TINGKAT KEASAMAN DAN KADAR PROTEIN BEBERAPA PRODUK SUSU FERMENTASI DITINJAU D…
Juraida Elfiani
LEVEL OF ACIDITY AND PROTEIN IN BASED ON DIFFERENT SHELF LIFE BY Juraida Elfiani ABSTRACT A study has been conducted to determine the quality of fermented milk products in terms of different shelf life by measuring lactic acid level, protein level, and pH value. This research was conducted in the Milk Prosessing Technology Agriculture Departement Syiah Kuala University appilied that. Randomized design (RBD) consists of three groups: early production, mid production, and final prod…
- Fakultas Pertanian, Banda Aceh - 2014
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