Study of the Addition Hull of Mung Bean Sprouts Extract to pH and Characteristic of Sensory Yogurt Probiotic

by Syifa Khairunnisa, Indira Lanti Kayaputri, Gemilang Lara Utama
Published 2019-10-01

Pengaruh Penambahan CMC (Carboxy Methyl Cellulose) Terhadap Karakteristik Fisik Yoghurt Probiotik Potongan Buah Naga Merah

by Evi Luthfiana Ningsih, Indira Lanti Kayaputri, Imas Siti Setiasih
Published 2019-04-01

The Effect of Skim Milk Concentration on Sensory Quality and pH of Probiotic Yoghurt Added with Red Dragon Fruit (Hylocereus polyrhizus)

by Asterias Hafiizha, Indira Lanti Kayaputri, Tensiska Tensiska, Nur Risma Amalia
Published 2020-03-01

The Utilization of Vegetable and Fruit Wastes for Saccharomyces cerevisieae Cell Wall Based β-Glucan Production with Antioxidant Activity

by Gemilang Lara Utama, Florensia Irena, Elazmanawati Lembong, Indira Lanti Kayaputri, Tensiska Tensiska, Roostita Lobo Balia
Published 2020-01-01