見つかる 10 for: author=Dr. Nanik Suhartatik, STP., MP
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KARAKTERISTIK KIMIA DAN Minimum Inhibitory Concentration (MIC) MADU Apis mell…
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Dr. Nanik Suhartatik, STP., MPMerkuria Karyantina, SP., MPYannie Asrie W. S.TP., M.Gizi., M.PdENDAH LESTARI

Honey was a natural product derived from insects and flower nectar. Honey has natural antibiotics that are beneficial to health. Honey contains flavonoid and phenolic compounds that act as antioxidants, an antimicrobial agent. The purpose of this study was to determine the Minimum Inhibitory Concentration of 4 types of honey against Escherichia coli, Salmonella typhi, and Staphylococcus aureus …

Tanggal
2021-08-23
請求記号
STP 633 End k II-2021
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YOGHURT BIJI KETAPANG (Terminalia catappa L.) DENGAN VARIASI JENIS STARTER DA…
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WIDA NOVIA LESTARIDr. Nanik Suhartatik, STP., MP.Yustina Wuri Wulandari, STP.,MP

Yoghurt merupakan produk susu terkoagulasi yang dihasilkan melalui proses fermentasi dengan melibatkan aktivitas Lactobacillus bulgaricus dan Streptococcus thermophilus sebagai starter. Penelitian ini bertujuan untuk menentukan pengaruh dan karakteristik kimia dan mikrobiologi dari penggunaan jenis starter dan lama fermentasi pada yoghurt biji ketapang. Metode penelitian yang digunakan adalah R…

Tanggal
2019-05-09
請求記号
STP 641.371 Wid y II-2019