Quality Improvement of Semi-Wet Terasi by Optimizing the Starter Culture Ratio of Controlled Fermentation
Terasi is a traditional fermented shrimp paste used in Indonesian dish as condiments. Due to its affordability, the paste is widely consumed among the general population, and thus has a great impact in Indonesia. Currently, small-scale or home industry is common for terasi production, and natural f...
Main Authors: | Arisa Sato, Dea Indriani Astuti, Sastia Prama Putri, Eiichiro Fukusaki |
---|---|
Format: | Article |
Language: | English |
Published: |
Bogor Agricultural University
2020-10-01
|
Series: | Hayati Journal of Biosciences |
Online Access: | https://journal.ipb.ac.id/index.php/hayati/article/view/33957 |
Similar Items
-
Metabolomics-Based Study of the Effect of Raw Materials to the End Product of Tempe—An Indonesian Fermented Soybean
by: Adinda Darwati Kadar, et al.
Published: (2020-09-01) -
Metabolomic Analysis of Response to Nitrogen-Limiting Conditions in <i>Yarrowia</i> spp.
by: Sivamoke Dissook, et al.
Published: (2021-12-01) -
GC-MS Based Metabolite Profiling to Monitor Ripening-Specific Metabolites in Pineapple (<i>Ananas comosus</i>)
by: Muhammad Maulana Malikul Ikram, et al.
Published: (2020-03-01) -
Comparison Between the Potential of Tempe Flour Made from Germinated and Nongerminated Soybeans in Preventing Diabetes Mellitus
by: Made Astawan, et al.
Published: (2020-01-01) -
ANALISIS KUALITAS SALA TERASI
by: Lucy Fridayati, et al.
Published: (2017-03-01)