Area of Interest:

Food Science and Technology

100%

Food Technology

62%

Food Microbiology

90%

Fermented Foods

75%

Quality Control

55%

Research Publications in Numbers

Books
0

Chapters
0

Articles
6

Abstracts
0

Nurhayati, N., M. Maryanto and R. Tafrikhah, 2016. Pectin extraction from banana peels and bunch with various temperatures and methods. AGRITECH-J. Teknologi Pertanian, 36: 327-334.
Jayus, Nurhayati, A. Mayzuhroh, S. Arindhani and C. Caroenchai, 2016. Studies on bioethanol production of commercial baker's and alcohol yeast under aerated culture using sugarcane molasses as the media. Agric. Agric. Sci. Proc., 9: 493-499.
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Nurhayati, N., Maryanto and G. Kusuma, 2015. Chemical properties of drug on fruit jam, microflora composition and SCFA profile of human volunteer faecal. J. Teknologi Industri Pangan, 26: 213-221.
Nurhayati, N., B.S.L. Jenie, S. Widowati and H.D. Kusumaningrum, 2014. [Chemical composition and crystalinity of modified banana flour by spontaneous fermentation and autoclaving-cooling cycles]. AGRITECH, 34: 146-150.
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Nurhayati, N., B.S.L. Jenie and H.D. Kusumaningrum, 2011. Phenotypic and genotypic identification of lactic acid bacteria isolated from spontaneous fermentation of unripe var. agung semeru banana (Musa paradisiaca formatypica). Jurnal ILMU DASAR, 12: 210-225.
Nurhayati, N., B.S.L. Jenie and H.D. Kusumaningrum, 2010. [Fermentation of low salt sufu using indigenous moulds and Lactobacillus plantarum kik]. J. Food Sci. Technol., 21: 11-17.
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