EFEK PENAMBAHAN JUS MANGGA DAN CARBOXYMETHYL CELLULOSE PADA MINUMAN FERMENTASI BERBASIS WHEY KEJU SUSU KAMBING - (Effect of Mango Juice and Carboxymethyl Cellulose on Fermented Beverage from Goat Milk Whey Cheese)

EFEK PENAMBAHAN JUS MANGGA DAN CARBOXYMETHYL CELLULOSE PADA MINUMAN FERMENTASI BERBASIS WHEY KEJU SUSU KAMBING - (Effect of Mango Juice and Carboxymethyl Cellulose on Fermented Beverage from Goat Milk Whey Cheese)

<p><em>Fermented beverage can be made from whey goat cheese base ingredients with Lactobacillus casei as inoculum. This product weakness is the aroma and viscosity that consumers have not liked. The addition of mango juice and carboxymethyl cellulose (CMC) is expected to improve product...

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Bibliographic Details
Main Authors: Dewi Desnilasari, Syafira Rahmadiana, Rima Kumalasari
Format: Article
Language:Indonesian
Published: Balai Riset dan Standardisasi Industri Pontianak 2018-06-01
Series:Biopropal Industri
Subjects:
fermented drink
goat milk
mango juice
whey cheese
Online Access:http://ejournal.kemenperin.go.id/biopropal/article/view/3803

Internet

http://ejournal.kemenperin.go.id/biopropal/article/view/3803

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