Search Results - "Sari, A.M."

Geochemistry study of soil affected catastrophically by tsunami disaster triggered by 2004 Indian Ocean earthquake using a fourth harmonics (λ = 266 nm) Nd:YAG laser induced breakdown spectroscopy by Idris, N., Gondal, M.A., Lahna, K., Ramli, M., Sari, A.M., AlDakheel, R.K., Mitaphonna, R., Dastageer, M.A., Kurihara, K., Kurniawan, K.H., Almesserie, M.A.

“…In this work, laser induced breakdown spectroscopy (LIBS) analysis of the soil samples collected from Aceh, a place in Indonesia worst affected by 2004 Indian…”
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Changes in chemical characteristics and dynamics population of microorganisms in pre-fermentation treatment of lamtoro seed (Leucaena leucocephala) during mlanding tempeh’s production by Nursiwi, A., Arivia, C.Y., Ishartani, D., Sari, A.M., Zaman, M.Z.

“…Mlanding tempeh is an indigenous fermented food from lamtoro (Leucaena leucocephala) seed that uses usar as the inoculum in its production. Lamtoro seed…”
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Changes to the chemical and microbiological characteristics of Leucaena leucocephala seeds during tempeh fermentation in Pacitan, East Java by Ishartani, D., Sistiani, D., Sari, A.M., Nursiwi, A., Zaman, M.Z.

“…Lamtoro tempeh is a traditional Indonesian fermented food made from lamtoro (Leucaena leucocephala). In Pacitan, it is usually fermented using usar (a…”
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The effect of fermentation duration and starter concentration on physicochemical properties of modified sorghum flour by Lactobacillus plantarum FNCC 0027 by Kurniadi, M., Arsyad, M.F., Sari, A.M., Nurhayati, R., Wiyono, T.

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The changes in the chemical and microbiological characteristics of lamtoro (Leucaena leucocephala) tempe from Pacitan with usar inoculum during continued fermentation by Sari, A.M., Artini, D.A., Ishartani, D., Nursiwi, A., Zaman, M.Z.

“…In addition to soybean, Leucaena leucocephala is one of the tempe raw materials usually used in Indonesia. These tempe is only made by peoples in a few areas…”
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The effect of fermentation duration and starter concentration on physicochemical properties of modified sorghum flour by Lactobacillus plantarum FNCC 0027 by Kurniadi, M., Arysad, M.F., Sari, A.M., R., Nurhayati, Wiyono, T.

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