Kajian Produksi Es Krim Probiotik Dengan Penambahan Lactobacillus Acidophilus…

The purpose of this research was to study the viability of lactic acid bacteria (Lactobacillus acidophilus) encapsulation in the ice cream with the conditions of low temperature and pH 2. The research was carried out experimentally by using Completely Randomized Design (CRD) with four treatments and four replications, namely: A0, A1, A2, and A3, respectively for alginate 0 (control), 3, 4 and 5…