Zobrazeno 1 - 10
of 42
pro vyhledávání: '"MARIA ERNA KUSTYAWATI"'
Publikováno v:
Biology, Medicine & Natural Product Chemistry, Vol 13, Iss 1, Pp 165-172 (2024)
Immobilization of Acetobacter xylinum cells by trapping technique is considered one way to maintain cell viability and can be used repeatedly. The purpose of this study was to determine the physical characteristics of immobilized cells in different c
Externí odkaz:
https://doaj.org/article/696765d328264148a8a1ccedea2189a6
Autor:
Samsul Rizal, Maria Erna Kustyawati, Suharyono, Theresia Santika Kusuma Putri, Teguh Endaryanto
Publikováno v:
AIMS Agriculture and Food, Vol 8, Iss 2, Pp 461-478 (2023)
Premium tempeh starter is a tempeh starter containing a mixed inoculum of Rhizopus oligosporus and Saccharomyces cerevisiae. Previously, premium tempeh starter was made in the form of liquid culture. This study aims to produce premium tempeh starter
Externí odkaz:
https://doaj.org/article/ef26eab034a145648e073d60264886e8
Publikováno v:
Jurnal Teknik Pertanian Lampung, Vol 11, Iss 3, Pp 531-541 (2022)
Microencapsulation of green cardamom (Elettaria cardamomum) essential oils and its application is considered an innovative technique to improve the functional properties of coffee drinks. This study aims to determine the best formulations (M) of comb
Externí odkaz:
https://doaj.org/article/dd35cf6b9f534cef99d13a927ba2f6e0
Publikováno v:
AIMS Agriculture and Food, Vol 7, Iss 2, Pp 370-386 (2022)
The aim of the research was to study the effect of inoculum type and fermentation time on microbial growth patterns (yeast, fungi and bacteria), β-glucan formation and antioxidant activity during soybean fermentation into tempe. The research was con
Externí odkaz:
https://doaj.org/article/63f638f251ad4265aca62a561d6aff62
Publikováno v:
Jurnal Teknik Pertanian Lampung, Vol 10, Iss 4, Pp 449-458 (2021)
High levels of caffeine in Robusta coffee beans can be reduced by Wet coffee fermentation. Saccharomyces cerevisiae an excellent hydrolytic enzyme producer has important role in food fermentation. This study aims to determine the interaction between
Externí odkaz:
https://doaj.org/article/cfe38ddaf29f457ba769060b636559c6
Autor:
Maria Erna Kustyawati, Dian Santoso Manalu, Murhadi Murhadi, Ahmad Sapta Zuidar, Diki Danar Tri Winanti
Publikováno v:
Jurnal Teknologi & Industri Hasil Pertanian, Vol 26, Iss 1, Pp 45-55 (2021)
Edible film made up of modified tapioca was used to wrap tempeh and its shelf life estimation was determined. The edible films must be capable of evenly aerating and maintaining moisture without causing condensation in order mycelium to be able to gr
Externí odkaz:
https://doaj.org/article/f44d6db3f33b4dc7bbe27a2f627ebacd
Publikováno v:
Potravinarstvo, Vol 14, Pp 351-357 (2020)
Tempeh, a fermented soybean-based food originally from Indonesia, is a remarkably nutritious functional food with health benefits. Unfortunately, tempeh is highly perishable, with a shelf life of 24 – 48 hours. The goal of this research was to eval
Externí odkaz:
https://doaj.org/article/da05e6499a784939925674ab4052600c
Autor:
Samsul Rizal, Maria Erna Kustyawati
Publikováno v:
Jurnal Teknologi Pertanian, Vol 20, Iss 2, Pp 127-138 (2019)
Kapang, R. oligosporus merupakan mikroba utama yang berperan dalam fermentasi tempe. Penambahan khamir selama fermentasi tempe mempengaruhi kandungan aroma tempe dan diduga menghasilkan beta-glukan dalam tempe. Penelitian ini bertujuan untuk mengetah
Externí odkaz:
https://doaj.org/article/98ceeea239f04ab3a681991e13f1bb2e
Publikováno v:
Riau Journal of Empowerment, Vol 2, Iss 1, Pp 15-20 (2019)
Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan mutu dan pemasaran kopi bubuk Kelompok Serba Usaha (KSU) Srikandi di Dusun Sidorejo Pekon Ngarip Kecamatan Ulu Belu Kabupaten Tanggamus, Lampung. Srikandi adalah kelompok wanita petani k
Externí odkaz:
https://doaj.org/article/f24a4246460046d8ae705495de7d4032
Publikováno v:
International Journal of Food Science, Vol 2021 (2021)
Generally, the microorganism involved in soybean fermentation for the production of tempeh is Rhizopus oligosporus. However, Saccharomyces cerevisiae, a type of β-glucan-producing yeast, is known to be present and grow in the fermentation process. T
Externí odkaz:
https://doaj.org/article/02f2de10ce364ba0a2671687a44ec3d0