Manfaat produk fermentasi sari biji kecipir (psophocarpus tetragonolobus l.) terhadap mikroflora usus mencit = Benefit of fermented product from winged bean (psophocarpus tetragonolobus l.) juice on intestinal microflora of mice

Jessica, Jessica (2013) Manfaat produk fermentasi sari biji kecipir (psophocarpus tetragonolobus l.) terhadap mikroflora usus mencit = Benefit of fermented product from winged bean (psophocarpus tetragonolobus l.) juice on intestinal microflora of mice. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Fermented product from winged bean juice has probiotic bacteria that can inhibit pathogens and had not been studied in in vivo. The objectivs of this research was to study the influences of fermented product from winged bean juice compared to aquadest and commercial fermented product. The preliminary research was made and analyzed the fermented product from winged bean juice and commercial fermented product. The main research was to determine the effect of the fermented product and compared to aquadest and commercial. The result showed that fermented product from winged bean juice contained 1,5 x 109 CFU/ml of lactic acid bacteria. Fermented products from winged bean juice can inhibit growth of pathogen, such as Staphylococcus and improve the absorption of nutrients.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Jessica, JessicaNIM03420090024JE55I_1991@HOTMAIL.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorParhusip, Adolf Jan NexsonNIDN0107016701UNSPECIFIED
Thesis advisorEveline, EvelineNIDN0308048201UNSPECIFIED
Uncontrolled Keywords: fermented ; in vivo ; probiotic ; psophocarpus tetragonolobus l. ; winged bean
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 17 not found.
Date Deposited: 16 Oct 2018 07:49
Last Modified: 14 Oct 2020 05:02
URI: http://repository.uph.edu/id/eprint/1539

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