CHARACTERISTICS OF NATA FROM CARICA (Carica Pubescens) EXTRACT WITH DIFFERENT CONCENTRATION OF ACETOBACTER XYLINUM AND FERMENTATION TIME

CHARACTERISTICS OF NATA FROM CARICA (Carica Pubescens) EXTRACT WITH DIFFERENT CONCENTRATION OF ACETOBACTER XYLINUM AND FERMENTATION TIME

ABSTRACT Nata de carica is a product of the innovation of fermentation of carica fruit (Carica pubescens) with the use of Acetobacter xylinum as a culture. The objective of this study was to analyze the impact of Acetobacter xylinum starter concentrations and fermentation time on the physical chara...

Full description

Bibliographic Details
Main Authors: Anik Suryanti, Fafa Nurdyansyah, Rizky Muliani Dwi Ujianti, Iffah Muflihati, Mochamad Nurcholis
Format: Article
Language:English
Published: Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty 2024-01-01
Series:Jurnal Pangan dan Agroindustri
Subjects:
carica
characteristics
fermentation
nata
starter
Online Access:https://jpa.ub.ac.id/index.php/jpa/article/view/953

Internet

https://jpa.ub.ac.id/index.php/jpa/article/view/953

Similar Items