Organoleptic properties evaluation of purple Hibiscus sabdariffa L (Roselle) calyx extract-fortified yogurt
A Noviatri, A Setianingrum… - Journal of Physics …, 2020 - iopscience.iop.org
Yogurt is a bacteria fermented milk product, containing bioactive peptide components, which
potential as antioxidant, reducing damage of cells caused by free radicals. Purple Hibiscus …
potential as antioxidant, reducing damage of cells caused by free radicals. Purple Hibiscus …
Karakteristik Yogurt Susu Kambing Dengan Penambahan Jeruk Bali (Citrus Grandis L. Osbeck)
S Nuraeni, A Romalasari… - … Research Workshop and …, 2019 - jurnal.polban.ac.id
Tujuan dari pembuatan yogurt susu kambing yaitu mengetahui proses pembuatan yogurt
susu kambing dengan penambahan jeruk bali, mengetahui tingkat kesukaan panelis …
susu kambing dengan penambahan jeruk bali, mengetahui tingkat kesukaan panelis …
PENGARUH FORMULASI EKSTRAK KULIT PISANG KEPOK (Musa balbisiana) DAN DAUN KELOR (Moringa oleifera Lam.) TERHADAP KARAKTERISTIK MINUMAN …
A DEWI - 2023 - digilib.unila.ac.id
Minuman sinbiotik merupakan produk olahan dengan memanfaatkan bakteri probiotik dan
senyawa prebiotik. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan …
senyawa prebiotik. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan …
[PDF][PDF] Organoleptic Properties Evaluation of Goat Milk Yoghurt with White Rice Bran Flour Fortification
AEP Haskito, A Setianingrum, F Dameanti… - … on Advance Molecular …, 2019 - scitepress.org
Yoghurt is a functional food with various health benefit. Goat milk yoghurt contains bioactive
peptides which have antioxidant potential. Rice bran is known for its good nutrition and high …
peptides which have antioxidant potential. Rice bran is known for its good nutrition and high …
[PDF][PDF] PERSENTASE PENGGUNAAN GELATIN DAN AIR REBUSAN CENGKEH (Syzygium aromaticum) PADA PERMEN KARAMEL SUSU KAMBING DITINJAU
DSFDAN KIMIA - repository.ub.ac.id
The purpose of this research was to determined the best level of the percentage of
application of gelatin and clove boiled cloves water (Syzygium aromaticum) in goat milk …
application of gelatin and clove boiled cloves water (Syzygium aromaticum) in goat milk …
[PDF][PDF] KARAKTERISTIK YOGURT SUSU KAMBING DENGAN PENAMBAHAN JERUK BALI (Citrus Grandis L. Osbeck)
N Septiani, A Romalasari, R Purwasih - academia.edu
Tujuan dari pembuatan yogurt susu kambing yaitu mengetahui proses pembuatan yogurt
susu kambing dengan penambahan jeruk bali, mengetahui tingkat kesukaan panelis …
susu kambing dengan penambahan jeruk bali, mengetahui tingkat kesukaan panelis …
Panelist Response of Pasteurized Fresh Milk Fortified Extract Yellow Sweet Potato
This study aims to determine the response of the panelists after pasteurization of fresh cow's
milk fortified with yellow sweet potato extract through sensory testing. The research was …
milk fortified with yellow sweet potato extract through sensory testing. The research was …