Perubahan Karakteristik Fisik Belimbing Wuluh selama Fermentasi Asam Sunti

Perubahan Karakteristik Fisik Belimbing Wuluh selama Fermentasi Asam Sunti

Asam sunti is a product of bilimbi (Averrhoa bilimbi L.) fermentation, traditional ingredient from Nanggroe Aceh Darussalam, used as flavor, particularly to provide sour taste and specific aroma in Acehnese cuisine. Scientific studies of asam sunti are relatively limited, while study of change on ph...

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Bibliographic Details
Main Author: Murna Muzaifa
Format: Article
Language:English
Published: Syiah Kuala University 2013-06-01
Series:Jurnal Teknologi dan Industri Pertanian Indonesia
Subjects:
aceh
asam sunti
bilimbi
physical characteristics
traditional fermentation
Online Access:http://jurnal.unsyiah.ac.id/TIPI/article/view/1002

Internet

http://jurnal.unsyiah.ac.id/TIPI/article/view/1002

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