Search Results - "Lavlinesia, Lavlinesia"

PENINGKATAN KUALITAS TEMPOYAK TRADISIONAL JAMBI MELALUI FORTIFIKASI ZAT PENGENTAL DENGAN BERBAGAI KONSENTRASI by Nizori, Addion, Novialispita, Hesi, Surhaini, Surhaini, Lavlinesia, Lavlinesia

“…Tempoyak powder is a fermented product of durian meat which is traditionally mixed with salt which is further processed through a fermentation process during…”
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Characteristics of Bread with The Substitution of Fermented Purple Yam Flour (Dioscorea alata) by Ulyarti, Ulyarti, Mursyid, Mursyid, Lavlinesia, Lavlinesia, Juliandri, Iqbal Ridho, Nazarudin, Nazarudin

“…Fermented purple yam flour is known to have high swelling power, which is capable of improving its ability as a substitute for wheat flour in bread production…”
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Development of Yam-Starch-Based Bioplastics with the Addition of Chitosan and Clove Oil

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PENGARUH LAMA FERMENTASI BIJI KAKAO (Theobroma cacao L.) TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK BUBUK KAKAO by Nizori, Addion, Tanjung, Oline Yatinko, Ulyarti, Ulyarti, Arzita, Arzita, Lavlinesia, Lavlinesia, Ichwan, Budiyati

“…Proses fermentasi biji kakao merupakan prasyarat untuk menghasilkan prekursor rasa dan aroma kakao yang kuat yang dapat meningkatkan kualitas coklat yang…”
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Sifat Fungsional Pati Ubi Kelapa Kuning (Dioscorea alata) dan Pemanfaatannya sebagai Pengental pada Saus Tomat by Ulyarti, U, Lavlinesia, L, Nuzula, N, Nazarudin, N

“…The aim of this research was to determine the functional properties of yellow greater yam’s starch (Dioscorea alata) and its ability to acts as thickening…”
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Enkapsulasi bakteri asam laktat dari tempoyak asal Jambi: Pengaruh konsentrasi alginat [Encapsulation of lactic acid bacteria isolated from fermented durian (tempoyak) in Jambi: Influence of alginate concentration] by Nizori, Addion, Prayogi, Nanda, Gusriani, Ika, Lavlinesia, Lavlinesia, Arzita, Arzita

“…This study aimed to investigate the characteristics and the viability of encapsulated lactic acid bacteria (LAB) from fermented durian from Jambi using…”
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