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Yurliasni Yurliasni
Yurliasni Yurliasni
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Title
Cited by
Cited by
Year
Factors influencing immunity and resistance of Pediococcus acidilactici to the bacteriocin, pediocin AcH
Y Noerlis, B Ray
Letters in applied microbiology 18 (3), 138-143, 1994
161994
Dinamika pertumbuhan Lactobacillus casei dan karakteristik susu fermentasi berdasarkan suhu dan lama penyimpanan
SR Ayuti, N Nurliana, Y Yurliasni, S Sugito, D Darmawi
Jurnal Agripet 16 (1), 23-30, 2016
122016
Analisa keasaman dan total bakteri asam laktat yogurt akibat bahan baku dan persentase lactobacillus casei yang berbeda
Y Zakaria, Y Yurliasni, M Delima, E Diana
Jurnal Agripet 13 (2), 31-35, 2013
92013
Potensi Madu dalam Meningkatkan Kualitas Minuman Kefir
Y Yurliasni, Z Hanum, R Hikmawan
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) 14 (1), 50-59, 2019
52019
Kefir Susu Kambing dengan Penambahan Ekstrak Etanol Kembang Telang (Clitoria ternatea) Berpotensi Kuat sebagai Antioksidan dan Antibakteri
YY Zuraida Hanum1, Cut Aida Fitri1
Jurnal Veteriner 22, 406-413, 2021
22021
The potential of curry leaves (Muraya koenigii) as Enterobacteriaceae inhibitor on fresh meat
F Hanum, Z., Y Yurliasni, Fitri, C.A., ...Herawati, Akmal
IOP Conference Series: Earth and Environmental Sciencethis link is disabled …, 2020
2*2020
Analisa Kualitas Kimia dan Mikrobiologi Susu Kambing Peranakan Etawa Dengan Pemberian Pakan Yang Ditambahkan Tepung Kulit Manggis Pada Persentase Yang Berbeda
D Dzarnisa, CI Novita, Y Yurliasni, T Handayani, S Anggaini
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) 14 (1), 30-37, 2019
22019
The effectiveness of lactic acid bacteria level on syneresis and acidity of fermented milk added carrot (Daucus carrota L) porridge
R Yurliasni, Hanum, Z., Jannah
IOP Conference Series: Earth and Environmental Sciencethis link is disabled …, 2019
2*2019
Nilai nutrisi dadih yang ditambahkan khamir asal dadih
Y Yurliasni, Y Zakaria, Y Usman
Jurnal Agripet 14 (2), 139-145, 2014
22014
Aktivitas Antimikroba Khamir Asal Dadih (susu kerbau fermentasi) Terhadap Beberapa Bakteri Patogen
Y Yurliasni
Jurnal Agripet 10 (1), 19-24, 2010
22010
Potential of Goat Whey Added with Soy Milk as Alternative Growth Media for Lactobacillus plantarum
Y Yurliasni, Z Hanum, L Firtiana, AH Sy
International Conference on Improving Tropical Animal Production for Food …, 2022
12022
Sosialisasi Pemberdayaan Masyarakat Melalui Pengenalan Inovasi Produk Olahan Susu Dengan Teknologi Herbalic
YZY Yurliasni
Peternakan Abdi Masyarakat 1 (1), 1-4, 2021
12021
Kualitas Whey Keju yang Dihasilkan dengan Teknik yang Berbeda
D Lestari, Y Yurliasni, D Dzarnisa
Jurnal Ilmiah Mahasiswa Pertanian 5 (1), 265-271, 2020
12020
Pengaruh Perbedaan Suhu Pemanasan terhadap Aktivitas Antibakteri Susu Kambing Fermentasi Menggunakan Lactobacillus Plantarum
Z Hanum, Y Yurliasni, S Wajizah, J Juanda
Jurnal Agripet 19 (2), 142-148, 2019
12019
Efek Agitasi Susu Probiotik yang ditambahkan Buah Naga Merah (Hylocereus polyrhizus) terhadap Uji Sensorik dan Total Plate Count
FZ Parindra, Y Zakaria, Y Yurliasni
Jurnal Ilmiah Mahasiswa Pertanian 1 (1), 816-823, 2016
12016
Initial Characterization of Bifidus Milk Quality with Different Starter Levels of Bifidobacterium longum
Y Yurliasni, Z Hanum, M Delima, H Latif, N Hidayati
IOP Conference Series: Earth and Environmental Science 1116 (1), 012060, 2022
2022
Pengembangan eco enzyme berbasis limbah organik melalui penerapan eco community (Development of eco enzyme based on organic waste through application of eco community)
Z Hanum, Y Yurliasni, S Wajizah, Z Aini, M Delima
Buletin Pengabdian: Bulletin of Community Services 2 (2), 2022
2022
Antioxidant Activity of Fermented Goat’s Milk with the Use of Bifidobacterium longum
Z Hanum, Y Yurliasni, FH Seutia
International Conference on Improving Tropical Animal Production for Food …, 2022
2022
Syneresis, and acidity value of fermented goat milk added with beet (Beta vulgaris L.) juice using Lactobacillus rhamnosus
KH Yurliasni, Hanum, Z
IOP Conference Series: Earth and Environmental Science 951, 1-4, 2022
2022
Efektivitas Fermentasi Susu Kambing Menggunakan Bakteri Lactobacillus rhamnosus dengan Penambahan Jus Buah Bit (Beta vulgaris L.) dalam Menghambat Pertumbuhan Bakteri Patogen Usus
LY Hutasuhut, Z Hanum, Y Yurliasni
Jurnal Ilmiah Mahasiswa Pertanian 6 (4), 429-435, 2021
2021
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