this paper investigates the removal of iron and zinc from aqueous solution with dairy wastewaterin three different biomasses such as lactobacillus delbrueckii ssp bulgaricus (lb-12), streptococcus thermophillus(stm-7) and a combination of both this bacteria culture (yc-380) and the optimization of removal efficiencyusing minitab program. a full 23 factorial design of experiments was applied to ...

This study aimed to produce plant-based yoghurt analogues from the blends of Bambaranut and millet milk. Yoghurt samples were produced milk using Streptococcus thermophillus Lactobacillus bulgaricus as starter cultures. subjected chemical, microbiological organoleptic assessment. The results chemical analysis revealed moisture, protein, ash, fat, fibre, carbohydrates energy contents ranged 87.6...

Yogurt can be made from homogenized milk, low-fat milk or skimmed with the addition of powdered milk. Starter culture commonly used in yogurt is Lactobacillus bulgaricus and Streptococcus thermophillus not survive environments high acidity, so probiotics needed. One fruits that process making red fruit (Pandanus Conoideus L). The purpose this study was to analyze physical organoleptic propertie...

Yoghurt merupakan salah satu minuman yang memiliki daya simpan tidak lama menyebabkan produk cepat mengalami pembusukan. Alternatif memperlama yoghurt yaitu dibuat inovasi berupa frozen (froyo). Bahan baku pembuatan sendiri antara lain adalah susu sapi segar, bakteri asam laktat (Lactobacillus Bulgaricus dan Streptococcus Thermophillus), ekstrak buah-buahan, serta gelatin. Proses froyo dimulai ...

Fruitghurt is a product of fermented fruit juice using Lactobacillus bulgaricus and Streptococcus thermophillus bacteria. This research was conducted developing fruitghurt products that contain vitamin C with combination red guava pineapple juice. The method carried out factorial completely randomized design which consisted two factors. Factor I: juice: JN1=120%:80%; JN2=130%:70%, JN3=140%:60%,...

Phaseolus vulgaris L. beans have been characterized as a nearly perfect food in all around the world. It is consider functional in terms of providing nutrients and energy to sustain daily life. Red bean contain high protein, mineral, fibres and chemically diverse micronutrient composition, which can be affected by processing. The main aim of this work is to investigate the effect of open and co...