Pembuatan Velva Probiotik Berbasis Buah Pepaya Dan Nanas Dengan Penambahan La…

ABSTRACT The purpose of this study was to determine the ratio of papaya pulp and pineapple pulp in the manufacture of probiotic velva with LAB viability and good quality. This research was conducted experimentally using a completely randomized design, five treatments, and three replications in order to obtain 15 experimental units. The treatments used were the ratio of pineapple pulp and papay…