KOMPONEN ASAM ORGANIK TEMPOYAK [Organic acids component of Tempoyak]
This study was mainly conducted to identify the of organic acids component of tempoyak. Acidity and pH changes during fermentation process of fermented tempoyak were also evaluated. The results revealed that there were significant changes in pH ranging from 7 to 4 and acidity (6 mg/g- 38 mg/g) attri...
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| Format: | Article |
| Language: | English |
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Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2005-04-01
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| Series: | Jurnal Teknologi dan Industri Pangan |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/jtip/article/view/477 |