Penurunan Kadar Pati Bambu Hitam (Gigantochloa Atroviolanceae Widjaja) oleh Fermentasi Suspensi Bakteri Biakan Murni dengan Metode Vertical Soak Diffusion

Abstract

This research is the part of toneline wood an bamboo. Made from traditional and modern technique. By using vertical soak diffusion metode. There is make hole in bamboo and put in some liquor into it.. The aim of this research is to know about the compotition of starch from black bamboo (Gigantochloa atroviolacene Widjaja) with vertical zone: to know about bacteri concentration; and time of fermentation for dropped yielb starch from black bamboo. The equal show, yielb of starchfrom lower until upper from bamboo is 1.75% in lower bamboo, 1.55% in middle of bamboo, and 1.21% in upper of bamboo. Yielb of starch after treatment make some changed to down. But not show big significant change from some factor of treatment orInteraction on both of is.