EVALUASI PROSES FERMENTASI PADA KUALITAS TEMPOYAK (Fermentation Process Evaluationo on Tempoyak Quality)

• Published in: Jurnal Teknologi Pangan (Surabaya. Online) Vol. 8; no. 1
• Main Author: Yulistiani R , Rosida dan Nopriyanti M JURNAL TEKNOLOGI PANGAN
• Format: Journal Article
• Language: Indonesian
• Published: Department of Food Technology 01.12.2015

Abstract Tempoyak is made by spontaneous fermentation and manufacturing is done with the addition of salt to the durian flesh and subsequently fermented anaerobically for 3-7 days. The main problem wa s having on the product tempoyak taste too sour, so the manufacture tempoyak in Kalimantan (especia...