Innovation of Elephant Ginger Juice (Zingiber officinale var. Officinarum) on Physicochemical and Sensory Properties of Ginger Milk Curd Product Manufacturing
This study aimed to determine the effect of adding elephant ginger (Zingiber officinale var. Officinarum) juice at different concentrations on ginger milk curd's yield, protein content, and sensory characteristics. This study used 10.000 mL of fresh FH cow's milk, 8.000 g of elephant ginge...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
University of Brawijaya
2025-03-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Subjects: | |
| Online Access: | https://jitek.ub.ac.id/index.php/jitek/article/view/777 |
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