EVALUASI NILAI GIZI PRODUK KRIM PROBIOTIK LACTOBACILLUS CASEI YANG DIPERKAYA PURE TOMAT (LYCOPERSICUM ESCULENTUM MILL) DAN KONSENTRAT KORO BENGUK (MUCUNA PRURIENS)

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UEU » Scientific Articles » Ilmu Gizi
Posted by [email protected] at 11/05/2019 15:19:23 • 656 Views

EVALUASI NILAI GIZI PRODUK KRIM PROBIOTIK LACTOBACILLUS CASEI YANG DIPERKAYA PURE TOMAT (LYCOPERSICUM ESCULENTUM MILL) DAN KONSENTRAT KORO BENGUK (MUCUNA PRURIENS)

Created by :
Reza Fadhilla ( 7310 )
Dudung Angkasa

Subject:	KRIM PROBIOTIK LACTOBACILLUS CASEI KARA BENGUK
Alt. Subject :	PROBIOTIC CREAM LACTOBACILLUS CASEI MIXED
Keyword:	EVALUASI GIZI

Description:

The purpose of this study was to determine the nutritional value of probotic cream enriched with tomato and koro benguk using probiotic bacteria Lactobacillus casei. The method used is this type of research is an experimental study with 4 levels of treatment, namely F1 0%, F2 25%: 10%, F3 17.5%: 17.5%, and F4 10%: 25%. The chemical test carried out on nutrient content is a total proximate analysis. From the test results obtained that the F4 treatment was the best treatment with 7.54% protein content, 43.17% carbohydrate, 6.07% fat, water42.78%, and ash 0.45%.

Date Create	:	00/00/0000
Type	:	Text
Format	:	PDF
Language	:	Indonesian
Identifier	:	UEU-Article-5_0087
Collection ID	:	5_0087

Source :
Forum Ilmiah Volume 15 Nomor 3, September 2018

Relation Collection:
Fakultas Ilmu Kesehatan

Coverage :
Civitas Akademika Universitas Esa Unggul

Rights :
@2019 Perpustakaan Universitas Esa Unggul

Publication URL :
https://digilib.esaunggul.ac.id/evaluasi-nilai-gizi-produk-krim-probiotik-lactobacillus-casei-yang-diperkaya-pure-tomat-lycopersicum-esculentum-mill-dan-konsentrat-koro-benguk-mucuna-pruriens-12995.html

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