Dr. Neti  Yuliana
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Dr. Neti Yuliana

Research Scientist
University of Lampung, Indonesia


Highest Degree
Ph.D. in Food Science and Agribusiness from University of the Philippine at Los Banos, Philippines

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Area of Interest:

Food Science and Technology
100%
Agroindustrial Product Technology
62%
Agribusiness
90%
Food Science
75%
Agroindustrial Technology
55%

Research Publications in Numbers

Books
0
Chapters
1
Articles
16
Abstracts
0

Selected Publications

  1. Yuliana, N., S. Sumardi, E. Jatimiko, M. Rosaline and M. Iqbal, 2020. Potentially lactic acid bacteria as an EPS producing starter from yellow sweet potato fermentation. Biodiversitas, 10.13057/biodiv/d210944.
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  2. Yuliana, N. and M. Sari, 2020. Natural fermentation of orange sweet potatoes to produce brined pickle under different salt content. Asian J. Biol. Sci., 13: 113-118.
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  3. Nurdjanah, S., Indrajati, S. Astuti and N. Yuliana, 2020. Inhibition activity of a-amylase by crude acidic water extract from fresh purple sweet potato (Ipomoea batatas L.) and its modified flours. Asian J. Sci. Res., 13: 190-196.
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  4. Hidayat, B., U. Hasanudin, M. Muslihudin, S. Akmal, S. Nurdjanah and N. Yuliana, 2020. Growth kinetics of saccharomyces cerevisiae and tape yeast on the cassava pulp fermentation. J. Phys.: Conf. Ser., Vol. 1500. 10.1088/1742-6596/1500/1/012058.
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  5. Yuliana, N., 2019. Addresssing to food security with lactic acid bacteria. CPQ Nutr., Vol. 3. .
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  6. Nurdjanah, S., N. Yuliana, O. Nawansih, R. Dewi and N. Musita, 2019. Some physiological characteristics and bioactive compounds of sweet potato leaves. Int. J. Sci. Res., 8: 416-418.
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  7. Yuliana, N., S. Nurdjanah, S. Setyani, D. Sartika, Y. Martiansari and P. Nabila, 2018. Effect of fermentation on some properties of sweet potato flour and its broken composite noodle strand. Am. J. Food Technol., 13: 48-56.
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  8. Yuliana, N., D. Koesoemawardani, Susilawaty and Y. Kurniati, 2018. Lactic acid bacteria during fish fermentation (rusip). MOJ Food Process. Technol., 6: 211-216.
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  9. Nurdjanah, S., N. Yuliana, S. Astuti, J. Hernanto and Z. Zukryandry, 2017. Physico chemical, antioxidant and pasting properties of pre-heated purple sweet potato flour. J. Food Nut. Sci., 5: 140-146.
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  10. Yuliana, N., T. Noviyeziana and S. Sutikno, 2016. Characteristic of durian lay (Durio kutejensis) lactic beverage supplemented with Lactobacillus culture during cold storage. Agritech, 36: 424-432.
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  11. Yuliana, N., S. Nurdjanah, R. Sugiharto and D. Amethy, 2014. Effect of spontaneous lactic acid fermentation on physico-chemical properties of sweet potato flour. Microbiol. Indonesia, 8: 1-8.
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  12. Yuliana, N., S. Nurdjanah and M. Sari, 2014. Addition of acetic and fumaric acid to maintain quality of fermented yellow sweet potatoes pickle. Agritech, 34: 298-307.
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  13. Yuliana, N., S. Nurdjanah and M. Margareta, 2013. The effect of a mixed-starter culture of lactic acid bacteria on the characteristics of pickled orange-fleshed sweet potato (Ipomoea batatas L.). Microbiol. Indonesia, 7: 1-8.
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  14. Yuliana, N. and E.I. Dizon, 2011. Phenotypic identification of lactic acid bacteria isolated from Tempoyak (Fermented durian) made in the philippines. Int. J. Biol., 3: 145-152.
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  15. Neti, Y., Erlinda, I.D. and V.G. Virgilio, 2011. The effect of spontaneous fermentation on the volatile flavor constituents of durian. Int. Food Res. J., 18: 635-641.
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  16. Yuliana, N. and V.V. Garcia, 2009. Influence of Pediococcus acidilactici as a starter on the flavour of tempoyak (Fermented durian). Indian J. Biotechnol., 8: 304-310.
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