PEMBUATAN SUSU TEMPE KAJIAN PENGARUH LAMA FERMENTASI TEMPE DAN PENGGUNAAN Carboxymethyl cellulose (CMC)

PEMBUATAN SUSU TEMPE KAJIAN PENGARUH LAMA FERMENTASI TEMPE DAN PENGGUNAAN Carboxymethyl cellulose (CMC)

Tujuan penelitian adalah mengetahui kombinasi perlakuan lama fermentasi tempe dan konsentrasi penambahan carboxymethy cellulose (CMC) terhadap kualitas susu tempe. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) Faktorial, terdiri dari 2 faktor: Faktor 1 :. lama fermentasi pembuatan tempe,...

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Bibliographic Details
Main Authors:	Hapsari Titi Palupi, Muhamad Saihullah
Format:	Article
Language:	Indonesian
Published:	Universitas Yudharta Pasuruan 2013-06-01
Series:	Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Online Access:	https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/494

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