Devi, Mazarina and Wibowotomo, Budi and Ummu, Nabila and Hidayati, Laili and Martiningtyas, Anggi and Ariffin, Hashim (2023) Effect of Fermentation Time on Nutrient Content and Organoleptic Quality of Corn (Zea mays L.) Tapai as Superfood. In: Proceedings of the 4th Annual Conference of Engineering and Implementation on Vocational Education, ACEIVE 2022, 20 October 2022, Medan, North Sumatra, Indonesia.
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Abstract
The purpose of this study is to analyze the effects of the fermentation time of making corn tapai (Zea mays L.) on nutrient content and organoleptic quality. This research is expected to produce a new product: processed corn as a superfood. This study included numerous treatments at various stages o
| Item Type: | Conference or Workshop Item (UNSPECIFIED) |
|---|---|
| Date Deposited: | 04 Mar 2026 16:11 |
| Last Modified: | 17 Apr 2026 03:22 |
| URI: | http://eprints.eai.eu/id/eprint/42680 |
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