Survivability and Release Process of Lactobacillus plantarum SU-LS36 Encapsulated with Native and Modified Taro Starch under Simulated Digestive Conditions von R. Haryo Bimo Setiarto, R. Haryo Bimo Setiarto, Harsi Dewantari Kusumaningrum, Harsi Dewantari Kusumaningrum, Betty Sri Laksmi Jenie, Betty Sri Laksmi Jenie, Tatik Khusniati, Tatik Khusniati, Masrukhin, Masrukhin, Sulistiani, Sulistiani

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From tradition to innovation: dadih, the Minangkabau tribe's traditional fermented buffalo milk from Indonesia von Herlina, Vika Tresnadiana, Setiarto, R. Haryo Bimo

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Unveiling the cultural significance and development of “wajik”, a traditional Javanese food von Wardana, Ata Aditya, Setiarto, R. Haryo Bimo

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Exploring bekasam, an indigenous fermented fish product of Indonesia: original South Sumatra region von Setiarto, R. Haryo Bimo, Herlina, Vika Tresnadiana

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Improvement of Prebiotic Properties and Resistant Starch Content of Corn Flour ( Zea mays L.) Momala Gorontalo Using Physical, Chemical and Enzymatic Modification von Bimo Setiarto, R Haryo, Isra, Muhammad, Andrianto, Dimas, Widhyastuti, Nunuk, Masrukhin

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Development of functional bioflavor based on Indonesian indigenous microbial fermentation products von Setiarto, R. Haryo Bimo, Octaviana, Senlie, Perwitasari, Urip, Juanssilfero, Ario Betha, Suprapedi, Suprapedi

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Potential of White Jack Bean (Canavalia ensiformis L. DC) Kefir as a Microencapsulated Antioxidant von Yusuf, Dandy, Kholifaturrohmah, Risa, Nurcholis, Mochamad, Setiarto, R. Haryo Bimo, Anggadhania, Lutfi, Sulistiani

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The Evaluation of Pectin Concentration and Heat Treatment on Physical Properties of Banana Peel Pectin Edible Coating von Marcellino, Vincensius, Kusuma, Gracella, Aditya Wardana, Ata, Bimo Setiarto, R. Haryo

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Terasi, exploring the Indonesian ethnic fermented shrimp paste von Herlina, Vika Tresnadiana, Setiarto, R. Haryo Bimo

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Physicochemical, enzymatic and fermentation modifications improve resistant starch levels and prebiotic properties of porang ( Amorphophallus oncophyllus ) flour von Setiarto, R. Haryo Bimo, Adyeni, Wayan Dewi, Puspawati, Ni Nyoman, Wardana, Ata Aditya, Anshory, Lutfi, Khusniati, Tatik

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Enhancing functional features of pectin‐based coating by incorporating cellulose nanofibre/peppermint oil von Marcellino, Vincensius, Kusuma, Gracella, Wardana, Ata Aditya, Wigati, Laras Putri, Liza, Chandra, Wulandari, Retno, Setiarto, R. Haryo Bimo, Tanaka, Fumina, Tanaka, Fumihiko

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Pichia kudriavzevii UNJCC Y-137 and Candida tropicalis UNJCC Y-140 isolated from Durio kutejensis as potential probiotic agents von Sukmawati, Dalia, Adisyahputra, Adisyahputra, Al-Ani, Laith Khalil Tawfeeq, Al Husna, Shabrina Nida, Afifah, Zakiah Nur, Sriherwanto, Catur, Surono, Surono, Setiarto, R Haryo Bimo, Nurjayadi, Muktiningsih, Rahman, Roshanida A

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Future prospects and challenges in developing saline-tolerant banana von Hasrianda, E.F, Setiarto, R.H.B, Davis, L.O.M.M, Poerba, Y.S

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Diversity, carbon stock and associated biota of seagrass beds in Central Tapanuli District, North Sumatra, Indonesia von MAULITA, MIRA, NUGRAHA, ERICK, SUHARTI, RATNA, TANJUNG, NANDA W., SAYUTI, MOHAMMAD, MULYONO, MUGI, MANTANI, SAYURI, SETIARTO, R. HARYO BIMO

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Bioactive Compound and Functional Properties of Sea Cucumbers as Nutraceutical Products von Maskur, Muhammad, Sayuti, Mohammad, Widyasari, Ferliana, Haryo Bimo Setiarto, R.

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The Mechanism of Probiotics in Preventing the Risk of Hypercholesterolemia von Susanti, Ida, Haryo Bimo Setiarto, R., Kahfi, Jordan, Giarni, Reni, Muhamaludin, Putri Ramadhaningtyas, Dillani, Randy, Ahmad

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Ketupat: a culinary heritage of Indonesia in Eid Al-Fitr tradition von R. Haryo Bimo Setiarto, Vika Tresnadiana Herlina

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Specific primer for rapid detection and identification of probiotic Lactiplantibacillus plantarum von Riffiani, Rini, Setiarto, R. Haryo Bimo, Khusniati, Tatik

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Effect of types and concentrations of stabilizers for organoleptic and nutritional quality of functional food product Velva campolay (Pouteria campechiana) von Setiarto, R. Haryo Bimo, Amalia, Lia, Handayani, Tiara

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Effect of lintnerization (acid hydrolysis) on resistant starch levels and prebiotic properties of high carbohydrate foods: A meta-analysis study von Muhammad Isra, Dimas Andrianto, R. Haryo Bimo Setiarto

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