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Penambahan susu bubuk full cream pada pembuatan produk minuman fermentasi dari bahan baku ekstrak jagung manis
(IPB (Bogor Agricultural University), 2009)
The aims of this study were to determine the effect of full cream milk powder addition to the quality of fermented drink from sweet corn extract. The quality examined were total bacteria, total solid, lactic acid content, ...
Karakteristik produk fermentasi dari bahan baku kombinasi susu kambing Dengan ekstrak kedelai, ekstrak jagung, atau santan kelapa
(IPB (Bogor Agricultural University), 2009)
The aim of this study was to determine the best combination of caprine milk with soy extract, corn extract, or coconut extract in the production of flavored fermented milk products. Products were analyzed for the lactic ...