ProbiYo Kefir Milk

Edition

-

ISBN/ISSN

EP075

Collation

49 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP BT-023

ProbiYo Kefir Milk

Edition

-

ISBN/ISSN

EP074

Collation

44 p. ill. ; 30 cm.

Series Title

-

Call Number

EP BT-022

Physicochemical and Proximate Analysis of Fermented and Unfermented Sacha Inc…

Edition

-

ISBN/ISSN

EP039

Collation

47 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-030

Physicochemical Stability of Unfermented & Fermented Pressed Cake Sacha Inchi…

Edition

-

ISBN/ISSN

EP012

Collation

50 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-003

Effect of Different Ratios of Maltodextrin and Gum Arabic as Encapsulation Ma…

Kombucha is a fermented tea product, which recently innovated by using fruit juices, herbs, and natural extract to create novel taste. This study, explored black sapote (Diospyros nigra) potential as tea replacement to create novel taste and its antioxidant content, which beneficial to reduce non communicable disease. SCOBY act as starter culture, containing AAB and yeast, contributed to ko…

The Effect of Sugar Concentration on the Physicochemical Properties and Inter…

Edition

-

ISBN/ISSN

-

Collation

-

Series Title

-

Call Number

FT 24-018

Utilization of Snake Fruit (Salacca Zalacca) for Arak Using Distillers Active…

Arak, a traditional Indonesian spirit typically produced from rice or sugarcane, is made by fermenting rice or fruit juice followed by distillation. This research explores using snake fruit (Salacca Zalacca var Pondoh) as an innovative raw material for Arak production, offering a novel flavor profile and creating a niche market. Snake fruit, containing fermentable sugars, presents a cost-eff…

Effect of Fermentation and Spray Drying with Different Encapsulation Agents R…

Black sapote is an underutilized fruit with various bioactive compounds and medicinal properties. To increase its utilization and value, the black sapote was turned into kombucha and spray-dried to increase the shelf life and stability of its active components. Encapsulating agents are used to protect the bioactive compounds during spray drying. This study investigated the effect of ferment…

The Effect of Cacao Bean Fermentation Process on Total Polyphenol Content and…

Cacao (Theobrama cacao L.) is rich in antioxidants of polyphenols and flavonoids. Because of its antioxidant, cacao has many health benefical effects including antidiabetic. During chocolate production, fermentation becomes the most important part for cacao beans. This is because cacao will not produce great flavors without the fermentation. there are many cacao not in good quality because the …

Investigating the Potential Effects of Bacillus Subtilisisolated From Moromi …

Soy sauce is a liquid condiment that is made from fermented soybeans with mold, wheat flour, brine water, bacteria, and yeast. Soy sauce fermentation includes two stages of fermentation which begins with koji fermentation and ends with moromi fermentation. Koji fermentation is a solid- state fermentation through the use of mold and it may last for 48 to 72 hours. Meanwhile, moromi fermentation …

The Role of Bacillus Subtilis in Soy Sauce Production: a Review

Soy sauce is a popular condiment in Asian countries made from fermented soybeans. The production process of traditional soy sauce usually takes place in a non-sterile environment, causing spontaneous fermentation by indigenous microorganisms. One of the commonly found and reported species in soybean-based fermented food was Bacillus subtilis. Although Bacillus is generally recognized as saf…

Microbial Profiling In Artisanal Fermentation Of Tuak

Tuak is an alcoholic beverage from Southeast Asian countries, such as Indonesia and Malaysia, prepared by fermenting starchy materials (e.g., rice, palm sap, coconut sap or water). Tuak production factors and recipes vary from one maker to another, including the type of substrate used, sugar level, water level, fermentation time, and even the starter culture used. These factors affect the micro…

The Effect of Pediococcus Acidilactici as a Starter on the Quality of Modifie…

Modified cassava flour (mocaf), is one of the cassava fermentation products using lactic acid bacteria. Mocaf is generally safe for people that have certain conditions due to its gluten-free. It also contains low-protein but rich in carbohydrates. Fermentation starter can affect the quality of mocaf. Pediococcus acidilactici has a potential as a starter for fermented food. Until now there is no…

Acceptability Evaluation of Pigeon PEA (Cajanus Cajan) Sweet Soy Sauce at PT …

Soy is a widely popular seasoning in East and Southeast Asian Cuisine, traditionally made by cooking soybeans and inoculating them with Aspergilius sojae yeast for five-day fermentation period, followed by brining. This project aimed to explore the potential of pigeon pea (Cajanus cajan) as a subtitute for soybean in the production of sweet soy sauce. Both soybean and pigeon pea sweet soy sauc…

Effect of Inoculation Size of Spray Dried Pediococcus Acidilactici on Milk Fe…

Fermented dairy has been consumed widely and estimated to have inclining demand due to health benefits offered. Discoveries and studies on alternatives of lactic acid bacteria (LAB) starter culture in producing fermented dairy with more health benefits have been carried out to meet the demand. Pedioccocus acidilactici, gained popularity due to its well-known bacteriocin, Pediocin PA-1 and P…

