PENGARUH BERBAGAI MERK DRIED YEAST (Saccharomyces sp.) DAN pH AWAL FERMENTASI TERHADAP KARAKTERISTIK WINE SALAK
The purpose of this research were to find out the effect of different of dried yeast and initial pH of fermentation on the characteristic of salacca wine, and to determine the appropriate of kind of dried yeast and initial pH of fermentation to produce salacca wine with the best characteristic. This...
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| Format: | Article |
| Language: | English |
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Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
2017-09-01
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| Series: | Jurnal Teknologi & Industri Hasil Pertanian |
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| Online Access: | http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1578 |