Variasi Sukrosa Dalam Pembuatan Minuman Probiotik Buah Nipah (Nypa Fruticans)…

ABSTRACT The purpose of this research was to evaluate the effect of variation sucrose using starter Lactobacillus fermentum InaCC B1295 on the quality of probiotic drink of nipah fruit. This research was conducted experimentally using Completely Randomized Design with five treatments and three replications. The treatments in this study were PN1 (without addition of sugar), PN2 (addition of…