Penelitian ini bertujuan untuk menganalisis total bakteri asam laktat (BAL), pH, keasaman,
citarasa, dan kesukaan pada yogurt drink dengan penambahan ekstrak buah belimbing …

In this study, probiotic gel fermentation and functional characteristics of reduced sugar
yoghurt with red beetroot bioactive components and steviol glycosides from Stevia …

In whey ultrafiltration (UF) production, two main problems are whey protein recovery and
membrane fouling. In this study, membrane coupling protein transglutaminase (TG) catalysis …

BACKGROUND There is an increasing demand for reduced‐sugar products due to the
worldwide prevalence of obesity, diabetes, and cardiovascular diseases. The aim of this …

The effect of date extract (DE) addition on the microbiological, physicochemical, rheological,
and sensory characteristics of probiotic fermented milk was investigated. DE was added to …

Tujuan dari penelitian ini adalah untuk menganalisis total BAL, kadar laktosa, pH,
keasaman dan kesukaan drink yogurt dengan penambahan ekstrak buah kelengkeng …

This study aims to determine the yogurt drink spoilage profiles and its physico-chemical
properties correlation as to investigate the coliform potability level upon exposure to an open …

The incorporation of prebiotics in fermented milk products is one of the best ways to promote
health benefits while improving their sensory characteristics at the same time. The aim of this …

Product Development is essential for the company to stay steady or advance in the market
competition. However, the main challenge in product development is associated with the …

The fermentation and quality characteristics of yogurt were investigated according to the
inoculation concentration of Bifidobacterium longum. The total sugar content of yogurt …