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Produk fermentasi tradisional Indonesia berbahan dasar pangan hewani (daging dan ikan): a review
Indonesia sebagai negara kepulauan kaya akan suku dan budaya. Kondisi ini
menyebabkan Indonesia memiliki banyak keunikan, salah satunya adalah makanan …
menyebabkan Indonesia memiliki banyak keunikan, salah satunya adalah makanan …
The probiotic potential of lactic acid bacteria (LAB) isolated from naniura (a traditional Batak food)
M Hang - Canrea Journal: Food Technology, Nutritions, and …, 2021 - agritech.unhas.ac.id
Naniura is a traditional Batak food that is made without going through a heating process, but
is made through a fermentation process using acid and salt. The use of acid and salt acts as …
is made through a fermentation process using acid and salt. The use of acid and salt acts as …
[PDF][PDF] Isolation, Characterization and Antibacterial Activities of Lactic Acid Bacteria Isolated from Batak's Special Food" Dali Ni Horbo”
MHB Nasution, S Ramadhani, E Fachrial - Jurnal Natur Indonesia, 2020 - academia.edu
ABSTRAK Bakteri Asam Laktat (BAL) adalah bakteri gram positif yang berbentuk batang
atau bulat, tidak membentuk spora, dan tidak mempunyai sitokrom. BAL bisa di isolasi dari …
atau bulat, tidak membentuk spora, dan tidak mempunyai sitokrom. BAL bisa di isolasi dari …
Test of Antioxidants and Alpha-glucosidase Inhibitors from Lactic Acid Bacteria in Fermentation of Soy Milk (Soygurt)
Soygurt is an innovative product from yogurt which is fermented from soy milk. This research
is an experimental study performed by an in vivo approach. The disc diffusion method …
is an experimental study performed by an in vivo approach. The disc diffusion method …
[PDF][PDF] Potensi Makanan Fermentasi Tradisional Khas Indonesia
PBA Laktat - 2021 - pdfs.semanticscholar.org
Indonesia dikenal sebagai negara yang kaya akan keanekaragaman terutama dibidang
kulinernya. Memiliki banyak jenis makanan bahkan hampir seluruh daerah di Indonesia …
kulinernya. Memiliki banyak jenis makanan bahkan hampir seluruh daerah di Indonesia …
[PDF][PDF] PENGARUH LAMA FERMENTASI IN VITRO TERHADAP KUALITAS KOPI LOKAL JEMBER
QOFLJ COFFEE - repository.unmuhjember.ac.id
Coffee is a type of beverage that is in high demand among the people because it has a
distinctive flavor and has benefits for consumers, because it is obtained in the process of …
distinctive flavor and has benefits for consumers, because it is obtained in the process of …