Vika Tresnadiana Herlina
Biographic Data
| ID | 878679 |
|---|---|
| NAME | Vika Tresnadiana Herlina |
| GIVEN NAMES | Vika Tresnadiana |
| FAMILY NAME | Herlina |
| SIGNATURE | HERLINA V T |
| AFFILIATIONS | IPB University |
| ORCID | 0009-0008-6909-3862 |
| VERIFIED | Yes |
| TOTAL WORKS | 10 |
| TOTAL CITATIONS | 5 |
| AUTHOR COUNT | 10 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2022 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 1 |
Exploring Kerak Telor as a Traditional Food of the Betawi Tribe, Jakarta, Indonesia
Unveiling the sociocultural, microbiological, and functional properties of liquid brem, a traditional balinese fermented rice wine: A systematic review
Balinese brem is a traditional Indonesian fermented rice wine embedded in cultural, ritual, and spiritual practices, serving important symbolic and social functions. Beyond its cultural significance, brem has attracted scientific attention in fermentation science, microbial ecology, biochemical composition, and potential functional properties. However, existing studies often examine these aspects separately, resulting in a fragmented understandin…
Retracted Article: Unveiling the cultural tradition and science of Indonesian fermented ethnic soybean paste: tauco
Tauco is a fermented soybean paste that originated from the acculturation between Chinese and Sundanese ethnic groups in Cianjur. This product has become an integral part of Indonesian culinary traditions. Tauco is commonly utilized as a seasoning ingredient and is incorporated into a variety of Indonesian dishes. Tauco is made through fungal solid-state fermentation, followed by aging in a salt brine. During fermentation, the nutrients in soybea…
Exploring sociocultural and science aspect of Manggulu: A traditional food from Sumba Island, Indonesia
Manggulu is a traditional food of the Sumba people in East Nusa Tenggara, primarily made from pisang kepok or saba bananas (Musa paradisiaca var. balbisiana) and peanuts (Arachis hypogaea). This food serves both as a snack and a key component in religious ceremonies and communal gatherings, highlighting its cultural significance. Manggulu is also recognized as an important source of energy, providing carbohydrates from bananas and protein and fat…
Dangke: Unveiling Indonesian traditional fermented cheese from Enrekang, South Sulawesi
Dangke is a traditional cheese from South Sulawesi, initially produced by the Massenrempulu ethnic community in Enrekang. It is made by curdling the milk with papain enzyme from papaya sap, followed by spontaneous fermentation by lactic acid bacteria (LAB). Numerous studies have been conducted on dangke, however, no comprehensive review has integrated information from various aspects of dangke. This review addresses that gap by offering an in-dep…
From tradition to innovation: Dadih, the Minangkabau tribe's traditional fermented buffalo milk from Indonesia
Dadih, also known as dadiah, is a traditional fermented buffalo milk from Minangkabau tribe in West Sumatra. This product is similar to yogurt, with a smooth and shiny surface, thick-bodied, creamy color and pleasant flavor. Microbes that play a dominant role in dadih fermentation are lactic acid bacteria, which possess several functional features, including antimicrobial, antioxidant, antimutagenic, hypocholesterolemic and immunomodulatory prope…
Ketupat: A culinary heritage of Indonesia in Eid Al-Fitr tradition
Indonesia is renowned for its cultural diversity and traditions, which are closely related to religious practices. Among these, the kupatan tradition, a significant Muslim custom, symbolizes gratitude and is prominently observed during major Islamic celebrations, such as Eid Al-Fitr. Ketupat is a typical culinary heritage of this tradition. It is a rice-based dish wrapped in diamond-shaped of young coconut leaves (janur), reflecting a deep cultur…
Exploring bekasam, an indigenous fermented fish product of Indonesia: Original South Sumatra region
Fermentation is a traditional method of food preservation that is widely used for improving shelf life, food safety, and sensory and nutritional properties. Fermented fish are an integral part of numerous food cultures and are produced in different parts of the world. Bekasam is an Indonesian traditional fermented fish commonly used as a condiment in Indonesian dishes because of its umami taste. This review tries to elaborate on various aspects o…
