PRODUCTION OF MISO PASTE FROM JOBâS TEARS (Coix lacryma jobi L.) USING FUNGI CULTURE FROM TANE-KOJI AND Lactobacillus lactis
Miso is a traditional Japanese fermented food made from a mixture of soybeans, salt, and koji culture. Koji is an early culture in making miso which is made from a mixture of rice, seeds or beans, and fungi spore inoculum. Generally, the fungi used are from the genus Aspergillus sp. Besides soybe...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/43268 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |