Laporan Susu Fermentasi Anna Paramita 13.70.0170_B3_UNIKA Soegijapranta

8/16/2019 Laporan Susu Fermentasi Anna Paramita 13.70.0170_B3_UNIKA Soegijapranta

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Acara II

PRODUK SUSU FERMENTASI

LAPORAN RESMI PRAKTIKUMTEKNOLOGI PENGOLAHAN SUSU

Disusun oleh:

Anna Paramita E i!ani

"#$%&$&"%&Kelom'o(: )#

PROGRAM STUDI TEKNOLOGI PANGAN

*AKULTAS TEKNOLOGI PERTANIANUNI+ERSITAS KATOLIK SOEGI,APRANATASEMARANG

-&".

1. TOPIK DAN TUJUAN PRAKTIKUM

1.1. Topik



-

Pa/a tan00al -& mei -&".1 /ila(sana(an 'ra(ti(um men0enai yoghurt 1 (e ir /an

acidophilus milk $ Pra(ti(um terse2ut /ila(u(an 'a/a 'u(ul "3$&& 4I) 5 selesai /en0an

/i/am'in0i Asisten /oses$ Se2elum /imulai 'ra(ti(um1 asisten /osen 6an0

men/am'in0i a(an men7elas(an terle2ih /ahulu meto/e 6an0 nantin6a a(an /ila(u(an

/alam 'roses 'em2uatan yoghurt 1 (e ir /an acidophilus milk. )ahan 2a(u 6an0

/i'erlu(an untu( 'em2uatan yoghurt 6aitu susu s(im1 susu cair1 8'lain 6o0hurt9

(omersial /an alat 6an0 /i'erlu(an 6aitu a/ah 7am 6an0 2ersih1 'emanas1 incu2ator

;# o<1 thermometer 1 /an 'en0a/u( . Mulan6a susu s(im /an susu cair setelah /iu(ur

/en0an 0elas u(ur /i'anas(an /ulu hin00a suhu =3 o< selama - menit /an /itun00u

hin00a suhu ;3 o<$ Selan7utn6a /ituan0 (e/alam a/ah /an /itam2ah(an (ultur starter

/itutu' /en0an aluminium foil /an /iin(u2asi selama #5. 7am$ Hal ini 7u0a /ila(u(an

(em2ali /en0an 'enam2ahan (ultur starter /en0an 8 plain yoghurt 9 (omersial$ Setelah

yoghurt ter2entu( /ila(u(an analisa (e(entalan1 'H1 /an 7umlah 2a(teri total a(hir

>/ila(u(an 'en0enceran hin00a "& 5.?$ Ke ir /an acidophilus milk 1 susu sa'i se0ar

/i'anas(an hin00a suhu =3 o< selama - menit /an /itun00u /in0in hin00a suhu -&5-3 o<

/an /itam2ah(an (ultur starter lalu /itutu' /en0an aluminium foil /an /iin(u2asi

selama "=5-; 7am$ Setelah ter2entu( ma(a /a'at /ianalisa (e(entalan1 'H1 /an 7umlah

2a(teri total a(hir >/ila(u(an 'en0enceran hin00a "&5.

?$

1.2. Tujuan Praktikum

Pra(ti(um ini 2ertu7uan untu( men0etahui 'rinsi' 'em2uatan yoghurt /an (e ir /en0an

ti'e ino(ulum 2er2e/a1 6a(ni men00una(an 8 fresh cultured 9 /an 8 plain 6o0hurt9

(omersial1 men0etahui (ara(teristi( 6o0hurt1 (e ir /an Aci/o'hilus mil( 6an0

/ihasil(an /ari ti'e ino(ulum 6an0 2er2e/a >(e(entalan1 'H1 /an total 2a(teri a(hir?1

men0etahui cara (er7a 'em2uatan Aci/o'hilus mil(1 /an men0etahui 'er2e/aan

(ara(teristi( 6o0hurt1 (e ir /an Aci/o'hilus mil($

2. HASI PEN!AMATAN

".

#. Hasil 'en0amatan 'ro/u( susu ermentasi /a'at /ilihat 'a/a Ta2el "$

$.

%. Ta2el "$ Pro/u( Susu *ermentasi

&. '. ,enis Susu *ermentasi (. Ke(ent 1). Dera7at 11. H



#

Kel alan Keasaman a

s

i

l12.

