MEMPELAJARI PEMANFAATAN AIR CUCIAN BERAS (Leri) PADA PROSES PEMBUATAN NATA DE LERI
Due to its high nutrition, leri has a big potency to become bacterial growth media and nata. The study aims to find out the influence of coconut sugar concentration and the starter Acetobacter xylinum on the physical and chemical quality of nata de leri product. The research employs an experimental...
| Main Authors: | , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Universitas Yudharta Pasuruan
2019-03-01
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| Series: | Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian |
| Subjects: | |
| Online Access: | https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/1466 |