POTENSI HIDROLISAT TEMPE SEBAGAI PENYEDAP RASA MELALUI PEMANFAATAN EKSTRAK BUAH NANAS

POTENSI HIDROLISAT TEMPE SEBAGAI PENYEDAP RASA MELALUI PEMANFAATAN EKSTRAK BUAH NANAS

<p>Penelitian bertujuan untuk mendeskripsikan perlunya pengembangan penyedap rasa alternatif berbahan hidrolisat tempe dan proses pembuatannya, menguji jenis asam amino, kadar protein dan uji organoleptik. Metode eksperimen digunakan pada penelitian ini. Pengujian jenis asam amino melalui tekn...

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Bibliographic Details
Main Author:	Achmad Machin
Format:	Article
Language:	English
Published:	Universitas Negeri Semarang 2012-09-01
Series:	Biosaintifika: Journal of Biology & Biology Education
Subjects:	Flavoring Pineapple juice Tempe hydrolysate
Online Access:	https://journal.unnes.ac.id/nju/index.php/biosaintifika/article/view/2275

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