The purpose of this study was to determine the effect of the level of addition of sucrose on the characteristics (acidity, pH, and viscosity) of red dragon fruit yoghurt. This research was carried out using an experimental method with a completely randomized design (CRD) using 4 treatments and 5 replications. The treatment in this study was the addition of various levels of sucrose (5 %, 10 %, 15 %, 20 % (w/v)). The variables observed were the level of acidity, pH, and viscosity of red dragon fruit yoghurt. The results showed that the addition of various levels of sucrose affects the acidity of the yoghurt which tends to decrease, the pH of the yoghurt tends to increase and the viscosity of the yoghurt was decreasing
Antioxidant plays a role as the free radical savaging. The red guava and the red dragon fruit peel c...
Yoghurt is a dairy product from the second fermentation of Lactic Acid Bacteria (LAB) as a starter, ...
Yoghurt is a fermented product formed from beneficial bacteria Lactobacillus Bulgaricus and Streptoc...
The purpose of this study was to determine the effect of the level of addition of sucrose on the cha...
The physicochemical properties changes during the manufacturing of milk-fermented products like yogh...
Red dragon fruit in yoghurt may incrase fermentation rate. This reasearch was to determine the influ...
Red dragon fruit in yoghurt may incrase fermentation rate. This reasearch was to determine the influ...
Red dragon fruit in yoghurt may incrase fermentation rate. This reasearch was to determine the influ...
ogurt is a product processed from milk fermented beverage by lactic acid bacteria. Dragon fruit cont...
Yogurt is dairy product with high nutritional content, is obtained by fermentation process on fresh ...
Yoghurt susu kambing mempunyai kelebihan karena kandungan komponen fungsional dan nilai nutrisi yang...
Yoghurt is a pasteurized milk product that is fermented using lactic acid bacteria (LAB). Theadditio...
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan gula kelapa Kristal terhadap pH, total...
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan gula kelapa Kristal terhadap pH, total...
The physicochemical properties changes during the manufacturing of milk-fermented products like yogh...
Antioxidant plays a role as the free radical savaging. The red guava and the red dragon fruit peel c...
Yoghurt is a dairy product from the second fermentation of Lactic Acid Bacteria (LAB) as a starter, ...
Yoghurt is a fermented product formed from beneficial bacteria Lactobacillus Bulgaricus and Streptoc...
The purpose of this study was to determine the effect of the level of addition of sucrose on the cha...
The physicochemical properties changes during the manufacturing of milk-fermented products like yogh...
Red dragon fruit in yoghurt may incrase fermentation rate. This reasearch was to determine the influ...
Red dragon fruit in yoghurt may incrase fermentation rate. This reasearch was to determine the influ...
Red dragon fruit in yoghurt may incrase fermentation rate. This reasearch was to determine the influ...
ogurt is a product processed from milk fermented beverage by lactic acid bacteria. Dragon fruit cont...
Yogurt is dairy product with high nutritional content, is obtained by fermentation process on fresh ...
Yoghurt susu kambing mempunyai kelebihan karena kandungan komponen fungsional dan nilai nutrisi yang...
Yoghurt is a pasteurized milk product that is fermented using lactic acid bacteria (LAB). Theadditio...
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan gula kelapa Kristal terhadap pH, total...
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan gula kelapa Kristal terhadap pH, total...
The physicochemical properties changes during the manufacturing of milk-fermented products like yogh...
Antioxidant plays a role as the free radical savaging. The red guava and the red dragon fruit peel c...
Yoghurt is a dairy product from the second fermentation of Lactic Acid Bacteria (LAB) as a starter, ...
Yoghurt is a fermented product formed from beneficial bacteria Lactobacillus Bulgaricus and Streptoc...