Dr. Lilis Nuraida
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Dr. Lilis Nuraida

Head
Bogor Agricutural University, Indoensia

Highest Degree
Ph.D. in Food Microbiology from University of Reading, UK

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Area of Interest:

Food Science and Technology
100%
Food Technology
62%
Food Security
90%
Food Nutrition
75%
Food Microbiology
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Nuraida, L., 2018. [Healthy snacks with probiotics]. Majalah Food Rev. Indonesia, 13: 32-37.
  2. Meiyasa, F., B.S.L. Jenie, L. Nuraida and S. Wahyuwardani, 2018. Effectivity of Lactobacillus plantarum BSL against Listeria monocytogenes in rats. Malaysian J. Microbiol., 14: 282-292.
  3. Karyawati, A.T., L. Nuraida, Y. Lestari and A. Meryandini, 2018. Characterization of abundance and diversity of lactic acid bacteria from Apis dorsata hives and flowers in East Nusa Tenggara, Indonesia. Biodiversitas J. Biol. Diversity, 19: 899-905.
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  4. Nurtiana, W., S. Budijanto, L. Nuraida and F.N.A. Dewi, 2017. [Rice bran for preventing colorectal cancer]. Jurnal Pangan, 26: 1-11.
  5. Kurniati, Y., S. Budijanto, L. Nuraida and F.N.A. Dewi, 2017. [Enhancement of phenolic compounds of rice bran with SSF (Solid State Fermentation) for preventing cancer]. Iptek Tanaman Pangan, 12: 97-103.
  6. Maryati, Y., L. Nuraida and R.D. Hariyadi, 2016. [A study in vitro of lactic acid bacteria (LAB) isolates on cholesterol lowering ability in the presence of oligosaccharides]. AgriTech, 36: 196-205.
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  7. Hartati, N. Andarwulan and L. Nuraida, 2016. Levels of trans-fatty acids present in processed food distributed in Indonesia. Asian J. Chem., 28: 1955-1961.
  8. Emmawati, A., B.S.L. Jenie, L. Nuraida and D. Syah, 2016. Aggregation and adhesion abilities to enterocyte-like HCT-116 cells of probiotic candidates Lactobacillus plantarum strains isolated from" mandai", Indonesian fermented food against enteropathogens. Int. Food Res. J., 23: 2234-2240.
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  9. Rialita, T., W.P. Rahayu, L. Nuraida and B. Nurtama, 2015. [Antimicrobial activity of red ginger (Zingiber officonale var Rubrum) and red galangal (Alpina purpurata K. Schum) essential oils against pathogenic and food spoilage bacteria]. AgriTech, 35: 53-60.
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  10. Purnasari, N., B.S.L. Jenie and L. Nuraida, 2015. [Characterisation of microencapsulated Lactobacillus plantarum and its stability in snake fruits jam]. J. Teknol. Ind. Pangan, 16: 90-99.
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  11. Pisol, B, N. Abdullan, K.A. Khalil and L. Nuraida, 2015. Isolation and identification of lactic acid bacteria from different stages of traditional Malaysian tempeh production. Malaysian J. Microbiol., 11: 358-364.
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  12. Pisol, B, N. Abdullan, K.A. Khalil and L. Nuraida, 2015. Antimicrobial activity of lactic acid bacteria isolated from different stages of soybean Tempe production. Aust. J. Basic Applied Sci., 9: 230-234.
  13. Nurdini, A.L., L. Nuraida and A. Suwanto, 2015. Microbial growth dynamics during tempe fermentation in two different home industries. Int. Food Res. J., 22: 1668-1674.
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  14. Nuraida, L., 2015. Health benefits of tempe. Umami Indonesia, 3: 8-11.
  15. Nuraida, L., 2015. A review: Health promoting lactic acid bacteria in traditional Indonesian fermented foods. Food Sci. Hum. Wellness, 4: 47-55.
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  16. Nuraida, L., 2015. Tempe: An outstanding nutrition and bioactive compound source. Majalah Food Rev. Indonesia, 10: 28-36.
  17. Ningtyas, R., B.S.L. Jenie and L. Nuraida, 2015. Microencapsulation of Lactobacillus plantarum in guava juice by spray drying using several types of encapsulant. J. Teknol. Ind. Pangan, 26: 163-170.
  18. Emmawati, A., B.S.L.S. Jenie, L. Nuraida and D. Syah, 2015. [Characterisation of lactic acid bacteria of Mandai with probiotic potency]. AgriTech, 35: 146-155.
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  19. Zamrudi, J., H.D. Kusumaningrum and L. Nuraida, 2014. [Compliance analysis of FSSC 22000 requirements in a food packaging industry]. J. Mutu Pangan, 1: 46-53.
