Artikel Jurnal Dataverse (LIPI) Potensi Ekstrak Oligosakarida Ubi Jalar sebagai Prebiotik Bakteri Jurnal Sains Terapan 3(1): (). Yulita Nur Pratiwi Jurusah Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember; Nurhayati Nurhayati Jurusah Teknologi Hasil Pertanian. Nurhayati Nurhayati Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember; Tamtarini Tamtarini Jurusan Teknologi Hasil.
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Please enter valid forwarding URL. Encyclopedia of Food Microbiology. This journal is published under the terms of the is licensed under a Creative Commons Attribution-ShareAlike 4.
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Official Methods of Analysis. Article Tools Print this article. What is the reason for deaccession? Abstract ABSTRACT The research was conducted to study the effect of addition of flours made from dahlia tuber, soybean and garlic as the sources of natural prebiotic on the encapsulation of probiotic Lactobacillus acidophilus Dad 13 with carragenan and chitosan.
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Restricted Files There are 0 restricted files in this dataset. Our Community Norms as well as good scientific practices expect that proper credit is given via citation. You cannot compute on this dataset because this functionality is not enabled yet. Sebagai contoh, dan bukan sebagai batasan, Anda tidak boleh atau mengizinkan orang lain untuk melakukan a mengambil tindakan atau b jrnal, mendownload, mengirim, mengirimkan atau mendistribusikan jrnal memfasilitasi distribusi konten apapun dengan menggunakan komunikasi apapun.
Contact Use email button above to contact. Abstract Abstract – The concept of synergistic synbiotics prebiotics jhrnal probiotics recently used for the characterization of foods as biosuplemen health improvement infunctional foodis soyghurt One way food fortification fermented yoghurt based on vegetable protein or soy seed with supplementation of probiotics and prebiotics.
JPEG Image – The result showed that the oligosaccharide component from extract rumbia fruit consisted of: You will not be able to make changes to this dataset while it is in review. If applicable, please leave a URL where this dataset can be accessed after deaccessioning. Eka Meutia Sari, M. Description Sweet potatoes contain non digestible oligosaccharides that function as prebiotics. If you have shared the Private URL with others they will no longer be able to use it to access your unpublished dataset.
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Please enter text for reason for deaccessioning. Capsules made from chitosan with the addition of prebiotic source flour were lighter, had shorter diameter and lower cell reduction by acid jkrnal. Learn about Data Citation Standards.
The results showed the fortification synbiotics in soyghurt as a functional food can provide immunostimulatory effects of cholesterol – lowering and an effortto reduce the risk of coronary heartdisease. Addition of prebiotic flour to biocapsules had an effect prebiorik weight and diameter of capsules but no effect on acid and bile salt resistance and the number of cells.
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This experiment was conducted to determine the combinations of prebiotic dose with inoculants concentrations that result the best growth of bacteria SKT-b. Sweet potatoes contain non digestible oligosaccharides that function as prebiotics. How to cite item. The treatment consists of three different preparation methods, raw potato flour, raw potato flour steamed, and steamed potato flour.
Once you do so it must remain published. Keywords Aceh cattle Avian influenza Broiler Trichoderma harzianum ammoniation antibody beef cattle body weight gain broiler broiler chicken broilers digestibility fermentation in vitro kambing kacang pellet performance protein rice straw rumen yogurt.
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In vitro analysis of oligosaccharide from extract rumbia fruit Metroxylon sago Rottb. The objectives of this research were to asses the ability of lactic acid bacteria in fermentation of oligosaccharide and as prebiotic in vitro. Abstract – The concept of synergistic synbiotics prebiotics and probiotics recently used for the characterization of foods as biosuplemen health improvement infunctional foodis soyghurt One way food fortification fermented yoghurt based on vegetable protein or soy seed with supplementation of probiotics and prebiotics.