The Effect of Fermentation of Leftover Food from Restaurants and Hotels with Bacillus amyloliquefaciens on Total Colony Count of Bacillus sp. and Nutrition Content of Leftover Food

Wizna, Wizna; Rusfidra, Rusfidra; Amizar, Robi; Andika, Romi; Haikal, Muhammad; Zurmiati, Zurmiati

doi:10.17582/journal.aavs/2023/11.9.1451.1456

AAVS

2023

DOI: 10.17582/journal.aavs/2023/11.9.1451.1456

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The Effect of Fermentation of Leftover Food from Restaurants and Hotels with Bacillus amyloliquefaciens on Total Colony Count of Bacillus sp. and Nutrition Content of Leftover Food

Wizna Wizna¹,

Rusfidra Rusfidra²,

Robi Amizar³

et al.

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The Effect of Fermentation of Leftover Food from Restaurants and Hotels with Bacillus amyloliquefaciens on Total Colony Count of Bacillus sp. and Nutrition Content of Leftover Food

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