Fermentation of coffee pulp using indigenous lactic acid bacteria with simultaneous aeration to produce cascara with a high antioxidant activity

por Oktaviani, Lina, Astuti, Dea Indriani, Rosmiati, Mia, Abduh, Muhammad Yusuf
Publicado 2020

Dynamic Changes in the Bacterial Community and Metabolic Profile during Fermentation of Low-Salt Shrimp Paste (Terasi)

por Helmi, Henny, Astuti, Dea Indriani, Putri, Sastia Prama, Sato, Arisa, Laviña, Walter A., Fukusaki, Eiichiro, Aditiawati, Pingkan
Publicado 2022

Metabolite Changes in Indonesian Tempe Production from Raw Soybeans to Over-Fermented Tempe

por Prativi, Mahensa Billqys Nurhayati, Astuti, Dea Indriani, Putri, Sastia Prama, Laviña, Walter A., Fukusaki, Eiichiro, Aditiawati, Pingkan
Publicado 2023