Ariyani, Febe (2006) PENGARUH SUBSTITUSI ANGKAK TERHADAP KERAGAMAN MIKROORGANISME DALAM FERMENTASI KOJI KECAP. Other thesis, Prodi Teknologi Pangan Unika Soegijapranata.
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Abstract
Kecap merupakan makanan tradisional hasil fermentasi lkedelai hitam yang menghasilkan cairan berwarna coklat sampai hitam. Pembuatan kecap tradisional melalui 2 tahap fermentasi, yaitu fermentasi kapang (fermentasi koji) dan fermentasi dalam larutan garam (fermentasi moromi).
| Item Type: | Thesis (Other) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Beverage Technology > Fermentation 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology > Food processing |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mrs Ratnasasi Wijayanti |
| Date Deposited: | 22 Dec 2015 02:36 |
| Last Modified: | 22 Dec 2015 02:36 |
| URI: | http://repository.unika.ac.id/id/eprint/7123 |
| Keywords: | UNSPECIFIED |
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