PENGARUH PENAMBAHAN SUSU SKIM TERHADAP KUALITAS FISIKO-KIMIA YOGHURT
| Main Author: | Afandi, Putrawan |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
|
| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/59306/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/59306/2/BAB%20I.pdf http://eprints.umm.ac.id/59306/3/BAB%20II.pdf http://eprints.umm.ac.id/59306/4/Bab%20III.pdf http://eprints.umm.ac.id/59306/5/BAB%20IV.pdf http://eprints.umm.ac.id/59306/6/BAB%20V.pdf http://eprints.umm.ac.id/59306/ |
Daftar Isi:
- This study was conducted in Livestock technology laboratories and nutrition laboratories animal husbandry department, faculty of agriculture and animal husbandry university of muhammadiyah malang. This study was carried out on october until december 2018.The Research method used in this study is experimental method with as much 4 treatment and repeated 3 times with additions skim milk 0%, 10%, 20%, and 30% use 3 kinds of bacteria (Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus acidophilus) by testing physic-chemical quality which included PH test, protein, and textureThe experimental design used in this study was Rancangan Acak Lengkap (RAL).The result of this study show that the effect in increase of a powder milk did not real effect P>0,05 to PH, protein, and texture of yoghurt which from cow's milk