Abstract:Fruitghurt is a product of fermented fruit juice using Lactobacillus bulgaricus and Streptococcus thermophillus bacteria. This research was conducted of developing fruitghurt products that contain vitamin C with a combination of red guava and pineapple juice. The research method was carried out using a factorial completely randomized design method which consisted of two factors. Factor I: combination of red guava and pineapple juice: JN1=120%:80%; JN2=130%:70%, JN3=140%:60%, JN4=150%:50%. Factor II: drying tim… Show more
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