Innovation BRIN

Penilaian Faktor Pemadatan, Suhu, dan Durasi untuk Pengemasan dan Pengangkutan Aedes aegypti Jantan Mandul (Diptera: Culicidae) dalam Kondisi Laboratorium

Beni Ernawan,Hadian Iman Sasmita,Nur Fitrianto · 2022

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Seleksi Kedelai Terhadap Penyakit Hawar Daun Cercospora Disebabkan Oleh Cercospora kikuchii Berdasarkan Ketahanan Anatomi

Nur Fitrianto · 2022

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Lingzhi or Reishi Medicinal Mushroom Ganoderma lucidum (Agaricomycetes) Nanogel in a Complete Freund’s Adjuvant–Induced Rheumatoid Arthritis Rat Model: Anti-Arthritic, Anti-Inflammatory, and Antioxidative Activity

Nur Fitrianto · 2024

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Antioxidant Properties of Syzygium polycephalum Leaf Extract and Its Antibacterial Activity Against Serratia marcescens and Burkholderia sp.

Andri Frediansyah,Nur Fitrianto · 2023

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Novel Tamarillo-Red Ginger Kombucha: Impact of Carbon Source Variations on Pysicochemical Characteristic, Antioxidant Potential, and Sensory Acceptance

Nur Fitrianto,Ema Damayanti,Andri Frediansyah,Vita Taufika Rosyida,Lusia Seti Palindung · 2025

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Effect of gamma irradiation on the microbiological properties, phenolic content, and antioxidant activity of mangosteen (Garcinia mangostana L) flesh during storage

Nur Fitrianto,Andri Frediansyah · 2024

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Isolasi dan penapisan aktinomisetes yang menghasilkan senyawa aktif antimikroba dari Kepulauan Seribu

Rofiq Sunaryanto,Amila Pramisandi,Rudiyono,I Gede Eka Perdana Putra,Andri Frediansyah,Ema Damayanti,Witono Basuki,Dini Achnafani,Yusuf Andriana,Nur Fitrianto · 2024

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Partial purification and pectinase activity of lactic acid bacteria and pectinolytic bacteria consortium

Eko Heri Purwanto,Andri Frediansyah,Nur Fitrianto,Lusia Seti Palindung,Tri Marwati,Tri Joko Santoso,Nendyo Adhi Wibowo · 2024

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KOMPOSISI MADU HERBAL DENGAN FERMENTASI BAHAN ALAM CAMPURAN, PRODUK YANG DIHASILKAN, DAN CARA PEMBUATANNYA

Ema Damayanti M.Biotech,Nur Fitrianto,Nicolays Jambang,Teguh Wahyono,Anna Fajariyah,Lusia Seti Palindung · 2024

Microencapsulation of Abalone Oyster Mushroom Pleurotus cystidiosus (Agaricomycetes): Antidiabetic, and Anti-Inflammatory Activity in Streptozotocin-Induced Diabetic Rat Model

Nur Fitrianto · 2025

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Free radical scavenging and antimicrobial activities of lactic acid bacteria isolated from Indonesian traditional fermented soy food against food-borne pathogens

Nur Fitrianto,Andri Frediansyah,Ema Damayanti,Vita Taufika Rosyida,Rofiq Sunaryanto,Nendyo Adhi Wibowo,Lusia Seti Palindung · 2025

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Nur Fitrianto

Deskripsi Kepakaran

Literatur Ilmiah

Penilaian Faktor Pemadatan, Suhu, dan Durasi untuk Pengemasan dan Pengangkutan Aedes aegypti Jantan Mandul (Diptera: Culicidae) dalam Kondisi Laboratorium

Seleksi Kedelai Terhadap Penyakit Hawar Daun Cercospora Disebabkan Oleh Cercospora kikuchii Berdasarkan Ketahanan Anatomi

Lingzhi or Reishi Medicinal Mushroom Ganoderma lucidum (Agaricomycetes) Nanogel in a Complete Freund’s Adjuvant–Induced Rheumatoid Arthritis Rat Model: Anti-Arthritic, Anti-Inflammatory, and Antioxidative Activity

Antioxidant Properties of Syzygium polycephalum Leaf Extract and Its Antibacterial Activity Against Serratia marcescens and Burkholderia sp.

Novel Tamarillo-Red Ginger Kombucha: Impact of Carbon Source Variations on Pysicochemical Characteristic, Antioxidant Potential, and Sensory Acceptance

Effect of gamma irradiation on the microbiological properties, phenolic content, and antioxidant activity of mangosteen (Garcinia mangostana L) flesh during storage

Isolasi dan penapisan aktinomisetes yang menghasilkan senyawa aktif antimikroba dari Kepulauan Seribu

Partial purification and pectinase activity of lactic acid bacteria and pectinolytic bacteria consortium

KOMPOSISI MADU HERBAL DENGAN FERMENTASI BAHAN ALAM CAMPURAN, PRODUK YANG DIHASILKAN, DAN CARA PEMBUATANNYA

Microencapsulation of Abalone Oyster Mushroom Pleurotus cystidiosus (Agaricomycetes): Antidiabetic, and Anti-Inflammatory Activity in Streptozotocin-Induced Diabetic Rat Model

Free radical scavenging and antimicrobial activities of lactic acid bacteria isolated from Indonesian traditional fermented soy food against food-borne pathogens