhadap Kualitas Mutu Biji Kopi." Jurnal Ilmiah Teknologi Pertanian Agrotechno 6, no. 2 (2021): 80. http://dx.doi.org/10.24843/jitpa.2021.v06.i02.p05.

Full text

Abstract:

Coffee is one of the potential plantation commodities in Indonesia. Currently, coffee processing has been a common practice in creating processed coffee with a distinctive aroma and taste through the fermentation process to increase the selling price of coffee in the market. This study aims to test the extent of fermentor designed with the application of digital fuzzy to be able to provide a perfect fermentation process so that it can improve the quality of coffee beans or ground coffee. The method used is a Completely Randomized Design to see whether fermentation using a fermenter can improve

APA, Harvard, Vancouver, ISO, and other styles

21

Wiantara, I. Wayan Satrio, Ni Luh Yulianti, and Yohanes Setiyo. "Analisis Pindah Panas pada Ruang Fermentasi Biji Kakao (Theobroma cacao L.) Menggunakan Jenis Wadah Fermentasi yang Berbeda." Jurnal BETA (Biosistem dan Teknik Pertanian) 10, no. 2 (2021): 304. http://dx.doi.org/10.24843/jbeta.2022.v10.i02.p12.

Full text

Abstract:

Abstrak  Fermentasi merupakan salah satu proses yang berperan penting dalam meningkatkan kualitas biji kakao yang dihasilkan, indikator proses fermentasi berjalan dengan baik ialah meningkatnya suhu di fermentor yang disebabkan oleh aktivitas mikroorganisme. Penelitian ini bertujuan untuk menguji dan mengetahui sebaran suhu, perpindahan panas dan mutu biji kakao dengan jenis wadah fermentasi yang berbeda. Bahan yang dipergunakan adalah biji kakao jenis lindak/bulk kakao yang diperoleh dari petani Desa Pupuan, Kecamatan Pupuan, Kabupaten Tabanan. Fermentor berupa kotak bambu, kotak styrof

APA, Harvard, Vancouver, ISO, and other styles

22

Djatmiko, Vernanda Febiola, Sukendi Sukendi, and Netti Aryani. "The Effect of Fermentor Dosage on Tofu Dregs as Tubifex sp. Culture Media on Population and Biomass." Jurnal Akuakultur SEBATIN 4, no. 2 (2023): 100–111. https://doi.org/10.31258/jas.4.2.100-111.

Full text

Abstract:

Natural feed is an initial feed that has a complete nutritional content and is closer to the biological needs of fish larvae, one of which is Tubifex sp. Tubifex sp is a type of natural feed that is very important in freshwater aquaculture activities, especially for catfish hatcheries. Tubifex sp. has a fairly high nutritional content, 57% protein, 13.3% fat, 2.04% crude fiber, 3.6% ash content and 87.7% water. The purpose of this study was to determine the effect of fermentor dosing on tofu dregs as a Tubifex sp. culture medium on population and biomass growth rates. This research was conduct

APA, Harvard, Vancouver, ISO, and other styles

23

Hartuti, Sri, Nursigit Bintoro, Joko Nugroho Wahyu Karyadi, and Yudi Pranoto. "PENGARUH WAKTU PEMERAMAN, AERASI DAN SUHU FERMENTOR TERHADAP KUALITAS BIJI KAKAO." AGROINTEK 14, no. 2 (2020): 295–308. http://dx.doi.org/10.21107/agrointek.v14i2.6297.

