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The Addition of Palm Sugar Levels and Fermentation Time Affect The Characteristics of Kombucha Moringa
Wawan Agustina, Debby Natalia Kandowangko, Ade Chandra Iwansyah, Wisnu Cahyadi, Dewi Desnilasari, Raden Cecep Erwan Andriansyah
The Effect of Difference Strawberry (Fragaria x ananassa) Puree Concentration on Microbiological, Physicochemical, and Organoleptic Properties of Monascus Fermented Durian Seeds Yogurt
Indah Kuswardani, felix Yuwono, Neysa Elvina Dharmawan, Ira Nugerahani, Ignatius Srianta, Ihab Tewfik
Galangal and ginger essential oils exerted microbial growth inhibitory activity and preservation potential on tofu
Dwi Hartanti, Alwani Hamad, Asmiyenti Djaliasrin Djalil, Intan Nur Fadlilah, Muliastri Mentari
Filipino Native Citrus Fruit Extract on Baked Breads: A Qualitative Observation
Daryll R Gabutin, Ramon Duenas
IDENTIFICATION AND CHARACTERIZATION MOLDS IN RAGI TEMPEH “RAPRIMA” LIPI INDONESIA AND OVER-FERMENTED TEMPEH KORO PEDANG BEANS
Vira Putri Yarlina, Mohammad Djali, Robi Andoyo
Starter Cultures Inoculation Procedure Changes Microbial Community Structure during Low-Salt Moromi Fermentation
Ihsan Tria Pramanda, Muhammad Novianto Bayu Saputro, Navitri Chandra Naidu, Putu Virgina Partha Devanthi
Effect of Production Methods on The Properties of Clear Beverages of Red Guava and Pineapple
Probo Nugrahedi, Albertin Damara, Catharina Paramita, Meiliana Meiliana
THE ASSOCIATED ANTIOXIDANT, POLYPHENOL AND MICROBIOLOGY OF CACA0 BEANS (Theobroma cacao L.) AS FUNCTIONAL FOOD
Elazmanawati Lembong, Mohamad Djali, Gemilang Lara Utama
Changes of Physical and Chemical Properties of Rice (cv. Mentikwangi) as Affected by Storage Conditions
Suismono Suismono, Mohamad Djali, Slamet Joni Munarso, Imas Siti Setiasih, Sandi Darniadi
Amylase, Protease, and Lipase-Producing Microbes of Local Origin as Potential Starter Cultures for Low-Salt Moromi Fermentation
Putu Virgina Partha Devanthi, Yohanes Raditya Wardhana, Givens Pratiwi, Iwan Surjawan
The Physicochemical Properties of Breakfast Pork Sausages with Different Filler Proportion of Wheat Flour and Tapioca
Laurensia Maria Yulian Dwiputranti Darmoatmodjo, Asti Permata Nauli, Thomas Indarto Putut Suseno, Marta Kartika Endarni
The Physicochemical Properties of Breakfast Pork Sausages with Different Filler Proportion of Wheat Flour and Tapioca
Marta Kartika Endarni, Thomas Indarto Putut Suseno, Laurensia Maria Yulian Dwiputranti Darmoatmodjo

General Papers

Amylase, protease, and lipase-producing microbes of local origin as potential starter cultures for low-salt moromi fermentation
Putu Virgina Partha Devanthi, Yohanes Raditya Wardhana, Givens Pratiwi, Iwan Surjawan
IDENTIFICATION AND CHARACTERIZATION MOLDS IN RAGI TEMPEH “RAPRIMA” LIPI INDONESIA AND OVER-FERMENTED TEMPEH KORO PEDANG BEANS
Vira Putri Yarlina, Fahira Nabila, Mohammad Djali, Robi Andoyo, Mohd Nizam Lani


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Sekolah Pascasarjana Program Doktoral Ilmu Manajemen
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