STUDI AKTIVITAS ANTIBAKTERI DARI BAHAN BAKU, BAHAN ANTARA, DAN PRODUK AKHIR FERMENTASI ONCOM

Oncom is a traditional fermented food from West Java. It is produced by conducting solid state fermentation on a mixture of peanuts, cassava pulp, and tofu product for 36-48 hours at room temperature. This research is aimed to study the antibacterial activity of the raw material, intermediates, a...

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Bibliographic Details
Main Author: Salma, Fajria
Format: Final Project
Language:Indonesia
Online Access:https://digilib.itb.ac.id/gdl/view/66275
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Institution: Institut Teknologi Bandung
Language: Indonesia