This study compares the effect of OLE (olive leaf extract) on cow's, sheep's and goat's milk
yogurts, in order to better understand its impact according to the type of milk used. The aim is …

Yogurt is a fermented milk product made with the help of Lactic Acid Bacteria (LAB). Goat
milk yogurt with the addition of red rice bran flour contains high antioxidants, making it very …

Jelly candy is a soft-textured confectionary processed with the addition of hydrocolloid
components such as agar, gum, pectin, starch, carrageenan, gelatin, or others used to …

The development of yoghurt variations is increasingly diverse nowadays. The addition of
black rice bran flour into yoghurt processing can increase the functional value of yoghurt …

Tape singkong merupakan makanan ringan yang dihasilkan dari fermentasi singkong
dengan menggunakan ragi. Pangan fermentasi merupakan sumber isolat bakteri asam …

Yoghurt susu kambing merupakan pangan fungsional dari hasil olahan pangan asal hewan
dengan bantuan fermentasi BAL, yang menyehatkan bagi tubuh. Pemanfaatan tepung …

Yogurt adalah produk olahan susu yang diproses dengan cara fermentasi dan termasuk
pangan fungsional, karena memiliki manfaat kesehatan yang besar bagi masyarakat …

Lactobacillus sp. is a bacterium that naturally exists in various environments, including in
breast milk colostrum. This bacterium belongs to a group of lactic acid bacteria that produce …

One innovative nutritional therapy approach for diabetic mellitus (DM) is modulating the gut
microbiota by administering probiotics. Soygurt is a probiotic functional food made from …

Yoghurt susu kambing merupakan pangan fungsional dari hasil olahan pangan asal hewan
dengan bantuan fermentasi BAL, yang menyehatkan bagi tubuh. Pemanfaatan tepung …