  20. Purba, D.F., L. Nuraida and S. Koswara, 2014. [Effectivity of improving food quality and safety program at home industry at Cianjur regency]. J. Standardisasi, 16: 103-112.
  21. Nuraida, L., S. Madaniyah, N. Andarwulan, D. Briawan, H.N. Lioe and Zulaikha, 2014. Free glutamate intake from foods among adults: Case study in Bogor and Jakarta. Jurnal Mutu Pangan, 1: 22-31.
  22. Nuraida, L., Q. Nurdin and A.S. Firlieyanti, 2014. [Development of yoghurt containing Lactobacillus rhamnosus and Pediococcus pentosaceus and their viability during storage]. Jurnal Mutu Pangan, 1: 47-55.
  23. Nuraida, L., J.D. Owens, J. Abu Bakar and K.R. Kuswanto, 2014. Lactic Vegetable and Fruit Fermentations. In: Indigenous Fermented Foods of Southeast Asia, Owens, J.D. (Ed.). CRC Press, USA., ISBN: 9781439844809, pp: 188-211.
  24. Nuraida, L. and W. Krusong, 2014. Starter Cultures. In: Indigenous Fermented Foods of Southeast Asia, Owens, J.D. (Ed.). CRC Press, USA., ISBN: 9781439844809, pp: 112-138.
  25. Nuraida, L. and J.D. Owens, 2014. Sweet, Sour, Alcoholic Solid Substrate Fungal Fermentations. In: Indigenous Fermented Foods of Southeast Asia, Owens, J.D. (Ed.). CRC Press, USA., ISBN: 9781439844809, pp: 139-157.
  26. Efriwati, A. Suwanto, G. Rahayu and L. Nuraida, 2014. Yeast community of Indonesian Tempeh based on ITS-PCR T-RFLP analysis. Curr. Res. Environ. Applied Mycol., 4: 202-210.
  27. Andarwulan, N., L. Nuraida, P. Hariyadi, S. Madanijah, Zulaikhah and D. Gitapratiwi, 2014. [Identification of free glutamic sources in Indonesian menus]. J. Mutu Pangan, 2: 1-10.
  28. Efriwati, A. Suwanto, G. Rahayu and L. Nuraida, 2013. Population dynamics of yeasts and Lactic Acid Bacteria (LAB) during tempeh production. Hayati J. Biosci., 20: 57-64.
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  29. Efriwati and L. Nuraida, 2013. Effect of two production methods on macro nutrient and isoflavone-aglycone composition in tempeh produced by household industries. Health Sci. Indonesia, 4: 69-73.
  30. Nuraida, L., Susanti, N.S. Palupi, Hana, R.R. Bastomi, D. Priscilia and S. Nurjanah, 2012. Evaluation of probiotic properties of lactic acid bacteria isolated from breast milk and their potency as starter culture for yogurt fermentation. Int. J. Food Nutr. Public Health, 5: 33-60.
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  31. Nuraida, L., Hana, A.W. Hartanti and E. Prangdimurti, 2012. [Evaluation on the potential of lactobacillus isolated from breast milk to prevent diarrheae due to enteropathogenic E. coli K.1.1 infection]. J. Teknol. Ind. Pangan, 23: 158-165.
  32. Nuraida, L., D. Anggraeni and R. Dewanti-Hariyadi, 2012. Adeherence properties of lactic acid bacteria as probiotic candidates isolated from breast milk. Asian J. Food Agro-Ind., 5: 500-511.
  33. Dewanti-Hariyadi, R., F. Larasati and L. Nuraida, 2012. Survival of Chronobacter sakazakii in skim milk during spray drying, storage and reconstitution. J. Teknol. Ind. Pangan, 23: 193-198.
  34. Nuraida, L., S. Winarti, Hana and E. Prangdimurti, 2011. [In vitro evaluation of cholesterol assimilation and bile salt deconjugation by lactic acid bacteria isolated from breast milk]. J. Teknol. Ind. Pangan, 22: 46-52.
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  35. Nuraida, L., N.R. Mardiana, D.N. Faridah and Hana, 2011. [Prebiotics metabolism by probiotics candidates isolated from breast milk as a basis for development of sinbiotics product]. J. Teknol. Ind. Pangan, 22: 156-163.
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  36. Andarwulan, N., L. Nuraida, S. Madanijah, H.N. Lioe and Zulaikhah, 2011. Free glutamate content of condiment and seasonings and their intake in Bogor and Jakarta, Indonesia. Food Nutr. Sci., 2: 764-769.