Full text

Abstract:

Good postharvest handling must be done to get high-quality cocoa beans. This study aims to determine the effect and relationship of cocoa pod ripening time, aeration and fermentor temperature during fermentation on the pH and fermentation index, and to know the value of other quality parameters of cocoa beans, such as water content, ash content, protein content, fat content, carbohydrate content, color chroma, and hue. The results of the RSM analysis also showed that the cacao pod ripening time, aeration rate and fermenter temperature had different effects on the fermentation index and pH of t

APA, Harvard, Vancouver, ISO, and other styles

24

Chusniasih, Dewi, Winati Nurhayu, Yunita Fahni, Fitri Amelia Purmadi, and Kharisma Aulia Putri. "Biofermentasi Limbah Pertanian dengan Teknologi Fermentor dan Biocomposter untuk Mewujudkan Pertanian Organik di Desa Rawa Selapan." Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) 6, no. 12 (2023): 5393–403. http://dx.doi.org/10.33024/jkpm.v6i12.12469.

Full text

Abstract:

ABSTRAK Pengelolaan limbah organik sisa pertanian maupun limbah rumah tangga menjadi hal yang perlu diperhatikan, karena akan berdampak negatif bagi lingkungan. Desa Rawa Selapan merupakan salah satu desa dengan luas sawah terbesar di Lampung Selatan. Selama ini, limbah pertanian di desa tidak dimanfaatkan dengan baik. Selain itu, sistem pertanian dengan penggunaan pupuk kimia dapat mengubah ketersediaan hara dan mikroorganisme tanah sehingga tanah mengalami penurunan tingkat kesuburan. Salah satu upaya untuk memanfaatkan limbah organik dan meningkatkan kesuburan tanah yaitu mengolah limbah or

APA, Harvard, Vancouver, ISO, and other styles

25

Basri, Yesi Mutia, Poppy Nurmayanti, Nita Wahyuni, et al. "Pelatihan Pembuatan Eco enzyme sebagai Handsanitizer dalam Peningkatan Ekonomi Masyarakat Kelurahan Lembah Damai." Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat 7, no. 3 (2022): 332–40. http://dx.doi.org/10.36312/linov.v7i3.815.

Full text

Abstract:

Saat sekarang ini sampah sudah mulai dipandang sebagai sumber daya yang memiliki nilai ekonomi. Pengolahan sampah menjadi produk yang lebih berguna mulai aktif dilakukan seperti menjadikan sampah untuk energi, kompos, pupuk atau sebagai bahan baku dalam industri. Sampah organik dapat diolah menjadi Eco enzyme yang memiliki manfaat ganda. Cairan Eco enzyme ini multifungsi dan aplikasinya dapat meliputi rumah tangga, pertanian dan juga peternakan. Program ini bertujuan menjadi solusi untuk menciptakan lingkungan yang bersih (Zero Waste) sekaligus untuk meningkatkan ekonomi masyarakat sekitar. Ke

APA, Harvard, Vancouver, ISO, and other styles

26

Jo'rayeva, Marvarida. "PLASTIK CHIQINDILARNI PARCHALAYDIGAN MIKROORGANIZMLAR." JOURNAL OF ANALYTICAL SYNERGY AND SCIENTIFIC HORIZON 1, no. 1 (2025): 34–41. https://doi.org/10.5281/zenodo.14755419.

Full text

Abstract:

Plastik chiqindilar bugungi ekologik muammolarning eng dolzarblaridan biri hisoblanadi. Ularning parchalanish muddati o‘ta uzoq bo‘lgani sababli, atrof-muhitga zarar yetkazadi. Shunday sharoitda plastik materiallarni biologik yo‘l bilan parchalay oladigan mikroorganizmlarni o‘rganish va amaliyotga joriy etish muhim yo‘nalishga aylandi. Ushbu maqola plastik chiqindilarni parchalay oladigan mikroorganizmlar haqida umumiy ma’lumotlar va ularning ahamiyatini tahlil qiladi

APA, Harvard, Vancouver, ISO, and other styles

27

Suwasono, Sony, Dyah Ayu Savitri, and Rena Yunita Rahman. "UPAYA PENINGKATAN KUALITAS DAN NILAI EKONOMI BIJI KAKAO RAKYAT DENGAN PENGGUNAAN SEMI-AUTOMATIC FERMENTOR DAN STARTER KOMERSIAL." JMM (Jurnal Masyarakat Mandiri) 7, no. 2 (2023): 1411. http://dx.doi.org/10.31764/jmm.v7i2.13624.

