Viability of Lactobacillus acidophilus in acidophilus milk during frozen storage and its potential to lower cholesterol: an In vivo study von Yurliasni, Yurliasni, Mariana, Elmy, Zakaria, Yusdar, Hanum, Zuraida

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Characteristics of Ice Cream with The Addition of Purple Sweet Potato and Porang Flour as A Stabilizer von Tobing, Naulia Ramadhani Lumban, Yurliasni, Yurliasni, Mariana, Elmy

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Kefir Susu Kambing dengan Penambahan Ekstrak Etanol Kembang Telang (Clitoria ternatea) Berpotensi Kuat sebagai Antioksidan dan Antibakteri von Hanum, Zuraida, Fitri, Cut Aida, Yurliasni, Yurliasni

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Potensi Khamir Kluyveromyces lactis dalam Meningkatkan Kualitas Susu Fermentasi yang Ditambah Jagung Manis (Zea mays saccharata Linn) von Ayuti, Siti Rani, Yurliasni, Yurliasni, Novita, Cut Intan, Mariana, Elmy

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Pengaruh Warna Kerabang Dan Lama Penyimpanan Pada Suhu Beebeda Terhadap Kualitas Suhu Konsumsi von Yurliasni, Yurliasni, Latif, Herawati

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Initial Characterization of Bifidus Milk Quality with Different Starter Levels of Bifidobacterium longum von Yurliasni, Yurliasni, Hanum, Zuraida, Delima, Mira, Latif, Herawati, Hidayati, Nurul

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Potensi Madu Dalam Meningkatkan Kualitas Kefir Sebagai Minuman Terapeutik von Yurliasni, Yurliasni, Hanum, Zuraida, Hikmawan, Ridha

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The potential of rosella (hibiscus sabdariffa L) petals juice inoptimizing the profile of fermented goat’s milk von Yurliasni, Y, Hanum, Z, Dzarnisa, D, Jannah, S S, Simamora, A

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The Viability of The Pasteurized milk with the addition Cinnamon (Cinnamomum burmannii) Extract von Hanum, Z, Yurliasni, Sofiandi, N, Gaznur, Z M, Aini, Z

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The Potential of Puree Jamblang (Syzygum cumini) in Improving the Quality of Acidophilus Milk as a Probiotic von Yurliasni, Hanum, Zuraida, Usman, Yunasri

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Nilai Nutrisi Dadih yang ditambahkan Khamir Asal Dadih von Yurliasni, Yurliasni, Zakaria, Yusdar, Usman, Yunasri

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Syneresis, and acidity value of fermented goat milk added with beet (Beta vulgaris L.) juice using Lactobacillus rhamnosus von Yurliasni, Hanum, Z, Khairunnisa, H

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Analisa Keasaman dan Total Bakteri Asam Laktat Yogurt Akibat Bahan Baku dan Persentase Lactobacillus casei yang Berbeda von Zakaria, Yusdar, Yurliasni, Yurliasni, Delima, Mira, Diana, Ely

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The effectiveness of lactic acid bacteria level on syneresis and acidity of fermented milk added carrot (Daucus carrota L) porridge von Yurliasni, Hanum, Z, Jannah, R

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Potensi Madu dalam Meningkatkan Kualitas Minuman Kefir von Yurliasni Yurliasni, Zuraida Hanum, Ridha Hikmawan

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The role of mixed starter and the addition of guava juice in improving the physical quality of fermented goat milk von Yurliasni, Hanum, Z, Fitri, C A, Yusra

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Quality of fermented goat milk and powder milk using Lactobacillus plantarum and optimizing their antibacterial ability against enterobacteriaceae von Yurliasni, Hanum, Z, Muliawan, F, Kardima, A

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Optimizing the quality and antimicrobial ability of yogurt through a combination of starter and dates puree at different levels von Yurliasni, Novita, C I, Hanum, Z, Latif, H

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The quality of goat milk due to the level of Lactobacillus plantarum and different heating temperature von Yurliasni, Novita, C I, Hanum, Z, Wajizah, S, Munandar, R

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Analisa Kualitas Kimia dan Mikrobiologi Susu Kambing Peranakan Etawa dengan Pemberian Pakan yang Ditambahkan Tepung Kulit Manggis pada Persentase yang Berbeda von Dzarnisa, Dzarnisa, Intan Novita, Cut, Yurliasni, Yurliasni, Handayani, Tri, Anggaini, Siti

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