Jurnal Teknologi Pertanian
Vol 4, No 1 (2003)

Karakterisasi Kimiawi Tepung Sereal Terfermentasi oleh Bakteri Asam Laktat dan Saccharomyces Cereviceae

Putri, Widya Dwi Rukmi (Unknown)
Zubaidah, Elok (Unknown)
Saparianti, Ella (Unknown)
P.S., Monika Maria (Unknown)



Article Info

Publish Date
20 Jan 2012

Abstract

Cereal and legume based product have low digestion because consist of complex component that hard to digest. Fermentation cereal by microbe can improve this condition. This research aims to know the effect of fermentation instant cereal by Lactic Acid Bacteria and Saccharomyces cereviceae. The result showed decreasing starch concentration, increasing total acid and N-amino concentration. Keyword: fermentation, cereal

Copyrights © 2003






Journal Info

Abbrev

JTP

Publisher

Subject

Agriculture, Biological Sciences & Forestry Computer Science & IT

Description

Jurnal Teknologi Pertanian diterbitkan oleh Fakultas Teknologi Pertanian Universitas Brawijaya untuk penyebarluasan hasil penelitian yang dilakukan oleh para peneliti dari dalam dan luar Fakultas Teknologi Pertanian Universitas Brawijaya. Jurnal Teknologi Pertanian terbit tiga kali dalam setahun, ...