Zobrazeno 1 - 10
of 38
pro vyhledávání: '"HARMILENI"'
Publikováno v:
Indonesian Biomedical Journal, Vol 16, Iss 1, Pp 31-9 (2024)
BACKGROUND: Type 2 diabetes mellitus (T2DM) cases tend to rise throughout the year in all parts of the world. The α-glucosidase inhibitors are frequently used to both prevent and treat T2DM. This α-glucosidase inhibitor activity is seen in some pro
Externí odkaz:
https://doaj.org/article/26901fbef4db40769c09572a00b05d9f
Autor:
Edy Fachrial, Vincentia Ade Rizky, Harmileni Harmileni, I Nyoman Ehrich Lister, Chrismis Novalinda Ginting, Titania T Nugroho, Saryono Saryono
Publikováno v:
ITEGAM-JETIA, Vol 7, Iss 30 (2021)
In this era, enzyme exploration in Indonesia continues to increase, and the amylase enzyme of about 30% of the total production is used worldwide. The great needs for amylase enzyme and its uses in several industrial and health fields lead to the sea
Externí odkaz:
https://doaj.org/article/aa69f80a9d4b461eb8ddfaa0819f3adf
Autor:
Aloysius Aloysius, Anjurniza Ulfa, Anggita Kasih Fianti Situmorang, Harmileni Harmileni, Edy Fachrial
Publikováno v:
BioLink, Vol 6, Iss 1, Pp 8-15 (2019)
Lactic acid bacteria (LAB) could be isolated from various fermented food products. One potential source of LAB is traditional fermented food. The aim of the study was to isolate and investigate antimicrobial activity of LAB isolated from traditional
Externí odkaz:
https://doaj.org/article/e8c9e023f4b9408c966c84fce41760e6
Autor:
Edy Fachrial, Harmileni Harmileni
Publikováno v:
BioLink, Vol 5, Iss 1, Pp 51-58 (2018)
The aim of the study was to isolate lactic acid bacteria (LAB) from palm oil sap and to investigate the anti microbial activity of LAB against pathogen bacteria, Staphylococcus aureus and Escherichia coli using disc diffusion method. Palm oil sap wer
Externí odkaz:
https://doaj.org/article/3d53a3e0c7124e4eb2e71f97206cc955
Publikováno v:
Egyptian Journal of Chemistry.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f1b7a4ca86f6665831134708954d5ef
https://doi.org/10.21608/ejchem.2023.180971.7340
https://doi.org/10.21608/ejchem.2023.180971.7340
Publikováno v:
Biodiversitas Journal of Biological Diversity. 24
Ginting CN, Piska F, Harmileni, Fachrial E. 2023. Molecular identification of thermophilic bacteria with antimicrobial activity isolated from hot springs in North Sumatra, Indonesia. Biodiversitas 24: 752-758. Microorganisms such as thermophilic bact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba68edd481bbb1deeb135a7048208ba8
https://doi.org/10.13057/biodiv/d240210
https://doi.org/10.13057/biodiv/d240210
Publikováno v:
JBIO: jurnal biosains (the journal of biosciences); Vol 8, No 3 (2022): JBIO: jurnal biosains (the journal of biosciences); 96-103
Amylase is the most studied enzyme in biotechnology and also accounts for 25% of the total enzyme market worldwide. In industry, amylase has potential applications in the bakery, textile, detergent, syrup, pharmaceutical, and medical industries. One
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jnegerimedan::ffddaf6dc6646a27a5a69c70a16be9fc
https://jurnal.unimed.ac.id/2012/index.php/biosains/article/view/39886
https://jurnal.unimed.ac.id/2012/index.php/biosains/article/view/39886
Publikováno v:
AIP Conference Proceedings; 2023, Vol. 2732 Issue 1, p1-8, 8p
Autor:
Titania Tjandrawati Nugroho, Saryono Saryono, Chrismis Novalinda Ginting, Edy Fachrial, Vincentia Ade Rizky, Harmileni Harmileni, I Nyoman Ehrich Lister
Publikováno v:
ITEGAM-JETIA, Vol 7, Iss 30 (2021)
In this era, enzyme exploration in Indonesia continues to increase, and the amylase enzyme of about 30% of the total production is used worldwide. The great needs for amylase enzyme and its uses in several industrial and health fields lead to the sea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3472c05cb401a2e30c604576766ea784
https://itegam-jetia.org/journal/index.php/jetia/article/view/771
https://itegam-jetia.org/journal/index.php/jetia/article/view/771
Autor:
Edy Fachrial, Harmileni Harmileni, Anggita Kasih Fianti Situmorang, Aloysius Aloysius, Anjurniza Ulfa
Publikováno v:
BioLink, Vol 6, Iss 1, Pp 8-15 (2019)
Lactic acid bacteria (LAB) could be isolated from various fermented food products. One potential source of LAB is traditional fermented food. The aim of the study was to isolate and investigate antimicrobial activity of LAB isolated from traditional
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b957dabfaf6340506d6f90abc36ff919
https://doi.org/10.31289/biolink.v6i1.2165
https://doi.org/10.31289/biolink.v6i1.2165