CD Skripsi

Pembuatan Cocoghurt Probiotik Dengan Variasi Penambahan Starter Lactobacillus Casei Subsp. Casei R-68 Dan Streptococcus Thermophilus Fncc 0040

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ABSTRACT
This study aimed to determine the best concentration of starter Lactobacillus casei subsp. casei R-68 and Streptococcus thermophilus FNCC 0040 to produce cocoghurt. This research was conducted experimentally using a completely randomized design with five treatments and three replications in order to obtain 15 experimental units. The treatments used were R1 (0.75% Lactobacillus casei subsp. casei R-68:0.75% Streptococcus thermophilus FNCC 0040), R2 (1.5% Lactobacillus casei subsp. casei R-68:1.5% Streptococcus thermophilus FNCC 0040), R3 (2.25% Lactobacillus casei subsp. casei R-68:2.25% Streptococcus thermophilus FNCC 0040), R4 (3% Lactobacillus casei subsp. casei R-68:3% Streptococcus thermophilus FNCC 0040), R5 (3.75% Lactobacillus casei subsp. casei R-68:3.75% Streptococcus thermophilus FNCC 0040). The data obtained were analyzed statistically using Analysis of Variance (ANOVA). If Fcount = Ftable, it will be continued with Duncan's Multiple Range Test (DMRT) further test at 5% level. The results of variance showed that the comparison of the cocoghurt starter had a significant effect (P

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1506115592

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian- Teknologi Pertanian., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1506115592

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 PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

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