Efektivitas Penambahan Sukrosa Dan Susu Skim Terhadap Karakteristik Yoghurt N…

This research aimed at studying the role of Lactic Acid Bacteria (LAB) in foodstuffs on october-november 2014. Sucrose and skim milk is used as a source of energy and nutrients for LAB. The result of research was used to development a learning Module in basic microbiology course. This research was implemented in two steps, they are laboratory research and development a learning Module by use of…