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karakteristik yogurt dengan menggunakan starter lactobacillus rhamnosus SKG34
Yoghurt alaways used non local but have weaakness so that need research with use the local strain (Lactobacillus rhamnous us SKG 34). The objective research with use the local strain (Lacotobacillus rhamnosus SKG34). The objectives of this research were to determine chemical, microbiologycal changes, and organoleptic of the product following fermentation by this bacterium. The total LAB increas…
- Edition
- -
- ISBN/ISSN
- 1693-931X
- Collation
- 6p
- Series Title
- -
- Call Number
- Jurnal Sekala Husada;8(1)2011:38-44
Karakteristik Yogurt dengan Menggunakan Starter Lacobacillus Rilamnosus SKGM
Yoghurt alaways used non local but have weaakness so that need research with use the local strain (Lactobacillus rhamnous us SKG 34). The objective research with use the local strain (Lacotobacillus rhamnosus SKG34). The objectives of this research were to determine chemical, microbiologycal changes, and organoleptic of the product following fermentation by this bacterium. The total LAB increas…
- Edition
- -
- ISBN/ISSN
- 1693-931X
- Collation
- 6p.
- Series Title
- -
- Call Number
- Jurnal Sekala Husada;8(1)2011:38-44
Effektivitas Booklet untuk Meningkatkan Pengetahuan Anak SD sebagai Inovator …
This study was conducted to analyze the effectiveness of booklet for increasing the knowledge of elementary school children as innovator in family to provide iodize salt at house hold level. The study was a quasi experimental with the pretest-posttest with control group design. There were 106 samples of students grade four and five from four elementary schools. The intervention groups were stud…
- Edition
- -
- ISBN/ISSN
- 1693-931X
- Collation
- 4p.
- Series Title
- -
- Call Number
- Jurnal Skala Husada, 5(1):60-66
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