PENGARUH WAKTU FERMENTASI TERHADAP KADAR PROTEIN DAN DAYA TERIMA TEMPE DARI BIJI KARET (Hevea brasiliensis) SEBAGAI SUMBER BELAJAR BIOLOGI SMA PADA MATERI BIOTEKNOLOGI PANGAN
The purposes of this study were 1) To determine the variation of which produces the best tempe manufacture of rubber seeds. 2) To determine the effect of fermentation on protein content in soybean seeds produced rubber. 3) To determine the effect of fermentation on the quality of flavor, color, odor...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Universitas Muhammadiyah Metro
2013-05-01
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| Series: | Bioedukasi: Jurnal Pendidikan Biologi FKIP UM Metro |
| Online Access: | http://ojs.fkip.ummetro.ac.id/index.php/biologi/article/view/213 |