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Journal > Jurnal Teknologi Pertanian > Karakterisasi Kimiawi Tepung Sereal Terfermentasi oleh Bakteri Asam Laktat dan Saccharomyces Cereviceae

 

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Jurnal Teknologi Pertanian
Vol 4, No 1 (2003)
Karakterisasi Kimiawi Tepung Sereal Terfermentasi oleh Bakteri Asam Laktat dan Saccharomyces Cereviceae
Article Info   ABSTRACT
Published date:
20 Jan 2012
 
Cereal and legume based product have low digestion because consist of complex component that hard to digest. Fermentation cereal by microbe can improve this condition. This research aims to know the effect of fermentation instant cereal by Lactic Acid Bacteria and Saccharomyces cereviceae. The result showed decreasing starch concentration, increasing total acid and N-amino concentration. Keyword: fermentation, cereal
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