CD Skripsi

Pengaruh Variasi Konsentrasi Buah Matoa (Pometia Pinnata) Terhadap Kualitas Yoghurt Sebagai Rancangan E-Lkpd Materi Inovasi Teknologi Biologi Kelas X Sma

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Many people pay little attention to their health and have poor daily habits that can lead to an imbalance of microorganisms in the digestive system. One way to maintain the balance of these microorganisms is by consuming probiotics. One well-known probiotic food is fermented dairy products using lactic acid bacteria, such as yogurt. Yogurt is a product of milk fermentation involving two types of lactic acid bacteria: Streptococcus thermophilus and Lactobacillus bulgaricus. Yogurt is often enhanced with various fruits that provide a sweet flavor, increasing its appeal. One fruit that can be used in yogurt production is matoa (Pometia pinnata), a local Indonesian fruit. Matoa contains a high level of vitamin C, which serves as an antioxidant for the body. Typically, matoa is consumed fresh and not processed into food or beverages, hence the need for innovation in using matoa as an ingredient in yogurt production.....

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2105135319

Penerbit

Pekanbaru : Universitas Riau FKIP Pendidikan Biologi., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2105135319

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

PENDIDIKAN MATEMATIKA DAN IPA

Info Detail Spesifik

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Pernyataan Tanggungjawab

Mauli

Versi lain/terkait

Lampiran Berkas

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