PENGARUH KEDALAMAN MEDIUM FERMENTASI TERHADAP POPULASI BAKTERI DAN KEASAMAN YOGURT KEDELAI HITAM YANG DIBUAT MENGGUNAKAN INOKULUM CASPIAN SEA YOGURT

PENGARUH KEDALAMAN MEDIUM FERMENTASI TERHADAP POPULASI BAKTERI DAN KEASAMAN YOGURT KEDELAI HITAM YANG DIBUAT MENGGUNAKAN INOKULUM CASPIAN SEA YOGURT

The aim of this study were to know the effect of fermentation medium�s depth on bacteria population (lactic acid bacteria and aectic acid bacteria) and acidity of black soybean yogurt that was made by using Caspian Sea Yogurt Inoculum. Black soy bean was extracted using distillated water with rati...

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Bibliographic Details
Main Authors: , INDRIANA WIJAYA, , Dr. Ir. Tyas Utami, M.Sc
Format: Theses and Dissertations NonPeerReviewed
Published: [Yogyakarta] : Universitas Gadjah Mada 2014
Subjects:
ETD
Online Access:https://repository.ugm.ac.id/132758/
http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=73301
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Institution: Universitas Gadjah Mada

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https://repository.ugm.ac.id/132758/
http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=73301

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