Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Jay Jayus"'
Publikováno v:
Menara Perkebunan, Vol 87, Iss 2, Pp 111-122 (2019)
Due to the limited availability of potassium and phosphate in soil and the high price of their synthetic mineral fertilizers, the importance of minerals-solubilizing microorganisms has been increasingly significant aimed at sustainable agriculture ac
Externí odkaz:
https://doaj.org/article/84b6746daf51422c822fc3a8a7463174
Publikováno v:
J-Dinamika : Jurnal Pengabdian Masyarakat. 7:409-414
Jagung adalah salah satu produk pertanian yang dihasilkan di Desa Curahnongko yang produksinya cenderung meningkat. Berdasarkan data BPS Jember, potensi desa tersebut untuk komoditi jagung cukup besar yaitu 11.802 ton yang dari luas tanam 1.685 Ha. S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96d19284a3d160418841198621d2987d
https://doi.org/10.25047/j-dinamika.v7i3.3538
https://doi.org/10.25047/j-dinamika.v7i3.3538
Publikováno v:
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati. :1-10
Khamir mampu menghasilkan bioetanol dari molases. Selama proses produksi (proses fermentasi) terjadi proses akumulasi alkohol sehingga konsentrasi alkohol semakin meningkat. Konsentrasi etanol yang melebihi 8% (v/v) dapat menyebabkan ketidakstabilan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15bb5803334c672b5b60e145a2a2f597
https://doi.org/10.24002/biota.v7i1.5426
https://doi.org/10.24002/biota.v7i1.5426
Publikováno v:
Biodiversitas Journal of Biological Diversity. 23
Anggraeni SL, Jayus J, Ratnadewi AAI, Nurhayati N. 2022. Edamame protein hydrolysis using Lactococcus lactis, Lactobacillus bulgaricus and Lactobacillus paracasei produce short peptides with higher antioxidant potential. Biodiversitas 23: 3604-3613.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::779f328f2bc4604321a9d7b716a30404
https://doi.org/10.13057/biodiv/d230737
https://doi.org/10.13057/biodiv/d230737
Publikováno v:
Advances in Biological Sciences Research.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::207217c743967616d6b0ea35c3e9e99a
https://doi.org/10.2991/absr.k.220101.033
https://doi.org/10.2991/absr.k.220101.033
Publikováno v:
Current Research in Nutrition and Food Science Journal. 7:449-456
Probiotic drink like yoghurt from dairy milk is one of the most popular functional food. However, some people are not able to consume dairy milk due to lactose intolerance. Thus, a substitute substrate such as fruit juice, is needed. It refers to pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f664cc82e74b9126ef131f9aa5a03bb2
https://doi.org/10.12944/crnfsj.7.2.14
https://doi.org/10.12944/crnfsj.7.2.14
Publikováno v:
Biodiversitas, Vol 21, Iss 4 (2020)
Lovabyta NS, Jayus J, Nugraha AS. 2020. Bioconversion of isoflavones glycoside to aglycone during edamame (Glycine max) soygurt production using Streptococcus thermophillus FNCC40, Lactobacillus delbrueckii FNCC41, and L. plantarum FNCC26. Biodiversi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b37445c683ec487896a171f2b61feb9a
https://smujo.id/biodiv/article/view/5013
https://smujo.id/biodiv/article/view/5013
Publikováno v:
Biodiversitas, Vol 19, Iss 3, Pp 947-954 (2018)
Astriani A, Diniyah N, Jayus J, Nurhayati N. 2018. Phenotypic identification of indigenous fungi and lactic acid bacteria isolated from ’gatot’ an Indonesian fermented food. Biodiversitas 19: 947-954. As a traditional Indonesian food made from ca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25b37fe1942c663527bfeb8948d39ce9
https://doi.org/10.13057/biodiv/d190325
https://doi.org/10.13057/biodiv/d190325
Publikováno v:
Biodiversitas, Vol 20, Iss 9 (2019)
Akroman R, Nurhayati N, Suwasono S, Jayus J. 2019. Phenotypic and genotypic characteristics of exopolysaccharide-producing fungi as a source of food additives. Biodiversitas 20: 2468-2474. As the demand for materials suitable for edible film in food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e0121853f90b73c6a7913f2fcd22c91
https://smujo.id/biodiv/article/view/3895
https://smujo.id/biodiv/article/view/3895
Publikováno v:
JURNAL AGROTEKNOLOGI. 14:143
The demand for amplang crackers is now increasing. However, the price of its raw material, mackerel fish, is generally higher compare to other fishes, causing the higher cost of this type crackers production. Effort to explore other fish as an altern
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e7023d2147edeedec6d673d7f186e09
https://doi.org/10.19184/j-agt.v14i02.9743
https://doi.org/10.19184/j-agt.v14i02.9743