Kadar Protein Dan Asam Total Dadih Susu Kambing Etawa Dengan Variasi Penutup Dan Lama Fermentasi
The curd is a traditional fermented milk product of West Sumatra. Curd containing lactic acid bacteria as a coagulant. Lactic acid bacteria as probiotics act as resistant acidic conditions. The curd is made by pouring milk into a bamboo Etawa and incubated at room temperature for 48-72 hours. Etawa...
Saved in:
Main Authors: | Lestari, Muji (Author), , Dra. Titik Suryani, M.Sc (Author) |
---|---|
Format: | Book |
Published: |
2015.
|
Subjects: | |
Online Access: | Connect to this object online |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Pemanfaatan Susu Kambing Etawa Dan Kedelai Dalam Pembuatan Dangke Keju Khas Indonesia Dengan Koagulan Ekstrak Jeruk Nipis
by: Niswah, Fathun
Published: (2012) -
Kadar Protein, pH dan Jumlah Bakteri Asam Laktat Yoghurt Susu Sapi dengan Variasi Penambahan Sari Daun Kelor dan Lama Fermentasi yang Berbeda
by: Rahmawati, Endang, et al.
Published: (2015) -
TOTAL BAKTERI ASAM LAKTAT,PH, DAN TOTAL ASAM DADIH SUSU SAPI DENGAN PENAMBAHAN SIROP UMBI YAKON UNTUK DMT2 TAHUN 2022
by: Dera Nurul Fadila,
Published: (2022) -
Uji Organoleptik Dan Kadar Protein Dadih Susu Sapi Dengan Penambahan Ekstrak Jeruk Nipis Dan Lama Pemeraman
by: Jayanti, Yuana Dwi, et al.
Published: (2014) -
Kadar Protein Dan Vitamin B1 Dadih Formulasi SusuKacang Hijau Dan Susu Sapi Yang Berbeda Dengan AromaMangga Kweni
by: Purwanti, Heni, et al.
Published: (2013)