Browsing by Subject "soygurt"
Now showing items 1-5 of 5
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Formulasi Sari Kedelai Fermentasi (Soygurt) dengan Penambahan Susu Skim dan Pengamatan Sifat Fisikokima Selama Penyimpanan
(2014)Soygurt is a fermented soybean product which be processed using Lactobacillus bulgaricus and Streptococcus thermophilus, which also be used in yoghurt processing. The objectives of this research are to determine the effect ... -
Pengaruh Penambahan Jenis Susu terhadap Karakteristik Yogurt Kacang Kedelai (Soygurt)
(2013)Soygurt is fermented soy milk products are made by using lactic acid bacteria, that are Streptococcus thermophilus and Lactobacillus bulgaricus. The aim of this research were to determine the effect of adding kind of milk ... -
Pengaruh Penambahan Susu Full cream terhadap Mutu Soygurt
(2013)Soygurt is the fermented product of lactic acid bacteria on soybean extract. Soygurt are generally has an unpleasant odor typically preferred as soy beans. Soygurt has a high nutrient content which is proximately same as ... -
Pengaruh Penambahan Tepung Kolang-Kaling (Arenga pinnata Merr.) terhadap Mutu Soygurt
(2024)Gaya hidup veganisme saat ini mendorong permintaan terhadap produk pangan nabati termasuk susu nabati seperti soygurt. Penambahan bahan pengental pada produk fermentasi dapat meningkatkan tekstur dan kekentalan pada soygurt. ... -
Pengembangan Soygurt dengan Penambahan Tepung Tulang Ikan Tenggiri sebagai Sumber Kalsium untuk Lansia
(2025)Peningkatan jumlah lansia di dunia dan Indonesia menuntut perhatian lebih terhadap kesehatan mereka. Pemenuhan kebutuhan gizi, terutama kalsium, sangat penting untuk meningkatkan kualitas hidup lansia. Lansia sering mengalami ...
