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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Sains Peternakan Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Ternak Tropika JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) UNEJ e-Proceeding Indonesian Journal of Chemistry Proceeding INTERNATIONAL SEMINAR IMPROVING TROPICAL ANIMAL PRODUCTION FOR FOOD SECURITY Conference on Innovation and Application of Science and Technology (CIASTECH) JAST : Jurnal Aplikasi Sains dan Teknologi BUANA SAINS Jurnal Ilmiah Fillia Cendekia Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Jurnal Nutrisi Ternak Tropis (JNT) REKASATWA : Jurnal Ilmiah Peternakan Jurnal Pengabdian Kepada Masyarakat J-ABDIPAMAS (Jurnal Pengabdian Kepada Masyarakat) Jurnal Pengabdian Kepada Masyarakat Jurnal Agripet Animal Production Journal of Education Technology and Inovation

Aju Tjatur Nugroho Krisnaningsih

Universitas PGRI Kanjuruhan Malang

Author-ID : 2665607

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Physics Social Sciences Veterinary Other

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Pengembangan biodigester anaerob portabel penghasil biogas dari limbah kotoran ayam Maris Kurniawati; Aju Tjatur Nugroho Krisnaningsih
Jurnal Sains Peternakan Vol 9 No 2 (2021): Jurnal Sains Peternakan
Publisher : Fakultas Peternakan, Universitas PGRI Kanjuruhan Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jsp.v9i2.6370

Limbah kotoran merupakan salah satu permasalahan yang dihadapi oleh peternak ayam. Limbah kotoran ayam dapat menyebabkan pencemaran lingkungan dan gangguan kesehatan masyarakat sekitar lokasi peternakan. Pengolahan limbah kotoran ayam melalui proses fermentasi anaerob menjadi alternatif solusi terhadap masalah limbah kotoran ayam. Keuntungan yang diperoleh dari proses fermentasi anaerob limbah kotoran ayam adalah diperolehnya biogas dalam kapasitas cukup banyak. Pengembangan biodigester anaerob dalam bioreaktor untuk pengolahan limbah menjadi faktor penting dalam proses konversi limbah kotoran ayam menjadi biogas. Pada penelitian ini telah berhasil dilakukan pengembangan biodigester anaerob portabel berkapasitas 1.200 L. Hasil analisis menunjukkan bahwa bioreaktor dapat menghasilkan biogas sebanyak 61,5 m3 untuk sekali periode proses fermentasi dari 603 kg kotoran ayam. Biogas yang dihasilkan dapat menjadi salah satu sumber energi alternatif bagi masyarakat.

KUALITAS SEMEN KAMBING KACANG DENGAN LAMA SIMPAN YANG BERBEDA PADA SUHU RUANG MENGGUNAKAN TRIS AMINOMETHAN KUNING TELUR Enike Dwi Kusumawati; Kris Nur Utomo; Aju Tjatur Nugroho Krisnaningsih; Syam Rahadi
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 4, No 3 (2017): JITRO, September
Publisher : Universitas Halu Oleo

