Sifat kimia dan viksositas minuman jelly berbahan baku yogurt probiotik selama penyimpanan pada suhu 4-7°C

Abstract

Yogurth is a milk fermentation as a result of lactic acid bacteria, which are Streptococcus thermophillus and lactobacillus bulgaricus. Probiotic yogurt is made from yogurt and the addition of probiotic bacteria like Bifidobacterium longum and Lactobacillus acidophilus. The need for functional food increase, so that there is shape for product diversification like probiotic yoghurt to fulfill the need.