DWILOKA, Bambang

English

Diponegoro University Institutional Repository

Utilization of Lesser Yam(Dioscorea esculenta L. ) Flouras Prebiotic in Yogurt to TotalLactic Acid Bacteria (LAB ),Sugar Reduction, andOrganoleptic Propertiesby Bambang DwilokaSubmission date: 13-Apr-2020 01:14PM (UTC+0700)Submission ID: 1296289932File name: Utilization_of_Lesser_Yam_Dioscorea_esculenta_L_Fl.pdf (176.69K)Word count: 4806Character count: 2398413%SIMILARITY INDEX9%INTERNET SOURCES8%PUBLICATIONS%STUDENT PAPERS1 1%2 1%3 1%4 1%Utilization of Lesser Yam (Dioscorea esculenta L. ) Flour asPrebiotic in Yogurt to Total Lactic Acid Bacteria (LAB ), SugarReduction, and Organoleptic PropertiesORIGINALITY REPORTPRIMARY SOURCESXiaoli Xue, Helena Sztajer, Nora Buddruhs, JörnPetersen, Manfred Rohde, Susanne R. Talay,Irene Wagner-Döbler. "Lack of the Delta Subunitof RNA Polymerase Increases VirulenceRelated Traits of Streptococcus mutans", PLoSONE, 2011Publicationkrishikosh.egranth.ac.inInternet Sourcediabetestalk.netInternet SourceApolinário, Alexsandra Conceição, BolívarPonciano Goulart de Lima Damasceno,Napoleão Esberard de Macêdo Beltrão,Adalberto Pessoa, Attilio Converti, and JoséAlexsandro da Silva. "Inulin-type fructans: Areview on different aspects of biochemical andpharmaceutical technology", Carbohydrate5 1%6 1%7 1%8 <1%9 <1%10 <1%11 <1%12 <1%Polymers, 2014.PublicationSumeyra Sevim, G. Gizem Topal, M. MerveTengilimoglu-Metin, Banu Sancak, MevludeKizil. "Effects of inulin and lactic acid bacteriastrains on aflatoxin M1 detoxification in yoghurt",Food Control, 2019Publicationwww.academicjournals.orgInternet Sourcedoc.ukdataservice.ac.ukInternet Sourcewww.researchsquare.comInternet Sourcewww.ijipls.comInternet Sourcewww.bioflux.com.roInternet Sourcesmujo.idInternet SourceFritzen-Freire, C.B.. "Microencapsulation ofbifidobacteria by spray drying in the presence ofprebiotics", Food Research International,201201Publication13 <1%14 <1%15 <1%16 <1%17 <1%18 <1%19 <1%20 <1%journals.vgtu.ltInternet Sourcejournal.unair.ac.idInternet Sourcewww.uog.edu.gyInternet Sourcerepository.usu.ac.idInternet SourceNoelia Fernanda Paz, Enzo Gonçalvez deOliveira, Martha Susana Nuñez de Kairuz,Adriana Noemí Ramón. "Characterization ofgoat milk and potentially symbiotic non-fatyogurt", Food Science and Technology(Campinas), 2014PublicationMarco A. de Paula Brotto, Thomas M. Nosek,Ralph C. Kolbeck. "Influence of Ageing on theFatigability of Isolated Mouse Skeletal Musclesfrom Mature and Aged Mice", ExperimentalPhysiology, 2002Publicationwww.fortunejournals.comInternet Sourcejournalofscience.orgInternet Source21 <1%22 <1%23 <1%24 <1%25 <1%26 <1%27 <1%28 <1%Hwa-Young Choi, Hee-Kyoung Ryu, Kyung-MinPark, Eun Gyo Lee, Hongweon Lee, Seon-WonKim, Eui-Sung Choi. "Direct lactic acidfermentation of Jerusalem artichoke tuberextract using Lactobacillus paracasei withoutacidic or enzymatic inulin hydrolysis",Bioresource Technology, 2012Publicationetd.auburn.eduInternet SourceSEDARNAWATI YASNI, AYUNI MAULIDYA."Development of Corn Milk Yoghurt Using MixedCulture of Lactobacillus delbruekii,Streptococcus salivarus, and Lactobacilluscasei", HAYATI Journal of Biosciences, 2014Publicationvuir.vu.edu.auInternet Sourcehdl.handle.netInternet Sourcewww.jmbfs.orgInternet Sourceworldwidescience.orgInternet Sourcelink.springer.comInternet Source29 <1%30 <1%31 <1%32 <1%Exclude quotes OnExclude bibliography OnExclude matches OffSeda Altuntas, Mihriban Korukluoglu. "Growthand effect of garlic (Allium sativum) on selectedbeneficial bacteria", Food Science andTechnology, 2019Publicationdspace-uniud.cineca.itInternet SourceDouglas Xavier-Santos, Raquel Bedani, PatriziaPerego, Attilio Converti, S.M.I. Saad. "L.acidophilus La-5, fructo-oligosaccharides andinulin may improve sensory acceptance andtexture profile of a synbiotic diet mousse", LWT,2019PublicationN. C. Saha, F. Bhunia, A. Kaviraj. "ComparativeToxicity of Three Organic Acids to FreshwaterOrganisms and Their Impact on AquaticEcosystems", Human and Ecological RiskAssessment: An International Journal, 2006PublicationFINAL GRADE/0Utilization of Lesser Yam (Dioscorea esculenta L. ) Flour asPrebiotic in Yogurt to Total Lactic Acid Bacteria (LAB ), SugarReduction, and Organoleptic PropertiesGRADEMARK REPORTGENERAL COMMENTSInstructorPAGE 1PAGE 2PAGE 3PAGE 4PAGE 5PAGE 6PAGE 7PAGE 8PAGE 9PAGE 10

PeerReview_Utilization of Lesser Yam (Dioscorea esculaenta L.) Flour as Prebiotic in Yogurt to Total Lactic Acid Bacteria (LAB), Sugar Reduction, and Organoleptic Properties

http://eprints.undip.ac.id/82019/2/Hasil_Turnitin_Utilization_of__Lesser_Yam__(Dioscorea_esculenta_L._)_Flour_as_Prebiotic_in_Yogurt_to_Total__Lactic_Acid_Bacteria__(LAB_)%2C_Sugar_Reduction%2C_and_Organoleptic__Properties.pdf

PeerReview_Utilization of Lesser Yam (Dioscorea esculaenta L.) Flour as Prebiotic in Yogurt to Total Lactic Acid Bacteria (LAB), Sugar Reduction, and Organoleptic Properties

Abstract

Similar works

Full text

Available Versions

Diponegoro University Institutional Repository