Bara Yudhistira
Biographic Data
| ID | 888997 |
|---|---|
| NAME | Bara Yudhistira |
| GIVEN NAMES | Bara |
| FAMILY NAME | Yudhistira |
| SIGNATURE | YUDHISTIRA B |
| AFFILIATIONS | Sebelas Maret University |
| ORCID | 0000-0001-8945-1454 |
| VERIFIED | Yes |
| TOTAL WORKS | 4 |
| TOTAL CITATIONS | 4 |
| AUTHOR COUNT | 4 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2020 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 2 |
Dadih, traditional fermented buffalo milk: A comprehensive review of the aspects of gastronomy, health benefits, and product development
Indonesia is a country with a rich array of traditional meals renowned for their health benefits and potential to serve as functional foods, including dadih. Several studies have shown that dadih is a traditional fermented product from Indonesia, with various culinary applications. In addition, it is typically produced from fermented buffalo milk, which forms an unchanged or broken lump when fermented at room temperature. This product is also wid…
Replacement of soy by mealworms for livestock feed - A comparative review between soy and mealworms considering environmental aspects
The urgent need for sustainable alternatives to conventional livestock feed has prompted research into novel protein sources. This review paper systematically evaluates the prospect of replacing soy with mealworms in livestock feed, focusing on comprehensive comparisons of nutritional content and environmental considerations. The nutritional profiles of soy and mealworms are analyzed in terms of amino acid composition and digestibility. The total…
The development and quality of jackfruit-based ethnic food, gudeg, from Indonesia
Gudeg is one of the Indonesian foods that are identic with the city of Yogyakarta. It has a long history and development, which is closely related to the history of Yogyakarta and Surakarta. However, it is currently known as a Yogyakarta specialty. Based on raw materials and packaging, it is divided into many kinds during the development process. The type of raw material used in producing gudeg is divided into two, jackfruit and manggar, while ba…
Diversity of Indonesian soto
As an archipelago country, Indonesia has a variety of ethnicities and cultures. In addition to local cultures, Indonesian culture has been influenced by a diversity of external cultures and foods in its development. One of the foods influenced by a culture from abroad is soto. Soto is varied, and its varieties are found in different regions throughout Indonesia. Soto is a food of Chinese origin that has been acculturated and adopted by Indonesian…
The development and quality of jackfruit-based ethnic food, gudeg, from Indonesia
Gudeg is one of the Indonesian foods that are identic with the city of Yogyakarta. It has a long history and development, which is closely related to the history of Yogyakarta and Surakarta. However, it is currently known as a Yogyakarta specialty. Based on raw materials and packaging, it is divided into many kinds during the development process. The type of raw material used in producing gudeg is divided into two, jackfruit and manggar, while ba…
Diversity of Indonesian soto
As an archipelago country, Indonesia has a variety of ethnicities and cultures. In addition to local cultures, Indonesian culture has been influenced by a diversity of external cultures and foods in its development. One of the foods influenced by a culture from abroad is soto. Soto is varied, and its varieties are found in different regions throughout Indonesia. Soto is a food of Chinese origin that has been acculturated and adopted by Indonesian…
Diversity of Indonesian soto
As an archipelago country, Indonesia has a variety of ethnicities and cultures. In addition to local cultures, Indonesian culture has been influenced by a diversity of external cultures and foods in its development. One of the foods influenced by a culture from abroad is soto. Soto is varied, and its varieties are found in different regions throughout Indonesia. Soto is a food of Chinese origin that has been acculturated and adopted by Indonesian…
The development and quality of jackfruit-based ethnic food, gudeg, from Indonesia
Gudeg is one of the Indonesian foods that are identic with the city of Yogyakarta. It has a long history and development, which is closely related to the history of Yogyakarta and Surakarta. However, it is currently known as a Yogyakarta specialty. Based on raw materials and packaging, it is divided into many kinds during the development process. The type of raw material used in producing gudeg is divided into two, jackfruit and manggar, while ba…
Replacement of soy by mealworms for livestock feed - A comparative review between soy and mealworms considering environmental aspects
The urgent need for sustainable alternatives to conventional livestock feed has prompted research into novel protein sources. This review paper systematically evaluates the prospect of replacing soy with mealworms in livestock feed, focusing on comprehensive comparisons of nutritional content and environmental considerations. The nutritional profiles of soy and mealworms are analyzed in terms of amino acid composition and digestibility. The total…
Dadih, traditional fermented buffalo milk: A comprehensive review of the aspects of gastronomy, health benefits, and product development
Indonesia is a country with a rich array of traditional meals renowned for their health benefits and potential to serve as functional foods, including dadih. Several studies have shown that dadih is a traditional fermented product from Indonesia, with various culinary applications. In addition, it is typically produced from fermented buffalo milk, which forms an unchanged or broken lump when fermented at room temperature. This product is also wid…
Biology (3 works) · Food Science (3 works) · Biotechnology (2 works) · Ethnic group (2 works) · Food and Agricultural Sciences (2 works) · Geography (2 works) · Indonesian (2 works) · Mathematics (2 works) · Sociology (2 works) · Advances in Cucurbitaceae Research (1 works)