PRAMONO, YOYOK BUDI and RUKMI, DYAH LAKSITO and Rizqiati, Heni (2011) TOTAL LACTIC ACID BACTERIA, ACIDITY, AND PREFERENCES TEST OF YOGHURT RICE POLISH ADDED DURING 15 DAYS REFRIGERATED STORAGE. In: The 3rd International Conference of Indonesian Society for Lactic Acid Bacteria (3rd IC-ISLAB): Better Life with Lactic Acid Bacteria Exploring Novel Functions of Lactic Acid Bacteria, 21-22 Januari 2011, Yogyakarta.
yoghurt rice polish added is new innovative fermented food by addition of rice polish in yoghurt. The study was design to introduce potential addition of rice polish to improve its functionality properties by enhancement of dietary fiber in yoghurt fermentation. Measurement in this research were total lactic acid bacteria, acidity, and prefences test during 15 days reiregerated storage. indicated that total lactic acid bacteria about 108 - 109 CFU/mI, acidity about - 0,67 % , and its was not to influence of prefereces test. Duration of refrigerated storage was to increase of total LAB and acidity.
|Item Type:||Conference or Workshop Item (Paper)|
|Subjects:||S Agriculture > S Agriculture (General)|
|Divisions:||Faculty of Animal and Agricultural Sciences > Department of Animal Agriculture|
|Deposited By:||Mr. Sugeng Priyanto|
|Deposited On:||30 Apr 2013 09:32|
|Last Modified:||30 Apr 2013 09:32|
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