PENGARUH WAKTU FERMENTASI TEMPOYAK TERHADAP SIFAT ORGANOLEPTIK SAMBAL TEMPOYAK
Tempoyak a fermented food from durian fruit with a sour taste. Tempoyak made with the addition of salt as much as 1-1.5% into pulp which is then cured for three to seven days at room temperature. This study aims to determine the effect of variations in the level of consumer preferences of the fermen...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Unived Press
2015-11-01
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| Series: | Agritepa |
| Online Access: | https://jurnal.unived.ac.id/index.php/agritepa/article/view/100 |