1Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University, Indonesia
2Department of Biochemistry, Faculty of Mathematics and Natural Sciences, IPB University, Bogor, Indonesia
3Balai Penelitian dan Pengembangan Pabrik Gula Indonesia, Indonesia
BibTex Citation Data :
@article{JKSA18834, author = {Agustina Aminin and Laksmi Ambarsari and H. M. Mochtar}, title = {Produk Reaksi Maillard (MRP) sebagai Anti Bakteri dan Pengendali Kadar Dekstran dalam Nira}, journal = {Jurnal Kimia Sains dan Aplikasi}, volume = {5}, number = {2}, year = {2002}, keywords = {MRP; antibakteri; dekstran}, abstract = {MRP adalah hasil reaksi pencoklatan non enzimatik yang dapat dibuat dengan merefluks larutan yang mengandung asam amino dan gula reduksi. Aktivitas MRP diamati dengan meneliti pertumbuhan mikroorganisme dari nira yang ditumbuhkan dalam medium sintetik melalui pengukuran turbiditas. Pengaruh MRP terhadap produksi dekstran diamati melalui analisa kadar dekstran menggunakan metode Haze. Hasil pengamatan baik terhadap pertumbuhan mikroba maupun kadar dekstran menunjukkan bahwa MRP yang dibuat dari lisin dan glukosa dengan waktu pemanasan lima jam dan menggunakan gas nitrogen memberikan penghambatan sampai 50%.}, issn = {2597-9914}, pages = {7--10} doi = {10.14710/jgi.%v.%i.%p}, url = {https://ejournal.undip.ac.id/index.php/ksa/article/view/18834} }
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