Abstract
This aim to determine the effect of the addition level of milk fermented
with Lactobacil... more Abstract This aim to determine the effect of the addition level of milk fermented with Lactobacillus casei starter against chemical quality ( pH and total acid tertitrasi ) and microbiological quality probiotics in ice cream during storage . Thisresearchused Completely Randomized Design(CRD)) factorial 2x3 treatmentsand3 replications. Making ice cream with the addition of probiotic fermented milk at different levels . Ice cream probiotic bacteria in the total test , pH , and total acid tertitrasi . The results showed that the addition of fermented milk significantly ( P < 0.01 ) to the value of probiotic ice cream produced . The resulting pH value at 0 % -4 % decrease from 6.42 to 5.3 % . Total acid additions tertitrasi level fermented milk showed an increase from .29 to .44 . The results of this study concluded that Higher levels of addition of fermented milk then the pH value decreases. In contrast the number of bacteria produced will increase .
Abstract
This aim to determine the effect of the addition level of milk fermented
with Lactobacil... more Abstract This aim to determine the effect of the addition level of milk fermented with Lactobacillus casei starter against chemical quality ( pH and total acid tertitrasi ) and microbiological quality probiotics in ice cream during storage . Thisresearchused Completely Randomized Design(CRD)) factorial 2x3 treatmentsand3 replications. Making ice cream with the addition of probiotic fermented milk at different levels . Ice cream probiotic bacteria in the total test , pH , and total acid tertitrasi . The results showed that the addition of fermented milk significantly ( P < 0.01 ) to the value of probiotic ice cream produced . The resulting pH value at 0 % -4 % decrease from 6.42 to 5.3 % . Total acid additions tertitrasi level fermented milk showed an increase from .29 to .44 . The results of this study concluded that Higher levels of addition of fermented milk then the pH value decreases. In contrast the number of bacteria produced will increase .
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Papers by erwan parlynda
This aim to determine the effect of the addition level of milk fermented
with Lactobacillus casei starter against chemical quality ( pH and total acid
tertitrasi ) and microbiological quality probiotics in ice cream during storage .
Thisresearchused Completely Randomized Design(CRD)) factorial 2x3
treatmentsand3 replications. Making ice cream with the addition of probiotic
fermented milk at different levels . Ice cream probiotic bacteria in the total test ,
pH , and total acid tertitrasi . The results showed that the addition of fermented
milk significantly ( P < 0.01 ) to the value of probiotic ice cream produced . The
resulting pH value at 0 % -4 % decrease from 6.42 to 5.3 % . Total acid additions
tertitrasi level fermented milk showed an increase from .29 to .44 . The results of
this study concluded that Higher levels of addition of fermented milk then the pH
value decreases. In contrast the number of bacteria produced will increase .
This aim to determine the effect of the addition level of milk fermented
with Lactobacillus casei starter against chemical quality ( pH and total acid
tertitrasi ) and microbiological quality probiotics in ice cream during storage .
Thisresearchused Completely Randomized Design(CRD)) factorial 2x3
treatmentsand3 replications. Making ice cream with the addition of probiotic
fermented milk at different levels . Ice cream probiotic bacteria in the total test ,
pH , and total acid tertitrasi . The results showed that the addition of fermented
milk significantly ( P < 0.01 ) to the value of probiotic ice cream produced . The
resulting pH value at 0 % -4 % decrease from 6.42 to 5.3 % . Total acid additions
tertitrasi level fermented milk showed an increase from .29 to .44 . The results of
this study concluded that Higher levels of addition of fermented milk then the pH
value decreases. In contrast the number of bacteria produced will increase .