Mutu Organoleptik dan Total Bakteri Asam Laktat Yogurt Sari Jagung dengan Penambahan Susu Skim dan Karagenan
The objective of this research was to analyze sensory evaluation quality and total lactic acid bacteria of corn yogurt added with skim milk and carrageenan. This research used experimental laboratory method with completely randomized design and four replications. The treatment used were skim milk wi...
| Main Authors: | , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
University of Brawijaya
2018-03-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Subjects: | |
| Online Access: | http://jitek.ub.ac.id/index.php/jitek/article/view/291 |