The Study of Soymilk Produce Using the Tempe Fermentation Method (Studi Pembuatan Soymilk dengan Menggunakan Metode Fermentasi Tempe) | Perpustakaan Badan Kebijakan Pembangunan Kesehatan

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The Study of Soymilk Produce Using the Tempe Fermentation Method (Studi Pembuatan Soymilk dengan Menggunakan Metode Fermentasi Tempe)

Yahya, Vanda Julita - Personal Name;

This research is aim to produce soymilk using tempe fermentation method. Fermentation on 37 degree Celcius with shaking on 150 rpm produce isoflavon factor II on the ninth day of incubation. The amobilization method of Rhizophus oligosporus mold with caragenan fasten the formation of factor II. The factor II was formed on the sixth day.

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A00001261

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Series Title: -
Call Number: Media Gizi Keluarga,20(2)1996:60-67
Publisher: : ., 1996
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Subject(s): fermentation
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