PERUBAHAN SIFAT MIKROBIOLOGI DAN KIMIAWI RUSIP SELAMA FERMENTASI (Microbiological and Chemical Changes of Rusip during Fermentation)
Rusip can be made both spontaneously and non-spontaneously. Starter is not added to spontaneous rusip, while to that of non-spontaneous, liquid starter is added in the form of a mixture of lactic acid bacteria including Streptococcus, Lactococcus and Leuconostoc as much as 2% (b/v). This research wa...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada
2013-11-01
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| Series: | Agritech |
| Online Access: | https://jurnal.ugm.ac.id/agritech/article/view/9547 |