KARAKTERISTIK TEPUNG TALAS VARIETAS BENTUL DAN SATOIMO HASIL FERMENTASI TERKENDALI DENGAN INOKULUM KOMERSIAL

KARAKTERISTIK TEPUNG TALAS VARIETAS BENTUL DAN SATOIMO HASIL FERMENTASI TERKENDALI DENGAN INOKULUM KOMERSIAL

Taro is one of non-rice carbohydrate sources which is rich in dietary fiber and minerals, mainly potassium, magnesium, calcium, dan phosphorus. The objectives of this research were to obtain taro flour with high amylose content and various pasting properties for different food ingredients through co...

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Bibliographic Details
Main Authors: Santi Dwi Astuti 1,2), Nuri Andarwulan 1,3)*, Dedi Fardiaz 1,3), Eko Hari Purnomo 1,3)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2017-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
Bentul taro flour
commercial inoculums
controlled fermentation
filler
Satoimo taro flour
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/17629

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/17629

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