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Bioplastics for Sustainable Development
This book provides the latest information on bioplastics and biodegradable plastics. The initial chapters introduce readers to the various sources and substrates for the synthesis of bioplastics and biodegradable plastics, and explain their general structure, physio-chemical properties and classification. In turn, the book discusses innovative methods for the production of bioplastics at the industrial level and for the microbial production of bioplastics. It highlights the processes that are involved in the conversion of agro-industrial waste into bioplastics, while also summarizing the mechanisms of biodegradation in bioplastics. The book addresses a range of biotechnological applications of bioplastics such as in agriculture, food packaging and pharmaceutical industry, as well as biomedical applications.
Proceeding Celebes International Conference on Diversity of Wallacea’s Line (CICDWL 2015)
Prosiding ini memuat sejumlah abstrak dan makalah yang disajikan dalam Celebes International Conference on Diversity of Wallacea’s Line (CICDWL 2015). Mengusung tema "Sustainable Management of Geological, Biological, and Cultural Diversities of Wallacea's Line toward A Millennium Era" seminar ini diselenggarakan di Kendari pada 8–10 Mei 2015.
Bacterial Cellulose
This book presents the potential of bacterial cellulose in the textile and fashion industry. Most of the earlier work on the bacterial cellulose was focused on the bio technology application of cellulose, but the recent urge for the need of a sustainable material in the fashion and textile industries identified the scope of the bacterial cellulose in this aspect. The unique feature of this book is that it relates the bio technological aspects of bacterial cellulose with the sustainable issues in the fashion industry.
Teknologi Fermentasi Pangan
Pangan fermentasi seperti tempe, tape, kecap, anggur, roti, minuman anggur (wine), nata de coco, dan lain-lain sudah banyak dikenal bahkan sudah dikonsumsi oleh sebagian besar masyarakat. Beberapa orang dapat membuat pangan fermentasi, baik untuk konsumsi sendiri maupun untuk dikomersilkan. Pada umumnya, produsen/pembuat pangan fermentasi membuat produk pangan tersebut dengan mengandalkan resep turun temurun (secara konvensional) tanpa didasari ilmu sehingga produk pangan fermentasi yang dihasilkan tidak variatif. Melalui pemahaman ilmu yang mendasari fermentasi pangan, maka para produsen dapat memodifikasi pangan fermentasi untuk meningkatkan cita rasa maupun nilai gizi. Buku ini membahas m...
Dasar-dasar mikrobiologi dan penerapannya
Mikrobiologi diartikan sebagai ilmu yang mempelajari mikroba atau mikroorganisme yang merupakan salah satu cabang ilmu dari biologi dengan memerlukan ilmu pendukung kimia, fisika, dan biokimia yang isinya menyajikan pengertian dasar tentang sejarah penemuan mikroba, macam-macam mikroba di alam, struktur sel mikroba dan fungsinya, metabolisme mikroba secara umum, pertumbuhan mikroba dan faktor lingkungan, mikrobiologi terapan di bidang lingkungan dan pertanian. Objek kajiannya ialah semua makhluk hidup yang perlu dilihat dengan mikroskop, khususnya bakteri, fungi, alga mikroskopik, protozoa, dan Archaea.
Prosiding Seminar Nasional Biologi—Jurusan Biologi FMIPA UHO 2019
Biodiversitas atau keanekaragaman hayati merupakan sumber daya penting yang memberikan manfaat baik langsung maupun tak langsung bagi manusia dan lingkungan. Prosiding ini memuat 38 makalah yang disajikan dalam Seminar Nasional Biologi Jurusan Biologi FMIPA UHO 2019 dengan tema Eksplorasi dan Pemanfaatan Biodiversitas dalam Menunjang Pembangunan Nasional Berkelanjutan.
Proceedings of the 2nd International Conference for Smart Agriculture, Food, and Environment (ICSAFE 2021)
This is an open access book.Agriculture, food, and environment are a measure of the availability of food and individuals’ accessibility to it, where accessibility includes affordability. Agriculture, food, and environment are a potential predicament to the world at this time. Today we are facing a challenge to provide inexpensive, sustainable, and nutritious food to the fast-growing world’s population. It includes a wide range of fundamental food issues. Therefore, it is our great pleasure to welcome you to the 2nd International Conference for Smart Agriculture, Food, and Environment. This Conference is organized by Center of Excellence For Local Food Innovation (CELOFI) Universitas Sultan Ageng Tirtayasa.
Food and Beverage Mycology
This is a work on the role of fungi in processed and unprocessed foods. In addition to offering practical and applied information on fungi associated with food and beverages this second edition now covers poisonous mushrooms. Topics include water activity, specific commodities, fungi and metabolities as human dietary components, health hazards and mycotoxin producers, and mycotoxin and fungal contaminant detection.
Nanotechnology in Plant Growth Promotion and Protection
Discover the role of nanotechnology in promoting plant growth and protection through the management of microbial pathogens In Nanotechnology in Plant Growth Promotion and Protection, distinguished researcher and author Dr. Avinash P. Ingle delivers a rigorous and insightful collection of some of the latest developments in nanotechnology particularly related to plant growth promotion and protection. The book focuses broadly on the role played by nanotechnology in growth promotion of plants and their protection through the management of different microbial pathogens. You’ll learn about a wide variety of topics, including the role of nanomaterials in sustainable agriculture, how nano-fertiliz...
