Yogurt was a product from pasteurized milk that fermented. The aims of this research was to
examine the impact of seaweed addition during different storage lengths of time. on total …

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 …

Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi starter bakteri terhadap
kualitas fisik yoghurt susu sapi yang meliputi total asam, keasaman, dan viskositas …

Susu kambing mempunyai bau “prengus” Penambahan sari jahe untuk menghilangkan bau
prengus dan meningkatkan kualitas susu kambing menjadi produk yang lebih unggul yaitu …

Synbiotic yogurt is made by adding probiotic bacteria and combined with prebiotics that can
provide better functional properties for human's body. The objective of this research was to …