Penentuan Kadar Lemak dari Yoghurt di Balai Pengolahan Obat dan Makanan

Abstract

A survey was done between fat yoghurt milk at place processing of medicinal and food made with soclate how to use tools soclate. From the experiment results from the degree of fat yoghurt susu is 2.45%, still meet the standards for milk yoghurt, where the degree of fat yoghurt milk in accordance with standard SNI 01 - 2981 - 1992 is a maximum of 3.8%.