Browsing UT - Faculty of Animal Science by Subject "lactic acid bacteria"
Now showing items 1-8 of 8
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Analisis in vitro toleransi isolat bakteri asam laktat asal daging sapi terhadap pH lambung, pH usus dan garam empedu sebagai kandidat probiotik
(2009)Lactic acid bacteria have been reported to be useful as a health adjunct and are commonly added to food as delivery mechanism. As candidate for probiotic, lactic acid bacteria should have the ability to survive in the ... -
Beef Sausages Physical, Chemical and Sensory Characteristics; By Submersion the Lactobacillus sp. (1A5) Antimicrobial Subtract and Refrigerated Storage.
(2009)Sausages are a food product that has been consumed by many people in the world. Sausages are normally processed with nitrite in order to keep them endure longer before they are consumed. After further study has been ... -
Karakteristik Mikrobiologis Bakso Sapi yang Diawetkan dengan Antimikroba dari Lactobacillus plantarum 1A5 selama Penyimpanan Suhu Dingin
(2009)Many techniques have been applied to reduce or eliminate microbial growth and so preserve the beef product. It could use antimicrobial substrates isolated from lactic acid bacteria (LAB) that could inhibit growth of ... -
Karakteristik Sifat Fisik, Kimia, Dan Organoleptik Sosis Sapi Dengan Pe rendaman Dalam Substrat Antimikroba Lactobacillus sp. (1A5) Pada Penyimpanan Suhu Dingin
(2009)Sausages are a food product that has been consumed by many people in the world. Sausages are normally processed with nitrite in order to keep them endure longer before they are consumed. After further study has been ... -
Lactic Acid Bacteria Isolated from Meat with Acid and Bile Salt Tolerance as Probiotics Candidate by in vitro Technique
(2009)Lactic acid bacteria have been reported to be useful as a health adjunct and are commonly added to food as delivery mechanism. As candidate for probiotic, lactic acid bacteria should have the ability to survive in the ... -
Level Penambahan Bakteri Asam Laktat pada Silase Jerami Padi dan Silase Pelepah Sawit Hasil Fiber Cracking Technology
(2021)Penelitian ini bertujuan untuk mengidentifikasi pengaruh level pemberian bakteri asam laktat dengan taraf 0%, 0,1%, 0,3% dan 0,5% pada silase jerami padi dan silase pelepah sawit yang telah diolah melalui proses fiber ... -
Penggunaan Bakteri Asam Laktat Untuk Perbaikan Sifat Fisik Dan Organoleptik Sosis Fermentasi Kombinasi Kacang Koro
(2023-06)Sosis fermentasi pada penelitian ini dibuat dari daging sapi dengan penambahan tepung kacang koro. Bakteri asam laktat Lactobacillus plantarum IIA- 1A5 digunakan sebagai starter kultur. Tujuan dari penelitian ini adalah ... -
Sifat Kimia dan Total Bakteri Asam Laktat Yogurt Probiotik dengan Penambahan Buah Merah (Pandanus conoideus L.)
(2023)Produk susu fermentasi yang menggunakan bakteri Lactobacillus bulgaricus and Streptococcus thermophilus dan atau bakteri asam laktat lain disebut yogurt. Penambahan probiotik pada yogurt dapat membantu memperbaiki proses ...
