Works by Setiarto, R. Haryo Bimo

Results: 29

Exploring the profile of amino acids and ethnography study in the biodiversity of tempeh as fermented foods of Indonesia.

Published in:

Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-025-00285-3

By:

Purwandari, Umi;
Hidayati, Darimiyya;
Rahman, Askur;
Nurhidayah, Enung Siti;
Purwantini, Indah;
Prasetya, Era Catur;
Nurhayati, Nurhayati;
Pujimulyani, Dwiyati;
Jayus, Jay;
Ruriani, Eka;
Suswati, Enny;
Arimurti, Satya;
Suryani, Chatarina Lilis;
Kanetro, Bayu;
Setiarto, R. Haryo Bimo

Publication type:

Article

Exploring the historical and food technology aspects of Se'i traditional smoked meat dish from East Nusa Tenggara, Indonesia.

Published in:

Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-025-00284-4

By:

Setiarto, R. Haryo Bimo;
Octaviana, Senlie;
Perwitasari, Urip;
Fathoni, Ahmad;
Juanssilfero, Ario Betha;
Suprapedi

Publication type:

Article

Retraction Note: Unveiling the cultural tradition and science of Indonesian fermented ethnic soybean paste: tauco.

Published in:

Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-024-00263-1

By:

Herlina, Vika Tresnadiana;
Setiarto, R. Haryo Bimo

Publication type:

Article

RETRACTED ARTICLE: Unveiling the cultural tradition and science of Indonesian fermented ethnic soybean paste: tauco.

Published in:

Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-024-00263-1

By:

Herlina, Vika Tresnadiana;
Setiarto, R. Haryo Bimo

Publication type:

Article

Exploring sociocultural and science aspect of Manggulu: a traditional food from Sumba Island, Indonesia.

Published in:

Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-025-00280-8

By:

Royyani, Mohammad Fathi;
Setiarto, R. Haryo Bimo;
Herlina, Vika Tresnadiana;
Ana, Resti Rambu;
Hidayat, Asep;
Ngongo, Yohanis;
Sundari, Siti;
Oryzanti, Parwa;
Wahyuni, Resti;
Yusnikumah, Tri Rizkiana;
Hakam, Saiful

Publication type:

Article

Dangke: unveiling Indonesian traditional fermented cheese from Enrekang, South Sulawesi.

Published in:

Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-025-00279-1

By:

Setiarto, R. Haryo Bimo;
Nur, Naswandi;
Romulo, Andreas;
Herlina, Vika Tresnadiana

Publication type:

Article

Unveiling the cultural tradition and science of Indonesian fermented ethnic soybean paste: tauco.

Published in:

Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-024-00263-1

By:

Herlina, Vika Tresnadiana;
Setiarto, R. Haryo Bimo

Publication type:

Article

Ketupat: a culinary heritage of Indonesia in Eid Al-Fitr tradition.

Published in:

Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00259-x

By:

Setiarto, R. Haryo Bimo;
Herlina, Vika Tresnadiana

Publication type:

Article

Development of functional bioflavor based on Indonesian indigenous microbial fermentation products.

Published in:

Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00242-6

By:

Setiarto, R. Haryo Bimo;
Octaviana, Senlie;
Perwitasari, Urip;
Juanssilfero, Ario Betha;
Suprapedi, Suprapedi

Publication type:

Article

Unveiling the cultural significance and development of "wajik", a traditional Javanese food.

Published in:

Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00237-3

By:

Wardana, Ata Aditya;
Setiarto, R. Haryo Bimo

Publication type:

Article

From tradition to innovation: dadih, the Minangkabau tribe's traditional fermented buffalo milk from Indonesia.

Published in:

Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00234-6

By:

Herlina, Vika Tresnadiana;
Setiarto, R. Haryo Bimo

Publication type:

Article

Exploring bekasam, an indigenous fermented fish product of Indonesia: original South Sumatra region.

