Browsing IPB e-Journal by Author "Jenie, Betty Sri Laksmi"
Now showing items 1-7 of 7
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Effects of pH, Nacl and Teating on the Antibacterial Stability of Kecombrang Vol 17, No 3, 2006
Naufalin, Rifda | Jenie, Betty Sri Laksmi | Kusnandar, Feri | Sudarwanto, Mirnawati | Rukmini, Herastuti Sri (2006)The effect of pH (4-9), NaCl concentration (1-5%), temperature and heating time (80, 100 and 1210C for 10, 20 and 30 minute) on the antibacterial effectivity of ethyl acetate and ethanol kecombrang extract were analysed. ... -
Fermentasi sufu rendah garam dengan menggunakan beberapa kapang indigenus dan lactobacillus plantarum kik
Nurhayati | Jenie, Betty Sri Laksmi | Kusumaningrum, Harsi D. (2010)Sufu is a traditional Chinese fermented soybean curd (tofu) resembling a soft creamy cheese-type product. It is made by fungal solid-state fermentation of tofu (called pizi) followed by aging in saturated brine solution. ... -
Genetic Diversity of Osmophilic Yeasts Isolated from Indonesian Foods with High Concentration of Sugar
Ridawati | Jenie, Betty Sri Laksmi | Djuwita, Ita | Sjamsuridzal, Wellyzar (2010)Isolation of osmophilic yeasts from a total of 70 samples consisting of jam, sweet condensed milk, honey, sweet soy sauce, and palm sugar was conducted. Sixty-eight osmophilic yeasts were isolated from strawberry jam, ... -
Kombinasi perendaman dalam natrium hidroksida dan aplikasi kitin deasetilase terhadap kitin kulit udang untuk menghasilkan kitosan dengan berat molekul rendah
Emmawati, Aswita | Jenie, Betty Sri Laksmi | Fawzya, Yusro Nuri (2007)Thermostable chitin deacetylase produced by Bacillus K29-14 was used to produce chitosan from shrimp chitin. Chemical treatment before the enzyme application on chitin was conducted by soaking it in 60 % NaOH solution, ... -
Mode of Action Temu Kunci (Kaempferia pandurata) Essential Oil on E. coli K1.1 Cell Determined by Leakage of Material Cell and Salt Tolerance Assays
Miksusanti | Jenie, Betty Sri Laksmi | Priosoeryanto, Bambang Pontjo | Syarief, Rizal | Rekso, Gatot Trimulyadi (2008)The essential oil of Kaempferia pandurata consist of terpen and oxygenated terpen that exhibits broad-spectrum antimicrobial activity. It’s mode of action against the gram-negative bacterium E. coli K1.1 has been investigated ... -
Produksi Angkak oleh Monascus Purpureus dalam Medium Limbah Cair Tapioka, Ampas Tapioka dan Ampas Tahu
Jenie, Betty Sri Laksmi | Ridawati | Rahayu, Winiati Pudji (1994)M. vurgurms in tapioca liquid waste medium consisted of2 % tapioca and 0.15% ammonium nitrate produced the highest nd pigment intensity (500 nm) eithfor tatmaUular or intraallular pigments. The intensity of the intraallular ... -
Produksi Konsentrat dan Bubuk Pigmen Angkak darl Monascus purpureus serta Stabilitasnya selama Penyimpanan
Jenie, Betty Sri Laksmi | Mitrajanti, K. Dharma | Fardiaz, Srikandi (1997)Angkak pigment was produced by Monascus purpureus using the waste-water of tapioca processing containing 4% rice flour, 0,15% NH4NO, 0.25% KH2PO4 and 0.10% MgSO4,7H2O as fermentation medium. The angkak produced was then ...