Ms. Indri  Juliyarsi
My Social Links

Ms. Indri Juliyarsi

Assoc. Prof
Andalas University, Indonesia


Highest Degree
Ph.D. in Agricultural, Food Science and Technology from Andalas University, Indonesia

Share this Profile

Biography

Dr. 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.

Area of Interest:

Food Science and Technology
100%
Lactic Acid Bacteria
62%
Meat Processing
90%
Food Packaging
75%
Edible Film
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Juliyarsi, I., S. Melia and D. Novia, 2020. The influence of solar tunnel dryer on the quality of karupuak jangek (case study: Aulia MSME in Jorong Aro Kandikia, Tilatang Kamang Agam Regency). IOP Conf. Ser.: Earth Environ. Sci., 10.1088/1755-1315/454/1/012097.
    CrossRef  |  Direct Link  |  
  2. Juliyarsi, I., M. Tanifal, S. Melia, Arief, A. Djamaan and E. Purwati, 2020. Characterization of edible film whey with addition of curcuma extract (Curcuma domestica val.) on moisture, water vapor absorption, solubility time, and antioxidant activity. IOP Conf. Ser.: Earth Environ. Sci., 10.1088/1755-1315/515/1/012050.
    CrossRef  |  Direct Link  |  
  3. Novia, D., A. Rakhmadi, E. Purwati, I. Juliyarsi, R. Hairani and F. Syalsafilah, 2019. The characteristics of organic fertilizer made of cow feces using the Indigenous Micro-Organisms (IMO) from raw manures. In IOP Conference Series: Earth and Environmental Science, 2019 IOP Publishing, 012025-012025.
    CrossRef  |  Direct Link  |  
  4. Novia, D. and I. Juliyarsi, 2019. Quality characteristics of salted egg soaked with aloe vera solution. Int. J. Adv. Sci. Eng. Inf. Technol., 9: 434-440.
    CrossRef  |  Direct Link  |  
  5. Novia, D. and I. Juliyarsi 2019. Physicochemical properties and total plate count of raw salted eggs with blanching and different concentration of aloe vera solution during the salting process. International Conference on Animal Production for Food Sustainability, 2019 IOP Publishing, 012026-.
    CrossRef  |  Direct Link  |  
  6. Melia, S., D. Novia, I. Juliyarsi and E. Purwati, 2019. The characteristics of the pericarp of garcinia mangostana (mangosteen) extract as natural antioxidants in rendang, International Conference on Animal Production for Food Sustainability, 2019 IOP Publishing, 012028-012028.
    CrossRef  |  Direct Link  |  
  7. Juliyarsi, I., Arief, A. Djamaan and E. Purwati, 2019. Characteristics based of edible film made from whey with isolated lactic acid bacteria from tempoyak as probiotics packaging. International Conference on Animal Production for Food Sustainability, 2019 IOP Publishing 012027-012027.
    CrossRef  |  Direct Link  |  
  8. Fauzia Agustin, Elihasridas, Indri Juliyarsi 2019. The effect of urea supplementation and incubation time in fermentation process of bagasse by using Ganoderma lucidum on the growth of G. lucidum and the nutritive value of bagasse. IOP Conf. Ser.: Earth Environ. Sci., 10.1088/1755-1315/287/1/012016.
    CrossRef  |  Direct Link  |  
  9. Melia, S., D. Novia and I. Juliyarsi, 2015. Antioxidant and antimicrobial activities of Gambir (Uncaria gambir Roxb) extracts and their application in Rendang. Pak. J. Nutr., 14: 938-941.
    CrossRef  |  Direct Link  |  
  10. Novia, D., S. Melia and I. Juliyarsi, 2014. Utilization of ash in the salting process on mineral content raw salted eggs. Asian J. Poult. Sci., 8: 1-8.
    CrossRef  |  Direct Link  |  
  11. Novia, D., I. Juliyarsi, A. Sandra, Y. Dan and R. Muhammad, 2014. Soaking salted eggs in Gambier liquid waste inhibit bacterial growth. Pak. J. Biol. Sci., 17: 424-428.
    CrossRef  |  Direct Link  |  
  12. Novia, D., I. Juliyarsi and G. Fuadi, 2012. Kadar protein, kadar lemak dan organoleptik telur asin ASAP berbahan bakar sabut kelapa. Jurnal Peternakan, 9: 35-45.
    Direct Link  |  
  13. Juliyarsi, I., S. Melia and A. Sukma, 2011. The quality of edible film by using glycerol as plastisizer. Pak. J. Nutr., 10: 884-887.
    CrossRef  |