CD Skripsi

Efektivitas Penambahan Sukrosa Dan Susu Skim Terhadap Karakteristik Yoghurt Nanas (Ananas Comosus) Sebagai Pengayaan Modul Konsep Mikrobiologi Pangan Dalam Mata Kuliah Mikrobiologi Dasar

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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 ADDIE (Analyze, Design, Development, Implementation and Evaluation) development. Pineapple yoghurt manufacture begins with the stage of pasteurization, cooling, inoculation and incubation. This research results in the form of lactic acid levels, pH, protein content, carbohydrate content and moisture content are developed as a learning Module in the concept of food microbiology to enrich teaching materials in basic microbiology course.
Keywords : Lactic Acid Bacteria, Sucrose, Skim milk, Learning Module

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

05 07. 115 (0031)

Penerbit

Pekanbaru : Universitas Riau - FKIP - Pendidikan Biologi., 2015

Deskripsi Fisik

vi, 115 hlm.: ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

05 07. 115 (0031)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

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Info Detail Spesifik

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Pernyataan Tanggungjawab

FATAH

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