CD Skripsi

Pembuatan Susu Fermentasi Probiotik Menggunakan Lactobacillus Casei Subsp. Casei R-68 Dengan Penambahan Ekstrak Buah Naga Merah

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Probiotic fermented milk made by using Lactobacillus casei subsp. casei R-68 with skim milk and red dragon fruit extract as a raw material was expected to produce probiotic fermented milk with more completed nutriotional value and health benefits. The purpose of this study was to determine the best percentage of red dragon fruit extract on the quality of fermented milk. This study used a Completely Randomized Design Experiment with five treatments namely BN1 = 0% red dragon fruit extract, BN2 = 2% red dragon fruit extract, BN3 = 4% red dragon fruit extract, BN4 = 6% red dragon fruit extract, BN5 = 8% red dragon fruit extract and three replications. Data were analyzed using ANOVA, followed by DNMRT at 5% level. The results show that the concentration of red dragon fruit extract significantly (P

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 118 (0077)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2018

Deskripsi Fisik

v, 52 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 118 (0077)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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