Penelitian ini bertujuan untuk mengetahui kualitas semen segar kambing Kacang pada penyimpanan yang berbeda pada suhu ruang dengan menggunakan pengencer tris aminomethan kuning telur. Penelitian ini dilakukan di Laboratorium Fakultas Peternakan Universitas Kanjuruhan Malang. Metode penelitian yang digunakan adalah metode percobaan dengan menggunakan Rancangan Acak Lengkap (RAL). Setiap perlakuan semen diulang sebanyak 5 kali. Variabel yang diamati antara lain motilitas, viabilitas dan abnormalitas. Data dianalisis menggunakan Analisis Varian. Apabila diantara perlakuan terdapat perbedaan maka dilanjutkan dengan Uji Beda Nyata Terkecil. Berdasarkan hasil penelitian menunjukkan bahwa kualitas spermatozoa kambing Kacang pada suhu ruang dengan lama simpan yang berbeda dengan menggunakan pengencer menunjukkan adanya perbedaan yang sangat nyata (P<0,01). Pada pengamatan motilitas dan viabilitas spermatozoa kambing Kacang pada suhu ruang menggunakan pengencer menunjukkan adanya perbedaan yang sangat nyata (P<0,01). Tetapi pada pengamatan abnormalitas spermatozoa kambing Kacang pada suhu ruang tidak menunjukkan adanya pengaruh penggunaan pengencer serta tidak terdapat pengaruh antara lama simpan dan penggunaan pengencer terhadap abnormalitas spermatozoa kambing Kacang (P>0,01). Namun terdapat pengaruh yang sangat nyata lama simpan terhadap abnormalitas spermatozoa kambing Kacang. Kesimpulan yang diperoleh dari hasil penelitian yaitu lama simpan yang berbeda pada suhu ruang menggunakan tris aminomethan kuning telur terdapat pengaruh sangat nyata terhadap kualitas semen segar kambing Kacang. Berdasarkan hasil penelitian ini maka disarankan agar penggunaan kuning telur sebagai pengencer tidak lebih dari 9 jam karena dapat menurunkan motilitas dan viabilitas spermatozoa.Kata kunci : Lama Simpan, Kambing Kacang, Pengencer, Spermatozoa, Kualitas Semen

Motilitas dan Vabilitas Spermatozoa Ayam Kampung pada Suhu 5°C Menggunakan Pengencer dan Lama Simpan yang Berbeda Enike Dwi Kusumawati; Selvinus Lawu Woli; Aju Tjatur Nugroho Krisnaningsih; Waluyo Edi Susanto; Syam Rahadi
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 5, No 3 (2018): JITRO, September
Publisher : Universitas Halu Oleo

ABSTRAKPenelitian ini dilakukan untuk mengetahui motilitas dan viabilitas spermatozoa ayam kampung pada suhu 5oC menggunakan pengencer dan lama simpan yang berbeda. Metode yang digunakan dalam penelitian ini adalah penelitian laboratorium menggunakan Rancangan Acak Lengkap (RAL) Faktorial dengan pengencer ringer lactat solution, air kelapa dan tanpa pengencer serta lama simpan 0, 3, 6, 9, 12, 15, 18, 21, 24, 27, 30, masing-masing diulang 10 kali. Variabel yang diamati yaitu motilitas dan viabilitas spermatozoa. Analisa data yang digunakan adalah analisis varian. Hasil analisis data menunjukkan bahwa motilitas dan viabilitas spermatozoa menggunakan pengencer ringer lactat solution lebih tinggi (P<0,01) serta dapat bertahan sampai lama simpan 24 jam dibandingkan air kelapa dan tanpa pengencer. Adapun nilai motilitas ringer lactat solution, air kelapa dan tanpa pengencer pada lama simpan 24 jam masing-masing sebesar 43,5±17,17%; 8±4,83%; 6,5±2,4%, sedangkan nilai viabilitasnya sebesar 83,2±7,25%; 64,6±3,20%; dan 63,1±2,33%. Kesimpulan dari hasil penelitian ini adalah ringer lactat solution lebih baik dibandingkan air kelapa dan tanpa pengencer dalam mempertahankan kualitas semen ayam kampung pada suhu simpan 5oC sampai lama simpan 24 jam.Kata Kunci : air kelapa, ayam kampung, motilitas, spermatozoa, viabilitas ABSTRACTThis study was conducted to determine the motility and viability of spermatozoa of Native chickens at 5oC using different diluents and time storage. The method used in this study was laboratory research using Factorial Completely Randomized Design with ringer lactate solution, coconut water and without diluent at 0, 3, 6, 9, 12, 15, 18, 21, 24, 27, 30 hours of time storage each repeated 10 times. The variables observed were motility and viability of sperm. Data analysis used is variance analysis. The results of data analysis showed that the motility and viability of spermatozoa using ringer lactate solution diluents was higher (P <0.05) than coconut water and without diluents. The motility values of ringer lactat solution, coconut water and without diluents were 43,5±17,17%; 8±4,83%; 6,5±2,4% respectively, while the viability values were 83,2±7,25%; 64,6±3,20% and 63,1±2,33%. The conclusion of this study is that ringer lactat solution is better than coconut water an without diluents in maintaining the quality of Native chicken semen at a storage temperature of 5oC until 24 hours.Keywords: coconut water, motility, native chicken, sperm, viability

