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Physical Characteristic Culture Starter Yoghurt Granule With Encapsulated Probiotic and Its Aplication
(IPB (Bogor Agricultural University), 2009)
Yoghurt is one of fermentation milk product that increases in human consumption because it has high nutrition. Yoghurt is milk product of fermentation processes by lactate acid bacteria (Lactobacilus bulgaricus and ...
The Performances of Different Strain of Broiler and addition of Probiotic in Drinking WaterPerforma Ayam Broiler Pada Strain dan Level Pemberian Probiotik Dalam Air Minum yang Berbeda.
(IPB (Bogor Agricultural University), 2009)
The present study was conducted to determine the effects of probiotic suplementation on different strain broiler performances. The research used 192 day old chicks (DOC) A and B strain which were kept in litter system ...
Microbiological characteristic of granul starter culture of dadih L. plantarum with microencapsulated sinbiotic B. longum and L. acidophilusKarakteristik Mikrobiologis Kultur Starter Bakteri Indigenous Dadih Susu Kerbau dengan Sinbiotik Terenkapsulasi dalam Bentuk Granul.
(IPB (Bogor Agricultural University), 2009)
Dadih is a fermented buffaloes milk product that traditionally made by West Sumatera’s people. To develope this product need an under control process of fermentation, especially, the use of certain culture starter. The ...
Microbiological Quality of Salami Fermented by Culture Combination of Lactic Acid Bacteria (LAB) with Probiotic PotentialKualitas Mikrobiologi Salami dengan Kombinasi Kultur Starter Bakteri Asam Laktat yang Berpotensi Sebagai Probiotik.
(IPB (Bogor Agricultural University), 2009)
Salami is one of innovation products of meat processing wich use Lactic Acid Bacteria (LAB) as starter culture. LAB can ferment carbohydrate into lactic acid. Lactic acid of the fermented product can decrease pH value and ...
Microbiological Quality of Probiotic Salami Fermented by Lactobacillus sp 1A5 and Lactobacillus fermentum 2B2 Mixed Culture During Cold Storage.Kualitas Mikrobiologis Salami Probiotik yang Difermentasi oleh Kombinasi Kultur Lactobacillus sp 1A5 dan Lactobacillus fermentum 2B2 Selama Penyimpanan Dingin.
(IPB (Bogor Agricultural University), 2009)
Probiotic Salami is one of functional foods which is made from meat, it is fermented by starter culture of lactic acid bacteria. The lactic acid bacteria were used as starter has potential as probiotic. The probiotic ...