The aims of this research are to determine the effect of the concentration addition level of
karamunting (Rhodomyrtus tomentosa) fruit extract on the quality of yogurt during 9 d …

Yoghurt merupakan salah satu produk minuman olahan berbahan dasar susu yang
difermentasikan dengan memanfaatkan Bakteri Asam Laktat (BAL). Yoghurt termasuk salah …

Kue mangkok yang beredar di pasar menggunakan pewarna sintetik dan tidak
mengandung senyawa aktiv yang berfungsi sebagai antioksidan. Karamunting mempunyai …

Yogurt is a processed product which is the fermentation of milk by lactic acid bacteria. The
use of noni fruit in the process of making yogurt is one of the efforts to diversify food. This …

Background: Indonesia ranks first with the most cancer cases in Southeast Asia.
Degenerative diseases such as cancer occur due to the induction of free radicals …

Background: Recently, there were many kind of food which had benefits for our health,
including functional food. Purple sweet potato was one of local food which had high potency …

Yoghurt merupakan minuman fermentasi yang dibuat dengan pemanfaatan bakteri
Sterptococcus thermophilus dan Lactobacillus bulgaricus. Penelitian ini menggunakan umbi …

Abstract Karamunting (Rhodomyrtus Tomentosa) merupakan salah satu tanaman yang
tumbuh liar di daerah kabupaten Ketapang Kalimatan Barat. Tanaman ini memiliki buah …

This study aims to determine the effect of soursop juice on the characteristics of edamame
yogurt and to determine the optimal concentration of soursop juice to produce edamame …

Yogurt is dairy product with high nutritional content, is obtained by fermentation process on
fresh milk or milk solution with lactic acid bacteria. Yoghurt has a sour taste, to increase the …