CD Skripsi

Pengaruh Konsentrasi Starter Lactobacillus Plantarum Dalam Pembuatan Minuman Fermentasi Berbasis Susu Kedelai Dan Susu Uht

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Fermented milk is a probiotic drink that uses lactic acid bacteria (BAL) in soy milk. In general, the cultures used are Lactobacillus bulgaricus and Streptococcus thermophilus. This study uses culture, namely Lactobacillus plantarum that has been isolated from solid waste from soy, so it is believed that it has good growth to produce good quality milk fermented milk. The aim of this study is to obtain the best starter concentration on microbiological quality of soy milk fermented milk using Lactobacillus plantarum strain 100434. This study was conducted experimentally using a fully randomized design method (CRD) with four treatments and four replications. The treatments in this study were P1, P2, P3 and P4 - each treatment was a starting substance concentration of 1%, 3%, 5% and 7%. The results showed that the starting substance concentration had a significant effect (P

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 119 (0010)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2019

Deskripsi Fisik

vi, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 119 (0010)

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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