Umur Simpan Soyghurt Probiotik Sebagai Filler Cokelat Praline

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dc.contributor.authorRangkuti, Suherni Safitri
dc.contributor.authorRossi,Evy
dc.contributor.authorEfendi,Raswen
dc.date.accessioned2013-07-06T06:22:08Z
dc.date.available2013-07-06T06:22:08Z
dc.date.issued2013-07-06
dc.descriptionSuherni Safitri.Jur.2013en_US
dc.description.abstractThis aim of the research was to determine the storage limits of soyghurt probiotics as a filler chocolate praline. The design of the research was completely randomized design (CRD) with five treatments (0,1,2,3 and 4) weeks and 3 replications. The design response is used ANOVA and Tukey test further the level 5%. The results showed that the storage time significantly affected the moisture content, total lactic acid bacteria and total lactic acid. Levels of protein and fat were analyzed before storage soyghurt is equal to 4.40% and 2.65%. Results of this study showed that storage time soyghurt probiotic chocolate praline as filler effect on water content, total BAL, and total lactic acid. Storage time 4 weeks resulted soyghurt containing moisture content (85.45%), total BAL (10.34 log cfu/ml), and total lactic acid (0.51%) is still suitable for consumption.en_US
dc.description.sponsorshipen_US
dc.identifier.otherArnalis
dc.identifier.urihttp://repository.unri.ac.id:80/handle/123456789/4160
dc.language.isootheren_US
dc.subjectsoyghurten_US
dc.subjectshelf lifeen_US
dc.subjectchocolate pralineen_US
dc.subjectwheyen_US
dc.subjectlactic acid bacteriaen_US
dc.titleUmur Simpan Soyghurt Probiotik Sebagai Filler Cokelat Pralineen_US
dc.typestudent Paper Post Degreeen_US

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