Kualitas Soyghurt Dengan Variasi Rasio Susu Kedelai Dengan Susu Rendah Lemak

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dc.contributor.authorRamadhan, Jovi Afri
dc.contributor.authorRossi,Evy.
dc.contributor.authorSribudiani,Evi
dc.date.accessioned2013-01-26T04:36:57Z
dc.date.available2013-01-26T04:36:57Z
dc.date.issued2013-01-26
dc.descriptionJovi Afri Ramadhan, Jur. 2012en_US
dc.description.abstractThe 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.sponsorshipen_US
dc.identifier.otherArnalis
dc.identifier.urihttp://repository.unri.ac.id:80/handle/123456789/1643
dc.language.isootheren_US
dc.subjectsoyghurt,en_US
dc.subjectlow fat milken_US
dc.subjectlactic acid bacteriaen_US
dc.titleKualitas Soyghurt Dengan Variasi Rasio Susu Kedelai Dengan Susu Rendah Lemaken_US
dc.typestudent Paper Post Degreeen_US

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