Perubahan Aktivitas Antioksidan dan Profil Sensori Bekatul Fermentasi dari Varietas Sintanur dan Inpari 24
Ardiansyah Ardiansyah(1*), Dhania Sabilla(2), Wahyudi David(3), Dody Dwi Handoko(4), Slamet Budijanto(5)
(1) Program Studi Ilmu dan Teknologi Pangan, Unniversitas Bakrie, Jakarta
(2) Program Studi Teknologi Pangan, Fakultas Teknik dan Ilmu Komputer, Universitas Bakrie, Kawasan Epicentrum, Jl. H.R. Rasuna Said, Kav C.22, Jakarta 12920
(3) Program Studi Teknologi Pangan, Fakultas Teknik dan Ilmu Komputer, Universitas Bakrie, Kawasan Epicentrum, Jl. H.R. Rasuna Said, Kav C.22, Jakarta 12920
(4) Balai Besar Penelitian Tanaman Padi, Badan Penelitian dan Pengembangan Pertanian, Kementerian Pertanian, Jl. Raya 9, Sukamandi, Subang, Jawa Barat 41256
(5) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Jl. Raya Darmaga, Kampus IPB Darmaga, Bogor 16680
(*) Corresponding Author
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DOI: https://doi.org/10.22146/agritech.46509
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