The Effect Of Concentration Of Skimmed Milk And Sucrose On The Quality Of Probiotic Beverage Made From Pineapple Skin Extract Fermented By Enterococcus Sp. Of Tempoyak

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dc.contributor.authorEvy, Rossi
dc.contributor.authorUsman, Pato
dc.contributor.authorFitriani, Shanti
dc.date.accessioned2014-01-27T02:47:29Z
dc.date.available2014-01-27T02:47:29Z
dc.date.issued2014-01-27
dc.description.abstractTempoyak is a traditional fermented food made of durian fruit in Indonesia. Enterococcus sp was isolated from tempoyak. The objective of these researches were to study Enterococcus sp ability (UP-9, UP-11, and UP-14) in taurocholate acid conjugation and cholesterol binding and the effect of addition of skim milk (SM) and sucrose (Sc) concentration as a source of nutrition for the bacteria to produce probiotic beverage. The beverage was made from pineapple skin extract that had essential nutrition (but contain relatively low) for bacteria growth.en_US
dc.description.sponsorshipProceeding on the international Scientific Conference on Probiotics And Prebiotics 2010en_US
dc.identifier.issn978-80-970168-4-5
dc.identifier.otherwahyu sari yeni
dc.identifier.urihttp://hdl.handle.net/123456789/5330
dc.language.isoenen_US
dc.titleThe Effect Of Concentration Of Skimmed Milk And Sucrose On The Quality Of Probiotic Beverage Made From Pineapple Skin Extract Fermented By Enterococcus Sp. Of Tempoyaken_US
dc.typeUR-Scientific Work Lectureren_US

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