Kualitas  Soyghurt Dengan Variasi Rasio Susu Kedelai Dengan Susu Rendah Lemak

Ramadhan, Jovi Afri; Rossi,Evy.; Sribudiani,Evi

dc.contributor.author	Ramadhan, Jovi Afri
dc.contributor.author	Rossi,Evy.
dc.contributor.author	Sribudiani,Evi
dc.date.accessioned	2013-01-26T04:36:57Z
dc.date.available	2013-01-26T04:36:57Z
dc.date.issued	2013-01-26
dc.identifier.other	Arnalis
dc.identifier.uri	http://repository.unri.ac.id:80/handle/123456789/1643
dc.description	Jovi Afri Ramadhan, Jur. 2012	en_US
dc.description.abstract	The purpose of this study was to obtain the best ratio of soy milk with low fat milk to produced the highest quality soyghurt. A Completely Randomized Design (CRD) was used in this research with four treatments and three replications treatment consists of S1 (soy milk 100: low fat milk 0), S2 (80 soy milk: low fat milk 20), S3 (soymilk 70: low fat milk 30), S4 (60 soy milk: low fat milk 40). The results showed that the ratio of soy milk with low fat milk significantly affected the degree of acidity (pH), total lactic acid and fat content. The best treatment in this study was S4.	en_US
dc.description.provenance	Submitted by arnalis perpustakaan (arnalisoke@ymail.com) on 2013-01-26T04:36:57Z No. of bitstreams: 1 Jurnal Jovi Afri Ramadhan.pdf: 41317 bytes, checksum: 75fae1340cb1b94429416d8ac4633234 (MD5)	en
dc.description.provenance	Made available in DSpace on 2013-01-26T04:36:57Z (GMT). No. of bitstreams: 1 Jurnal Jovi Afri Ramadhan.pdf: 41317 bytes, checksum: 75fae1340cb1b94429416d8ac4633234 (MD5)	en
dc.description.sponsorship		en_US
dc.language.iso	other	en_US
dc.subject	soyghurt,	en_US
dc.subject	low fat milk	en_US
dc.subject	lactic acid bacteria	en_US
dc.title	Kualitas Soyghurt Dengan Variasi Rasio Susu Kedelai Dengan Susu Rendah Lemak	en_US
dc.type	student Paper Post Degree	en_US