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UTILIZATION OF MEMBRANE MICROFILTRATION IN PREPARATION OF HYDROLYZED VEGETABLE PROTEIN FROM FERMENTED RED BEAN (Phaseolus vulgaris L.) EXTRACT AS FORTIFICATION AGENT | Moerniati | Indonesian Journal of Chemistry 21552 40638 1 PB

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Table 1. The characteristics of crude Red bean broth inoculated with Rhizopus -C1 and Red beanbroth extract filtered through 200 mesh stainless steel screen.
Figure 2. Effect of fermentation time of red bean brothextract on dissolved protein in retentate and permeate
Figure 4. Effect of fermentation time of red bean brothextract on dry solid in retentate and permeate.

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UTILIZATION OF MEMBRANE MICROFILTRATION IN PREPARATION OF HYDROLYZED VEGETABLE PROTEIN FROM FERMENTED RED BEAN (Phaseolus vulgaris L.) EXTRACT AS FORTIFICATION AGENT | Moerniati | Indonesian Journal of Chemistry 21552 40638 1 PB

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