Pengaruh variasi starter dan konsentrasi ekstrak buah melon (Cucumis melo L.) terhadap sifat fisikokimia yogurt
Yogurt is a processed fermented milk product that utilizes lactic acid bacteria. Yogurt as a source of probiotics is beneficial for maintaining the body's immunity. This research aims to make melon yogurt drink as an effort to improve the taste of yogurt which tends to be sour so that it is no...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Universitas Yudharta Pasuruan
2023-09-01
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| Series: | Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian |
| Subjects: | |
| Online Access: | https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/3999 |