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288  Articles
1 of 30 pages  |  10  records  |  more records»
ABSTRACT. Bakteri asam laktat merupakan bakteri yang memfermentasi bahan pangan melalui fermentasi karbohidrat menghasilkan sejumlah besar asam laktat. Penelitian ini bertujuan untuk mengetahui kecepatan pertumbuhan spesifik dari bakteri asam laktat (Stre... see more

ABSTRAK. Penelitian bertujuan untuk mengetahui performa ayam broiler yang mengkonsumsi kulit nanas yang difermentasi (KNF) dengan yogurt dalam ransum mengandung gulma obat (GO). Materi yang digunakan yaitu 200 ekor ayam broiler jantan umur 2 hari, ransum ... see more

Analyze of acidity and amount of lactic acid bacteria of yogurt made from different milk types and lactobacillus casei percentageABSTRACT. The objective of this experiment is to determine the effect of milk types and percentages of Lactobacillus casei as ... see more

ABSTRACT.  A study of pyisical properties and quality of yogurt with Lactobacillus bulgaricus as a starter has been doon. Objectives of this study is to know how many percent starter of L. bulgaricus in yogurt to decrease suscepetibility to syneresis... see more

Scrub is a cosmetic preparation for skin care that functions as an abrasive in the form of scurb granules that can remove dead skin cells from the epidermis. The scrub used in this study was derived from black glutinous rice (Oryza Sativa Var. Glutinosa) ... see more

This study aims to produce as well as analyze the sensory and antioxidant activity of fortified strawberry yogurt with cryoconcentration and pasteurization preparation methods. The results for the sensory test of strawberry fortified yogurt showed that th... see more

This study aims to reveal the quality properties of yogurt enriched with walnut during cold storage (4°C) for 28 days. Five sets of yogurt types were produced by using walnut at varying rates (A: 0% (control), B: 1%, C: 2.5%, D: 3.5%, E: 5%). Physicochemi... see more

Yogurt is a natural source of gut-friendly bacteria. It has a considerable body of evidence that supports the significant positive effects of yogurt as probiotics on quail production performance and health. Yogurt containing bacteria can improve quail eco... see more

ABSTRACT. Bakteri asam laktat merupakan bakteri yang memfermentasi bahan pangan melalui fermentasi karbohidrat menghasilkan sejumlah besar asam laktat. Penelitian ini bertujuan untuk mengetahui kecepatan pertumbuhan spesifik dari bakteri asam laktat (Stre... see more

1 of 30 pages  |  10  records  |  more records»