About this document
Sago Starch: Enhancing Tempeh Fermentation by Anton Pilzenberg is a document available to read on EtoBox.
This document discusses the use of sago starch as a fermentation aid in tempeh production, comparing the effects of wet and dry extraction methods on the growth of the tempeh fungus Rhizopus oligosporus. Sample C, derived from dry-extraction, showed superior nutrient content and supported larger colony growth compared to wet-extracted samples. The study emphasizes the importance of extraction methods in optimizing tempeh production.
- Author
- Anton Pilzenberg
- Language
- EN