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• Changes of Gembili (Dioscorea esculenta) Tuber Flour Characteristics During Fermentation Process with L. plantarum B1765 Starter Culture

  Adinda Debita Prihastina , Prima Retno Wikandari

  828-834

  2025-06-17

  Statistics: 591

• Effect of the Fermentation Time of Purple Sweet Potato (Ipomea batatas L) Synbiotic Yoghurt with Probiotic Starter on Product Quality and Antioxidant Activity

  Azzahra Laili Tivalia Putri Setiawan , Rudiana Agustini

  870-874

  2024-09-30

  Statistics: 376

• Effect of Fermentation Duration on the Chemical Characteristics and Antioxidant Activity of Sambiloto Leaf (Andrographis paniculata) Kombucha

  Tri Diansy Yana Purwono , Rudiana Agustini

  736-741

  2025-06-30

  Statistics: 243

• Improving the Quality of Gembili Pickle (Dioscorea esculenta) Through Fermentation with Starter Culture Lactobacillus plantarum B1765

  Yurita Gita Puspa Nugrainglahi , Prima Retno Wikandari

  297-303

  2025-03-19

  Statistics: 369

• Potential Fermentation of Sweet Potato Pickle (Ipomoea batatas L.) with Lactobacillus plantarum B1765 in the Production of Short Chain Fatty Acids

  Yasinta Rizqi Insani , Prima Retno Wikandari

  840-845

  2024-09-29

  Statistics: 507

• The Duracy of Fermentation Effect on the Chemical Quality of Kimchi Krai (Cucumis sativus L.) as Probiotics

  Halimatun Nafisah , Rudiana Agustini

  308-313

  2024-03-27

  Statistics: 530

• Chemical characteristics during the fermentation process of siam kintamani orange peel (Citrus nobilis) probiotic drink

  Nadya Treesna Wulansari , A.A Istri Mas Padmiswari , Putu Rima Sintyadewi

  804-808

  2023-09-30

  Statistics: 954

• Potency of fermented jicama extract cultured with Lactobacillus plantarum B1765 for producing short chain fatty acid

  Avissa Auryn Wijayanti , Prima Retno Wikandari

  822-828

  2023-09-30

  Statistics: 788

• Fermentation of Gembili Juice: Innovation in Functional Beverages Based on Lactobacillus plantarum B1765

  Rohilatul Bidayah Amaliyah , Prima Retno Wikandari

  1255-1258

  2025-12-01

  Statistics: 194

• Determination of Antioxidant Activity in Kombucha of Kecombrang Flower (Etlingera elatior) for the Development of Functional Beverages

  Putu Rima Sintyadewi , Pande P. Elza Fitriani

  343-347

  2024-03-30

  Statistics: 535

• The Effect of Fermented Jicama Extract with Lactobacillus plantarum B1765 as the Culture Starter on the Product Quality and Flavonoid Contents

  Widi Salsabila , Prima Retno Wikandari

  319-325

  2024-03-28

  Statistics: 964

• Improvement of Resistant Starch Content in Millet (Panicum miliaceum L.) Flour by Fermentation and Heat Moisture Treatment

  I Desak Putu Kartika Pratiwi , Komang Ayu Nociantri

  1599-1603

  2025-12-31

  Statistics: 129

• Antioxidant Potential of Jicama (Pachyrhizus erosus) Extract Fermented by Lactobacillus plantarum B1765

  Ardika Prasetya Aji , Prima Retno Wikandari

  162-167

  2024-01-27

  Statistics: 2251

• FERMENTASI GLUKOSA HASIL HIDROLISIS BUAH KUMBI UNTUK BAHAN BAKU BIOETANOL

  Sri Seno Handayani , Surya Hadi , Haryanti Patmala

  2016-03-01

  Statistics: 6332

• Exploring Local Wisdom: Ethnoscientific Study of Durian Tempoyak-Making in Indragiri Hilir as a Source of Science Learning

  Ina Lestari , Muhammad Ikhsan

  239-245

  2025-03-16

  Statistics: 274

• Lactic Acid Bacteria Isolated from Cangkuak Riau: Characterization of Antibacterial Activity

  Vebera Maslami , Azhary Noersidiq , Fahrullah Fahrullah , Endo Pebri Dani Putra , Aditya Wahyu Nugraha , Wirawati Chandra Utami , Khoiri Mahendra

  678-681

  2024-07-28

  Statistics: 318

• Advancements in Modern Biotechnology for Enhanced Kojic Acid Production in the Cosmetic Industry: A Review

  Shofiatulfuadah Retnaningrum Herlaesa , Chantiara F. M. Muini , Aulia Khaerunisa

  1148-1157

  2025-10-12

  Statistics: 403

• UJI KEBERADAAN DAN VIABILITAS SEL Lactobacillus bulgaricus PADA PEMBUATAN VCO FERMENTASI YANG BERFUNGSI PROBIOTIK

  Sarkono S a r k on o , Nur Indah Julisaniah

  2010-03-01

  Statistics: 1087

• Study on Antioxidant Activity of Purple Sweet Potato (Ipomoea batatas) Juice Fermented with Lactobacillus plantarum B1765

  Marcella Nur Fitria , Prima Retno Wikandari

  846-853

  2024-09-29

  Statistics: 694

• Functional Food Innovation of Moringa Oleifera L. Seed-Based Plant Yogurt: Fermentation Optimization with Three Lactic Acid Bacteria

  Anak Agung Ngurah Dwi Ariesta Wijaya Putra , Putu Rima Sintyadewi

  309-318

  2026-04-10

  Statistics: 98

• The Effect of Kelulut Honey (Trigona spp.) Concentration as a Natural Sugar on the Quality of Mung Bean Soyghurt (Vigna radiata L.)

  Eka Yuniar Retno Lamdari , Rudiana Agustini

  750-756

  2025-06-30

  Statistics: 223

• Determination of Optimum Temperature for Amount Lactic Acid Bacteria and Antioxidant Activity from Pickled Bamboo Betung Boobs (Dendrocalamus asper)

  Nurul Alda Pasaribu , Kartika Manalu , Rizki Amelia Nasution

  987-990

  2024-11-28

  Statistics: 215

• Innovation of Synbiotic Yogurt Product Based on Red Dragon Fruit (Hylocereus polyrhizus) with Added Inulin as an Effort to Improve Digestive Health

  Rina Hidayati Pratiwi , Andira Nizar Ahmadi , Siti Miftahul Janah , Najua Selly Yulisa

  999-1006

  2026-10-23

  Statistics: 0

• Optimization of Crude Fiber Content in Nata Produced from Watermelon Rind through Variations in Molasses and Mung Bean Sprout Broth

  Muhammad Ramadhan Cholili , Fifijihana Dewirukmana Putri , Khansa Farahdilla Irfanindya Putri , Natasya Kharisma Putri , Achmad Lutfi , Guntur Trimulyono

  940-945

  2025-07-30

  Statistics: 481