Search
Now showing items 1-4 of 4
Mikroba Susu Fermentasi Sejenis Kefir Menggunakan Starter Kombinasi Penyusun Granula Kefir dan Bifidobacterium longum
(Jurnal Ilmu Ternak dan Veteriner, 2005)
The objectives of research were to find out physico-chemical characters and to detect flavor volatile compound of kefir-like. Material used was skim milk TS 9.5% which was heated at 85oC for 30 minutes and cooled at 22oC ...
Pengaruh Penggunaan Bakteriosin dari Lactobacillus sp. Galur SCG 1223 terhadap Kualitas Mikrobiologi Daging Sapi Segar
(Jurnal Ilmu Ternak dan Veteriner, 2009)
Inhibition technology of microorganism on meat can be done biologically and chemically. Biologically, inhibition to microbe can be conducted by addition antimicrobe, for example bacteriocin that have character as ...
Identification and Characterization of Probiotic Lactic Acid Bacteria Isolated from Indigenous Goat Milk
(Jurnal Animal Production, 2011-01)
Probiotic lactic acid bacteria play role as functional food and it is very important to know their identification and characterization. The diversity of lactic acid bacteria isolated from Ettawa ...
Pengaruh Kombinasi Mikroba Dan Lama Penyimpanan Terhadap Kualitas Fisiko-Kimia Sosis Fermentasi Daging Sapi
(Buletin Peternakan, 2002)
Sosis Permentasi Merupakan Salah satu Jenis Sosis