Zobrazeno 1 - 10
of 66
pro vyhledávání: '"Usman Pato"'
Publikováno v:
AIMS Agriculture and Food, Vol 9, Iss 2, Pp 483-499 (2024)
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 encapsulated w
Externí odkaz:
https://doaj.org/article/85c14828fb6e40e4b6440f016520d128
Publikováno v:
Agrointek, Vol 17, Iss 4, Pp 768-777 (2023)
Utilization of banana flour in making flakes is one of the efforts to diversify flakes products. Flakes made from kepok banana flour have a high carbohydrate but low protein content. According to SNI, the minimum requirement for protein in cereal pro
Externí odkaz:
https://doaj.org/article/442f273831a840a4930618f9e8c0da8e
Autor:
Yusmarini, Shanti Fitriani, Vonny Setiaries Johan, Netti Herawati, Irhamdi, Emma Riftyan, Usman Pato
Publikováno v:
Potravinarstvo, Vol 18 (2024)
Tapai is a traditional Indonesian food usually made from cassava and glutinous rice. The study aims to determine natural dyes that produce the highest quality probiotic glutinous rice tapai. The study was conducted experimentally using a complete ran
Externí odkaz:
https://doaj.org/article/6bf5670f69ff472f8eb4df0394ed18c2
Publikováno v:
Jurnal Kesehatan Komunitas (Journal of Community Health), Vol 9, Iss 1 (2023)
The study aimed to examine the effect of the types of bacteria and honey concentration on sensory characteristics and consumer preference levels on fermented soymilk and honey, as well as evaluate the nutritional content. This research was conducted
Externí odkaz:
https://doaj.org/article/b094ec1fd9d44c65a0ab094d83ece4db
Publikováno v:
Jurnal Teknologi dan Industri Pertanian Indonesia, Vol 14, Iss 1, Pp 45-52 (2022)
Es krim sinbiotik merupakan makanan fungsional berbentuk semi padat yang dapat dibuat dari bahan susu dengan penambahan bakteri probiotik serta bahan yang tergolong prebiotik. Salah satu bakteri probiotik adalah bakteri asam laktat. Bakteri asam lakt
Externí odkaz:
https://doaj.org/article/2ae382023919405cb1d1560e4ee01867
Autor:
Usman Pato, Dewi Fortuna Ayu, Emma Riftyan, Fajar Restuhadi, Wasisso Tunggul Pawenang, Royyan Firdaus, Annisa Rahma, Irwandi Jaswir
Publikováno v:
Emerging Science Journal, Vol 6, Iss 1, Pp 106-117 (2022)
This work aimed to analyze the physicochemical properties of cellulose from OPT used in the fabrication of CMF and evaluate the efficacy of the hydrogel CMF as an encapsulant for L. fermentum InaCC B1295 stored at room temperature and in the refriger
Externí odkaz:
https://doaj.org/article/19e4e781cc314e1ba2ff7fea114448f6
Autor:
Sri Wahyuni, Sarinah, Wa Ode Gustiani Purnamasari, Usman Pato, Prima Endang Susilowati, Asnani, Andi Khaeruni
Publikováno v:
Fermentation, Vol 8, Iss 12, p 691 (2022)
This study identified the genetic diversity of amylase-producing lactic acid bacteria from brown rice (Oryza nivara) Wakawondu cultivar based on the 16S rRNA gene. The ten lactic acid bacteria strains were isolated from the fermented Wakawondu rice w
Externí odkaz:
https://doaj.org/article/e9ffd464a67f417ead55875e0c8b85be
Autor:
Usman Pato, Yusmarini, Emma Riftyan, Evy Rossi, Rahmad Hidayat, Sandra Fitri Anjani, Nabila Riadi, Ika Nur Octaviani, Agrina, Daimon Syukri, Ingrid Suryanti Surono
Publikováno v:
Fermentation, Vol 8, Iss 11, p 602 (2022)
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 viability at differ
Externí odkaz:
https://doaj.org/article/596dddea97464fd8b2594c54aa8d4222
Autor:
Yusmarini .,, Usman Pato, Vonny Setiaries Johan, Shanti Fitriani, Rahmayuni .,, Puja Febri Zelviani
Publikováno v:
Jurnal Teknologi Pangan, Vol 13, Iss 1, Pp 39-47 (2019)
Asinan kubis atau yang lebih dikenal dengan sebutan sauerkraut merupakan salah satu produk fermentasi yang dibuat dari kubis. Penelitian bertujuan untuk memanfaatkan Lactobacillus plantarum 1 indegenus yang diisolasi dari industri pengolahan pati sag
Externí odkaz:
https://doaj.org/article/35a692ee2eea4117a302ffefa81d4b1f
Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women
Autor:
Sri Desfita, Wulan Sari, Yusmarini Yusmarini, Usman Pato, Małgorzata Zakłos-Szyda, Grażyna Budryn
Publikováno v:
Nutrients, Vol 13, Iss 10, p 3581 (2021)
Osteoporosis has been discovered to be a risk factor for menopausal women. Although synbiotics (probiotics and prebiotics) are found in fermented soymilk-honey made using local probiotics, their effect on osteocalcin levels is still unknown. Therefor
Externí odkaz:
https://doaj.org/article/94c0eb261f05459084739296cb0f89f6