The effect of incubation time by using three culture starters (Lactobacillus acidophilus,
Lactobacillus bulgaricus and Streptococcus thermophiles) and Taro (Colocasia Esculenta) …

This present study aimed to assess the effect of fermentation temperature and culture
concentration on LAB growth, physical and chemical properties of fermenting cow and goat …

Susu sapi merupakan sumber protein hewani dengan kandungan gizi yang sangat tinggi
dan memiliki masa simpan yang relatif singkat. Penelitian ini bertujuan untuk mengkaji …

This present investigation aimed to compare between cow and goat yogurt based on
compositions, physicochemical and sensory properties. The Association of Official Analytical …

Aim: To investigate the preservative efficiency of Ocimum gratissimum or its extracts on
yoghurt. Study Design: Ten yoghurt samples were prepared, furthermore, nine (9) samples …

Yoghurt is among high value dairy products that are cultured using live organisms and
termed as a probiotic carrier. Yoghurt was flavoured using coffee extract to allow …

This research paper delves into the effects of noni juice concentration, fermentation
temperature, and incubation time on the physicochemical and sensory properties of noni …

Dadih as a typical Minangkabau food has needs to be developed because it is still
traditionally processed from generation to generation at home industry centers in West …

Breadfruit is well known for a traditional starch rich crop. It rapidly undergoes physiological
deterioration during post-harvest. Yogurt is a widely consumed dairy product owing to its …

Susu sapi merupakan sumber protein hewani dengan kandungan gizi yang sangat tinggi
dan memiliki masa simpan yang relatif singkat. Penelitian ini bertujuan untuk mengkaji …