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• Utilization of Various Types of Beans as Alternative Ingredients for Making Tempe in Ubedolumolo I Village, Ngada Regency

  Nataniel Umbu Limbu , Antonia P. Bao

  1299-1306

  2026-08-11

  Statistics: 0

• PENGARUH PENAMBAHAN EKSTRAK BUAH DURIAN (Durio zibethinus Murr.) TERHADAP DAYA TERIMA YOGURT TEMPE

  Herlin Yuliani, Dwi Soelistya Diah Jekti dan Dewa Ayu Citra Rasmi

  2013-07-03

  Statistics: 799

• Valorization of Rambutan Peel as Adsorbent for Tempeh Wastewater

  Dewi Kurnianingsih Arum Kusumahastuti , Rindang A Laksono , Ronal F Hindra

  55-60

  2023-03-07

  Statistics: 1152

• 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: 1048

• Fermentation of Soybean Seed Husks (Glycine max L.) using Various Doses of Microbacter Alfaafa-11 (MA-11) and its Effect on Nutrient Content

  Fandi Ahmad , Ali Mursyid Wahyu Mulyono , Ludfia Windyasmara

  347-351

  2024-10-15

  Statistics: 940

• Isolation and Activity Test of Lipolitic Bacteria on Different pH and Temperature

  Prapti Sedijani , Dewa Ayu Citra Rasmi , Kusmiyati Kusmiyati , Miko Eniarti , Siti Rohimah

  1084-1091

  2022-09-30

  Statistics: 2860

• Consumer Preferences for Fermented Foods in Majene Regency, West Sulawesi

  Trinoviyani Trinoviyani , Nurul Wakiah , Ummu Farah Fadillah

  4252-4258

  2025-07-31

  Statistics: 1117