PEMBUATAN LARU YOUGHURT DENGAN METODE FOAM-MAT: DRYING KAJIAN PENAMBAHANN BUSA TELUR PUTIH TERHADAP SIFAT FISIK DAN KIMIA [Production of Dried Yoghurt Starter Using Foam-Mat Drying Method: Effect of Egg White Foam Addition on Physical and Chemical Characteristics]

PEMBUATAN LARU YOUGHURT DENGAN METODE FOAM-MAT: DRYING KAJIAN PENAMBAHANN BUSA TELUR PUTIH TERHADAP SIFAT FISIK DAN KIMIA [Production of Dried Yoghurt Starter Using Foam-Mat Drying Method: Effect of Egg White Foam Addition on Physical and Chemical Characteristics]

Yoghurt starter is usually prepared, preserved, and sold in liquid form which required special treatment. Drying is an alternative process to provide starter culture. Problem in using drying method is longer time so that the viability cell culture is low. In this experiment foam-mat drying method wa...

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Bibliographic Details
Main Authors: Elok Zubaedah1), Joni Kusnadi1), Ima Andriastuti2)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2003-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
Yoghurt
egg white
foam
drying method
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/773

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/773

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