Karakteristik dan Evaluasi Prebiotik Tepung Biji Cempedak (Artocarpus champeden)
This study aims to carry out chemical characterization and evaluate the prebiotic potential of cempedak (Arthocarpun champeden) seed flour. Cempedak seeds were processed by boiling and roasting, then dried and grinded. Boiled cempedak seed flour (BCF), roasted cempedak flour (RCF), and untreated ce...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University
2022-04-01
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| Series: | Jurnal Ilmu Pertanian Indonesia |
| Online Access: | https://journal.ipb.ac.id/index.php/JIPI/article/view/36687 |