PENGARUH LAMA FERMENTASI TERHADAP KADAR PROTEIN TEMPE BIJI DURIAN

PENGARUH LAMA FERMENTASI TERHADAP KADAR PROTEIN TEMPE BIJI DURIAN

Tempeh is a food that is produced from the fermentation process by Rhizopus mold. Tempe derived from soy that contains carbohydrates and proteins needed during fermentation. In addition to soy other materials that could be used adalag Biju durian. Flour starch content of 43.6 g / 100g durian seeds w...

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Bibliographic Details
Main Authors: Agnes Yuantin Maharani, Nasrul Rofiah Hidayati, Sri Handayani, Dewi Endri Astuti, Ria Nopida, Syaiful Fachrurazi
Format: Article
Language:Indonesian
Published: Universitas PGRI Madiun 2016-12-01
Series:Florea: Jurnal Biologi dan Pembelajarannya
Subjects:
protein test
seeds durian tempeh
fermentation
Online Access:https://e-journal.unipma.ac.id/index.php/JF/article/view/799
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