Physicochemical Changes of Black Tea and Black Sapote (Diospyros Digyna) Komb…

In recent years, the trend for consumption of kombucha beverages has increased due to its numerous claimed health benefits. Along with this, researchers have been experimenting with different substrates, other than tea, to create varieties of kombucha with increased health benefits. Previous studies have shown that the kombucha consortium also thrives in other mediums, like fruit juices, as …

Effect of Effective Microorganism 4 (EM4) on Fermentation Duration of Eco-Een…

Increase in waste production, especially municipal house waste (MSW), has pushed the need for alternate ways to tackle waste management. One of these methods is to recycle food waste, fermenting them to form eco-enzyme (EE). One of the requirements to make EE is letting it ferment for 3 months, which may deter its adoption in household settings. Effective Microorganism 4 (EM4) is a comm…

Evaluation of Heat Denaturation and Adsorption-Desorption as a Method for Con…

A preliminary antimicrobial assay showed the antimicrobial activity of P. acidilactici but the SDS-PAGE did not reveal pediocin, an antimicrobial peptide produced by Pediococcus strain. The efficient downstream processing of P. acidilactici fermentation is studied to analyze pediocin. This research is conducted to assess the compatibility of different methods in concentrating pediocin in th…

Determining the Critical Aggregation Concentration and Inhibitors of Aggregat…

Fermented dairy has been consumed widely and estimated to have inclining demand due to health benefits offered. Discoveries and studies on alternatives of lactic acid bacteria (LAB) starter culture in producing fermented dairy with more health benefits have been carried out to meet the demand. Pedioccocus acidilactici, gained popularity due to its well-known bacteriocin, Pediocin PA-1 and P…

The Effect of Fermentation Time towards Physicochemical and Microbial Populat…

Black sapote is a fruit originating from Mexico that contains high antioxidant activity because of its varying phenolic compounds and micronutrients. Kombucha is one of the beverages that is fermented by a SCOBY to produce a unique and fizzy flavor. A SCOBY consists of acetic acid bacteria, lactic acid bacteria, and yeasts produce some acid for tart and fizzy flavour in kombucha. The effect …

Organoleptic Properties Evaluation of Kombucha Beverage using Black Sapote Ju…

Kombucha is a fermented drink with functional properties with a sweet and sour taste characteristic with a refreshing and carbonated sensation, originally prepared using sugared tea and fermented with a starter culture consortium. Over the years, the growing trends and research resulted in various developments of kombucha beverages using different substrates. Recently there has been develop…

Determination of pH and Brix of Vinegar at PT. Locavore

One of the ingredients that are most utilized in cooking is vinegar. Cooking with vinegar can be fairly diverse because of its flavor profile, which can be paired with almost any culinary ingredient, whether salty or sweet. Vinegar is produced through the processes of alcoholic and acetic fermentation. The author of this research must determine whether or not the company's vinegar meets the…

Application of Novel Indigenious Lactic Acid Bacteria and Yeast Co-Culture on…

Soy sauce fermentation utilize high salt (NaCl) concentration to inhibit spoilage microorganisms while promoting the growth of beneficial halotolerant microorganisms that develops soy sauce aroma. Although the addition of NaCl is essential, high NaCl content in soy sauce has been associated with hypertension. Previous attempts has been made by lowering or substituting NaCl during soy sauce …

Mocaf Production in Kelompok Tani Ternak Kerti Winangun

"Mocaf is a product from cassava that is modified by Lactic Acid Bacteria (LAB) fermentation. The fermented cassava is gluten-free, low protein but rich in carbohydrates that makes it different from other flour. The knowledge of the mocaf is low for the community and the price is higher than other flour, it is the factor that makes mocaf less popular, less people that use the mocaf flour. K…

Microbial fermentation and enzyme technology

Edition

-

ISBN/ISSN

9780367183844

Collation

xix, 341 p. : ill. : ind. ; 24 cm.

Series Title

-

Call Number

660.28449 Mic

The Impact of Fermentation and Different Yeast Concentrations towards the Ant…

Wine is an alcoholic beverage which is produced through a fermentation process. Fruit wines are a type of wine created from various choices of base ingredients other than grapes. Black Sapote (Diospyros digyna) is an exotic fruit known to be found in tropical and subtropical areas. It is named after its black pulp and is widely accepted because of its sweetness and high antioxidant content. …

Microbial fermentation and enzyme technology

Edition

-

ISBN/ISSN

9780367183844

Collation

xix, 341 p. : ill. : ind. ; 24 cm.

Series Title

-

Call Number

660.28449 Mic

Preserving the Japanese way : traditions of salting, fermenting, and pickling…

Edition

-

ISBN/ISSN

9781449450885

Collation

xxxiii, 365 p. : ill. : ind. ; 26 cm

Series Title

-

Call Number

641.4089 Hac p

Principles of fermentation technology 2nd ed.

This second edition has been thoroughly updated to include recent advances and developments in the field of fermentation technology, focusing on industrial applications. The book now covers new aspects such as recombinant DNA techniques in the improvement of industrial micro-organisms, and includes comprehensive information on fermentation media, sterilization procedures, inocula, and fermenter…

Loofa reinforced gel carriers for yeast immobilization in ethanol fermentation

Edition

-

ISBN/ISSN

974-14-3413-8

Collation

xiii, 106 p. : ill. ; 30 cm.

Series Title

-

Call Number

660.284 Bud l