Fermentasi Chao Ikan Tembang (Sardinella gibbosa) Menggunakan Bakteri Asam Laktat Proteolitik
Agussalim Matti(1), Tyas Utami(2), Chusnul Hidayat(3), Endang Sutriswati Rahayu(4*)
(1) Universitas Gadjah Mada
(2) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1 Bulaksumur, Yogyakarta 55281
(3) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1 Bulaksumur, Yogyakarta 55281
(4) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1 Bulaksumur, Yogyakarta 55281
(*) Corresponding Author
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DOI: https://doi.org/10.22146/agritech.56155
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