KARAKTERISTIK MINUMAN WHEY YANG DIFERMENTASIKAN DENGAN BAKTERI ASAM LAKTAT INDIGENUS ASAL DANGKE

KARAKTERISTIK MINUMAN WHEY YANG DIFERMENTASIKAN DENGAN BAKTERI ASAM LAKTAT INDIGENUS ASAL DANGKE

Whey from the dangke processing center in Enrekang district, South Sulawesi, is the main by-product which can contribute to environmental pollution. On the other hand, the nutritional content of whey is highly potential to be developed into high value food products and provide functional benefits. W...

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Bibliographic Details
Main Authors: Setiawan Putra Syah 1,2)*, Cece Sumantri 3), Irma Isnafia Arief 3), Epi Taufik 3)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2017-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
dangke
fermentation
fermented whey drink
lactic acid bacteria
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/17379

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/17379

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