id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
easat-9514	Sutrisno, Asep Dedy; Ikrawan, Yusep; Rukmana, Jaka; Hariadi, Hari	The influence of the composition of "Alcosoy” milk and variations in lactose levels on fermentation by lactic acid bacteria regarding the formation of lactic acid, the growth of lactic acid bacteria, viscosity, antioxidant activity, and Vitamin B1	2025	11	.pdf	application/pdf	6026	311	55	Through the results of the Two Way ANOVA test, it is stated that the interaction between the factor of alcosoy milk composition and lactose concentration shows a significant difference in the response of the number of lactic acid bacteria (LAB) after fermentation for 24 hours. Through the results of the Two Way ANOVA test, it is stated that the interaction between the factor of alcosoy milk composition and lactose concentration shows no significant difference in the response of antioxidant activity, although independently there are also some that show significant differences, namely the treatment f1 with f2 for each lactose concentration.	cache/easat-9514.pdf	txt/easat-9514.txt