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Penentuan Konsentrasi Optimum Ekstrak Daun Pepaya dan Bakteri Asam Laktat sebagai Substitusi Rennet dalam Penggumpalan Susu
(2013)
Casein precipitation or known as milk coagulation is the fundamental concept in cheese manufacturing. Up until now rennet is preferred as predominant coagulant, not merely able to coagulate milk in brief time, yet it is ...
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 ...
Penentuan Parameter Kritis untuk Pendugaan Umur Simpan Susu UHT yang Diasamkan dengan Metode Arrhenius di PT Danone Dairy Indonesia
(2013)
Penelitian ini bertujuan untuk menentukan parameter kritis yang akan digunakan untuk menduga umur simpan susu UHT yang diasamkan menggunakan Metode Arrhenius. Parameter yang diujikan untuk menentukan umur simpan adalah pH, ...
Formulasi Susu Fermentasi Mengandung Lactobacillus rhamnosus R23 dan Pediococcus Pentosaceus A38 Asal ASI dan Viabilitasnya selama Penyimpanan Dingin
(2013)
Lactic acid bacteria isolated from breast milk, i.e. Lactobacillus rhamnosus R23 and Pediococcus pentosaceus A38 and inulin were used in development of fermented milk product (yoghurt). This research divided into three ...
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 ...
Intervensi Air Minum Beroksigen Berpotensi Memperbaiki Status Lipida Penderita Gangguan Fungsi Paru
(2013)
The world death rate due to smoking has reached more than 5.1 million people per year. World Health Organization (WHO) estimates that in 2020, the world population death rate due to smoking will reach 7.5 million people ...
Formulasi Minuman Susu Asam dengan Biji Nangka sebagai Prebiotik
(2013)
Jackfruit seeds (Artocarpus heterophyllus Lam.) contain dietary fibre, so that its potential as prebiotic can be used to make acid milk drink. This research aimed to obtain the synbiotic drink formula that contain active ...
Pengaplikasian Proses Termal dan Pengemasan Vakum untuk Memperpanjang Umur Simpan Produk Wingko Babat
(2013)
Wingko babat is an intermediate moisture food made from grated coconut, glutinous rice flour and sugar baked in an oven. It is well known as an indigenous food from Semarang, Central Java. Unfortunately, its shelf life is ...
Pengembangan Produk Es Yogurt Sinbiotik pada Usaha Kecil dan Menengah Unit Pengolahan Susu Darul Fallah
(2013)
Yogurt is a product of fermented milk using lactic acid bacteria as a starter. Synbiotic yogurt using Lactobacillus acidophilus 2B4 as probiotic and fructooligosaccharide (FOS) 5 % as prebiotic has a good consistency and ...
Analisis Mutu dan Umur Simpan Es Yogurt Sinbiotik dengan Parameter Obyektif dan Subyektif
(2013)
An indigenous probiotic, Lactobacillus acidophilus 2B4, was applied in the making of functional synbiotic ice yogurt with fructo-oligosaccharide 5% as a prebiotic source. The objective of this research was to analyze the ...