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Physicochemical Characteristics of Ketapang (Terminalia catappa L.) Seed–Fortified Yogurt

Ketapang (Terminalia catappa L.) seeds are rich in protein and unsaturated fatty acids, making them a promising ingredient for fortifying functional dairy products. This study evaluated the effects of Ketapang seed fortification and starter culture concentrations on the physicochemical characteristi...

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Kaydedildi:
Asıl Yazarlar: Astrilia Damayanti, Zuhriyan Ash Shiddieqy Bahlawan, Ima Winaningsih, Fitri Nur Kayati, Yessy Anna Pratiwi, Kakalia Putri Auralita, Anggun Enjelita, Calista Arsanti Ramadhani, Harsya Grezdipa Pratama, Ayasha Maharani, Muhammad Fadhlan Dzikri
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Department of Food Technology 2026-03-01
Seri Bilgileri:Food ScienTech Journal
Konular:
ketapang seed, lactic acid bacteria, physicochemical properties, yogurt fortification, sdgs
Online Erişim:https://jurnal.untirta.ac.id/index.php/fsj/article/view/35989
Etiketler: Etiketle
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