Full text

Abstract:

Abstrak: Biji kakao rakyat Desa Jambewangi, Kabupaten Banyuwangi, Jawa Timur memiliki kualitas yang masih rendah akibat belum adanya proses pengolahan primer biji kakao melalui teknologi fermentasi biji kakao. Permasalahan ini menyebabkan harga kakao sangat rendah. Program pengabdian ini bertujuan untuk meningkatkan softskill dan hardskill kelompok Tani Manggar Kencono, Desa Jambewangi dalam menerapkan Teknologi Tepat Guna (TTG) yang sederhana untuk mendukung kegiatan teknologi pengolahan hulu melalui teknologi fermentasi biji kakao dengan starter komersial dalam semi automatic fermentor terbu

APA, Harvard, Vancouver, ISO, and other styles

28

Dziengel and Martin. "Fermentor Omitted." Nature Biotechnology 7, no. 1 (1989): 85. http://dx.doi.org/10.1038/nbt0189-85c.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Terry, John. "What fermenter?" Journal of Biological Education 21, no. 3 (1987): 163–66. http://dx.doi.org/10.1080/00219266.1987.9654890.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

THIVEND, P., G. FONTY, J. P. JOUANY, Michelle DURAND, and Ph GOUET. "Le fermenteur rumen." Reproduction Nutrition Développement 25, no. 4B (1985): 729–53. http://dx.doi.org/10.1051/rnd:19850601.

Full text

APA, Harvard, Vancouver, ISO, and other styles

31

Ikhsan, Rafiul, Sri Susilowati, and M. Farid Wadjdi. "KOMPARASI KUALITAS SILASE HIJAUAN DENGAN FERMENTOR DAN TANPA FERMENTOR." REKASATWA : Jurnal Ilmiah Peternakan 5, no. 1 (2023): 19–23. http://dx.doi.org/10.33474/rekasatwa.v5i1.20260.

Full text

Abstract:

Penelitian bertujuan untuk menganalisis secara organoleptik silase hijauan yang menggunakan fermentor dan tanpa menggunakan fermentor. Materi yang digunakan adalah hijauan gama umami, polar, mikroba fermentor, tetes tebu, coper, dan drum silo. Penelitian ini menggunakan metode percobaan dengan uji organoleptik / uji indra meliputi tekstur, warna, aroma dan pengukuran pH dilakukan dengan menggunakan kertas lakmus dengan 2 perlakuan silase yang berbeda. Didapatkan hasil bahwa perlakuan 1 yaitu silase yang tidak ditambahkan fermentor memiliki nilai tekstur = 5 (kurang lembut), warna = 5 (hijau ke

APA, Harvard, Vancouver, ISO, and other styles

32

MURAKAMI, SEI, RYUSEI NAKANO, and TATSUHIKO MATSUOKA. "Scale-Up of Fermenter. Survey of Industrial Fermenter Specifications." KAGAKU KOGAKU RONBUNSHU 26, no. 4 (2000): 557–62. http://dx.doi.org/10.1252/kakoronbunshu.26.557.

Full text

APA, Harvard, Vancouver, ISO, and other styles

33

Mullard, Asher. "Open-access fermenter." Nature Biotechnology 28, no. 6 (2010): 536. http://dx.doi.org/10.1038/nbt0610-536b.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

Hopkins, Andrew S. "Low-Cost Fermentor." Journal of Chemical Education 71, no. 6 (1994): 529. http://dx.doi.org/10.1021/ed071p529.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Massimiliano, Kevin, and Ernia Novika Dewi. "PERANCANGAN TANGKI FERMENTOR PADA PROSES PRODUKSI KOMBUCHA DENGAN KAPASITAS 2.000 TON/TAHUN." DISTILAT: Jurnal Teknologi Separasi 10, no. 4 (2024): 723–33. https://doi.org/10.33795/distilat.v10i4.6614.

