Dr. Neti Yuliana
Research ScientistUniversity 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:
Selected Publications
- 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.
CrossRef | Direct Link | - 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.
CrossRef | Direct Link | - 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.
CrossRef | Direct Link | - 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.
CrossRef | Direct Link | - Yuliana, N., 2019. Addresssing to food security with lactic acid bacteria. CPQ Nutr., Vol. 3. .
Direct Link | - 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.
Direct Link | - 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.
CrossRef | Direct Link | - Yuliana, N., D. Koesoemawardani, Susilawaty and Y. Kurniati, 2018. Lactic acid bacteria during fish fermentation (rusip). MOJ Food Process. Technol., 6: 211-216.
CrossRef | Direct Link | - 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.
CrossRef | Direct Link | - 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.
CrossRef | Direct Link | - 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.
CrossRef | Direct Link | - 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.
CrossRef | Direct Link | - 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.
CrossRef | Direct Link | - 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.
CrossRef | Direct Link | - 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.
Direct Link | - 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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