STABILITAS MIKROKAPSUL Lactobacillus acidophilus ATCC 314 TERHADAP PEMANASAN DAN PENYIMPANAN DALAM SELAI BUAH NANAS RENDAH GULA

STABILITAS MIKROKAPSUL Lactobacillus acidophilus ATCC 314 TERHADAP PEMANASAN DAN PENYIMPANAN DALAM SELAI BUAH NANAS RENDAH GULA

Fruit jam added with probiotics is an innovation in food product development. In this research, pineapple jam was made not only to increase the economic value of the pineapple but also to add the health properties due to the addition of probiotics (Lactobacillus acidophilus). The objective of the st...

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Bibliographic Details
Main Authors: Diana Lestari, Tiffany Claudya, Rianita Pramitasari
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2019-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
emulsification technique
lactobacillus acidophilus
microencapsulation
pineapple jam
probiotic
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/25028

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