Full text

Abstract:

Kombucha dikenal sebagai minuman fermentasi yang terbuat dari teh dan gula dengan kandungan vitamin organik dan asam amino yang tinggi sehingga sangat baik untuk kesehatan. Produksi kombucha membutuhkan alat utama berupa tangki fermentor. Tangki fermentor merupakan alat dimana tempat terjadinya proses utama dalam pembuatan kombucha yaitu proses fermentasi dari daun teh. Pada prarancangan pabrik kombucha dengan kapasitas 2.000 ton/tahun, tangki fermentor yang dibutuhkan sebanyak 10 tangki agar proses dapat berjalan secara semi kontinyu. Penelitian ini bertujuan untuk merancang tangki fermentor

APA, Harvard, Vancouver, ISO, and other styles

36

Epriliati, Indah, Indah Kuswardani, and Bram Armunanto. "Pengembangan Industri Pupuk BAOC Ribon Atom I melalui Penyempurnaan TTG Teknologi Produksi." Jurnal Teknologi Industri dan Rekayasa (JTIR) 1, no. 1 (2020): 1–8. http://dx.doi.org/10.53091/jtir.v1i1.9.

Full text

Abstract:

Abstract. An effort to produce standardized liquid organic fertilizer initially established by a small-scale enterprise was taken by the improvement of production technology. This study aimed to obtain a production line machines of the liquid fertilizer and to determine a standard operational method. The designs included fermentor, hopper, mixer, and autofilling machine; and testing the new fermentor performance as the critical point. The product obtained can preserve the excellence of the initial Ribon Atom 1 characteristics (old fermentor).  [Abstrak. Upaya untuk memproduksi pupu

APA, Harvard, Vancouver, ISO, and other styles

37

Ostroumova, O. D., T. F. Guseva, E. A. Smolyarchuk, and O. V. Zhukova. "Ingibitory angiotenzinprevrashchayushchego fermenta." Systemic Hypertension 4, no. 1 (2007): 36–40. http://dx.doi.org/10.26442/sg28784.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

Inatullayeva, Ra'no Yunusovna. "CHORTOQ MINERAL SUVINING SHIFOBAXSH XUSUSIYATLARI." GOLDEN BRAIN 1, no. 1 (2023): 145–48. https://doi.org/10.5281/zenodo.7523525.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Ashurova, Maftuna Shavkat qizi. "O'ZBEKISTONDA ISHLAB CHIQARILADIGAN SHAROB TURLARI." TECHNICAL SCIENCE RESEARCH IN UZBEKISTAN 2, no. 3 (2024): 134–36. https://doi.org/10.5281/zenodo.10893002.

Full text

Abstract:

Sharob yoki fermentlangan meva suvidan tayyorlanadigan alkogolli ichimlikdir. Meva suvi achishi natijasida undagi xamirturushfruktozani spirtga aylantiradi. Sharob koʻpincha uzumdan, baʼzida olma, marjonmeva yoki boshqa mevalardan tayyorlanadi. Bugungi kunda O‘zbekistonda uzumning 37ta turi yetishtiriladi, respublikada 40dan ortiq vino zavodlari faoliyat yuritmoqda.

APA, Harvard, Vancouver, ISO, and other styles

40

Ashurova, Maftuna. "O'ZBEKISTONDA ISHLAB CHIQARILADIGAN SHAROB TURLARI." TECHNICAL SCIENCE RESEARCH IN UZBEKISTAN 2, no. 10 (2024): 32–34. https://doi.org/10.5281/zenodo.13941964.

Full text

Abstract:

Sharob yoki fermentlangan meva suvidan tayyorlanadigan alkogolli ichimlikdir. Meva suvi achishi natijasida undagi xamirturushfruktozani spirtga aylantiradi. Sharob koʻpincha uzumdan, baʼzida olma, marjonmeva yoki boshqa mevalardan tayyorlanadi. Bugungi kunda O‘zbekistonda uzumning 37ta turi yetishtiriladi, respublikada 40dan ortiq vino zavodlari faoliyat yuritmoqda.

