PENGARUH PENAMBAHAN STARTER DAN SUBSTRAT DALAM PEMBUATAN SOYGHURT
Nurfitmi
ABSTRACT One of the most important ways to use bean is by producing it for fresh, durable, and health drink called soyhurt. Soy ghurt is a fermented product of bean by using streptococcus thermophillus and lactobacillus bulgaricus bacteria which has generally been used in producing yoghurt. Soyghurt is produced by inoculating streptococcus thermophillus and lactobacillus bulgaricus bacteria and adding some sugar as a substrate at less than 42" C degrees for six hours, so it will reach …
- Fakultas Teknik, Banda Aceh - 2006
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