Penggunaan Papain dari Buah Pepaya Sebagai Peningkat Kualitas pH Nata De Coco yang Difermentasi oleh Acetobacter xylinum
A study was carried out on the use of papain from papaya as quality enhancer for nata de coco which is fermented by Acetobacter xylinum in industrial home business in Cot Geundreut Village, Blang Bintang Aceh Besar. The aim of the study was to find out whether the use of Papain can improve the qual...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Islam Negeri Ar-Raniry
2019-11-01
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| Series: | Biotik: Jurnal Ilmiah Biologi Teknologi dan Kependidikan |
| Subjects: | |
| Online Access: | https://jurnal.ar-raniry.ac.id/index.php/biotik/article/view/5614 |