Isolation, Characterization, and Identification Candidate of Probiotic Bacteria Isolated from Wadi Papuyu (Anabas testudineus Bloch.) a Fermented Fish Product from …
YB Soemarie, T Milanda… - International Journal of …, 2022 - Wiley Online Library
During the wadi fermentation process, some microorganisms can grow, including lactic acid
bacteria (LAB), affecting the taste and texture of the final product. Some LAB strains are used …
bacteria (LAB), affecting the taste and texture of the final product. Some LAB strains are used …
The value of quality: implicit prices for consumer groups purchasing prawn at Bangladesh fish markets
SM Sumon, M Nielsen, Badiuzzaman… - Journal of Applied …, 2024 - Taylor & Francis
The expansion of literature on food production in developing countries has shifted the focus
toward higher-quality and healthier food options. This study examined the implicit price of …
toward higher-quality and healthier food options. This study examined the implicit price of …
KARAKTERISASI BAKTERI LIPOLITIK Bacillus sp. PADA WADI ORGAN PENCERNAAN IKAN SIDAT (Anguilla sp.): Characterization of Lipolitic Bacteria Bacillus sp …
VM Nurzhulian, AR Sulistyaningtyas, SN Ethica - Pro Food, 2021 - profood.unram.ac.id
One of the leading enzymes having the potential to donate profit of billions of dollars in food
and health sector is lipase. Lipase can be produced from microorganisms including bacteria …
and health sector is lipase. Lipase can be produced from microorganisms including bacteria …
[PDF][PDF] VF1a combine ICESGE
SN Ethica - 2022 - repository.unimus.ac.id
Sustainable aviation biofuel (SABF) is a promising solution for aviation emission issues, but
its sustainability and related technical standards need to be further studied. With …
its sustainability and related technical standards need to be further studied. With …
[PDF][PDF] Research Article Isolation, Characterization, and Identification Candidate of Probiotic Bacteria Isolated from Wadi Papuyu (Anabas testudineus Bloch.) a …
YB Soemarie, T Milanda, MI Barliana - 2022 - academia.edu
During the wadi fermentation process, some microorganisms can grow, including lactic acid
bacteria (LAB), affecting the taste and texture of the final product. Some LAB strains are used …
bacteria (LAB), affecting the taste and texture of the final product. Some LAB strains are used …
[PDF][PDF] KARAKTERISASI BAKTERI LIPOLITIK Bacillus sp. PADA WADI ORGAN
PI SIDAT, VM Nurzhulian, AR Sulistyaningtyas… - core.ac.uk
Salah satu enzim utama berpotensi menyumbang keuntungan miliaran rupiah di bidang
pangan dan kesehatan adalah lipase. Lipase dapat dihasilkan dari mikroorganisme …
pangan dan kesehatan adalah lipase. Lipase dapat dihasilkan dari mikroorganisme …
[PDF][PDF] THE EFFECTS OF CASSAVA LEAVES AND GELATINE PROPORTION ON THE ORGANOLEPTIC PROPERTIES OF CATFISH ROLLS
MA Anggadiotama, IF Romadhoni… - … AND TOURISM 2021, 2021 - researchgate.net
Research Background: In this study, the development of rolls which generally use eggs as
skin material is innovated using cassava leaves that have been in the form of sheets with …
skin material is innovated using cassava leaves that have been in the form of sheets with …