Peer-reviewed abstract
| The Addition of Palm Sugar Levels and Fermentation Time Affect The Characteristics of Kombucha Moringa | |
| Wawan Agustina, Debby Natalia Kandowangko, Ade Chandra Iwansyah, Wisnu Cahyadi, Dewi Desnilasari, Raden Cecep Erwan Andriansyah |
| The Effect of Difference Strawberry (Fragaria x ananassa) Puree Concentration on Microbiological, Physicochemical, and Organoleptic Properties of Monascus Fermented Durian Seeds Yogurt | |
| Indah Kuswardani, felix Yuwono, Neysa Elvina Dharmawan, Ira Nugerahani, Ignatius Srianta, Ihab Tewfik |
| Galangal and ginger essential oils exerted microbial growth inhibitory activity and preservation potential on tofu | |
| Dwi Hartanti, Alwani Hamad, Asmiyenti Djaliasrin Djalil, Intan Nur Fadlilah, Muliastri Mentari |
| Filipino Native Citrus Fruit Extract on Baked Breads: A Qualitative Observation | |
| Daryll R Gabutin, Ramon Duenas |
| IDENTIFICATION AND CHARACTERIZATION MOLDS IN RAGI TEMPEH “RAPRIMA” LIPI INDONESIA AND OVER-FERMENTED TEMPEH KORO PEDANG BEANS | |
| Vira Putri Yarlina, Mohammad Djali, Robi Andoyo |
| Starter Cultures Inoculation Procedure Changes Microbial Community Structure during Low-Salt Moromi Fermentation | |
| Ihsan Tria Pramanda, Muhammad Novianto Bayu Saputro, Navitri Chandra Naidu, Putu Virgina Partha Devanthi |
| Effect of Production Methods on The Properties of Clear Beverages of Red Guava and Pineapple | |
| Probo Nugrahedi, Albertin Damara, Catharina Paramita, Meiliana Meiliana |
| THE ASSOCIATED ANTIOXIDANT, POLYPHENOL AND MICROBIOLOGY OF CACA0 BEANS (Theobroma cacao L.) AS FUNCTIONAL FOOD | |
| Elazmanawati Lembong, Mohamad Djali, Gemilang Lara Utama |
| Changes of Physical and Chemical Properties of Rice (cv. Mentikwangi) as Affected by Storage Conditions | |
| Suismono Suismono, Mohamad Djali, Slamet Joni Munarso, Imas Siti Setiasih, Sandi Darniadi |
| Amylase, Protease, and Lipase-Producing Microbes of Local Origin as Potential Starter Cultures for Low-Salt Moromi Fermentation | |
| Putu Virgina Partha Devanthi, Yohanes Raditya Wardhana, Givens Pratiwi, Iwan Surjawan |
| The Physicochemical Properties of Breakfast Pork Sausages with Different Filler Proportion of Wheat Flour and Tapioca | |
| Laurensia Maria Yulian Dwiputranti Darmoatmodjo, Asti Permata Nauli, Thomas Indarto Putut Suseno, Marta Kartika Endarni |
| The Physicochemical Properties of Breakfast Pork Sausages with Different Filler Proportion of Wheat Flour and Tapioca | |
| Marta Kartika Endarni, Thomas Indarto Putut Suseno, Laurensia Maria Yulian Dwiputranti Darmoatmodjo |
General Papers
| Amylase, protease, and lipase-producing microbes of local origin as potential starter cultures for low-salt moromi fermentation | |
| Putu Virgina Partha Devanthi, Yohanes Raditya Wardhana, Givens Pratiwi, Iwan Surjawan |
| IDENTIFICATION AND CHARACTERIZATION MOLDS IN RAGI TEMPEH “RAPRIMA” LIPI INDONESIA AND OVER-FERMENTED TEMPEH KORO PEDANG BEANS | |
| Vira Putri Yarlina, Fahira Nabila, Mohammad Djali, Robi Andoyo, Mohd Nizam Lani |
This work is licensed under a Creative Commons Attribution 3.0 License.
Sekretariat Colloquium – The Doctoral Journey
Sekolah Pascasarjana Program Doktoral Ilmu Manajemen
Universitas Katolik Widya Mandala Surabaya
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