Published in:

Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00230-w

By:

Setiarto, R. Haryo Bimo;
Herlina, Vika Tresnadiana

Publication type:

Article

Terasi, exploring the Indonesian ethnic fermented shrimp paste.

Published in:

Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00222-w

By:

Herlina, Vika Tresnadiana;
Setiarto, R. Haryo Bimo

Publication type:

Article

Exploring tempoyak, fermented durian paste, a traditional Indonesian indigenous fermented food: typical of Malay tribe.

Published in:

Journal of Ethnic Foods, 2023, v. 10, n. 1, p. 1, doi. 10.1186/s42779-023-00206-2

By:

Anggadhania, Lutfi;
Setiarto, R. Haryo Bimo;
Yusuf, Dandy;
Anshory, Lutfi;
Royyani, Mohammad Fathi

Publication type:

Article

"Lepet": Indonesian traditional food for Eid Al-Fitr celebrations.

Published in:

Journal of Ethnic Foods, 2023, v. 10, n. 1, p. 1, doi. 10.1186/s42779-023-00197-0

By:

Wardana, Ata Aditya;
Setiarto, R. Haryo Bimo;
Wigati, Laras Putri

Publication type:

Article

Correction: Pichia kudriavzevii UNJCC Y‑137 and Candida tropicalis UNJCC Y‑140 isolated from Durio kutejensis as potential probiotic agents.

Published in:

2025

By:

Sukmawati, Dalia;
Adisyahputra, Adisyahputra;
Al‑Ani, Laith Khalil Tawfeeq;
Al Husna, Shabrina Nida;
Afifah, Zakiah Nur;
Sriherwanto, Catur;
Surono, Surono;
Setiarto, R. Haryo Bimo;
Nurjayadi, Muktiningsih;
Rahman, Roshanida A.

Publication type:

Correction Notice

Effects of extraction solvent and isoelectric point on the quality of jack bean (Canavalia ensiformis) protein: Impacts of solvent and pI on jack bean protein quality : N. Purwanti et al.

Published in:

Food Science & Biotechnology, 2025, v. 34, n. 6, p. 1317, doi. 10.1007/s10068-024-01795-7

By:

Purwanti, Nanik;
Roni, Reynaldi Adam Zam;
Hakeki, Alliqa Zafira;
Setiarto, R. Haryo Bimo

Publication type:

Article

Pichia kudriavzevii UNJCC Y-137 and Candida tropicalis UNJCC Y-140 isolated from Durio kutejensis as potential probiotic agents.

Published in:

Food Science & Biotechnology, 2024, v. 33, n. 15, p. 3527, doi. 10.1007/s10068-024-01609-w

By:

Sukmawati, Dalia;
Adisyahputra, Adisyahputra;
Al-Ani, Laith Khalil Tawfeeq;
Al Husna, Shabrina Nida;
Afifah, Zakiah Nur;
Sriherwanto, Catur;
Surono, Surono;
Setiarto, R. Haryo Bimo;
Nurjayadi, Muktiningsih;
Rahman, Roshanida A.

Publication type:

Article

Diversity, carbon stock and associated biota of seagrass beds in Central Tapanuli District, North Sumatra, Indonesia.

Published in:

Biodiversitas: Journal of Biological Diversity, 2023, v. 24, n. 4, p. 2080, doi. 10.13057/biodiv/d240418

By:

MAULITA, MIRA;
NUGRAHA, ERICK;
SUHARTI, RATNA;
TANJUNG, NANDA W.;
SAYUTI, MOHAMMAD;
MULYONO, MUGI;
MANTANI, SAYURI;
BIMO SETIARTO, R. HARYO

Publication type:

Article

Physicochemical, enzymatic and fermentation modifications improve resistant starch levels and prebiotic properties of porang (Amorphophallus oncophyllus) flour.