Terasi, exploring the Indonesian ethnic fermented shrimp paste
Terasi is an Indonesian traditional fermented shrimp paste commonly used as a condiment to enhance flavor in Indonesian cuisines. This product has distinctive sensory characteristics and is known by various names in Asian countries. The primary reaction that occurs during terasi fermentation is proteolysis by endogenous enzymes generated by microorganisms to produce taste and aroma compounds. This review elaborates on various aspects of terasi, i…
Nutritional composition of tauco as Indonesian fermented soybean paste
Tauco is a fermented soybean paste like miso but typical from Indonesia, commonly used as umami seasoning. This study objective was to evaluate the nutritional composition of diverse tauco products found in Indonesia and to determine a potential tauco product characterized by certain amino acids related to umami peptides (Asp, Glu, Gly, Ser, Thr, Val). Proximate composition, NaCl salt, total sugars, total acids, and total amino acid profiles of 2…
Terasi, exploring the Indonesian ethnic fermented shrimp paste
Terasi is an Indonesian traditional fermented shrimp paste commonly used as a condiment to enhance flavor in Indonesian cuisines. This product has distinctive sensory characteristics and is known by various names in Asian countries. The primary reaction that occurs during terasi fermentation is proteolysis by endogenous enzymes generated by microorganisms to produce taste and aroma compounds. This review elaborates on various aspects of terasi, i…
From tradition to innovation: Dadih, the Minangkabau tribe's traditional fermented buffalo milk from Indonesia
Dadih, also known as dadiah, is a traditional fermented buffalo milk from Minangkabau tribe in West Sumatra. This product is similar to yogurt, with a smooth and shiny surface, thick-bodied, creamy color and pleasant flavor. Microbes that play a dominant role in dadih fermentation are lactic acid bacteria, which possess several functional features, including antimicrobial, antioxidant, antimutagenic, hypocholesterolemic and immunomodulatory prope…
Exploring bekasam, an indigenous fermented fish product of Indonesia: Original South Sumatra region
Fermentation is a traditional method of food preservation that is widely used for improving shelf life, food safety, and sensory and nutritional properties. Fermented fish are an integral part of numerous food cultures and are produced in different parts of the world. Bekasam is an Indonesian traditional fermented fish commonly used as a condiment in Indonesian dishes because of its umami taste. This review tries to elaborate on various aspects o…
Nutritional composition of tauco as Indonesian fermented soybean paste
Tauco is a fermented soybean paste like miso but typical from Indonesia, commonly used as umami seasoning. This study objective was to evaluate the nutritional composition of diverse tauco products found in Indonesia and to determine a potential tauco product characterized by certain amino acids related to umami peptides (Asp, Glu, Gly, Ser, Thr, Val). Proximate composition, NaCl salt, total sugars, total acids, and total amino acid profiles of 2…
Nutritional composition of tauco as Indonesian fermented soybean paste
Tauco is a fermented soybean paste like miso but typical from Indonesia, commonly used as umami seasoning. This study objective was to evaluate the nutritional composition of diverse tauco products found in Indonesia and to determine a potential tauco product characterized by certain amino acids related to umami peptides (Asp, Glu, Gly, Ser, Thr, Val). Proximate composition, NaCl salt, total sugars, total acids, and total amino acid profiles of 2…
From tradition to innovation: Dadih, the Minangkabau tribe's traditional fermented buffalo milk from Indonesia
Dadih, also known as dadiah, is a traditional fermented buffalo milk from Minangkabau tribe in West Sumatra. This product is similar to yogurt, with a smooth and shiny surface, thick-bodied, creamy color and pleasant flavor. Microbes that play a dominant role in dadih fermentation are lactic acid bacteria, which possess several functional features, including antimicrobial, antioxidant, antimutagenic, hypocholesterolemic and immunomodulatory prope…
