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Author

Fariz Nurmita Aziz

ORCID: 0009-0003-7191-8070
Observed ORCID: 0009-0003-7191-8070
OpenAlex ID: A5112950002
Fermentation of pineapple juice with Lactiplantibacillus plantarum subsp. plantarum Dad-13: Sensory and microbiological characteristics
2023 · Fariz Nurmita Aziz, Tyas Utami, et al. · Czech Journal of Food Sciences · 8
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Enhancing Steak Taste, Juiciness, Tenderness, and Acceptability through Bromelain-Enzyme Marination: A Sensory-Focused Approach
2025 · Fariz Nurmita Aziz, Nurul Hasniah, et al. · Journal of Applied Food Technology · 6
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Effects of Carrageenan and Isolated Soy Protein Addition on the Physicochemical and Sensory Properties of Chicken Sausages
2025 · Ulil Afidah, Fariz Nurmita Aziz, et al. · Journal of Applied Food Technology · 2
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Functional Assessment of Lactiplantibacillus plantarum Isolated from Jackfruit
2026 · Rafli Zulfa Kamil, Joseph Marcelim, et al. · International Journal of Agriculture and Biology · 1
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Fermentasi Susu dengan Bakteri Asam Laktat untuk Meningkatkan Yield Krim Keju
2025 · Fariz Nurmita Aziz, Sirly Nur Intan, et al. · Jurnal Teknologi Pangan · 1
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A Bibliometric Review of Tempeh Research: Trends, Collaborations, and Emerging Themes (1928–2025)
2025 · Nurul Hasniah, Fariz Nurmita Aziz, et al. · Journal of Applied Food Technology · 1
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Development of Synbiotic Marshmallow Using Indigenous Probiotic Lactobacillus Plantarum Dad-13 and Konjac Glucomannan
2026 · Rafli Zulfa Kamil, Fariz Nurmita Aziz, et al. · Carpathian Journal of Food Science and Technology
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Analysis of weight loss rate, color, sugar content, and total acidity in tomatoes during storage with edible coating
2026 · Rafli Zulfa Kamil, Fahira Adibah Thalib, et al. · International Journal of Advances in Applied Sciences
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Development and Characterization of Jack Bean (Canavalia ensiformis) Plant-Based Yoghurt: Quality Modulation by Different Sucrose Levels
2026 · Nurul Hasniah, Rizqwandana Rafi Khansa Wiryawan, et al. · World Journal of Advanced Research and Reviews
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Isolation, Characterisation and Presumptive Identification of Lactic Acid Bacteria from Matoa (Pometia pinnata) Fruit
2026 · Rafli Zulfa Kamil, Dimas Anugrahillah, et al. · Journal of Applied Food Technology
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Fortified Fermentation: Improving Microbial Viability and Texture of Egghurt Using Skim Milk Powder
2025 · Fariz Nurmita Aziz, Evangeline Pascual, et al. · Journal of Applied Food Technology
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The Effect of Red Rosella Extract as an Acidian an Water Content, Total Solid Ingredients, Total Acid, and Melasticity in Mozzarella Cheese
2025 · Heni Rizqiati, Anang Mohamad Legowo, et al. · International Research Journal of Innovations in Engineering and Technology
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Works count: 12
Citation count: 19
H-index: 2
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