)"

1". @o0hurt /en0an ino(ulum

8 fresh culture 9

1#. 1$. ;13

1%.

)-

1&. @o0hurt /en0an ino(ulum

8 plain yoghurt 9 (omersial

1'. 1(. ;13

2).

)#

21. Ke ir /en0an ino(ulum 8 fresh

culture 9

22. 2". ;13

2#.

);

2$. Ke ir /en0an ino(ulum 8 plain

kefir 9 (omersial

2%. 2&. ;13

2'.

)3

2(. Acidophilus milk /en0an

ino(ulum 8 fresh culture 9

"). "1. ;13

"2. Keteran0an:"". Hasil: 2eri tan/a centan0 2ila 'ro/u( 2erhasil1 silan0 2ila 0a0al"#. Ke(entalan:"$. B encer "%. B (uran0 (ental"&. B (ental"'. B san0at (ental"(.

#). Dari Ta2el "$ Pro/u( Susu *ermentasi /i(etahui 2ah a susu ermentasi 2erhasil/i2uat /en0an 2er2a0ai 7enis 2ahan /an (ultur$ Hasil 6an0 /i/a'at se'erti /era7at

(easaman /ari tia' (elom'( memili(i hasil 6an0 sama 6a(ni ;13$ Se/an0(an /ari

(e(entalan /ihasil(an hasil tia' (elom'o( 6an0 2er2e/a C 2e/a$ Ke(entalan 'alin0

tin00i 'a/a (e ir /en0an fresh culture /an Acidophilus milk /en0an fresh culture $

Se/an0(an 'a/a @o0hurt /en0an fresh culture memili(i hasil 6an0 'alin0 re2/ah

6a(ni masih encer$

#1.#2. PEM*AHASAN

#".

##. Susu ermentasi meru'a(an salah satu /i!ersi i(asi olahan susu 6an0 /ihasil(an

/en0an cara mem ermentasi susu se0ar oleh a(ti!itas mi(roor0anisme 6an0 coco(

/an men0hasil(an 'enurunan 'H /en0an atau tan'a (oa0ulasi >Surono1 -&&;?$

)a(teri 2er'eran men0hasil(an asam la(tat /an (om'onen flavor 1 se/an0(an ra0i

men0hasil(an 0as asam aran0 atau (ar2on /io(si/a /an se/i(it al(ohol$ Itulah

se2a2n6a rasa (e ir /i sam'in0 asam 7u0a se/i(it a/a rasa al(ohol /an so/a1 6an0



;

mem2uat rasa le2ih se0ar1 /an (om2inasi (ar2on /io(si/a /an al(ohol

men0hasil(an 2uih 6an0 menci'ta(an (ara(ter men/esis 'a/a 'ro/u( >Usmiati1

-&&%?$Sifat umum yang dimiliki susu fermentasi yakni rasa asam

dan daya simpannya pendek, sehingga perlu dilakukan penelitian

penambahan gula dengan tujuan untuk memperbaiki avor (rasa

dan bau) sehingga lebih disenangi serta memperpanjang daya

simpan. Gula apabila ditambahkan kedalam bahan pangan

dengan konsentrasi 30 padatan terlarut maka !" dari bahan

pangan tersebut akan berkurang #ahan pemanis yang dapat

ditambahkan dalam produk susu fermentasi adalah sukrosa atau

glukosa dalam bentuk padat atau sirup. Gula sebagai bahan

penga"et, gula dapatmenurunkan !" dari bahan pangan

sehingga mirkoorganisme dapat terhambat pertumbuhannya

(#rian, $%&' dalam jurnal Pengaruh Penambahan Gula Dan Lama

Pemyimpanan Terhadap Kualitas Fisik usu Fermentasi ?$

#$.#%. !ogurt a/alah susu 'asteurisasi 6an0 /i(oa0ulasi(an hin00a memili(i (onsistensi

se'erti custard oleh cam'uran 2a(teria asam la(tat 6an0 ter/iri /ari Lactobacillusbulgaricus /an treptococcus thermophiles >Potter Hotch(iss1 " 3?$ Taha'