PENGARUH UMUR LEPAS SAPIH DAN UMUR INDUK TERHADAP PRODUKSI SUSU SAPI PERAH PERANAKAN FRIESIAN HOLSTEIN (PFH) Enike Dwi Kusumawati; Syam Rahadi; Juventus Peso; Aju Tjatur Nugroho Krisnaningsih
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 5, No 1 (2018): JITRO, Januari
Publisher : Universitas Halu Oleo

Penelitian ini dilaksanakan di Pujon Kabupaten Malang. Tujuan penelitian ini adalah untuk mengetahui pengaruh umur lepas sapih dan umur induk terhadap produksi susu sapi perah PFH. Materi yang digunakan dalam penelitian ini adalah 27 ekor induk sapi perah PFH dengan kelompok umur 3-4 tahun, 5-6 tahun dan 7-8 tahun sebanyak 9 ekor dari berbagai kelompok umur. Metode yang dipakai adalah studi kasus dengan teknik pengambilan data secara observasi dan wawancara dengan pemilik. Data yang diamati dalam penelitian ini adalah jumlah produksi susu dalam waktu 30 hari, umur induk dan umur pedet saat penyapihan. Analisis data menggunakan Rancangan Acak Kelompok (RAK) Faktorial. Hasil penelitian menunjukkan bahwa umur induk 5-6 tahun menghasilkan produksi susu yang terbaik sebesar 12,72±0,77 liter, kemudian dari kelompok umur 7-8 tahun sebesar 11,31±1,75 liter dan yang terakhir umur 3-4 tahun memberikan produksi susu yang terendah sebesar 10,94±0,41 liter. Rata-rata produksi susu umur lepas sapih 1 bulan sebesar 13,00±0,38 liter. Rata-rata produksi susu umur lepas sapih 2 bulan sebesar 11,77±0,72 liter. Rata-rata produksi susu umur lepas sapih 3 bulan sebesar 10,96±0,50 liter. Dari hasil penelitian dapat disimpulkan bahwa terdapat pengaruh umur induk terhadap produksi susu sapi perah PFH, umur induk 5-6 tahun memberikan produksi tertinggi yaitu 12,72±0,77 liter. Umur lepas sapih tidak memberikan pengaruh terhadap produksi susu sapi perah PFH kemudian tidak terdapat interaksi antara umur induk dan umur lepas sapih terhadap produksi susu.Kata Kunci: produksi susu, peternak, sapi prah

Pengaruh Penambahan Stabilizer Pati Talas Lokal (Colocasia esculenta) terhadap Viskositas, Sineresis dan Keasaman Yogurt pada Inkubasi Suhu Ruang Aju Tjatur Nugroho Krisnaningsih; Djalal Rosyidi; Lilik Eka Radiati; Purwadi Purwadi
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 5, No 3 (2018): JITRO, September
Publisher : Universitas Halu Oleo

