Optimizing of the Parameters of Coconut Sugar Production Using Taguchi Design in Riau, Indonesia

by Zulfia, Viona, Ainuri, Makhmudun, Khuriyati, Nafis, Yusuf, Rachmiwati, Alim, Achmad Saiful, Pato, Usman
Published 2022

Viability and quality of fermented milk made using local and commercial starters during fermentation and cold storage

by Pato, Usman, Johan, Vonnie Setiaries, Raidinawan, Aulia Reza, Ginting, Yogie Rinaldi, Jaswir, Irwandi
Published 2020

Inhibitory activity of crude bacteriocin produced by lactic acid bacteria isolated from dadih against listeria monocytogenes

by Pato, Usman, Yusuf, Yusmarini, Fitriani, Shanti, Jonnadi, Nia Naidya, ., Mimi Sri Wahyuni, Feruni, Jeska Aryaningsih, Jaswir, Irwandi
Published 2020

Viability of lactic acid bacteria, fatty acid profile and quality of cocoghurt made using local and commercial starters during fermentation

by Pato, Usman, Y, Yusuf, I. P, Panggabean, N. P., Handayani, A. N, Kusuma, N, Adawiyah, Irwandi, Jaswir
Published 2021

Physicochemical property of oil palm leaves and utilization of cellulose microfiber as probiotic encapsulant

by Pato, Usman, Ayu, Dewi Fortuna, Riftyan, Emma, Restuhadi, Fajar, Pawenang, Wasisso Tunggul, Firdaus, Royyan, Rahma, Annisa, Surono, Ingrid Suryanti, Jaswir, Irwandi
Published 2021