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Silmi Yusri Rahmadani
Silmi Yusri Rahmadani
在 sci.unand.ac.id 的电子邮件经过验证
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isolasi dan karakterisasi isolat bakteri indigenous pemfermentasi pulp tiga varietas kakao (Theobroma cacao L.)(Isolation and Characterizations of Indigenous Fermenting …
SY Rahmadani, P Periadnadi, N Nurmiati
Biopropal Industri 11 (1), 49-57, 2020
42020
Karakteristik anatomi dan energi kayu dari tiga tumbuhan invasif
RJSY Rahmadani, A Alponsina, T Maidelizaa
J. Ris. Ind. Has. Hutan 13 (1), 1-14, 2021
22021
Insights into the complexities of fungus‐insect‐plant interaction: The laurel wilt disease
KAES Abdrabo, GJ Phang, SY Rahmadani, YT Huang
Journal of Phytopathology 172 (1), e13263, 2024
12024
Antimicrobial and antioxidant test of several mistletoe extracts (Scurrula ferruginea (Roxb. Ex.Jack) Danser) from avocado plants
EW Nurmiati, Periadnadi, SY Rahmadani,WD Putra
World Journal of Advanced Research and Review 3 (20), 672-679, 2023
1*2023
Upaya Peningkatan Perekonomian Masyarakat Desa Dikecamatan siberut selatan melalui pelatihan pengolahan ikan dengan Teknik fermentasi ikan budu
Nurmiati, Periadnadi, SY Ramadani
Jurnal Hilirisasi IPTEKS 5 (Universitas Andalas), Website.http://hilirisasi …, 2022
12022
Phytochemical Content towards Weak Antioxidants Activity of Traditional Fermented VCO as the Basic Ingredient for Ear Drops
SS SSuryani, SArief, SSuryati, PDafriani, DAgustin, APutra, MMardhatillah ...
International Journal on Advanced Science, Engineering and Information …, 2024
2024
Potensi Mikrobiota Indigenous Pulp Tiga Varietas Kakao (Theobroma Cacao L.) Sebagai Starter Dalam Fermentasi Biji Kakao
S Indrayati, SY Rahmadani, P Periadnadi, N Nurmiati
Biopropal Industri 12 (1), 19-32, 2021
2021
PENGGUNAAN BAKTERI INDIGENOUS TERHADAP KANDUNGAN POLIFENOL DAN ANTOSIANIN BIJI KAKAO FERMENTASI
Periadnadi, N dan Silmi Yusri Ramadani.
Prosiding SEMIRATA 2014 8 (FMIPA IPB Bogor), 263, 2014
2014
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