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Effect Of Diafiltration On Preparation Of Fermented Mung Beans Concentrate As Probiotic Savory Flavor Through Ultrafiltration Membrane, Aspiyanto Aspiyanto, Agustine Susilowati
Effect Of Diafiltration On Preparation Of Fermented Mung Beans Concentrate As Probiotic Savory Flavor Through Ultrafiltration Membrane, Aspiyanto Aspiyanto, Agustine Susilowati
Makara Journal of Technology
Diafiltration by means of the ultrafiltration system of probiotic fermented Mung beans (Phaseolus radiatus L.) concentrate has been performed to reduce or eliminate salts and smaller impurities than the nominal cut-off of the membrane of 20,000 nominal weight cut-off (NWCO). These processes have been conducted as an attempt in order to get a probiotic product with organoleptic acceptability, composition, and the optimal total lactic acid bacteria (LAB) counts because the presence of salts will affect on the viability of LAB and the cell lysis of LAB and limit its utility in food products. Concentrate of probiotic mung beans was prepared …