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Issue Date
Title
Author(s)
2019-11-19
The Effect Of PH On Bacterial Cellulose Production Using Bacteria and Yeast Isolates From Kombucha Culture In Molasses Media
Young, Jeffrey
2019-11-19
The Effect of Saccharomyches cerevisae and Lactobacillus bulgaricus Inoculation on Coffee Fermentation to The Final Sensory Profile
Ramadhana, Kahfi
2022-06-11
The Impact of Fermentation and Different Yeast Concentrations towards the Antioxidant Activity, Phenolic Content and Color Intensity of Black Sapote (Diospyros Digyna)-Based Wine
Sunardi, Jocelyn Rukmanto
2019-10-19
Isolation and Caracterization of Microorganisms for Indonesian Low-Salt Soy Sauce Production
Ga Young, Lee
2023-06-12
The Effect of Fermentation Time towards Physicochemical and Microbial Population of the Black Sapote (Diospyros Nigra)’s Kombucha using Symbiotic Culture of Bacteria and Yeast (SCOBY)
Susanto, Anastasia Vanessa
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Author
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Ga Young, Lee
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Ramadhana, Kahfi
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Sunardi, Jocelyn Rukmanto
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Susanto, Anastasia Vanessa
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Young, Jeffrey
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Antioxidant Activity
2
Black Sapote
1
Baceman
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Bacterial Cellulose
1
Biochemical Analysis
1
Bungkil
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Coffee
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Colony and Microscopic Morphology
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Color Intensity
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Isolation
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Date issued
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2019
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