Search Results - Nugerahani, Ira

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  1. 1
    Utilization of agro-industrial by-products in Monascus fermentation: a review

    Utilization of agro-industrial by-products in Monascus fermentation: a review by Srianta, Ignatius, Kusdiyantini, Endang, Zubaidah, Elok, Ristiarini, Susana, Nugerahani, Ira, Alvin, Andreas, Iswanto, Nathania, Zhang, Bo-Bo

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  2. 2
    Utilization of durian seed for Monascus fermentation and its application as a functional ingredient in yogurt

    Utilization of durian seed for Monascus fermentation and its application as a functional ingredient in yogurt by Srianta, Ignatius, Kuswardani, Indah, Ristiarini, Susana, Kusumawati, Netty, Godelive, Laura, Nugerahani, Ira

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  3. 3
    Effect of Molasses Concentration on the Pigment Production of Monascus purpureus M9 on Monascus Fermented Durian Seed

    Effect of Molasses Concentration on the Pigment Production of Monascus purpureus M9 on Monascus Fermented Durian Seed by Alvin, Andreas, Nugerahani, Ira, Ristiarini, Susana, Kuswardani, Indah, Srianta, Ignatius, Tewfik, Ihab

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  4. 4
    Enhancement of the lactic acid bacteria population, chemical and organoleptic properties of soygurt with nutraceuticals from purple sweet potato ( Ipomoea batatas L) paste

    Enhancement of the lactic acid bacteria population, chemical and organoleptic properties of soygurt with nutraceuticals from purple sweet potato ( Ipomoea batatas L) paste by Lambertus, Ellyzsabeth, Srianta, Ignatius, Liem, Devina, Wanaputra, Ferrian, Nugerahani, Ira, Kuswardhani, Indah, Tewfik, Ihab

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  5. 5
    The effect of different concentration of banana ambon puree on the physicochemical, microbiological, and organoleptic properties of rice bran yogurt

    The effect of different concentration of banana ambon puree on the physicochemical, microbiological, and organoleptic properties of rice bran yogurt by Iswanto, Nathania, Srianta, Ignatius, Noventia Poernomo, Laurence, Nugerahani, Ira, Kuswardhani, Indah, Ristiarini, Susana, Tewfik, Ihab

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  6. 6
    Development of Monascus-fermented durian seed jelly drink: effect of roselle extract concentration on physicochemical and organoleptic properties of the jelly drink

    Development of Monascus-fermented durian seed jelly drink: effect of roselle extract concentration on physicochemical and organoleptic properties of the jelly drink by Angela, Jessica, Ristiarini, Susana, Nugerahani, Ira, Srianta, Ignatius

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