'em2uatan yogurt ter/iri /ari ; taha' 6aitu 'emanasan1 'en/in0inan1 'emeraman1

/an 'en6im'anan >Ha/i i6oto1 " =#?$ Taha'an terse2ut sesuai /en0an 6an0

/ila(u(an /alam 'rati(um ini$ Pem2uatan yogurt /imulai /ari 'emanasan1

'en/in0inan1 'en0ino(ulasian1 /an 6an0 tera(hir a/alah 'emeraman$ ,enis yogurt

6an0 a(an /i2uat a/a - 6aitu yogurt /en0an ino(ulum 8 fresh culture 9 /an yogurt

/en0an ino(ulum 8 plain yogurt 9 (omersial$ <ara (er7a 6an0 /ila(u(an 2ai( untu(

yogurt /en0an ino(ulum 8 fresh culture 9 mau'un yogurt /en0an ino(ulum 8 plain

yogurt 9 (omersial sama$

#&.

#'. Mula 5 mula /ila(u(an 'encam'uran susu s(im /an susu sa'i se0ar hin00a

/i'eroleh (e(entalan se/an0$ Penam2ahan susu s(im 2ertu7uan untu(

menin0(at(an (e(entalan1 aroma1 (easaman1 'rotein serta men0uran0i aroma lan0u

'a/a 'ro/u( a(hir >Santoso1 " ;?$ Susu 6an0 su/ah /icam'ur /i'anas(an /iatas



3

(om'or hin00a suhu =3 o< selama - menit$ Pemanasan 6an0 /ila(u(an meru'a(an

'emanasan 'asteurisasi 2u(an 'emanasan sterilisasi (arena 'emanasan sterilisasi

/a'at merusa( Fat 0iFi 6an0 ter(an/un0 /i/alam susu 6an0 /i'erlu(an oleh

mi(roo0anisme untu( 'ertum2uhan >Anonim1 -&"#?$ Pemanasan 2ertu7uan

menurun(an 7umlah 'o'ulasi mi(ro2a 6an0 a/a /i/alam susu /an mem2unuh

semua mi(roo0anisme 'em2usu( >Sirait1 " ;?$ Pemanasan /a'at 7u0a

menurun(an 'otensi re/o(s 6an0 ter/a'at /alam susu1 men6e2a2(an /enaturasi

'rotein he61 /an 'eru2ahan casein 6an0 nantin6a a(an mem2eri(an (onsistensi

6an0 le2ih 2ai( /an le2ih sera0am 'a/a 'ro/u( a(hir 6an0 /ihasil(an >)uc(le et al 1

" =%?1 se/an0(an menurut 4inarno1 et al. >-&&#? 'emanasan susu 2ertu7uan

men0uran0i (an/un0an air susu sehin00a /i/a'at(an yogurt /en0an te(stur

(om'a($

#(.

$). Susu setelah /i'anas(an selan7utn6a /imasu((an (e /alam a/ah (aca /an

/ila(u(an 'en/in0inan hin00a suhu ;-5;; o< atau terasa han0at$ Proses 'en/in0inan

untu( menurun(an suhu susu a(i2at 'roses 'emanasan /an mem2eri (on/isi

o'timum 2a0i 'ertum2uhan 2a(teri >Lu(mans6ah1" ;?$ Suhu 6an0 men/u(un0

'ertum2uhan mi(roor0anisme 6aitu se(itar ;&&

<$ ,i(a suhu terse2ut su/ah terca'ai1ma(a "& (ultur starter >-3ml? /imasu((an (e /alam susu terse2ut secara steril$

Starter 6an0 /i0una(an 6a(ni Lactobacillus bulgaricus /an treptococcus

thermophilus serta plain yogurt (omersial$ Susu 6an0 telah /itam2ah starter

selan7utn6a /iin(u2asi 'a/a suhu ;-5;; o< selama " malam$ Selama 'roses

ermentasi 2a(teri a(ti mela(u(an 'roses 'roteoliti( /an le'oliti( men7a/i

su2stansi 6an0 2isa /iman aat(an 2a(teri misaln6a ener0i1 'a/a me(anisme

'eru2ahan terse2ut 2iasan6a a(an men0hasil(an air /an secara otomatis (onsentrasi 'rotein1 lema( /an la(tosa /alam 'ro/u( ermentasi a(an menurun >Sa6uti1 " #

/alam 7urnal Pengaruh "ariasi tarter Terhadap Kualitas !oghurt usu api ?$ Pa/a

'roses ino(ulasi (ultur (e /alam susu /ila(u(an /alam (on/isi ase'tis 6an0

2ertu7uan su'a6a susu ti/a( tercemar oleh 2a(teri lain$ <ara ase'tis se/erhana

/a'at /ila(u(an /en0an men6ala(an lilin /i se(itar tem'at ino(ulasi 2erlan0sun0

>Har6oto1 -&&&?$

$1.



