Now showing items 1-1 of 1

    • Bacterial Population and Chemical Characteristics of Fermented Mandai Cempedak with Starter Induction 

      Rahmadi, Anton; Sari, Kartika; Khairiyah, Nikmatul; Handayani, Frio; Satrio, Sitohang; Yuliani, Yuliani; Emmawati, Aswita (Perhimpunan Mikrobiologi Indonesia, 2018-09-30)
      Traditionally fermented foods can be improved by introducing starter and hygienic production. The study observes the changes in population of lactic acid bacteria (LAB), pH, polyphenolic levels, and antioxidant activity of ...