Pembuatan Minuman Fermentasi Sari Tomat Dengan Menggunakan Lactobacillus Case…

Tomato is a fruit that had a short shelf life. Therefore tomato needs to be processed into products that have economic value, such as fermented drink. The purpose of this research was to obtain the best addition of sucrose in making fermented drink of tomato juice by using Lactobacillus casei subsp. casei R68. This research used a Completely Randomized Design with four treatments and four …