The Effect of Kelulut Honey (Trigona spp.) Concentration as a Natural Sugar on the Quality of Mung Bean Soyghurt (Vigna radiata L.)
Mung bean soyghurt is a fermented functional food product developed from plant-based milk derived from mung beans (Vigna radiata L.). Lactic acid bacteria (LAB) are employed as the fermentative agents in the fermentation process, with the addition of kelulut honey (Trigona spp.) serving as a natura...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Mataram
2025-06-01
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| Series: | Jurnal Pijar MIPA (Pengkajian Ilmu dan Pengajaran Matematika dan Ilmu Pengetahuan Alam) |
| Subjects: | |
| Online Access: | http://jurnalfkip.unram.ac.id/index.php/JPM/article/view/9156 |
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