Published in:

International Journal of Food Science & Technology, 2024, v. 59, n. 12, p. 9353, doi. 10.1111/ijfs.17580

By:

Setiarto, R. Haryo Bimo;
Adyeni, Wayan Dewi;
Puspawati, Ni Nyoman;
Wardana, Ata Aditya;
Anshory, Lutfi;
Khusniati, Tatik

Publication type:

Article

Enhancing functional features of pectin‐based coating by incorporating cellulose nanofibre/peppermint oil.

Published in:

International Journal of Food Science & Technology, 2024, v. 59, n. 10, p. 7795, doi. 10.1111/ijfs.16995

By:

Marcellino, Vincensius;
Kusuma, Gracella;
Wardana, Ata Aditya;
Wigati, Laras Putri;
Liza, Chandra;
Wulandari, Retno;
Setiarto, R. Haryo Bimo;
Tanaka, Fumina;
Tanaka, Fumihiko

Publication type:

Article

Effect of lintnerization (acid hydrolysis) on resistant starch levels and prebiotic properties of high carbohydrate foods: A meta-analysis study.

Published in:

Songklanakarin Journal of Science & Technology, 2022, v. 44, n. 5, p. 1331

By:

Isra, Muhammad;
Andrianto, Dimas;
Setiarto, R. Haryo Bimo

Publication type:

Article

Changes of digestible starch composition and improvements of prebiotic properties in modified taro starch by heat treatment.

Published in:

Songklanakarin Journal of Science & Technology, 2021, v. 43, n. 4, p. 969

By:

Bimo Setiarto, R. Haryo;
Harsi Dewantari Kusumaningrum;
Sri Laksmi Jenie, Betty;
Tatik Khusniati;
Nunuk Widhyastuti;
Sulistiani

Publication type:

Article

Red Melinjo Peel Extract as a Source of Encapsulated Nanocarotenoid for Food Fortification.

Published in:

Macromolecular Symposia, 2025, v. 414, n. 1, p. 1, doi. 10.1002/masy.202400152

By:

Harinata, Hariton;
Clarensia, Vania;
Bhakti, Theresia;
Wardana, Ata Aditya;
Setiarto, R. Haryo Bimo

Publication type:

Article

Propolis Edible Coating Improves Antibacterial Feature of Banana Leaf‐Based Traditional Packaging.

Published in:

Macromolecular Symposia, 2025, v. 414, n. 1, p. 1, doi. 10.1002/masy.202400151

By:

Laurent, Jeannette;
Wardana, Ata Aditya;
Setiarto, R. Haryo Bimo

Publication type:

Article

Concentration and Temperature Level Influenced the Optical Properties of Citrus Peel‐Based Edible Film.

Published in:

Macromolecular Symposia, 2025, v. 414, n. 1, p. 1, doi. 10.1002/masy.202300218

By:

Kusuma, Gracella;
Marcellino, Vincensius;
Wardana, Ata Aditya;
Setiarto, R. Haryo Bimo

Publication type:

Article

Improvement of Prebiotic Properties and Resistant Starch Content of Corn Flour (Zea mays L.) Momala Gorontalo Using Physical, Chemical and Enzymatic Modification.

Published in:

Tropical Life Sciences Research, 2023, v. 34, n. 2, p. 255, doi. 10.21315/tlsr2023.34.2.13

By:

Bimo Setiarto, R. Haryo;
Muhammad Isra;
Dimas Andrianto;
Nunuk Widhyastuti;
Masrukhin

Publication type:

Article

Effect of Debranching Pullulanase for Resistant Starch Levels and Prebiotic Properties of High Carbohydrate Foods: Meta-Analysis Study.

Published in:

2023

By:

Isra, Muhammad;
Andrianto, Dimas;
Setiarto, R. Haryo Bimo

Publication type:

Literature Review

OPTIMAL CONCENTRATION OF PREBIOTIC RAFFINOSE TO INCREASE VIABILITY OF Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus.

Published in:

Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 3, p. 147, doi. 10.34302/crpjfst/2021.13.3.12

By:

Bimo Setiarto, R. Haryo;
Widhyastuti, Nunuk;
Kurnia, Dewi Rista

Publication type:

Article