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Nurliyani

Gadjah Mada University

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Publication

Featured researches published by Nurliyani.

Archive | 2013

Kualitas Kishk Yang Dibuat Dari Campuran Yogurt Dan Tepung Sagu (Metroxylon sp)

Nurliyani Nurliyani; Indratiningsih Indratiningsih; rahmayanti Yuki

Archive | 2014

Powdered Yoghurt Probiotic Quality Produced by Foam-Mat Drying Method with different Drying Temperature and Albumen Level

Ari Surya Sukarno; Nurliyani Nurliyani; Indratiningsih Indratiningsih

Archive | 2017

Chemical and sensory quality of milk fermented by starter combination of Lactobacillus plantarum Dad 1, Lactococus lactis, and Yeast

Dina Tri Marya; Widodo Widodo; Nurliyani Nurliyani; Sunarti Sunarti

Archive | 2017

Kefir Fermented with Glucomannan from Porang Tuber to Improve the Health ofMetabolic Syndrome Rats

Nurliyani Nurliyani; Widodo Widodo; Yuni Suranindyah; Satyaguna Rahmatulloh

BKM Journal of Community Medicine and Public Health | 2017

Paparan pestisida terhadap kejadian penyakit paru obstruktif kronis pada petani di Sumatera Utara

Jernita Sinaga; Nurliyani Nurliyani; Yusrizal Djam′an Saleh

Archive | 2016

Exterior and Interior Egg Quality of Muscovy Duck (Cairina moschata) Reared Traditionally in Yogyakarta

Nurliyani Nurliyani; Widodo Widodo; Satyaguna Rahmatulloh; Indratiningsih Indratiningsih

Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) | 2016

Kestabilan Emulsi dan Karakteristik Sensoris Low Fat Mayonnaise dengan Menggunakan Kefir sebagai Emulsifier Replacer

Herly Evanuarini; Nurliyani Nurliyani; Indratiningsih Indratiningsih; Pudji Hastuti

Archive | 2015

The Characteristics of Salted Chicken and Duck Egg by UsingTraditional Roasting

Nurliyani Nurliyani; Anggi Hartawan; Yulianto Adi Nugroho; Indratiningsih Indratiningsih

International Journal of Science and Engineering | 2015

The impact of the local dairy cattle farm toward the river water quality in Gunungpati Subdistrict Central Java

E. Widiastuti; Kustono Kustono; Adiarto Adiarto; Nurliyani Nurliyani

Proceeding of International Congress | 2014

CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT

Nurliyani Nurliyani; Sulvia Dwi Astuti; Indratiningsih Indratiningsih

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Collaboration

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Indratiningsih Indratiningsih

Gadjah Mada University

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Widodo Widodo

Gadjah Mada University

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Soeparno Soeparno

Gadjah Mada University

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Pudji Hastuti

Gadjah Mada University

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Tiyas Tono Taufiq

Gadjah Mada University

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Adiarto Adiarto

Gadjah Mada University

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Jernita Sinaga

Gadjah Mada University

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Kustono Kustono

Gadjah Mada University

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Yuni Suranindyah

Gadjah Mada University

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Yusrizal Djam′an Saleh

Gadjah Mada University

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