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ANJA MERYANDINI

Institut Pertanian Bogor S3 - Mikrobiologi SINTA ID : 35728
2.869
SINTA Score Overall
417
SINTA Score 3Yr
54
Affil Score
0
Affil Score 3Yr
Latest number of Publication and Citations
Daya Simpan Probiotik Bakteri Asam Laktat asal Larva Black Soldier Fly Terenkapsulasi
Authors : DM Fassah, A Hairani, A Meryandini, DA Astuti, IKG Wiryawan Jurnal Ilmu Nutrisi dan Teknologi Pakan 22 (1), 23-28, 2024
2024 0 cited
Bioethanol Production from Non-Conventional Yeasts Wickerhamomyces anomalus (Pichia anomala) and Detection of ADH1 Gene
Authors : MF Fathiah, FD Hartono, RI Astuti, S Listiyowati, A Meryandini HAYATI Journal of Biosciences 31 (2), 221-228, 2024
2024 2 cited
Molecular Characterization of Alcohol Dehydrogenase 1 (ADH1) Gene in Indigenous Yeast, Pichia spp
Authors : RI Astuti, FD Hartono, A Meryandini The 1st International Seminar on Tropical Bioresources Advancenment and …, 2024
2024 0 cited
The addition of anaerobic fungi isolates from buffalo rumen to increase fiber digestibility, fermentation, and microbial population in ruminants
Authors : S AGUSTINA, KG WIRYAWAN, SRI SUHARTI, A MERYANDINI Biodiversitas Journal of Biological Diversity 25 (1), 2024
2024 0 cited
Isolation of Lactic Acid Bacteria Producing Mannitol from Indonesian Cocoa Beans Fermentation
Authors : A Meryandini, FIQ A’yun, Y Yopi The 1st International Seminar on Tropical Bioresources Advancenment and …, 2024
2024 0 cited
Expression of recombinant human insulin precursor by Pichia pastoris in a 10 liter bioreactor
Authors : DJ Puspitasari, AH Mahsunah, D Nurdiani, RI Astuti, A Meryandini IOP Conference Series: Earth and Environmental Science 1271 (1), 012092, 2023
2023 0 cited
Effect of Cocoa Bean Fermentation Using Lactic Acid Bacteria and Yeast Starters on Flavonoid Formation and Antioxidant Activity
Authors : A Meryandini, I Anwar, TC Sunarti Microbiology Indonesia 17 (1), 1-8, 2023
2023 0 cited
Selection Of Lactic Acid Bacteria as Starter Culture for Cocoa Fermentation (Theobroma Cacao L.)
Authors : H Tsaaqifah, F Fahrurrozi, A Meryandini Jurnal Penelitian Pendidikan IPA 9 (2), 825-831, 2023
2023 2 cited
Tempeh flour as an excellent source of paraprobiotics
Authors : WP JONESTI, C PRIHATNA, GH NATADIPUTRI, A SUWANTO, ... Biodiversitas Journal of Biological Diversity 24 (3), 2023
2023 5 cited
Viabilitas mikroba selulolitik pada media pod dan pulp kakao (Theobroma cacao L.)
Authors : N Shofiana, TC Sunarti, A Meryandini Menara Perkebunan 91 (2), 2023
2023 0 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 73 189 34
Citation 589 1916 271
Cited Document 58 122 27
H-Index 12 18 9
i10-Index 21 45 9
G-Index 2 1 8
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