Browsing by Author "Fijriyah, Hidayatul"
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KARAKTERISTIK FISIKOKIMIA DAN FUNGSIONAL TEPUNG SINGKONG (Manihot esculenta C.) TERFERMENTASI OLEH Lactobacillus casei SECARA KULTUR TERENDAM DAN PADAT
Fijriyah, HidayatulPemanfaatan tepung singkong sangat luas baik sebagai bahan pangan maupun bahan non-pangan, sebagai contoh yaitu sebagai bahan pengental dan agen penstabil makanan. Penggunaan tepung singkong sebagai bahan utama dalam ... -
Physico-chemical and Functional Characteristics of Fermented Cassava Flour by Lactobacillus casei using Submerged and Solid-State Fermentation
Nurhayati, Nurhayati; Jayus, Jayus; Fijriyah, Hidayatul (Atlantis Press: Advances in Engineering Research, volume 172, 2018-09-12)Utilization of cassava flour in the food industry had weakness, which were less stability and low the paste resistance because it couldn’t resist to heat and acid conditions. Fermentation was an alternative that can be ...