Tujuan dari penelitian ini yaitu mengetahui penerimaan yoghurt sari almond dengan
penambahan kurma. Penelitian ini terdiri atas tiga tahap. Tahap pertama meliputi persiapan …

Penelitian ini bertujuan untuk mengetahui pengaruh substitusi sari kapri terhadap total
padatan terlarut, total asam dan viskositas dari soygurt. Soygurt merupakan minuman …

This study aims to fortify yogurt from coconut milk (cocogurt) with yellow sweet potato puree
and its effect on pH, viscosity, total lactic acid bacteria, and identify sensory properties of …

Cardiovascular diseases such as hypertension, coronary heart disease, heart failure, and
stroke cause 17.9 million people die or 31% of all global deaths (World Health Organization …

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan starter yoghurt pada
kadar tertentu terhadap karakteristik yoghurt yang dihasilkan, serta mengetahui kadar …

Yoghurt berbahan dasar jagung manis termasuk salah satu bentuk diversifikasi pangan
yang bermanfaat bagi kesehatan tubuh. Yoghurt perlu ditambahkan gula sebagai pemanis …

Yoghurt is a probiotic drink from milk that utilizes the performance of the Lactobacillus
bulgaricus and Streptococcus thermophilus as starter bacteria. The purpose of this study …

This research aimed to optimize the growth of commercial yogurt starter cultures
(Streptococcus thermophilus and Lactobacillus bulgaricus) on coconut milk before they were …

Coconut milk hydrolyzed using lipase enzymes (endogenous) produces free fatty acids
(lauric acid, capric acid, and myristic acid) and monoglycerides that are useful as anti …

Skim coconut milk is a liquid by-product of coconut oil production with limited utilization in
food processing. It has nutritional value such as protein, carbohydrate and mineral, so it is …