PENGARUH FERMENTASI PATI KASAVA dengan Lactobacillus plantarum subsp. argentoratensis TERHADAP SIFAT PENGEMBANGAN PADA PEMANGGANGAN
| Main Authors: | , FINA FARDIANI, , Dr. Ir. M. Nur Cahyanto, M.Sc. |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2011
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/39129/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=50205 |
Daftar Isi:
- Cassava starch was obtained by destruction of fresh cassava, water extraction, filtration, precipitacion and drying. Modified starch had given special treatment to produce better characteristic, fix or change other characteristics such as sour cassava starch. This research was to observed baking expansion from fermented starch with L. plantarum subsp. argentoratensis and with lactic acid. The method was using cassava starch modified with 0,5%