The purpose of this study is to evaluate the effect of high hydrostatic pressure (HHP) as a
novel approach for yeast cell disruption and lipid extraction from Lipomyces starkeyi DSM …

Suryani AE, Anggraeni AS, Istiqomah L, Damayanti E, Karimy MF. 2021. Isolation and
identification of phytate-degrading yeast from traditional fermented food. Biodiversitas 22 …

Sucrose is a type of sugar that is widely used in various types of foods and beverages. In
Indonesia, sucrose consumption reaches 2.8 million tons on average per year. Effects of …

The primary purpose of this study was to evaluate the effect of spirulina addition to the
halloumi cheese characteristics. The spirulina-addition process involved using a …

The preparation process needs to be carried out in the treatment of hatchery waste. The
objective of the study was to determine the mineral content and characterization of the …

The effect of local Indonesian microbial phytase, derived from L. plantarum A1-E extracted
from the small intestine of Indonesian free-range chickens and C. tropicalis TKd-3 obtained …

Tarhana is a traditional food produced by different traditional methods and the materials
used in production are changing from a region to another region. The total yeast and molds …

In recent years, precision agriculture (PA) has garnered significant interest due to its
substantial agronomical advantages. At the heart of PA lie advanced sensing technologies …

Tempeh is a fermented food product from Rhizopus oligosporus that has a short shelf life.
Short shelf life limitations are caused by metabolic activity and enzymatic reactions from …

Lipomyces starkeyi and Rhodosporidium toruloides are able to accumulate high lipid
fractions, so called microbial oil, in their cells. Microbial oils are of high potential as dietary …