APA, Harvard, Vancouver, ISO, and other styles

41

Cavalcante, Marcia, and Diego León Arango. "Hiperión: cuando caminar es fermentar un Dios." Estudios de Filosofía, no. 9 (February 1, 1994): 179–91. http://dx.doi.org/10.17533/udea.ef.339065.

Full text

Abstract:

    La primera noticia sobre la novela Hiperión se remonta al verano de 1792, año en que Hölderlin ya se encuentra en el seminario de Tubinga. Hasta el final del año de 1793, el autor se ocupó de la elaboración de un primer esbozo, del cual no queda ningún vestigio. Desde el comienzo de 1794 hasta el otoño, se puede hablar de la versión de la novela a la que Holderlin se entregó durante su estadía en Waltershausen como preceptor del hijo de la señora Von Kalb. Se trata del célebre Fragmento de Hiperión, que Schiller publicó en su revista Thalia, conjuntame

APA, Harvard, Vancouver, ISO, and other styles

42

FUJIWARA, Zenya. "Progress in Koji Fermentor." JOURNAL OF THE BREWING SOCIETY OF JAPAN 88, no. 4 (1993): 281–86. http://dx.doi.org/10.6013/jbrewsocjapan1988.88.281.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

Hicklin, H., A. Verghese, and S. Alwrez. "Dysgonic Fermenter 2 Septicemia." Clinical Infectious Diseases 9, no. 5 (1987): 884–90. http://dx.doi.org/10.1093/clinids/9.5.884.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

Andrew, J. H., and M. J. Waters. "Dysgonic Fermenter 2 Septicemia." Clinical Infectious Diseases 10, no. 5 (1988): 1063. http://dx.doi.org/10.1093/clinids/10.5.1063.

Full text

APA, Harvard, Vancouver, ISO, and other styles

45

MURAKAMI, Sei, Susumu HARADA, and Shuichi YAMAMOTO. "Scale-Up of Fermenter." Japan Journal of Food Engineering 2, no. 2 (2001): 53–61. http://dx.doi.org/10.11301/jsfe2000.2.53.

Full text

APA, Harvard, Vancouver, ISO, and other styles

46

Reckter, Bettina. "Burgerpatty aus dem Fermenter." VDI nachrichten 78, no. 17 (2024): 21. http://dx.doi.org/10.51202/0042-1758-2024-17-21-2.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Gezork, Klaus, Annika Schorn, and Niels Bußmann. "Scale‐up begaster Fermenter." CITplus 26, no. 12 (2023): 16–19. http://dx.doi.org/10.1002/citp.202301211.

Full text

Abstract:

AbstractBesonders unter anspruchsvollen Betriebsbedingungen und bei hohen Produktionskapazitäten haben sich gerührte und begaste Fermenter aufgrund ihrer hervorragenden Leistung und Flexibilität weitgehend durchgesetzt. Die langjährige Erfahrung von Ekato und Forschung an diesen Fermentertypen haben das Verständnis erheblich vertieft.

APA, Harvard, Vancouver, ISO, and other styles

48

August, John R. "Dysgonic fermenter-2 infections." Journal of the American Veterinary Medical Association 193, no. 12 (1988): 1506–8. https://doi.org/10.2460/javma.1988.193.12.1506.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

Waters, Mary J., L. Stern, and J. H. Andrew. "Dysgonic fermenter-2 septicemia." Pathology 18, no. 1 (1986): 162–64. http://dx.doi.org/10.3109/00313028609090848.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Ping, Xu, Lin Jianqiang, Lin Jianqun, and Jiang Boying. "Xanthan gum production with pumping Static-mixing Loop Fermentor(PS-Loop Fermentor)." Biotechnology Letters 16, no. 5 (1994): 523–26. http://dx.doi.org/10.1007/bf01023337.

Full text

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!