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• Various Pharmacological Activities in the Development of Kombucha as A Functional Food Ingredient with Economic Potential: A Literature Review

  Firman Rezaldi , Nia Agustina , Paramita Wisnuwardhani , Fahmi Alamil Huda , Erni Suminar

  282-300

  2026-01-22

  Statistics: 536

• Monascus sp. Pigment Potency as Simple Preservative in Food Ingredients

  Wahyu Aji Mahardhika , Maulida Aqlinia , Delfiani Anggias Putri , Firda Sri Efendi , Vincentia Fenice Angger Maherani , Sri Listiyowati

  781-786

  2022-08-15

  Statistics: 2361

• The Effect of Fermentation Lemna (Leman minor) Powder Raw Material for Feed Growth Rate, Feed Efficiency and Survival Rate of Red Tilapia (Oreochromis niloticus)

  Yessi A. P. Manganang , Ely J. Karimela

  172-177

  2023-12-03

  Statistics: 1725

• Indigenous Dairy Product (Palopo): The Potential Utilization as A Carrier for Probiotics in The Development of Functional Foods is A Plausible Prospect

  Sri Mutia Sari , Baiq Rani Dewi Wulandani , Djoko Kisworo , Eva Amalia Pertiwi

  4679-4684

  2025-08-27

  Statistics: 631

• Microflora of Tropical Legumes’ Seeds for Food Development: Review

  Rifqi Ahmad Riyanto , Sri Utami

  1148-1154

  2026-04-08

  Statistics: 128

• Identification and Evaluation of Lactic Acid Bacteria from Collagen Milk as Potential Probiotic Candidates

  Elsa Mega Suryani , Deni Harmoko , Namrotur Rosiah

  409-418

  2025-12-03

  Statistics: 593

• Identification of Lactic Acid Bacteria from Fermented Kimchi Sawi Ansabi (Brassica juncea L.) using Phenotypic Similarities

  Selly Marselina Teul , Rahmawati Rahmawati , Siti Ifadatin

  50-60

  2023-09-01

  Statistics: 2562

• Literature Review: The Potential of Local Alternative Feeds for Sustainable Pig Farming in Tana Toraja

  Fitha Febrilia Ruli , Besse Khalidatunnisa

  21-29

  2025-11-04

  Statistics: 655

• Potential of Lactic Acid Bacteria Isolated from Fermented Tempe Food in Producing Fibrinolytic Enzymes

  Nifsa Riski Amanda , Aerma Hastuty , Dwi Hilda Putri , Sulistiani Sulistiani

  2920-2928

  2025-07-15

  Statistics: 735

• Biochemical and Organoleptic Characterization of Tamarillo Wine as Alternative Base Material for Alcoholic Beverage Production

  Antonia P. Bao , Umbu N. Limbu , Fransiska So'o

  156-164

  2024-12-11

  Statistics: 814

• In Vitro Pharmacological Activity Test on Pharmaceutical Biotechnology Products in The Form of Kombucha Bath Soap Pineapple Honey Subang As Antibacterial Gram Positive and Negative

  Saraswati Prabawardani , M. Fariz Fadillah , Desi Trisnawati , Firman Rezaldi , K Kusumiyati , Irmawati Mathar

  145-153

  2023-03-10

  Statistics: 1822

• Variations in Microbial Community on the Nutrient Content of Fermented Fish Feed Pellets with Tofu Waste

  Dewi, Endah Rita Sulistya , Nugroho, Ary Susatyo , Ulfah, Maria

  390-397

  2022-03-20

  Statistics: 463

• Utilization of Cassava into Mocaf Flour as A Processed Product by The Sumber Makmur Women Farmer Group in Tepisari Village

  Umi Salamah , Nur Rokhimah Hanik , Ratna Dewi Eskundari

  436-442

  2023-07-13

  Statistics: 1209

• Exploration of Acid-Tolerant Bacteria for Cellulose Production from Fruit Waste

  Auliyya Intan Mellaniy Arifin , Kristanti Indah Purwani , Endry Nugroho Prasetyo

  123-131

  2025-11-10

  Statistics: 983