Full Text.pdf - Digilib UIN Malang
Full Text.pdf - Digilib UIN Malang
Full Text.pdf - Digilib UIN Malang
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4.4 Pengaruh Perbandingan Kultur Starter Lactobacillus acidophilus<br />
dan Bifidobacteria bifidum Terhadap pH Yoghurt ....................................... 44<br />
4.5 Pengaruh Perbandingan Kultur Starter Lactobacillus acidophilus<br />
dan Bifidobacteria bifidum Terhadap Kadar asam Laktat Yoghurt ................. 46<br />
4.6 Pengaruh Perbandingan Kultur Starter Lactobacillus acidophilus.<br />
dan Bifidobacteria bifidum Terhadap Kadar Air Yoghurt .............................. 47<br />
4.7 Interaksi Pengaruh Konsentrasi Dan Perbandingan Kultur Starter Bakteri<br />
Lactobacillus acidophilus, Bifidobacteria bifidum<br />
Terhadap pH Yoghurt ................................................................................... 49<br />
4.8 Interaksi Pengaruh Konsentrasi Dan Perbandingan Kultur Starter Bakteri<br />
Lactobacillus acidophilus, Bifidobacteria bifidum<br />
Terhadap Kadar Asam Laktat ..................................................................... 51<br />
4.9 Interaksi Pengaruh Konsentrasi Dan Perbandingan Kultur Starter Bakteri<br />
Lactobacillus acidophilus, Bifidobacteria bifidum<br />
Terhadap Kadar Air Yoghurt ....................................................................... 51<br />
4.10 Pengaruh Konsentrasi Terhadap Aroma Yoghurt Susus Kambing .............. 53<br />
4.11 Pengaruh Perbandingan Terhadap Aroma Yoghurt Susu Kambing ............. 54<br />
4.12 Interaksi Pengaruh Konsentrasi Dan Perbandingan<br />
Lactobacillus acidophilus, Bifidobacteria bifidum Terhadap Aroma<br />
Yoghurt Susu Kambing ............................................................................. 56<br />
4.13 Pengaruh Konsentrasi Terhadap Rasa Yoghurt Susu Kambing ................... 57<br />
4.14 Pengaruh Perbandingan Terhadap Rasa Yoghurt Susu Kambing ................ 59<br />
4.15 Interaksi Pengaruh Penambahan Konsentrasi Dan<br />
Perbandingan Lactobacillus acidophilus, Bifidobacteria bifidum<br />
Terhadap Rasa Yoghurt Susu Kambing ...................................................... 60<br />
4.16 Pengaruh Konsentrasi Terhadap Warna Yoghurt Susu Kambing ................ 62<br />
4.17 Pengaruh Perbandingan Terhadap Warna Yoghurt Susu Kambing .............. 63<br />
4.18 Interaksi Pengaruh Konsentrasi Dan Perbandingan<br />
Lactobacillus acidophilus, Bifidobacteria bifidum Terhadap<br />
Warna Yoghurt Susu Kambing ................................................................. 64<br />
4.19 Pengaruh Konsentrasi dan Perbandingan Starter<br />
Lactobacillus acidophilus, Bifidobacteria bifidum<br />
Terhadap Kualitas Yoghurt Susu Kambing dalam Pandangan Islam .......... 65<br />
BAB V KESIMPULAN DAN SARAN<br />
5.1 Kesimpulan .................................................................................................. 70<br />
5.2 Saran ..... ...................................................................................................... 71<br />
DAFTAR PUSTAKA ...................................................................................... 72<br />
LAMPIRAN ..................................................................................................... 76<br />
iv