Penelitian ini dilakukan di Laboratorium Terpadu Fakultas Peternakan, Universitas Kanjuruhan Malang dan Laboratorium Teknologi Pangan Universitas Brawijaya Malang. Tujuan dari penelitian yaitu untu…
The purpose of this research is to find out the pH and total solids of yogurt with the addition of Local Taro Starch as stabilizer at incubation time 24 hours room temperature. The material used in…