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Vol 37, No 4 (2017) Skrining Lactobacillus plantarum Penghasil Asam Laktat untuk Fermentasi Mocaf Abstract  PDF
Zulafa Noor, Muhammad Nur Cahyanto, Retno Indrati, Sardjono Sardjono
 
Vol 37, No 4 (2017) Potensi Lactobacillus plantarum yang Diisolasi dari Dadih dalam Meningkatkan Kadar Folat Susu Fermentasi Abstract  PDF
Siti Nur Purwandhani, Tyas Utami, Ria Millati, Endang Sutriswati Rahayu
 
Vol 34, No 2 (2014) Komposisi Kimia dan Kristalinitas Tepung Pisang Termodifikasi secara Fermentasi Spontan dan Siklus Pemanasan Bertekanan-Pendinginan Abstract  PDF
Nurhayati Nurhayati, Betty Sri Laksmi Jenie, Sri Widowati, Harsi Dewantari Kusumaningrum
 
Vol 37, No 3 (2017) Fermentasi Biji Kakao Kering Menggunakan Saccharomyces cerevisiae, Lactobacillus lactis, dan Acetobacter aceti Abstract  PDF
Mulono Apriyanto, Sutardi Sutardi, Supriyanto Supriyanto, Eni Harmayani
 
Vol 28, No 2 (2008) Pengaruh Varietas Apel dan Campuran Bakteri Asam Asetat terhadap Proses Fermentasi Cider Abstract  PDF
Dessi Caturryanti, Sri Luwihana, Siti Tamaroh
 
Vol 27, No 1 (2007) Profil Fermentasi “Rusip” yang Dibuat dari Ikan Teri (Stolephorus sp) Abstract  PDF
Neti Yuliana
 
Vol 37, No 1 (2017) Kajian Metode dan Waktu Fermentasi Cairan Pulpa pada Perubahan Karakteristik Cuka Kakao Abstract  PDF
G.P. Ganda Putra, Ni Made Wartini, Luh Putu Trisna Darmayanti
 
Vol 28, No 4 (2008) Pengurangan Aflatoksin B (AFB ) dengan Proses Fermentasi Menggunakan Rhizopus Oligosporus MK-1 pada Pembuatan Bumbu Pecel Abstract  PDF
Yuliana Tandi Rubak, Endang S. Rahayu, Sardjono Sardjono
 
Vol 34, No 3 (2014) Isolasi dan Identifikasi Mikroflora Indigenous dalam Budu Abstract  PDF
Yusra Yusra, Fauzan Azima, Novelina Novelina, Periadnadi Periadnadi
 
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