Karakterisasi Kimiawi Tepung Sereal Terfermentasi oleh Bakteri Asam Laktat dan Saccharomyces Cereviceae

Authors

  • Widya Dwi Rukmi Putri
  • Elok Zubaidah
  • Ella Saparianti
  • Monika Maria P.S.

Abstract

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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Published

2012-01-20

Issue

Vol. 4 No. 1 (2003)

Section

Articles

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