Kualitas Mikrobiologis dan Kimiawi Kefir Susu Kambing dengan Penambahan Lactobacillus acidophilus FNCC 0051 dan Tepung Kulit Pisang Kepok (Musa Paradisiaca)
This experiment was carried out to investigate the effect of plantain peel flour and Lactobacillus acidophilus FNCC 0051 on the microbiological and chemical quality of goat milk kefir. Kefir was made from goat’s milk with 3 % of kefir grain (w/v) and Lactobacillus acidophilus FNCC 0051 (0, 1 and 3...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada
2017-03-01
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| Series: | Agritech |
| Subjects: | |
| Online Access: | https://journal.ugm.ac.id/agritech/article/view/17002 |