ISOLASI DAN KAJIAN POTENSI PROBiotik Lactobacillus sp. DARI LENDIR BIJI KAKAO FERMENTASI.
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h,i?i F4e' (srruEro
k&o rclrutui Ena n{guir brdino!rya brDd4
4 e'. oi4 D'i hlsiLror*i eo L ifu$i disFhb
eenekuryGed
Gl@,pqiin
ydg rq&Fr
F&
biji
&trspqlru Fn Hsiilji hi.lk'ircs
t rlke r.hrdp &Lrd uji e@tr ncd
bd4 (4ru bd!s)
n{gido'trtu ridiya Fogtunuda
rqhdsp
tstubbo beei uji Hdl rji
l&..ar P&
.e&b.r&,
uri
?
biod'fb! hdore 16
uji
6id6h r6i8r
dJey4b@tEisMldp@bbdl
rtua lfhaLni,, :q\a
Lint)
^N!u\
hg]a|m1(u{ryjLhhjmm0hr!
g
Ndi
RuBa tDR)
notdi p!$r pqrebw4 kr6 Rbrd
6 urFtb@N Frrnr
tt.it 1q4:
rosohho htr kke eo4i cm,hksi
nsFBLd !d!L 4s4rtu rijllb dor leqlhnuo hdtp
r
o4a d@L
s{Fv! Id* dar eDrs\! rri. rtr
'
hioF, h!*d& Fog dbb eoei i
hl $rysrir^!rcdru! d ns h.
rcroFe andsidb F4 diF n{eeh olsdsj kdsbrcj nii Fa\Mb
i! uis kror; sdah nu, kj]dn yus rdqr pdr btj ko D{ed!^e
$(ncmlhpHy!]aEdd(r.o r,j)
F& Gm46ikko dhqdd rqbigi
p]olltrun'LrbbollhsNlibd.b.rc
bllrdd ud nhns keilbetr
osagdlqddyas4gudFesdu
P@bbtiln4i[irrb!]esoolsd
hdrcbabb 3ua! sd noj?di as
Ass u1@ hi jue rhgrsira
Pqokida orrot &o
lduk
s
dqsduialJ rM! bdn bijileo (iidd) yr4
ruochh hhed
rqdspd di
d Fig bqnd
:
r ilji bbenras r4br( 6 v rrb&p bei u (sdmer" 4,
rri{i.r, .,r, rc4N*o Ru.ssa A€r LEbr (RAL) tsh
2 Meisid.odtudrdor4 &,,p ddrddnbijibiosogdirn
6i
3 M!4ji hio*rinks .ehb.,6, q. Fs diiikj d&i hidn biji ktu
hdM rndn biji r*e raB
Esgdus he.i /a/or4lrr v oakdi
2
M$gdshli @'hsi hdn
Fe
blji
haik)
*ii*a
dFmEdsi
&Ft dijadibr
kho Fig dic@@rd sbqi pdso
sistnFefubdua!6e6isIgbi:p!.
r Ldn pd
biji
d@
ya3
dirmqd &Fr dijdea
sb4ai
rhlb
rtue! b,hn uji (&/uodh q tu .ort yq dibtrh d{ss
tu
hhr4rrJ
e. (Fdror B)
Ni
!n
kreu
(c+) en
hdqhk
(&r@&&* di!@r4 eqdek
unFnn y.q dhdkiktr kcFd eM
4jrobul'mhlnllaHdF4
DAFTAR PUSTATG
M-i" s--
/qdcdria
?.
E
D
rr'arr
oE lrugdinunj'
Roh r
^r%r
hr
I
'.o,b,j[
Food
d4i
Muoiiobly
pp.
bi*i
M
.lr
rberJrs o/r4.i@q ton *! Mttu rlo
sFh'4rdJIJjDlnbl
.hn.R L I
t,4
t.,a
tcl@rk