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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| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | Indonesian |
| Published: |
Universitas PGRI Madiun
2016-12-01
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| Series: | Florea: Jurnal Biologi dan Pembelajarannya |
| Subjects: | |
| Online Access: | https://e-journal.unipma.ac.id/index.php/JF/article/view/799 |
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