PENGARUH SUHU DAN LAMA PENYIMPANAN TEMPE TERHADAP PRODUKSI BAKTERIOSIN DAN TOTAL ASAM ORGANIK SEBAGAI ICANDIDAT PENGAWET MAKANAN
Tempeh is a fermented food product that contains lactic acid bacteria. This bacteria has been known to produce bacteriocins and lactic acid showing antimicrobial activity. Therefore, tempeh is potential to be developed as a source of natural food preservative. The aim of this research was to obtain...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/64364 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |