Ubi Karet

Ubi Karet. fermentation process of ubi karet busuk lactic acid bacteria (LAB) is the most common natural microbe that plays an important role in the inhibition of growth for both spoilage and pathogenic microorganisms and thus act as major players in preventing the deterioration of the cassava.

Ubi karet busuk is a traditional food fermentation product from Sumba East Nusa Tenggara Indonesia which uses cassava as a substrate This substrate was fermented spontaneously by indigenous microorganisms (bacteria yeast fungi) During the fermentation these microorganisms released enzymes such as amylase protease lipase and hydrolyzed polysaccharides proteins lipids into digestible.

Ubi Karet facebook.com

Ubi Karet is on Facebook Join Facebook to connect with Ubi Karet and others you may know Facebook gives people the power to share and makes the world.

SINGKONG KARET (Manihot glaziovii M.A. ) MUKIBAT BACHTIAR

Pernah pula disebutkan bahwa ubi mukibat merupakan hasil perkawinan antara singkong biasa dengan singkong karet Memang banyak yang mengira bahwa singkong mukibat merupakan varietas tersendiri Padahal singkong mukibat hanyalah benih singkong hasil okulasi (sambung mata tempel) antara singkong biasa sebagai batang bawah dengan singkong karet di bagian atasnya.

Diversity of lactic acid bacteria isolated during

Ubi Karet 24/08/2010 T his plant kind of bulb but different with the other this plant in Indonesian environment use it as condescendent tree not has a lot use but from this thing we can take it seeds if we see more close the feature very unique seem like bug.