.

$2. Selama 'emeraman susu 'erlahan5lahan a(an men00um'al (arena ter7a/in6a

(oa0ulasi /ari 'rotein susu >(asein? /an rasa susu 'un a(an 2eran0sur5an0sur

2eru2ah men7a/i asam oleh (arena a(ti!itas 2a(teri starter yogurt >Asta an1 " ==?$

Pen00um'alan susu /ise2a2(an (arena (asein 6an0 meru'a(an 2a0ian ter2an6a(

/alam susu mem'un6ai si at san0at 'e(a terha/a' 'eru2ahan (easaman 'H1

sehin00a /en0an menurunn6a 'H susu sam'ai ;1. se2a0ai a(i2at /ari a(ti!itas

stater a(an men6e2a2(an (asein ti/a( sta2il /an ter(oa0ulasi >Sirait1 " =;?$

$".

$#. Ke ir termasu( 'ro/u( olahan susu ermentasi 6an0 men0an/un0 asam la(tat1

al(ohol1 /an se/i(it <O - 1 /en0an (om'onen susu se2a0ai 'en6usun (om'osisi

utaman6a$ Den0an a/an6a (eti0a (om'onen terse2ut1 sehin00a (e ir men7a/i

minuman (ental 6an0 men6e0ar(an >Mu(hlis1 " =%?$ Ke ir memili(i rasa asam1

al(oholi(1 /an (ar2onat 6an0 2an6a( /i(onsumsi /i (a asan Kau(asia >*ar/iaF1

-&&#?$ Ke ir /i2uat /ari susu sa'i1 susu (am2in01 /an susu /om2a 6an0 telah /i

'asteurisasi /an (emu/ian /i/in0in(an untu( /iino(ulasi /en0an 2i2it (e ir /an

(emu/ian /iin(u2asi$ Mi(ro2a 6an0 /i0una(an untu( mem2uat (e ir 6aitu 2a(teri

asam la(tat /an (hamir 6an0 men ermentasi la(tosa$ Ke ir men0an/un0 &1 5"1"

asam la(tat1 &135"1& al(ohol /an se/i(it (ar2on/io(si/a$ A/an6a 0as(ar2on/io(si/a mem2uat (e ir 2er2usa /an 2er/esis se'erti 2ir1 6an0 meru'a(an

salah satu (riteria (e ir 6an0 2ai($ Kom'onen lain hasil ermentasi 6an0 ter/a'at

/alam (e ir a/alah /iasetil1 asetal/ehi/ /an aseton >Mu(hlis1 " =%?$

$$.

$%. *ermentasi (e ir /i/a'at(an al(ohol 6an0 men6e2a2(an (e ir 2erasa al(oholi(1

mem2eri(an rasa manis1 /an menim2ul(an (esan rasa han0at >2urnin0 taste?$

Selain al(ohol 7u0a /ihasil(an asam la(tat 6an0 2erintera(si /en0an al(oholmem2eri(an rasa (has 'a/a (e ir$ Intensitas rasa asam ter0antun0 /ari (onsentrasi

ion hi/ro0en 6an0 terionisasi$ Selain asam la(tat1 rasa asam 'a/a (e ir 7u0a

/ihasil(an /ari asam asetat1 ormat1 /an 'ro'ionat 6an0 2ersi at !olatil$ Kom'onen

minor (e ir 6an0 turut mem2eri(an cita rasa (e ir 6aitu /iasetil /an asetal/ehi/$

Diasetil men6e2a2(an 2au mente0a /an rasa mani1 se/an0(an asetal/ehi/

menim2ul(an 2au 6an0 'e/as >Mu(hlis1 " =%?$

$&.



