Growth Pattern of Microorganism Involved in Natural Fermentation of Beras Kencur Production
Isolation, identification and observation on growth pattern of microorganisms involved in natural fermented beras kencur drink has been conducted. This natural fermentation involved 2 steps, fermentation stage 1 is rice and kencur that saturated for 12 hours and fermentation stage 2 is rice and kenc...
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| Main Author: | |
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/22403 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |