Hasil Pencarian - Yati Maryati

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  1. 1
    Production of Organic Acid and Short-Chain Fatty Acids (SCFA) from Lactic Acid Bacteria Isolate on Oligosaccharide Media

    Production of Organic Acid and Short-Chain Fatty Acids (SCFA) from Lactic Acid Bacteria Isolate on Oligosaccharide Media oleh Yati Maryati, Lilis Nuraida, Ratih Dewanti Hariyadi

    Diterbitkan 2021-08-01
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  2. 2
    KAJIAN ISOLAT BAKTERI ASAM LAKTAT DALAM MENURUNKAN KOLESTEROL SECARA IN VITRO DENGAN KEBERADAAN OLIGOSAKARIDA (A Study In Vitro of Lactic Acid Bacteria (LAB) Isolates on Cholesterol Lowering Ability in The Presence of Oligosaccharides)

    KAJIAN ISOLAT BAKTERI ASAM LAKTAT DALAM MENURUNKAN KOLESTEROL SECARA IN VITRO DENGAN KEBERADAAN OLIGOSAKARIDA (A Study In Vitro of Lactic Acid Bacteria (LAB) Isolates on Cholestero... oleh Yati Maryati, Lilis Nuraida, Ratih Dewanti Hariyadi

    Diterbitkan 2016-10-01
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  3. 3
    MIKROFILTRASI ISOLAT TEMPE KEDELAI (Glycine soja L.) DAN DISTRIBUSI PARTIKELNYA SEBAGAI SUMBER ASAM FOLAT (Soybean (Glycine soja L.) Tempe Isolate Microfiltration and its Particle Distribution as Folic Acid Source)

    MIKROFILTRASI ISOLAT TEMPE KEDELAI (Glycine soja L.) DAN DISTRIBUSI PARTIKELNYA SEBAGAI SUMBER ASAM FOLAT (Soybean (Glycine soja L.) Tempe Isolate Microfiltration and its Particle... oleh Agustine Susilowati, Aspiyanto Aspiyanto, Muhammad Ghozali, Yati Maryati

    Diterbitkan 2018-12-01
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  4. 4
    THE EFFECT OF PROCESS CONDITIONS IN PREPARATION OF VEGETABLE BROTH AS SAVORY FLAVOR FROM MUNG BEANS (<i>Phaseolus radiatus</i> L.) USING INOCULUM OF <i>Rhizopus</i>-C<sub>1</sub>

    THE EFFECT OF PROCESS CONDITIONS IN PREPARATION OF VEGETABLE BROTH AS SAVORY FLAVOR FROM MUNG BEANS (<i>Phaseolus radiatus</i> L.) USING INOCULUM OF <i>Rhizopus</i>-C<sub>1</sub> oleh Agustine Susilowati, Aspiyanto Aspiyanto, Hakiki Melanie, Yati Maryati

    Diterbitkan 2010-06-01
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  5. 5
    POTENCY OF AMINO ACIDS AS SAVORY FRACTION FROM VEGETABLE BROTH OF MUNG BEANS (Phaseolus radiatus L.) THROUGH BRINE FERMENTATION BY Rhizopus-C<sub>1</sub>

    POTENCY OF AMINO ACIDS AS SAVORY FRACTION FROM VEGETABLE BROTH OF MUNG BEANS (Phaseolus radiatus L.) THROUGH BRINE FERMENTATION BY Rhizopus-C<sub>1</sub> oleh Agustine Susilowati, Aspiyanto Aspiyanto, Sri Moerniati, Yati Maryati

    Diterbitkan 2010-06-01
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  6. 6
    SEPARATION OF FERMENTED INULIN FIBER BY Lactobacillus acidophillus USING Aspergillus clavatus-CBS5 THROUGH MICROFILTRATION MEMBRANE - (PEMISAHAN SERAT INULIN TERFERMENTASI OLEH L. acidophillus MENGGUNAKAN A.. clavatus-CBS5 MELALUI MIKROFILTRASI MEMBRAN)

    SEPARATION OF FERMENTED INULIN FIBER BY Lactobacillus acidophillus USING Aspergillus clavatus-CBS5 THROUGH MICROFILTRATION MEMBRANE - (PEMISAHAN SERAT INULIN TERFERMENTASI OLEH L.... oleh Aspiyanto Aspiyanto, Agustine Susilowati, Yati Maryati, Hakiki Melanie

    Diterbitkan 2017-12-01
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  7. 7
    Optimization of Pancreatic Lipase Inhibition in Fermented Beverages Brewed from Katuk Leaves Using RSM

    Optimization of Pancreatic Lipase Inhibition in Fermented Beverages Brewed from Katuk Leaves Using RSM oleh Yati Maryati, Agustine Susilowati, Hani Mulyani, Aspiyanto Aspiyanto, Setyani Budiari

    Diterbitkan 2022-06-01
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  8. 8
    Potency of Stirred Microfiltration Cell in Separation of Fermented Beans as Protein Isolate for Natural Source of Folic Acid

    Potency of Stirred Microfiltration Cell in Separation of Fermented Beans as Protein Isolate for Natural Source of Folic Acid oleh Aspiyanto Aspiyanto, Agustine Susilowati, Puspa Dewi Lotulung, Hakiki Melanie, Yati Maryati

    Diterbitkan 2019-01-01
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  9. 9
    Recovery of Fermented Spinach (<i>Amaranthus</i> sp.) Concentrate Through Ultrafiltration Membrane Process as Source of Folic Acid for Smart Food Formula

    Recovery of Fermented Spinach (<i>Amaranthus</i> sp.) Concentrate Through Ultrafiltration Membrane Process as Source of Folic Acid for Smart Food Formula oleh Aspiyanto Aspiyanto, Agustine Susilowati, Puspa Dewi Lotulung, Hakiki Melanie, Yati Maryati

    Diterbitkan 2017-11-01
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  10. 10
    Chemical properties and antioxidant activity of sweetened red ginger extract fermented with kombucha culture

    Chemical properties and antioxidant activity of sweetened red ginger extract fermented with kombucha culture oleh Setyani Budiari, Hani Mulyani, Yati Maryati, Euis Filailla, Anastasia Fitria Devi, Hakiki Melanie

    Diterbitkan 2023-02-01
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  11. 11
    Enhanced magnetic ordering by impurity Fe substitution on electron-doped superconductors Eu2-x+yCex-yCu1-yFeyO4+α-δ

    Enhanced magnetic ordering by impurity Fe substitution on electron-doped superconductors Eu2-x+yCex-yCu1-yFeyO4+α-δ oleh Muhammad Abdan Syakuur, Rosaldi Pratama, Helma Dwi Anggia, Lucia Patia Rochman, Yati Maryati, Togar Saragi, Risdiana

    Diterbitkan 2022-11-01
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  12. 12
    Effect of Ultrasonic-Assisted Enzymolysis on Protein, Phenolic Content, and Antioxidant Activity of Chlorella sp. Crude Extract

    Effect of Ultrasonic-Assisted Enzymolysis on Protein, Phenolic Content, and Antioxidant Activity of Chlorella sp. Crude Extract oleh Setyani Budiari, Hamidatun Hamidatun, Euis Filailla, Nina Artanti, Anastasia Fitria Devi, Hakiki Melanie, Yati Maryati, Hani Mulyani, Agustine Susilowati, Aspiyanto Aspiyanto

    Diterbitkan 2023-12-01
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  13. 13
    The Evaluation of the Crystal Structure and Magnetic Properties of Eu<sub>1.84</sub>Ce<sub>0.16</sub>CuO<sub>4+α−δ</sub> with Ni Substitution

    The Evaluation of the Crystal Structure and Magnetic Properties of Eu<sub>1.84</sub>Ce<sub>0.16</sub>CuO<sub>4+α−δ</sub> with Ni Substitution oleh Muhammad Fadhil Falhan, Rosaldi Pratama, Lucia Patia Rochman, Rahma Sundaya Effendi, Yati Maryati, Utami Widyaiswari, Dita Puspita Sari, Togar Saragi, Risdiana Risdiana

    Diterbitkan 2023-07-01
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