Kajian Pemanfaatan Pati Sagu Termodifikasi Secara Mikrobiologis Dalam Pembuat…

Modified sago starch (mosas) is sago starch which has been modified microbiology by Lactobacillus plantarum RN2-12112. Mosas be able use for substituent of manufacture sweet bread. The purpose of this study is obtained the modified sago starch by microbiology use Lactobacillus plantarum RN2-12112 and getting the ratio of flour and mosas sweet bread with the best quality standard. This study use…