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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| 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 |