APLIKASI STARTER KULTUR MURNI PADA PEMBUATAN DURIAN FERMENTASI
| Main Author: | Hasanuddin, Hasanuddin |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
BPFP Faperta UNIB
, 2011
|
| Subjects: | |
| Online Access: |
https://ejournal.unib.ac.id/index.php/agroindustri/article/view/3957 https://ejournal.unib.ac.id/index.php/agroindustri/article/view/3957/pdf_68 |
Daftar Isi:
- This study looks into the effect of pure culture starters isolated from tempoyak on fermented durian (Durio zibethinus) and its acceptability. The use of 5% pure culture starters and mixed cultures of Pediococcus acidilactici, Lactobacillus plantarum, Lactobacillus curvatus Leuconostoc mesentroides and Staphylococcus saprophyticus were analyzed in terms of acceptabilty by sensory panelists. Statistical analysis shows a significant difference among fermented durian with pure culture and mixed culture starters for attributes of texture and viscosity, aroma and flavor, acidity and general acceptability.