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5.299  Articles
1 of 531 pages  |  10  records  |  more records»
The aims of this study were to determine the effect of full cream milk powder addition to the quality of fermented drink from sweet corn extract.  The quality examined were total bacteria, total solid, lactic acid content, and acceptability including... see more

The objectives of the research are to learn the effect of fermented drink of pineapple peel extract fermented by Lactobacillus casei toward microflora of digest of Sprague Dawley rats and to know its potential as a probiotic drink.  The treatment com... see more

Safety condition of commercial fermented milk that put on the market in banda aceh based on nutritive value and pathogenic bacteriaABSTRACT. Fermented milk has much value primarily for the health of digestive system. However without hygienically and steri... see more

This study aims to determine the effect of fermentation time on microbiological (total lactic acid bacteria), chemistry (pH, total titrated acid) and organoleptic (color, aroma, and flavor) qualities of the product of the starfruit (Averrhoa carambola L.)... see more

Investigated parameters for optimal removal of extractives vegetable pomace, set optimum conditions for pasteurization enzymes tion beverage studied fermentation process based on the nutrient composition among higher-defined and organoleptic properties of... see more

Investigated parameters for optimal removal of extractives vegetable pomace, set optimum conditions for pasteurization enzymes tion beverage studied fermentation process based on the nutrient composition among higher-defined and organoleptic properties of... see more

Fermented beverage can be made from whey goat cheese base ingredients with Lactobacillus casei as inoculum. This product weakness is the aroma and viscosity that consumers have not liked. The addition of mango juice and carboxymethyl cellulose (CMC) is ex... see more

AbstrakTujuan penelitian ini adalah mengetahui jumlah total bakteri asam laktat (BAL), kadar asam laktat, dan warna pada yogurt drink dengan adanya penambahan ekstrak bit. Bahan yang digunakan berupa bit dan susu skim. Metode yang dilakukan yaitu pembuata... see more

Whey from the dangke processing center in Enrekang district, South Sulawesi, is the main by-product which can contribute to environmental pollution. On the other hand, the nutritional content of whey is highly potential to be developed into high value foo... see more

1 of 531 pages  |  10  records  |  more records»