KUALITAS FISIK ORGANOLEPTIK LIMBAH TAUGE KACANG HIJAU YANG DIFERMENTASI MENGGUNAKAN Trichoderma harzianum DENGAN LEVEL YANG BERBEDA
The objective of this research is to test the physical quality of organoleptic including of the color, smell, texture and pH of fermented bean sprouts using Trichoderma harzianum in different level. This research consists of two phase. The first phase is the process of fermentation of green bean spr...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Jurusan Peternakan
2017-07-01
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| Series: | Jurnal Ilmiah Peternakan Terpadu |
| Subjects: | |
| Online Access: | http://jurnal.fp.unila.ac.id/index.php/JIPT/article/view/1730 |