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Physical Characteristic Culture Starter Yoghurt Granule With Encapsulated Probiotic and Its Aplication
(IPB (Bogor Agricultural University), 2009)
Yoghurt is one of fermentation milk product that increases in human consumption because it has high nutrition. Yoghurt is milk product of fermentation processes by lactate acid bacteria (Lactobacilus bulgaricus and ...
The Performances of Different Strain of Broiler and addition of Probiotic in Drinking WaterPerforma Ayam Broiler Pada Strain dan Level Pemberian Probiotik Dalam Air Minum yang Berbeda.
(IPB (Bogor Agricultural University), 2009)
The present study was conducted to determine the effects of probiotic suplementation on different strain broiler performances. The research used 192 day old chicks (DOC) A and B strain which were kept in litter system ...
Microbiological characteristic of granul starter culture of dadih L. plantarum with microencapsulated sinbiotic B. longum and L. acidophilusKarakteristik Mikrobiologis Kultur Starter Bakteri Indigenous Dadih Susu Kerbau dengan Sinbiotik Terenkapsulasi dalam Bentuk Granul.
(IPB (Bogor Agricultural University), 2009)
Dadih is a fermented buffaloes milk product that traditionally made by West Sumatera’s people. To develope this product need an under control process of fermentation, especially, the use of certain culture starter. The ...
Karakteristik Koumiss Probiotik Susu Kambing dengan Penambahan Ekstrak Rosella (Hibiscus sabdariffa L)
(2013)
Koumiss is a fermented beverage from horse milk. Koumiss is known for it many benefits for health but commercialize globally yet, due to the limited of horse milk as the main raw material. Goat milk and roselle (Hibiscus ...
Microbial Quality of Probiotic Fermented Sausage by Lactobacillus plantarum 2C12 or Lactiobacillus acidophilus 2B4Kualitas Mikrobiologis Sosis Fermentasi yang diberi Probiotik Lactobacillus plantarum 2C12 atau Lactobacillus acidophilus 2B4
(IPB ( Bogor Agricultural University ), 2012)
Fermented sausage is a product of processed meat using lactic acid bacteria as starter culture, L. plantarum 2C12 and L. acidhophilus 2B4 as probiotic lactic acid bacteria. The aim of this research was study the effect of ...
Microbiological Quality of Salami Fermented by Culture Combination of Lactic Acid Bacteria (LAB) with Probiotic PotentialKualitas Mikrobiologi Salami dengan Kombinasi Kultur Starter Bakteri Asam Laktat yang Berpotensi Sebagai Probiotik.
(IPB (Bogor Agricultural University), 2009)
Salami is one of innovation products of meat processing wich use Lactic Acid Bacteria (LAB) as starter culture. LAB can ferment carbohydrate into lactic acid. Lactic acid of the fermented product can decrease pH value and ...
Karakteristik Mikrobiologis Mentega Probiotik dari Susu Kambing yang Diperkaya Serat dan Antioksidan
(2013)
Goat milk has not been so popular to be developed into new products. One of the products processed milk is good for developed i.e. butter. Butter is a dairy products which the main raw material is milk cream. Fermentation ...
Karakteristik Keju Lunak Probiotik dari Susu Kambing dengan Koagulan Kalsium Klorida dan Kalsium Propionat
(2013)
Generally, rennet is use as coagulant in cheese making. Halal status and its limited availability are some of the problems for natural rennet. This study was aimed to determine the clotting ability of calcium salts (calcium ...
Microbiological Quality of Probiotic Salami Fermented by Lactobacillus sp 1A5 and Lactobacillus fermentum 2B2 Mixed Culture During Cold Storage.Kualitas Mikrobiologis Salami Probiotik yang Difermentasi oleh Kombinasi Kultur Lactobacillus sp 1A5 dan Lactobacillus fermentum 2B2 Selama Penyimpanan Dingin.
(IPB (Bogor Agricultural University), 2009)
Probiotic Salami is one of functional foods which is made from meat, it is fermented by starter culture of lactic acid bacteria. The lactic acid bacteria were used as starter has potential as probiotic. The probiotic ...