Browsing by Subject "Lactobacillus plantarum 2C12"
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Karakteristik fisik dan kimia sosis fermentasi daging domba dengan penambahan lactobacillus plantarum 2C12
(2013)Daging domba merupakan salah satu produk pangan yang mengandung nilai nutrisi yang baik. Namun, daging domba merupakan bahan makanan yang mudah rusak dan memerlukan proses lebih lanjut untuk memperpanjang masa simpan dan ... -
Karakteristik Fisik dan Kimia Sosis Fermentasi Daging Domba dengan Penambahan Lactobacillus plantarum 2C12
(2013)Lamb meat is one of food products that contains good nutrients. However, lamb meat is a perishable foodstuffs and require processing to extent shelf life and preserve nutritional value. Probiotic starter culture can be ... -
Karakteristik Mikrobiologis dan Organoleptik Sosis Fermentasi Daging Domba dengan Starter Kultur Probiotik Lactobacillus plantarum 2C12
(2013)In this research, the fermented sausages was made from mutton meat. The lactid acid bacteria Lactobacillus plantarum 2C12 was used as culture starter. The aim of this research was to evaluate microbiological and sensory ... -
Kualitas Mikrobiologi Sosis Fermentasi Asal Daging Tetelan Sapi dengan Penggunaan Kultur Starter Probiotik
(2014)Many consumers like to consume fourquarter beef because the price is cheap. This beef can be increased its quality, if being new product with spicy addition and culture starter such as Lactobacillus plantarum 2C12 and ...
