Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Jurnal Ilmiah Pangan Halal
Wardhani, Siti Asih
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Industrial & Manufacturing Engineering Other

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Kajian Produk Olahan Susu Fermentasi Wardhani, Siti Asih; Haris, Helmi; Fanani, Muhammad Zainal
Jurnal Ilmiah Pangan Halal Vol. 5 No. 1 (2023): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v5i1.10001

Abstract

Milk is a common ingredient in food for humans. Important substances, particularly animal protein, can be found in milk. Because milk contains nearly all nutrients, it has a high nutritional value. However, lactose intolerance, a key component of milk, prevents some people from drinking it. As a result, it is hoped that fermented milk, a food processing technology that can convert lactose into lactic acid that can be absorbed by the intestines, will be developed so that people who are allergic to milk can take advantage of the nutritional benefits of milk by consuming fermented milk. Yoghurt and kefir are included in the fermented milk.
Co-Authors Fanani, Muhammad Zainal Helmi Haris