Image of Variasi Lama Fermentasi Terhadap Mutu Mikrobiologis Dan Viskositas Soyghurt Menggunakan Lactobacillus Plantarum Idy L-20
Penanda Bagikan

CD Skripsi

Variasi Lama Fermentasi Terhadap Mutu Mikrobiologis Dan Viskositas Soyghurt Menggunakan Lactobacillus Plantarum Idy L-20

Soyghurt was a probiotic drink made by adding a lactic acid bacteria (LAB) into the soy milk. In general, cultures used was Lactobacillus bulgaricus and Streptococcus thermophilus. This study used Lactobacillus plantarum isolated from soybean solid waste of soymilk prouction so it was assumed to have good growth so as to produce good quality soyghurt. The aim of this research was to get the best fermentation time for microbiological quality of soyghurt using Lactobacillus plantarum IDY L-20. This research was conducted experimentally using Randomized Complete Design with four treatments and four replications. The treatments in this study were P1, P2, P3, and P4 ¬ each treatment was fermentation time 8 hours, 16 hours, 24 hours, and 32 hours. The results showed that fermentation time had significant effect (P

Ketersediaan
#
Perpustakaan Universitas Riau 06 03. 118 (0083)
06 03. 118 (0083)
Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
06 03. 118 (0083)
Penerbit
Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian.,
Deskripsi Fisik
vi, 71 hlm.; ill.; 29 cm
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
06 03. 118 (0083)
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI HASIL PERTANIAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
Versi lain/terkait

Tidak tersedia versi lain

Lampiran Berkas
Komentar
Anda harus masuk sebelum memberikan komentar