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https://repository.unej.ac.id/xmlui/handle/123456789/60375
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Mukhamad Fauzi | - |
dc.date.accessioned | 2014-11-28T01:22:03Z | - |
dc.date.available | 2014-11-28T01:22:03Z | - |
dc.date.issued | 2014-11-28 | - |
dc.identifier.uri | http://repository.unej.ac.id/handle/123456789/60375 | - |
dc.description.abstract | Soursop functional beverage processing using lactic acid bacteria (LAB) aimed to determine the effect of the lactic acid bacteria and fermention on the functional properties and characteristics, as well as antioxidant power of functional beverage soursop. This study employed descriptive analusis with the variation of duration of fermentation. Observations were made of turbidity, total acid,pH, sugar total, reducing sugar, vitamine C, antioxidant capacity, and oragnoleptic test. The result showed that the use of LAB and fermentation affect the characteristics and functional beverage antioxidant power soursop. | en_US |
dc.description.sponsorship | Universitas Jember | en_US |
dc.subject | SIRSAK, BAKTERI ASAM LAKTAT, MINUMAN | en_US |
dc.title | PRODUKSI MINUMAN FUNGSIONAL SIRSAK (ANONA MURICATA Linn) DENGAN FERMENTASI BAKTERI ASAM LAKTAT | en_US |
dc.type | Article | en_US |
Appears in Collections: | Fakultas Teknologi Pertanian |
Files in This Item:
File | Description | Size | Format | |
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Jurnal Teknotan.pdf | 10.33 MB | Adobe PDF | View/Open | |
Jurnal Teknotan.pdf | 10.33 MB | Adobe PDF | View/Open |
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