APLIKASI STARTER KULTUR MURNI PADA PEMBUATAN DURIAN FERMENTASI
Keyword(s):
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.
2021 ◽
Vol 18
(8)
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pp. 4221
Keyword(s):
1978 ◽
Vol 41
(12)
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pp. 980-982
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1999 ◽
Vol 39
(7)
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pp. 243-250
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Keyword(s):
2008 ◽
Vol 37
(10)
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pp. 1728-1736
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