%

58. Starter 2i7i (e ir a/alah 2ia(an starter 6an0 san0at 'entin0 /alam 'em2uatan (e ir

/an meru'a(an cam'uran /ari 2a(teri asam la(tat /an ra0i >Marshall /an *arro 1

" =; /alam 7urnal Penggunaan tarter #i$i Kefir Dengan Konsentrasi !ang

#erbeda Pada usu api Terhadap p% dan Kadar Asam Laktat ?$ Menurut Stan/ar

<ODEJ No$ -;# ><ODEJ1 -&&#? 2ah a 2i7i (e ir men0an/un0 Lacto2acillus

(e iri1 s'esies /ari 0enus Leuconostoc& Lactococcus /an Acetobacter 6an0 tum2uh

/en0an hu2un0an 6an0 s'esi i( /an (uat1 2i7i (e ir 7u0a men0an/un0 (hamir 6an0

/a'at mem ermentasi la(tosa 6aitu Kluyveromyces mar'ianus mau'un 6an0 ti/a(

/a'at mem ermentasi la(tosa 6aitu accharomyces unisporus& accharomyces

cerevisiae /an accharomyces e'iguus.

$(.%). Mula C mula susu sa'i se0ar /i'asteurisasi 'a/a suhu =3 o< selama "& menit /an

/i/in0in(an sam'ai suhu -&5-3 o<$ Tu7uan 'asteurisasi se2elum /iino(ulasi untu(

men0(on/isi(an susu a0ar mu/ah /itum2uhi (ultur1 memasti(an 'ro/u( a(hir 6an0

ter2entu( (om'a(1 /an men0uran0i resi(o 'emisahan (hey 'a/a 'ro/u( a(hir$

Setelah itu 'roses 'en/in0inan setelah 'emanasan a0ar /a'at /iino(ulasi secara

o'timal >)l6un01 G$ " 3?$ Kemu/ian /itam2ah(an (ultur starter 6an0 telah

/isia'(an /itam2ah(an (e /alam susu 6an0 telah /i'asteurisasi /an /itutu'

men00una(an aluminium foil 1 /an /iin(u2asi -&5-3 o< selama "=5-; 7am$

Se/an0(an untu( acidophilus milk /itam2ah(an (e /alam susu s(im /an susu sa'i

se0ar 6an0 telah /i'asteurisasi serta /itutu' men00una(an aluminium foil 1 /an

/iin(u2asi #% o< selama #5. 7am$ Kemu/ian asam la(tat /i'ro/u(si selama masa

in(u2asi /an menurun(an 'H cam'uran men7a/i asam >'H ;?$ Setelah itu

/ila(u(an 'en0enceran hin00a "& 5. /an /ila(u(an analisa terha/a' (e(entalan1 'H1

/an 7umlah 2a(teri total a(hir$ Pro/u( (e ir /isim'an /alam 'en/in0in 2ersuhu 3 <

untu( mence0ah 'ro/u(si asam 6an0 2erle2ih /an 'en6im'anan suhu ren/ah

se(ali0us (easaman a(an men7amin (erusa(an (arena 2a(teri non5toleran asam

/a'at /ice0ah >Ha6es1 " 3?$

%1.

%2. )ntestinal implantable meru'a(an mi(ro2a 6an0 /imasu((an /alam saluran

'encernaan manusia1 se'erti 0olon0an 2a(teri 'ro2ioti($ )iasan6a 2era/a 'a/a usu

manusia1 se'erti Lactobacillus acidophilus 6an0 2iasan6a a/a /i usus 2esar1 serta

memili(i 'eran untu( mem2unuh 2a(teri pathogen 6an0 tum2uh /an menim2ul(an



=

2er2a0ai macam 'en6a(it 0astroenteritis$ )a(teri ini mam'u mem'ro/u(si

2er2a0ai Fat meta2olit se'erti asam or0ani(1 hi/ro0en 'ero(si/a /an 2er2a0ai

2a(teriosin 6an0 /a'at men0ham2at 'er(em2an0an 2a(eri 'atho0en >Kan2e1

" -?$

%".

%#. Dari hasil 'en0amatan /i/a'at(an 2ah a semua 7enis susu ermentasi 6an0 /i2uat

/alam 'ra(ti(um ini 2erhasil /en0an 'H se(itar ;13$ Namun (e(entalan 6an0

/i/a'at(an 2er2e/a C 2e/a1 'a/a !oghurt /en0an ino(ulum 8 fresh culture 9

memili(i (e(entalan encer1 se/an0(an 'a/a !oghurt /en0an ino(ulum 8 plain

yoghurt 9 (omersial memili(i (e(entalan 6an0 (uran0 (ental1 Ke ir /en0an

ino(ulum 8 fresh culture 9 memili(i (e(entalan 6an0 (ental1 Ke ir /en0an ino(ulum

