World Journal of
Pharmaceutical and Life Sciences

An International Peer Reviewed Journal for Pharmaceutical and Life Sciences
An Official Publication of Society for Advance Healthcare Research (Reg. No. : 01/01/01/31674/16)
World Journal of Pharmaceutical and Life Sciences (WJPLS) has indexed with various reputed international bodies like : Google Scholar, Index Copernicus, Indian Science Publications, SOCOLAR, China, Cosmos Impact Factor, Research Bible, Fuchu, Tokyo. JAPAN, Scientific Indexing Services (SIS), Jour Informatics (Under Process), UDLedge Science Citation Index, Global Impact Factor (In Process), International Impact Factor Services, International Scientific Indexing, UAE, International Society for Research Activity (ISRA) Journal Impact Factor (JIF), Science Library Index, Dubai, United Arab Emirates, International Innovative Journal Impact Factor (IIJIF), Scientific Journal Impact Factor (SJIF), Eurasian Scientific Journal Index (ESJI), Indian citation Index (ICI), IFSIJ Measure of Journal Quality, 

Abstract

THE PRESENCE OF NATURAL MICROFLORA IN TAPAI FLUID OF CASSAVA (MANIHOT UTILISSIMA POHL.) FROM TRADITIONAL MARKET IN PADANG

Syifa Afifah Rahman, Nurmiati and Periadnadi*

ABSTRACT

The research related to the presence of natural fermentative microflora in tapai fluid. Tapai fluid is one of byproduct that produced during tapai fermentation process. Based on previous research, in tapai have been found yeast, bacteria, mould, and other natural fermentative microflora. It can be assumed if tapai fluid still occur natural fermentative microflora. Survey method was used and the data was alnalyzed descriptively. The aim of the research was to determine the presence of natural fermentative microflora in tapai fluid of cassava (Manihot utilissima Pohl.) and to know the characteristic of Tapai fluid based on alcohol level, residual sugar content, pH, and temperature. The results showed tapai fluid contain colony of natural fermentative microflora (yeast and bacteria), that was isolated by GPA and YEA medium and obtained alcohol level (2.5-11%), a residual sugar content (15.3-22.0% Brix), pH (3.43-3.87), with temperature (15.3-22.0%).

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