EFFECT OF EDIBLE FILM FORMATION ON THE QUALITY OF TEMPEH MILK
Tempeh is product fermentation of soybean with Rhizopus oligosporus. The fermentation process can increase nutrition and form a factor 2 isoflavone compound which is only found in tempeh and is not found in soybeans. The factor 2 compound has high antioxidant and antihemolytic activity. However, tem...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/30245 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |