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Viabilitas Lactobacillus acidophilus dan Bifidobacterium bifidum Terenkapsulasi dan Mutu Sensori Yogurt Tepung Pisang Sinbiotik selama Penyimpanan Dingin
(2013)
Two types of probiotic i.e. Lactobacillus acidophilus and Bifidobacterium bifidum were encapsulated using alginate (3%) and palm sago starch (20%). Yogurt product were then stored at 4 – 10 oC for 8 weeks. Viabilities of ...
Viabilitas Kandidat Probiotik pada Berbagai Konsentrasi Awal dan Mutu Yogurt Tepung Pisang Uli Modifikasi Sinbiotik selama Penyimpanan
(2013)
Synbiotic modified uli banana flour (MUBF) yogurt was prepared using 70% resistant starch rich MUBF as milk substitute and two probiotic candidate strains i.e. Lactobacillus acidophilus or Bifidobactterium bifidum. The ...
Viabilitas Lactobacillus plantarum BSL dan L. acidophilus 2B4 Terenkapsulasi serta Mutu Yoghurt Tepung Pisang Sinbiotik selama Penyimpanan
(2013)
Seventy percent of modified uli banana flour (MUBF) rich in resistant starch and encapsulated probiotic had been used to produce synbiotic yoghurt. The viability of encapsulated probiotics of synbiotic MUBF (Modified Uli- ...
