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All Journal Jurnal Agroindustri
Hasanuddin Hasanuddin
Program Studi Teknologi Industri Pertanian, Jurusan Teknologi Pertanian Fakultas Pertanian, Universitas Bengkulu
Agriculture, Biological Sciences & Forestry Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering

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APLIKASI STARTER KULTUR MURNI PADA PEMBUATAN DURIAN FERMENTASI Hasanuddin Hasanuddin
Jurnal Agroindustri Vol 1, No 2 (2011)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.1.2.74-80

Abstract

This study looks into the effect of pure culture starters isolated from tempoyak on fermented durian (Durio zibethinus) and its acceptability. The use of 5% pure culture starters and mixed cultures of Pediococcus acidilactici, Lactobacillus plantarum, Lactobacillus curvatus Leuconostoc mesentroides and Staphylococcus saprophyticus were analyzed in terms of acceptabilty by sensory panelists. Statistical analysis shows a significant difference among  fermented durian  with pure culture and mixed culture starters for attributes of texture and viscosity, aroma and flavor, acidity and general acceptability.
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