Repositori Publikasi Penelitian Universitas Syiah Kuala

Daftar Publikasi

1. 2021Penulis Yurliasni
Judul publikasi \'The quality of goat milk due to the level of Lactobacillus plantarum and different heating temperature
https://iopscience.iop.org/article/10.1088/1755-1315/667/1/012064
2. 2021Penulis Yurliasni
Judul publikasi The role of mixed starter and the addition of guava juice in improving the physical quality of fermented goat milk
https://iopscience.iop.org/article/10.1088/1755-1315/667/1/012064/pdf
3. 2020Penulis Yurliasni
Judul publikasi Optimizing the quality and antimicrobial ability of yogurt through a combination of starter and dates puree at different levels
https://iopscience.iop.org/article/10.1088/1755-1315/425/1/012050/pdf
4. 2020Penulis Yurliasni
Judul publikasi The potential of curry leaves ( Muraya koenigii ) as Enterobacteriaceae inhibitor on fresh meat
https://iopscience.iop.org/article/10.1088/1755-1315/425/1/012048/pdf
5. 2020Penulis Yurliasni
Judul publikasi The Potential of Puree Jamblang (Syzygum cumini) in Improving the Quality of Acidophilus Milk as a Probiotic
https://iopscience.iop.org/article/10.1088/1755-1315/465/1/012030/pdf
6. 2019Penulis Yurliasni
Judul publikasi Quality of fermented goat milk and powder milk using Lactobacillus plantarum and optimizing their antibacterial ability against enterobacteriaceae
https://iopscience.iop.org/issue/1755-1315/387/1
7. 2018Penulis YURLIASNI
Judul publikasi The effectiveness of lactic acid bacteria level on sineresis and acidity of fermented milk added carrot (Daucus carrota L) porridge
https://iopscience.iop.org/article/10.1088/1755-1315/260/1/012086/pdf
8. 2016Penulis Yurliasni
Judul publikasi Syneresis and Acidity Evaluation On Probiotik Milk Added by Different Levels of Lactic acid Bacteria and Carrot Puree (Daucus Carrota L)
9. 2015Penulis Yurliasni
Judul publikasi Antibacterial Activity of Fermented Milk Cultured with Yeast-LAB and added Sweet corn puree(Zea mays var. Saccharata) Against Pathogenic Bacteria
https://conferencealerts.com/show-event?id=147396
10. 2015Penulis Yurliasni
Judul publikasi Modifikasi Karakteristik Dadih Susu Sapi dengan Penambahan Susu Skim dan Kombinasi Bakteri Asam Laktat
11. 2014Penulis Yurliasni
Judul publikasi Evaluasi Keasaman dan Mikrobiologi Minuman Susu Kambing Fermentasi dengan Penambahan Kacang Hujau (Vigna radiata)
12. 2013Penulis YURLIASNI
Judul publikasi Karakteristik Minuman Fermentasi Kombinasi Susu Kambing dan Susu Kedelai Menggunakan Beberapa Bakteri Asam laktat
http://topindonesia@yahoo.com
13. 2012Penulis YURLIASNI
Judul publikasi Milk Fermentation and Making of Syrup Using Microflora As the contituen of Yogurt Starter
http://www.unsyiah.ac.id
14. 2012Penulis YURLIASNI
Judul publikasi Improvement the Genetic Potentialol Lokal Chicken by Combination of Crossbreeding, Slection Metodh, Cellular Analysis and nutritional Adjustment to Produce the Candidate of Lokal Layer
http://Isai_ipb@yahoo.co.id
15. 2012Penulis YURLIASNI
Judul publikasi Milk Fermentation and Making of Syrup Using Microflora As the contituen of Yogurt Starter
http://www.unsyiah.ac.id
16. 2012Penulis YURLIASNI
Judul publikasi Kemampuan Produk Fermentasi Susu dan Jagung Manis (Zea mays linn) dengan Penambahan Starter Khamir Kluyveromices lactis dalam Menurunkan Kadar Kolesterol
http://www.peternakan.unpad.ac.id
17. 2012Penulis YURLIASNI
Judul publikasi Kajian Kemampuan Susu Kambing Fermentasi yang Dipasteurisasi dengan Suhu dan Waktu Berbeda dalam Menekan Pertumbuhan Bakteri Patogen
http://www.peternakan.unpad.ac.id
18. 2011Penulis YURLIASNI
Judul publikasi Kemampuan Susu Fermentasi Yang Ditambahkan Jagung Sebagai Antimikroba
http://www.peternakan.unpad.ac.id
19. 2010Penulis YURLIASNI
Judul publikasi Isolasi, Identifikasi dan Pola Pertumbuhan Khamir serta Hubungan dengan Bakteri Asam Laktat (BAL) pada Susu Kerbau Fermentasi (Dadih)
http://bpfpunib@gmail.com