Pemanfaatan Lactobacillus Plantarum 1 Dalam Pembuatan Tapai Ketan Probiotik

This research aimed to study the effect of addition of Lactobacillus plantarum 1 with different amylolytic properties which can produce the best quality of glutinous tapai. The research was experimentally conducted with four treatments and four replications. The treatment used in this study were TKP1 (added yeast), TKP2 (addition of yeast + L. plantarum 1 RN2-12112), TKP3 (addition of yeast + L…