Chromium in Fermented Rice Flour with Bakery’s Yeast
- https://doi.org/10.2991/snk-18.2018.21How to use a DOI?
- YHE (Yeast Hydrolysate Enzimatic), chromium, bakery’s yeast
Research is conducted to determine the chromium content in rice flour which is fermented with bakery’s yeast. The procedure involves several steps including sample preparation, fermentation, making crude bromelain enzymes, making YHE (Yeast Hydrolysate Enzymatic), and determining the chromium content. In this study, measurements were taken on several parameters which included measurement of chromium (III) and chromium (VI) measured by a voltammeter instrument. The results showed that Yeast - black rice had the highest chromium (III) content of 112 x 10-4%. Likewise, the chromium (VI) content from YHE - black rice was also the highest compared to YHE - white rice and YHE - red rice, which amounted to 53 x 10-4%.
- © 2018, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Rudiana Agustini AU - Filla Qodaria N AU - I Gusti Made Sanjaya PY - 2018/09 DA - 2018/09 TI - Chromium in Fermented Rice Flour with Bakery’s Yeast BT - Proceedings of the Seminar Nasional Kimia - National Seminar on Chemistry (SNK 2018) PB - Atlantis Press SP - 89 EP - 91 SN - 2352-5401 UR - https://doi.org/10.2991/snk-18.2018.21 DO - https://doi.org/10.2991/snk-18.2018.21 ID - Agustini2018/09 ER -