8 plain kefir 9 (omersial memili(i (e(entalan 6an0 (uran0 (ental /an Acidophilus

milk /en0an ino(ulum 8 fresh culture 9 memili(i (e(entalan 6an0 (ental$ !oghurt

6an0 rusa( memili(i ciri5ciri encer1 mem'un6ai 2au 6an0 men6im'an0 /ari 2au

yogurt >Asta an1 " ==?$ Sehin00a 'a/a !oghurt /en0an ino(ulum 8 fresh culture 9

/a'at /i2ilan0 2ah a !oghurt 6an0 /i/a'at(an itu rusa( secara isi($ !oghurt 6an0

rusa( memili(i (ara(teristi( encer1 selain itu ter7a/i cacat te(stur /an 'emisahan

(hey 'a/a yogurt 6an0 /ia(i2at(an oleh 'enan0anan (uran0 2ai( terha/a' curd atau 0el1 suhu in(u2asi 6an0 2erle2ihan1 (uran0n6a 'en/in0inan1 /an 'enam2ahan

stabili*er 6an0 terlalu 2an6a($

%$.

%%. Ke ir 6an0 /i'eroleh memili(i (e(entalan 6an0 (uran0 (ental hin00a (ental$

Ke(entalan (e ir a(an ter2entu( 2ila 'H susu menca'ai ;1. /an saat itu (asein susu

a(an men0alami (oa0ulasi$ Kom'onen 6an0 2er'en0aruh terha/a' (e(entalan

'ro/u( susu ermentasi 6a(ni total 'a/atan 2eru'a (asein /an la(tosa >Usmiati1" =?$ )e2era'a si at (e ir 6an0 sama /en0an yoghurt 6aitu (easaman /an

(e(entalan$ Keasaman (e ir 6an0 2ai( /ica'ai 'a/a saat (a/ar asam la(tat &1= 1

se/an0(an (easaman yoghurt saat (a/ar asam la(tat &1=35&1 & $ +is(ositas (e ir

2era/a 'a/a tin0(at (ental se/an0(an !is(ositas 6o0urt 2er!ariasi1 mulai /ari a0a(

(ental hin00a san0at (ental >Mu(hlis1 " =%?$

%&.



%'. Se/an0(an (e ir /en0an acidophilus milk memili(i 'er2e/aan 'a/a ermentasi (e ir

/ihasil(an asam la(tat1 al(ohol /an se/i(it <O-1 /an 'a/a ermentasi acidophilus

milk ti/a( /ihasil(an al(ohol sehin00a 'ro/u( (e ir memili(i rasa al(ohol /an

'ro/u( acidophilus milk ti/a($ Pa/a 'roses 'em2uatan (e ir /an acidophilus milk

ter7a/i 'er2e/aan 'a/a suhu 6an0 /i0una(an /an 'a/a 'em2uatan acidophilus milk

ti/a( /ila(u(an 'en6arin0an$ Pa/a ermentasi (e ir /ihasil(an 0as (ar2on/io(si/a

6an0 mem2uat (e ir 2er2usa /an 2er/esis se'erti 2ir1 6an0 meru'a(an salah satu

(riteria (e ir 6an0 2ai( >Mu(hlis1 " =%?$ Lacto2acillus aci/o'hilus untu(

mem'ro/u(si enFim 0ala(tosi/ase men0u2ah la(tosa /alam susu men7a/i asam

la(tat1 6an0 men6e2a2(an 'H susu men7a/i turun ><hou /an 4einer1 " ?$

%(.

&). KESIMPU AN

&1.

• !oghurt /ihasil(an melalui ermentasi susu /en0an men00una(an 2a(teri asam

la(tat Lactobacillus bulgaricus /an treptococcus thermophilus.

• Nilai 'H 'a/a 6o0hurt1 (e ir /an acidophilus milk antara ;13$

• !oghurt 6an0 masih encer atau (uran0 (ental /a'at /itan/ai /en0an masih

ter/a'atn6a 0um'alan50um'alan terutama 0um'alan he6$

• Ke ir /i ermentasi /en0an cam'uran 2a(teri se'erti Lactobacillus bulgaricus atau

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Laporan Susu Fermentasi Anna Paramita 13.70.0170_B3_UNIKA Soegijapranta

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