| dc.contributor.author | Nizori, Addion | |
| dc.contributor.author | Suwita, Viny | |
| dc.contributor.author | Surhain | |
| dc.contributor.author | Mursalin | |
| dc.contributor.author | Melisa | |
| dc.contributor.author | Sunarti, Titi Candra | |
| dc.contributor.author | Warsiki, Endang | |
| dc.date.accessioned | 2010-10-04T04:34:27Z | |
| dc.date.available | 2010-10-04T04:34:27Z | |
| dc.date.issued | 1998 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/40320 | |
| dc.description.abstract | The objective of this research was to study the effect of L. acidophillus concentration on fermented soymilk quality, The experiment used a completely random design with L. acidophillus concentration as a treatment, Three levels of L. acidophillus concentration as probiotic bacteria. i.e.: 1, 2, and 3% (w/w) were used in this research as addition of yoghurt bacterial culture (S. thermophilus and L. bulgaricus). A control is done for yoghurt without L. acidophilus addition. The result showed that the level of L. acidophillus concentration has a significant effect on pH. lactic acid content and sensory analysis (overall performance acceptability). The best treatment is 3% of L. acidophillus with the product properties of pH 4.45, lactic acid content 0,75%, solid content 11.20% and water content 88,80% | id |
| dc.publisher | IPB (Bogor Agricultural University) | |
| dc.relation.ispartofseries | Vol. 18 No.1 | |
| dc.title | Pembuatan Soyghurt Sinbiotik sebagai Makanan Fungsional Dengan Penambahan Kultur Campuran Streptococus thermorhillus, Lactobacillus bulgaricus Dan Lactobacicus acidophilus | id |
| dc.title.alternative | Jurnal Teknologi Industri Pertanian Vol. 18 No.1 | id |
