Zobrazeno 1 - 10 of 106 pro vyhledávání: '"E. Purwati"'
1
Akademický článek
Total Bakteri Asam Laktat, Total Plate Count, dan Total Asam Tertitrasi pada Susu Kambing Fermentasi dengan Penambahan Sari Wortel selama Penyimpanan Dingin
Autor: E. L. S. Suharto, Y. F. Kurnia, E. Purwati
Publikováno v: Jurnal Peternakan Indonesia, Vol 23, Iss 2, Pp 102-107 (2021)
Tujuan penelitian adalah untuk mengetahui total bakteri asam laktat, total plate count dan total asam tertitrasi pada susu kambing fermentasi (L. fermentum PE2) selama penyimpanan dingin pada suhu 4 ºC. Rancangan penelitian yang digunakan adalah Ran
Externí odkaz: https://doaj.org/article/c480aca8ff7546d68406e58701f56325
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2
Akademický článek
Perbedaan Konsentrasi Kombinasi Starter Tiga Bakteri terhadap Total Bakteri Asam Laktat, Nilai pH, dan Total Asam Tertitrasi Yogurt
Autor: D. R. Pratama, S. Melia, E. Purwati
Publikováno v: Jurnal Peternakan Indonesia, Vol 22, Iss 3, Pp 339-345 (2020)
Tujuan penelitian ini adalah menganalisis pengaruh penggunaan kombinasi 3 Bakteri Asam Laktat untuk starter yogurt dengan penggunaan bakteri Lactobacillus fermentum, Streptococcus termophillus dan Pediococcus acidilactici pada penambahan konsentrasi
Externí odkaz: https://doaj.org/article/6e077252251349efa0345b627f4d18ba
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4
When is the right time brush the teeth to neutralize the acidity of Saliva after eating a snack
Autor: Eldarita Eldarita, F. Khasanah, Suharjono Suharjono, S. Hidayati, D. E. Purwati, H. Wibowo
Publikováno v: International journal of health sciences. :703-709
In Indonesia, there is a change in diet due to refined carbohydrates, a type of food that is favoured and consumed by children. If we do not brush our teeth right away, the rest of the food is turned into acid by bacteria and causes dental caries. Th
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b3afc4d1ac978ffd06ad9ea4d66dd43c
https://doi.org/10.53730/ijhs.v6ns10.13589
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5
Akademický článek
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6
Human milk as a potential source for isolation of probiotic lactic acid bacteria: a mini review
Autor: Safinar Salleh, Z. Mat Issa, Rozila Alias, Maimunah Mustakim, S. Sinawat, Sharifah Aminah Syed Mohamad, E. Purwati
Publikováno v: Food Research. 4:274-285
Probiotics are living microorganism that can be employed as a new approach to promote human health. These organisms are found to have attractive means for health due to their probiotic properties particularly in generating antimicrobial activity. Lac
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a63bed6f9f82ae15ac1ebae10a530c27
https://doi.org/10.26656/fr.2017.4(2).307
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7
Ethanol extract analysis of steam pineapple (Ananas comosus. L) and its application as antibacterial agent: In vitro and silico studies
Autor: N Istiqomah, R S Ningrum, A H Ramadhani, E Purwati
Publikováno v: IOP Conference Series: Earth and Environmental Science. 886:012019
Pineapple contains active compounds, such as phenolics, steroids, flavonoids, terpenoids, saponins, quinines, coumarins, alkaloids, and tannins. These compounds can be used as antioxidants, antibacterial, and antifungals. The purpose of this study wa
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::edc41e15f9bc5f127a2e29185d383d59
https://doi.org/10.1088/1755-1315/886/1/012019
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8
Chemical properties of nira aren (Arenga pinnata) from Lareh Sago Halaban District of West Sumatera, Indonesia
Autor: Y F Kurnia, O R Anggraini, A Sukma, E Purwati
Publikováno v: IOP Conference Series: Earth and Environmental Science. 888:012049
Nira is the fresh liquor taken from the Palm Plant (Arenga pinnata). On the local method, Nira has harvested twice a day, in the morning and the afternoon. Ten hours of spontaneously fermented incubation had faced by the Nira before it ready to serve
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::825b8d1ae6496322f5c35091db7422ce
https://doi.org/10.1088/1755-1315/888/1/012049
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9
Tempoyak from Agam district of West Sumatera, Indonesia as a local probiotic super food candidate
Autor: E Purwati, Y Aldi, N Hendry, I Juliyarsi, S Syukur
Publikováno v: IOP Conference Series: Earth and Environmental Science. 888:012048
Tempoyak is a traditional food made from durian which has the potential to be a probiotic superfood. Tempoyak is made by fermenting durian fresh in anaerobic conditions. Tempoyak naturally contains probiotic microorganisms called Lactic Acid Bacteria
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5fa0cd9b92e6d6dfd0a77bd553d4a086
https://doi.org/10.1088/1755-1315/888/1/012048
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10
Optimum condition of Streptococcus termophilus, Lactobacillus fermentum, and Lactobacillus plantarum producing yoghurt starter
Autor: Y F Kurnia, E Purwati, O R Anggraini, A Sukma
Publikováno v: IOP Conference Series: Earth and Environmental Science. 888:012037
The study aimed to reveal the interaction of temperature and duration of incubation onto total LAB yogurt starter producer. The bacteria inoculated was used are Streptococcus termophilus, Lactobacillus fermentum, and Lactobacillus plantarum. The rese
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::09c01fbb873c51ca4dc2d6f01d14862f
https://doi.org/10.1088/1755-1315/888/1/012037
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