About
Professional SummaryDr. Indri Juliyarsi, in technology and processing animal products, concern to milk fermentation traditional Indonesia like Dadiah for food healthy. Now, my topic of research in food packaging, produce edible film from lactid acid bacteria and apply to whey.
Education
Academic Background-
Ph.D. Andalas University, Indonesia Agricultural, Food Science and Technology | Completed: 2020
Publications (21)
Selected Scholarly Contributions
Applications of Exopolysaccharides from Microorganisms in Livestock Food Products: A Review
2026
Effect of Storage Time of Fermented Milk Using Lactiplantibacillus plantarum SN13T on Fermented Milk Quality
2025
Diversification of Lactiplantibacillus plantarum SN13T Fermented Milk Products with the Addition of Green Grass Jelly Extract (Premna oblongifolia Merr.) as a Functional Food
2025
Innovation of Elephant Ginger Juice (Zingiber officinale var. Officinarum) on Physicochemical and Sensory Properties of Ginger Milk Curd Product Manufacturing
2025
Review: Hard Candy Production and Quality Parameters: A review (Round1/Review2)
2024
Physicochemical Characteristics, Microbiology, and Antioxidants of Goat Milk Kefir Supplemented with Clitoria ternatea L. Extract
2024
Profile of stingless bee honey and microbiota produced in West Sumatra, Indonesia, by several species (Apidae, Meliponinae)
2024
Investigation of Stingless Bee Honey from West Sumatra as an Antihyperglycemic Food
2024
Application of Pediococcus acidilactici BK01 Microencapsulated Starter on Nutritional and Organoleptic Value of Sweet Potato Flour (Ipomoea batatas L.) Fermented Milk
2024
Improvement of Physicochemical Properties of Cheese Whey Edible Film through Egg White Addition
2024
Probiotic-rich fermented milk from Lactiplantibacillus plantarum IIA-1A5: Effects on pregnancy health in the animal model
2024
Evaluation of Fermented Goat Milk Quality Lactobacillus plantarum SNT13 Enhanced with Clitoria ternatea Flower Extract and Stingless Bee Honey (Heterotrigona itama)
2024
Physicochemical properties, sensory characteristics, and antioxidant activity of the goat milk yogurt probiotic Pediococcus acidilactici BK01 on the addition of red ginger (Zingiber officinale var. rubrum rhizoma)
2022
The screening of probiotic lactic acid bacteria from honey of stingless bee from West Sumatra, Indonesia and using as starter culture
2022
The quality of fermented goat milk produced by Pediococcus acidilactici BK01 on refrigerator temperature
2020
Quality characteristics of salted egg soaked with aloe vera solution.
Indri Juliyarsi
2019
Antioxidant and antimicrobial activities of gambir (Uncaria gambir Roxb) extracts and their application in Rendang.
Indri Juliyarsi
2015
Utilization of ash in the salting process on mineral content raw salted eggs.
Indri Juliyarsi
2014
Soaking salted eggs in Gambier liquid waste inhibit bacterial growth.
Indri Juliyarsi
2014
Kadar protein, kadar lemak dan organoleptik telur asin ASAP berbahan bakar sabut kelapa.
Indri Juliyarsi
2012
The quality of edible film by using glycerol as plastisizer.
Indri Juliyarsi
2011