Detail TAPAI from Cassava and Cereals Bibliografi Author: Gandjar, Indrawati Topik: fermented foods; indigenous microorganisms; tapai; tape Bahasa: (EN )     Tahun Terbit: 2003     Jenis: Papers/Makalah - pada seminar internasional Fulltext: I_10_Gandjar.pdf (106.64KB; 9 download) Abstract Tapai is a traditional fermented food very popular in Asia. As substrate can be used cassava, rice or glutinous rice. Microorganisms found in the traditional ragi tapai are moulds (Rhizopus oryzae, Amylomyces rouxii or Mucor sp.) and yeasts (Saccharomyces cerevisiae, Saccharomycopsis fibuliger, Endomycopsis burtonii). The moulds are strong amylolytic. The cooked substrates are inoculated with 0.1% (w/w) powdered ragi tapai and incubated for 30-72 hours (30oC). The final product has a sweet, slightly sour taste and a pleasant aroma. Kajian editorial Paper presented at the First International Symposium and Workshop on Insight into the World of Indigenous Fermented Foods for Technology Development and Food Safety, Kasetsart University, August 13-17, 2003 Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Lihat Sejarah Pengadaan  Konversi Metadata   Kembali

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