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Impact of Adding Different Sweet Potato Flour Types (Ipomoea Batatas L.) at Various Percentages on the Antioxidant Activity and Microbiological Quality of Probiotic Fermented Milk (Pediococcus acidilactici BK01)

Impact of Adding Different Sweet Potato Flour Types (Ipomoea Batatas L.) at Various Percentages on the Antioxidant Activity and Microbiological Quality of Probiotic Fermented Milk (Pediococcus acidilactici BK01)

Doni Supadil1, Sri Melia2*, Indri Juliyarsi2

1Magister Program of Animal Science, Universitas Andalas, Padang, West Sumatra, Indonesia. 25163; 2Faculty of Animal Science Universitas Andalas, Padang, West Sumatra, Indonesia, 25163.

 
*Correspondence | Sri Melia, Faculty of Animal Science Universitas Andalas, Padang, West Sumatra, Indonesia, 25163; Email: srimelia75@ansci.unand.ac.id

Pakistan Journal of Zoology

August

Pakistan J. Zool., Vol. 56, Iss. 4, pp. 1501-2000

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