Ketupat: A culinary heritage of Indonesia in Eid Al-Fitr tradition
Indonesia is renowned for its cultural diversity and traditions, which are closely related to religious practices. Among these, the kupatan tradition, a significant Muslim custom, symbolizes gratitude and is prominently observed during major Islamic celebrations, such as Eid Al-Fitr. Ketupat is a typical culinary heritage of this tradition. It is a rice-based dish wrapped in diamond-shaped of young coconut leaves (janur), reflecting a deep cultur…
Exploring bekasam, an indigenous fermented fish product of Indonesia: Original South Sumatra region
Fermentation is a traditional method of food preservation that is widely used for improving shelf life, food safety, and sensory and nutritional properties. Fermented fish are an integral part of numerous food cultures and are produced in different parts of the world. Bekasam is an Indonesian traditional fermented fish commonly used as a condiment in Indonesian dishes because of its umami taste. This review tries to elaborate on various aspects o…
Terasi, exploring the Indonesian ethnic fermented shrimp paste
Terasi is an Indonesian traditional fermented shrimp paste commonly used as a condiment to enhance flavor in Indonesian cuisines. This product has distinctive sensory characteristics and is known by various names in Asian countries. The primary reaction that occurs during terasi fermentation is proteolysis by endogenous enzymes generated by microorganisms to produce taste and aroma compounds. This review elaborates on various aspects of terasi, i…
Retracted Article: Unveiling the cultural tradition and science of Indonesian fermented ethnic soybean paste: tauco
Tauco is a fermented soybean paste that originated from the acculturation between Chinese and Sundanese ethnic groups in Cianjur. This product has become an integral part of Indonesian culinary traditions. Tauco is commonly utilized as a seasoning ingredient and is incorporated into a variety of Indonesian dishes. Tauco is made through fungal solid-state fermentation, followed by aging in a salt brine. During fermentation, the nutrients in soybea…
Exploring sociocultural and science aspect of Manggulu: A traditional food from Sumba Island, Indonesia
Manggulu is a traditional food of the Sumba people in East Nusa Tenggara, primarily made from pisang kepok or saba bananas (Musa paradisiaca var. balbisiana) and peanuts (Arachis hypogaea). This food serves both as a snack and a key component in religious ceremonies and communal gatherings, highlighting its cultural significance. Manggulu is also recognized as an important source of energy, providing carbohydrates from bananas and protein and fat…
Dangke: Unveiling Indonesian traditional fermented cheese from Enrekang, South Sulawesi
Dangke is a traditional cheese from South Sulawesi, initially produced by the Massenrempulu ethnic community in Enrekang. It is made by curdling the milk with papain enzyme from papaya sap, followed by spontaneous fermentation by lactic acid bacteria (LAB). Numerous studies have been conducted on dangke, however, no comprehensive review has integrated information from various aspects of dangke. This review addresses that gap by offering an in-dep…
Exploring Kerak Telor as a Traditional Food of the Betawi Tribe, Jakarta, Indonesia
Unveiling the sociocultural, microbiological, and functional properties of liquid brem, a traditional balinese fermented rice wine: A systematic review
Balinese brem is a traditional Indonesian fermented rice wine embedded in cultural, ritual, and spiritual practices, serving important symbolic and social functions. Beyond its cultural significance, brem has attracted scientific attention in fermentation science, microbial ecology, biochemical composition, and potential functional properties. However, existing studies often examine these aspects separately, resulting in a fragmented understandin…
Food and Agricultural Sciences (6 works) · Anthropology (4 works) · Biology (4 works) · Probiotics and Fermented Foods (4 works) · Sociology (4 works) · Culinary Culture and Tourism (3 works) · Ethnic group (3 works) · Fermentation (3 works) · Food composition and properties (3 works) · Geography (3 works)