Tag: Aspergillus wentii

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November 5, 2026

Kicap Daripada Ampas Tahu: Garam 17.63%, Protein Masih Rendah

Pengenalan Nama kajian: Pengolahan Ampas Tahu Sebagai Bahan Baku Pembuatan Kecap dengan Proses Fermentasi Menggunakan Aspergillus wentii Objektif: Mengolah semula

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