PENGARUH SUBSTITUSI ANGKAK TERHADAP KERAGAMAN MIKROORGANISME DALAM FERMENTASI KOJI KECAP

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: > 660 Chemical engineering > Beverage Technology > Fermentation
> 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

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