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View article: Bacterial biodiversity and metagenomic study of dadih, traditional fermented buffalo milk from Kampar district, Riau, Indonesia
Bacterial biodiversity and metagenomic study of dadih, traditional fermented buffalo milk from Kampar district, Riau, Indonesia Open
Objective: This study aimed to investigate the metagenomic and microbial diversity of dadih in Kampar District, Riau, Indonesia. Materials and Methods: The dadih samples were collected from dadih producers in three villages, namely Limau M…
View article: Physicochemical, Microbiological, and Sensory Characteristics of Yoghurt Produced by Back-Sloping Fermentation
Physicochemical, Microbiological, and Sensory Characteristics of Yoghurt Produced by Back-Sloping Fermentation Open
The positive function of probiotics in maintaining health, it is suggested the need to add probiotics to various foods or drinks (Göçer et al., 2023).To meet these criteria, the minimum therapeutic level of LAB is 10 6 CFU per mL or g of a…
View article: Comparison of probiotic properties between free cells and encapsulated cells of <i>Limosilactobacillus fermentum</i> InaCC B1295
Comparison of probiotic properties between free cells and encapsulated cells of <i>Limosilactobacillus fermentum</i> InaCC B1295 Open
Probiotics are microflora that can improve intestinal health and the immune system, positively impacting human health. This study aimed to evaluate the ability of free cells and Limosilactobacillus fermentum InaCC B1295 (LFB1295) cells en…
View article: Application of Bacteriocin from Pediococcus pentosaceus Strain 2397 as Biopreservatives for Fishballs During Cold Storage
Application of Bacteriocin from Pediococcus pentosaceus Strain 2397 as Biopreservatives for Fishballs During Cold Storage Open
Fishballs are perishable foods having complete nutrients is suitable for microbial growth.Bacteriocins are natural biopreservative from lactic acid bacteria.This study is conducted to obtain a proper concentration of bacteriocin to preserv…
View article: Penggunaan Sari Kacang Tanah dan Pure Buah Kelubi dalam Pembuatan Es Krim
Penggunaan Sari Kacang Tanah dan Pure Buah Kelubi dalam Pembuatan Es Krim Open
Ice cream is a frozen food product containing a minimum of 5% fat and 2.5% milk protein, which is obtained by heat-treating and subsequently freezing an emulsion of fat, milk solids and sugar, with or without other substances. This study a…
View article: Physicochemical characteristics of oil palm frond and application of CMF Hydrogel as a natural encapsulant for probiotic
Physicochemical characteristics of oil palm frond and application of CMF Hydrogel as a natural encapsulant for probiotic Open
Oil palm solid waste from Indonesia’s large oil palm plantations has enormous potential to meet various human needs. Lb. fermentum InaCC B 1295 (LFB1295) was tested in vitro for viability, acid and bile tolerance, safety assessment, and an…
View article: Evaluation of the Quality of Fishballs Using Several Types of Preservatives During Early Frozen Storage
Evaluation of the Quality of Fishballs Using Several Types of Preservatives During Early Frozen Storage Open
products, adding flour, spices, and other ingredients, forming small balls, and then boiling them in hot water.Wodi et al. (2019) stated that meatballs are one of the popular foods and are also liked by all groups because meatballs can be …
View article: Probiotic Properties of Lactobacillus fermentum InaCC B1295 Encapsulated by Cellulose Microfiber from Oil Palm Empty Fruit Bunches
Probiotic Properties of Lactobacillus fermentum InaCC B1295 Encapsulated by Cellulose Microfiber from Oil Palm Empty Fruit Bunches Open
This study aims at an in vitro characterization of the acid and bile tolerance of Lactobacillus fermentum InaCC B1295 (LFB1295) encapsulated with hydrogel cellulose microfibers (CMF) from oil palm empty fruit bunches (OPEFBs). The viabilit…
View article: PRODUCTION NUGGET Of WHITE OYSTER MUSHROOM WITH ADDITION OF SNAKEHEAD FISH
PRODUCTION NUGGET Of WHITE OYSTER MUSHROOM WITH ADDITION OF SNAKEHEAD FISH Open
The purpose of this research was to obtain the best combination for making white oyster mushroom nuggets with the addition of snakehead fish . This study was conducted by using a completely randomized design with four treatments and four r…