Pemanfaatan Rebung Betung (Dendrocalamus Asper) Dalam Pembuatan Pikel

Pickle is the result of the processing of fruit and vegetables with the addition of salt and preserved in acid with or without the addition of sugar and spices as seasoning. The addition of salt in the making pickle expected to selectmicroorganisms that grow namely lactic acid bacteria. Lactic acid bacteria caninhibit the growth of spoilage bacteria and pathogens because of its ability toproduc…