Results 11 to 20 of about 1,842 (106)
Pengaruh Jenis Gula Dan Penambahan Sari Nanas-wortel Terhadap Sifat Fisiko-kimia, Viabilitas Bakteri Yogurt, Serta Organoleptik Yogurt Non Fat [PDF]
, 2012 Yogurt is a dairy products through fermentation lactic acid bacteria (LAB) by Lactobacillus delbrueckii ssp. bulgaricus dan Streptococcus salivarius ssp. thermophilus. Isomalt has a lower caloric value can be used in yogurt.
Kusumawati, N. (Netty) +2 more
core +2 more sources
Agroindustrial Science, 2013 Fue investigado el efecto de la combinación de tres proporciones de hidrocoloides (carboximetilcelulosa, gelatina y pectina), sobre la sinéresis y textura sensorial del yogurt natural batido, utilizando un Diseño de Mezclas Simplex con Centroide ...
Arnold Cárdenas +4 more
doaj +1 more source
Pengaruh Perbedaan Konsentrasi Karagenan terhadap Karakteristik Fisikokimia dan Organoleptik Jelly Drink Pepaya [PDF]
, 2017 Characteristics of jelly drink are have soft gel so that when consumed using a straw, gel will break easily, but the gel form is still felt in the mouth. Those characteristics can be achieved by adding gelling agent, which is carrageenan.
Trisnawati, C. Y. (Chatarina) +2 more
core +3 more sources
Jurnal Agripet, 2016 ABSTRAK. Mutu susu fermentasi sangat dipengaruhi oleh bahan baku, proses pengolahan, proses fermentasi, dan penyimpanan. Perubahan nilai gizi dapat terjadi karena variasi dan fluktuasi suhu dan penyimpanan akan mempercepat kerusakan susu fermentasi ...
Siti Rani Ayuti +4 more
doaj +1 more source
REKASATWA : Jurnal Ilmiah Peternakan, 2020 Tujuan dari penelitian untuk mengetahui pengaruh penambahan stabilizer pati talas lokal (Colocasia esculenta) terhadap sineresis dan sensori yogurt pada masa inkubasi 18 jam suhu ruang.Materi yang digunakan dalam penelitian ini adalah susu sapi segar, pati talas, susu skim, dan starter (Lactobacillus bulgaricus,Streptococcus thermophillus dan ...
Aju Tjatur Nugroho Krisnaningsih +2 more
openaire +2 more sources
Perbedaan Konsentrasi Karagenan terhadap Sifat Fisikokimia dan Organoleptik Jelly Drink Rosela-sirsak [PDF]
, 2014 The experimental design is Randomized Block Design with one factor which is carrageenan concentration and seven factor levels which are 0.20%; 0.25%; 0.30%; 0.35%; 0.40%; 0.45%; and 0.50% (m/v) with four replications.
Gani, Y. F. (Yohana) +2 more
core +2 more sources
Jurnal Ilmu dan Teknologi Hasil Ternak, 2018 Stevia is one of natural sweetener a substitute for sugar low calorie. Stevia start widely used as many consumers want sweetening healthy. Stevia leaf powder was used to develop an kefir as sweetener replacer to sugar.
Herly Evanuarini +2 more
doaj +1 more source
Jurnal Ilmu dan Teknologi Peternakan Tropis, 2018 ABSTRACTThis study aims to examine the effect of adding local taro starch stabilizer (Colocasia esculenta) to physicochemical properties (viscosity and sineresis) and acidity (pH and total acid) of yogurt at room temperature incubation. The material used includes: cow milk; skim milk; starch from taro tubers from the traditional market of Malang, East ...
Krisnaningsih, Aju Tjatur Nugroho +3 more
openaire +3 more sources
ZOOTEC, 2019 THE EFFECT OF THE ADDITION OF HONEY TO THE PH VALUE, SYNERESIS AND TOTAL LACTIC ACID BACTERIA OF SINBIOTIK YOGURT. This study was conducted to determine whether honey gives an influence on the pH value, syneresis and LAB of synbiotic yogurt. In this study, the main ingredients used were 5 liters UHT milk, Skim milk 400 g, honey 240 mL, Lactobacillus ...
Baguna, Reynaldi +3 more
openaire +3 more sources
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 2009 Penelitian penggunaan campuran semi refined carrageenan (SRC) dan locust been gum (LBG) (1:1) dalam b/v sebagai bahan pembentuk gel dalam pembuatan gel pengharum ruangan telah dilakukan.
Ellya Sinurat +2 more
doaj +1 more source