Chromium in Fermented Rice Flour with Bakery’s Yeast

DOI

10.2991/snk-18.2018.21How to use a DOI?

Keywords

YHE (Yeast Hydrolysate Enzimatic), chromium, bakery’s yeast

Abstract

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%.

Copyright

© 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/).

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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  - 10.2991/snk-18.2018.21
ID  - Agustini2018/09
ER  -