JURNAL PEMBUATAN YOGHURT KEDELAI PDF

dicoba sebagai starter dalam pembuatan yoghurt Pembuatan susu fermentasi sejenis kefir dan kefir . pula dalam produk susu kedelai, B. longum akan. antimikrobia pada pembuatan yoghurt. Untuk meningkatkan Jurnal teknologi dan Industri Pangan Vol 14 (3) ISSN: 0 .. digunakan sebagai starter sekaligus agensia probiotik dalam fermentasi sari kedelai dan kacang. Deddy M. Kedelai komponen untuk kesehatan [Soybean for healty]. Purwaningsih E. Cara Pembuatan Tahu dan Manfaat Kedelai [How to make Tofu and benefit of soybean]. Jurnal Penelitian Pertanian Terapan. Penelusuran antibakteri Bakteriosin dari bakteri asam lakta dalam yoghurt asal Kabupaten Bandung.

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Antioxidant properties of pulp and peel of yellow mangosteenfruits. Emirates Journal of Food and Agriculture, 23 6— Food Sci, 29 yoghirt24— Tingkat kesukaan konsumen terhadap ikan cakalang Katsowonus pelamis L. Jurnal Media Teknologi Hasil Perikanan, 5 1— Medicinal properties of mangosteen Garcinia mangostana. Effects of enrichment with polyphenolic extracts from Sardinian plants on physico-chemical, antioxidant and microbiological properties of yogurt.

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SNI Susu Kedelai

Italian Journal of Food Science, 21 4keselai Evaluation of quality characteristics of goat milk yogurt incorporated with beetroot juice. Antioxidant xanthones from the pericarp of garcinia mangostana mangosteen. Jurnal Teknologi Dan Industri Pangan, 23 147— Ekstraksi zat warna alami dari kulit manggis serta uji stabilitasnya. Fakultas Teknik, Universitas Diponegoro, Semarang.

Advance Journal of Food Science and Technology, 6 1 ,68— Procedia Food Science, 3, — Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria. International Dairy Journal, 12 7— Wahyudi, A dan S. Bugar dengan Susu Fermentasi. Improving characteristics of goat milk yogurt drink fortified by mangosteen rind Garcinia mangostana Kedepai.

Earth and Environmental Science, Pengaruh penambahan sari anggur vitis vinifera l. Dan lama fermentasi terhadap karakteristik fisiko kimia yoghurt. Jurnal Pangan uurnal Agroindustri.

Susu dan Produk Fermentasinya. Bogor, Indonesia M Brio Press.

SNI 01-3830-1995 Susu Kedelai

As a Potentially Functional Food: Journal of Food and Nutrition Research, 1 468— Jurnal Ilmu dan Teknologi Hasil Ternak. Article Tools Print this article. How to cite item. Email this article Login required. Email the author Login required.

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Keywords Durian seed starch Kefir Meat paste Protein level Yogurt acidity aloe vera tea skin tea, functional drink, temperature, time antioxidant antioxidant activity chemical qualities chicken meat balls color honey quality ice cream oil exudation pH protein content salt content salted egg water activity yogurt.

Abstract The objective of this studies were to determine the physical properties of viscosity and organoleptic of yogurt drink with the suplementation of mangosteen peel extract.

It can be concluded that the addition of mangosteen peel extract can improve the quality of physical, color, organoleptik yogurt drink. The use of mangosteen peel extract will increase the economic value and product diversification. Keywords Mangosteen peel extract; yogurt; goat milk; color; sensory analysis. This work is licensed under a Creative Commons Attribution 4.

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