    Direct Link  |  
  37. Puspawati, N.N., L. Nuraida and D.R. Adawiyah, 2010. [Utilization of various cryogenic agents during freeze drying to maintain viability of lactic acid bacteria isolated from breast milk]. J. Teknol. Ind. Pangan, 21: 59-65.
  38. Nurhayati, T., M.T. Suhartono, L. Nuraida and S.B. Poewanto, 2010. [Purification and characterization of protease inhibitor from Chomobacter sp 6A3, Bacteria-associated with sponge Xetospongia testudinaria]. J. Teknol. Ind. Pangan, 21: 143-150.
  39. Nuraida, L., 2009. Ingredient: Prebiotic in infant formula. Majalah Food Rev. Indeonsia, 4: 22-24.
  40. Nuraida, L., S.R. Dwiari, Hana, D.N. Faridah and N.S. Palupi, 2008. [In vivo evaluation of prebiotic and synbiotic properties of sweet potato product]. J. Teknol. Ind. Pangan, 19: 89-96.
  41. Nuraida, L., 2008. The latest up date on probiotic. Majalah Food Rev. Indoensia, 3: 16-20.
  42. Nuraida, L., 2007. [Application of hurdle technology in food preservation]. Majalah Food Rev. Indoensia, 2: 34-40.
  43. Nurhayati, T., M.T. Suhartono, L. Nuraida and S.B. Poerwanto, 2006. [Preliminary characterization of protease inhibitor from bacteria-associated with sponge from Panggang Island, Seribu Islands]. HAYATI J. Biosci., 13: 58-64.
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  44. Nuraida, L., 2006. [The role of lactic acid bacteria in fermentation]. Majalah Food Rev. Indonesia, 1: 46-51.
  45. Nuraida, L., 2006. [Microorganism as indicator for food safety and quality]. Majalah Food Rev. Indonesia, 1: 38-42.
  46. Illianingtyas, F., S.L. Suryaatmadja, L. Nuraida and S. Setyahadi, 2006. [Antimycotic activity of lactic acid bacteria on the growth of cheese contaminating molds]. J. Teknol. Ind. Pangan, 17: 58-66.
  47. Andarwulan, N., L. Nuraida and Ardiansyah, 2003. [Antimicrobial activity of beluntas (Plucea indica L.) leaves extract and stability of the activityat different salt concentrations and pHs]. J. Teknol. Ind. Pangan, 14: 90-97.
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  48. Nuraida, L., S.P. Soekarto and N. Andarwulan, 1996. Production of oil containing gamma-luinolenic acid from Mucor inaequisporus M05II/4 using various nitrogen sources. J. Teknol. Ind. Pangan, 1: 17-25.
  49. Nuraida, L., S.H. Sihombing and S. Fardiaz, 1996. Production of carotenoid using liquid tofu waste, coconut water and cassava pressed-cake Neurospora sp. Bull. Teknol. Ind. Pangan, 7: 67-74.
  50. Nuraida, L., N.L. Puspitasari-Nienaber, Winarno, G.A. Swandoko and A. Rahman, 1996. Effect of fermentation condition on the production of fungal oil of Mucor inaequisporus M 05II/4. Bull. Teknol. Ind. Pangan, 7: 79-86.
  51. Nuraida, L., N.L. Puspitasari-Nienaber, Winarno, G.A. Swandoko and F. Kusnandar, 1995. Production of gamma-linolenic acid from Mucor. Bul. Teknol. Ind. Pangan, 6: 66-73.
  52. Nuraida, L., M.C. Wacher and J.D. Owens, 1995. Microbiology of pozol, a Mexican fermented maize dough. World J. Microbiol. Biotechnol., 11: 567-571.
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  53. Nuraida, L., D.R. Adawiyah and Subarna, 1995. Preparation and preservation of dried yoghurt starter culture. Bul. Teknol. Ind. Pangan, 6: 85-96.
  54. Fardiaz, S., H. Khusun and L. Nuraida, 1995. Effect of physical and chemical factors on stability of carotenoid pigmen from mold red oncom. Bul. Teknol. Ind. Pangan, 6: 7-13.
  55. Westby, A., L. Nuraida, J.D. Owens and P.A. Gibbs, 1993. Inability of Lactobacillus plantarum and other lactic acid bacteria to grow on D‐ribose as sole source of fermentable carbohydrate. J. Applied Bacteriol., 75: 168-175.
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  56. Nuraida, L., I. Grigolava, J.D. Owens and G. Campbell-Platt, 1992. Oxygen and pyruvate as external electron acceptors for Leuconostoc spp. J. Applied Bacteriol., 72: 517-522.
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  57. Nuraida, L. and J.D. Owens, 1992. Acetoin production in Leuconostoc mesenteroides NCDO 518. FEMS Microbiol. Lett., 91: 245-250.
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