dc.contributor.author | Rahayu, Winiati Pudji | |
dc.date.accessioned | 2010-12-03T08:48:24Z | |
dc.date.available | 2010-12-03T08:48:24Z | |
dc.date.issued | 2000 | |
dc.identifier.issn | 0216-2318 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/41871 | |
dc.description.abstract | Study on the effect of six seasonings added to growth medta antimicrobial activity against pathogenic and food spoilage bacterra. The seasonings studbed were those used for fried chicken, kare, gulai, a rendaw and rawoQ. These seasoncngs at 15% concentration m Plate Count Agar completely inhibited growth of all bacteria tested, but they have a little inhibition on the fungal growth at 20% or less. bactericidaleffectsonJ?,c ereu8at 10-20%concentratron,f or various incubation time up to 30hours. | id |
dc.publisher | IPB (Bogor Agricultural University) | |
dc.relation.ispartofseries | Vol.XI;No.2 | |
dc.title | Aktivitas antimikroba bumbu masakan tradisional hasil olahan industri terhadap bakteri patogen dan perusak | id |
dc.title.alternative | Buletin teknologi dan Industri Pangan, Vol.XI No.2, Th. 2000 | id |