Karakteristik Yoghurt Menggunakan Lactobacillus Plantarum Idy L-20 Dan Strept…

ABSTRACT Yogurt is the product of milk fermentation using lactic acid bacteria (LAB) and produces a sour taste. Lactic acid bacteria were used to product yogurt were Lactobacillus plantarum IDY L-20 and Streptococcus thermophilus. The purpose of this research is to get the best time of using Lactobacillus plantarum IDY L-20 and Streptococcus thermophilus as starter that met the standard as a p…