EFFECT OF DIAFILTRATION ON PREPARATION OF FERMENTED MUNG BEANS (Phaseolus radiatus L.) CONCENTRATE AS PROBIOTIC SAVORY FLAVOR THROUGH ULTRAFILTRATION MEMBRANE

EFFECT OF DIAFILTRATION ON PREPARATION OF FERMENTED MUNG BEANS (Phaseolus radiatus L.) CONCENTRATE AS PROBIOTIC SAVORY FLAVOR THROUGH ULTRAFILTRATION MEMBRANE

<p>Diafiltration by means of the ultrafiltration system of probiotic fermented mung beans (Phaseolus radiatus L.) concentrate has been performed to reduce or eliminate salts and smaller impurities than the nominal cut-off of the membrane of 20,000 Nominal Weight Cut-Off (NWCO). These processes...

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Main Author: , Aspiyanto, Agustine Susilowati, Hakiki Melanie & Yati Maryati
Format: Article NonPeerReviewed
Published: [Yogyakarta] : Fak. MIPA Universitas Gadjah Mada 2007
Online Access:https://repository.ugm.ac.id/93932/
http://repository.ugm.ac.id/digitasi/index.php?module=cari_hasil_full&idbuku=1731
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Institution: Universitas Gadjah Mada
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spelling id-ugm-repo.939322014-11-28T07:36:10Z https://repository.ugm.ac.id/93932/ EFFECT OF DIAFILTRATION ON PREPARATION OF FERMENTED MUNG BEANS (Phaseolus radiatus L.) CONCENTRATE AS PROBIOTIC SAVORY FLAVOR THROUGH ULTRAFILTRATION MEMBRANE , Aspiyanto, Agustine Susilowati, Hakiki Melanie & Yati Maryati <p>Diafiltration by means of the ultrafiltration system of probiotic fermented mung beans (Phaseolus radiatus L.) concentrate has been performed to reduce or eliminate salts and smaller impurities than the nominal cut-off of the membrane of 20,000 Nominal Weight Cut-Off (NWCO). These processes were conducted as an attempt in order to get probiotic product with organoleptic acceptability, composition and the optimal total Lactic Acid Bacteria (LAB) counts because the presence of salts will affect on the viability of LAB and the cell lysis of LAB and limit its utilize in food products. Concentrate of probiotic mung beans were prepared through fermentation of LAB using inoculum of LAB consisting of Lactobacillus bulgaricus and Streptococcus thermophylus (1 : 1) on fermented mung beans extract inoculated by inoculum of Rhizopus&ndash [Yogyakarta] : Fak. MIPA Universitas Gadjah Mada 2007 Article NonPeerReviewed , Aspiyanto, Agustine Susilowati, Hakiki Melanie & Yati Maryati (2007) EFFECT OF DIAFILTRATION ON PREPARATION OF FERMENTED MUNG BEANS (Phaseolus radiatus L.) CONCENTRATE AS PROBIOTIC SAVORY FLAVOR THROUGH ULTRAFILTRATION MEMBRANE. text. http://repository.ugm.ac.id/digitasi/index.php?module=cari_hasil_full&idbuku=1731
institution Universitas Gadjah Mada
building UGM Library
country Indonesia
collection Repository Civitas UGM
description <p>Diafiltration by means of the ultrafiltration system of probiotic fermented mung beans (Phaseolus radiatus L.) concentrate has been performed to reduce or eliminate salts and smaller impurities than the nominal cut-off of the membrane of 20,000 Nominal Weight Cut-Off (NWCO). These processes were conducted as an attempt in order to get probiotic product with organoleptic acceptability, composition and the optimal total Lactic Acid Bacteria (LAB) counts because the presence of salts will affect on the viability of LAB and the cell lysis of LAB and limit its utilize in food products. Concentrate of probiotic mung beans were prepared through fermentation of LAB using inoculum of LAB consisting of Lactobacillus bulgaricus and Streptococcus thermophylus (1 : 1) on fermented mung beans extract inoculated by inoculum of Rhizopus&ndash
format Article
NonPeerReviewed
author , Aspiyanto, Agustine Susilowati, Hakiki Melanie & Yati Maryati
spellingShingle , Aspiyanto, Agustine Susilowati, Hakiki Melanie & Yati Maryati
EFFECT OF DIAFILTRATION ON PREPARATION OF FERMENTED MUNG BEANS (Phaseolus radiatus L.) CONCENTRATE AS PROBIOTIC SAVORY FLAVOR THROUGH ULTRAFILTRATION MEMBRANE
author_facet , Aspiyanto, Agustine Susilowati, Hakiki Melanie & Yati Maryati
author_sort , Aspiyanto, Agustine Susilowati, Hakiki Melanie & Yati Maryati
title EFFECT OF DIAFILTRATION ON PREPARATION OF FERMENTED MUNG BEANS (Phaseolus radiatus L.) CONCENTRATE AS PROBIOTIC SAVORY FLAVOR THROUGH ULTRAFILTRATION MEMBRANE
title_short EFFECT OF DIAFILTRATION ON PREPARATION OF FERMENTED MUNG BEANS (Phaseolus radiatus L.) CONCENTRATE AS PROBIOTIC SAVORY FLAVOR THROUGH ULTRAFILTRATION MEMBRANE
title_full EFFECT OF DIAFILTRATION ON PREPARATION OF FERMENTED MUNG BEANS (Phaseolus radiatus L.) CONCENTRATE AS PROBIOTIC SAVORY FLAVOR THROUGH ULTRAFILTRATION MEMBRANE
title_fullStr EFFECT OF DIAFILTRATION ON PREPARATION OF FERMENTED MUNG BEANS (Phaseolus radiatus L.) CONCENTRATE AS PROBIOTIC SAVORY FLAVOR THROUGH ULTRAFILTRATION MEMBRANE
title_full_unstemmed EFFECT OF DIAFILTRATION ON PREPARATION OF FERMENTED MUNG BEANS (Phaseolus radiatus L.) CONCENTRATE AS PROBIOTIC SAVORY FLAVOR THROUGH ULTRAFILTRATION MEMBRANE
title_sort effect of diafiltration on preparation of fermented mung beans (phaseolus radiatus l.) concentrate as probiotic savory flavor through ultrafiltration membrane
publisher [Yogyakarta] : Fak. MIPA Universitas Gadjah Mada
publishDate 2007
url https://repository.ugm.ac.id/93932/
http://repository.ugm.ac.id/digitasi/index.php?module=cari_hasil_full&idbuku=1731
_version_ 1681229536833830912

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