Karakteristik Mikrobiologi (Total Bakteri, Total Yeast) dan pH Produk Susu Kurma Selama Penyimpanan Suhu Rendah (4-6°C)
Ailsa Aqilah Adine,
Eka Wulandari,
Dicky Tri Utama
Abstract:Micro, Small, and Medium Enterprises (MSMEs) make the product date milk to increase milk consumption. However, the maximum storage period of the date milk product cannot be known. This study aimed to determine the effect of storage time for date milk products on microbiological characteristics (total bacteria, total yeast) and pH at low temperatures (4 -6℃). This research was conducted using an experimental method using a completely randomized design (CRD) with 4 treatments based on storage time consisting of … Show more
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