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Aplikasi Bakteri Asam Laktat Pediococcus acidilactici Asal Whey Dangke pada Pengawetan Bakso - Repositori UIN Alauddin Makassar

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Gambar

Gambar 2.2 Bentuk Escherichia coli
Tabel 4.1 Jumlah koloni kultur kerja BAL
Tabel 4.2. Hasil analisa total mikroba bakso sebelum masa simpan
Tabel 4.4. Hasil analisis total E. coli setelah masa simpan

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