ABSTRACTThis study aims to examine the effect of adding local taro starch stabilizer (Colocasia esculenta) to physicochemical properties (viscosity and sineresis) and acidity (pH and total acid) of yogurt at room temperature incubation. The material used includes: cow milk; skim milk; starch from taro tubers from the traditional market of Malang, East Java; starter of lactic acid bacteria (S. thermophillus, L. bulgaricus, and L. acidhopilus). The research method used was a completely randomized laboratory experiment consisting of 6 treatments of adding taro starch, namely: P0: 0% (without taro starch); P1: 0.5%; P2: 1%; P3: 1.5%; P4: 2%; and P5: 2.5%. Pasteurization of milk at 85 °C for 30 minutes, addition of starter BAL 3% with an incubation period of 24 hours at room temperature. Each treatment was repeated 4 times. The data obtained were analyzed using the Variant Analysis method, if the treatment gave effect then continued with Duncan's Multiple Distance Test (UJBD). The results showed that there was a very significant effect (P <0.01) of the addition of taro starch to the viscosity, syneresis, pH, and total acid of yogurt at room temperature incubation. The addition of different concentrations of taro starch stabilizer varies the values of viscosity (1007.5-4596.25 cP), sineresis (10.11-20.33%), pH (4.16-4.20) and total acid (0,94-1.08%) yogurt. The conclusion of this study is the addition of local taro starch stabilizer up to 2.5% concentration providing optimal physicochemical and acidity properties of yogurt. ABSTRAKPenelitian ini bertujuan untuk menguji pengaruh penambahan stabilizer pati talas lokal (Colocasia esculenta) terhadap sifat fisiko (viskositas dan sineresis) dan keasaman (pH dan total asam) yogurt pada inkubasi suhu ruang. Materi yang digunakan meliputi: susu sapi; susu skim; pati dari umbi talas yang berasal dari pasar tradisional Kota Malang, Jawa Timur; starter bakteri asam laktat (S. thermophillus, L. bulgaricus, dan L. acidhopilus). Metode penelitian yang digunakan adalah percobaan laboratorium dengan rancangan acak lengkap yang terdiri dari 6 perlakuan penambahan pati talas yaitu P0: 0% (tanpa pati talas); P1: 0,5%; P2: 1%; P3: 1,5%; P4: 2%; dan P5: 2,5%. Pasteurisasi susu pada pemanasan 85°C selama 30 menit, penambahan starter BAL 3% dengan masa inkubasi 24 jam pada suhu ruang. Setiap perlakuan diulang sebanyak 4 kali. Data yang diperoleh dianalisis menggunakan metode analisis varian, apabila perlakuan memberikan pengaruh maka dilanjutkan dengan uji jarak berganda duncan (UJBD). Hasil penelitian menunjukkan bahwa terdapat pengaruh yang sangat nyata (P<0,01) penambahan pati talas terhadap viskositas, sineresis, pH, dan total asam yogurt pada inkubasi suhu ruang. Penambahan konsentrasi stabilizer pati talas yang berbeda memberikan variasi nilai terhadap viskositas (1007,5-4596,25 cP), sineresis (10,11-20,33%), pH (4,16-4,20) dan total asam (0,94-1,08%) yogurt. Kesimpulan penelitian ini adalah penambahan stabilizer pati talas lokal sampai dengan konsentrasi 2,5% memberikan sifat fisiko dan keasaman yogurt yang optimal.

OPTIMIZATION OF YOGURT FERMENTED MILK PRODUCTS WITH THE ADDITION OF NATURAL STABILIZER BASED ON LOCAL POTENTIAL OF TARO STARCH (COLOCASIA ESCULENTA) Aju Tjatur Nugroho Krisnaningsih; Dyah Lestari Yulianti; Imam Thohari; Puguh Surjowardojo
UNEJ e-Proceeding 2016: Proceeding The 1st International Basic Science Conference
Publisher : UPT Penerbitan Universitas Jember

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The aims of research were to improve the quality of the final product through the use of yogurt stabilizer based on local potential, easily obtainable stock and has a low price, namely taro starch (Colocasia esculenta). The method of research was laboratory experiment arranged in completely randomized design factorial. The first factor is the level of taro starch with 4 treatments (0%, 1%, 2%, 3%). The second factor is the concentration of starter with 3 treatments (1%, 3%, 5%). Each treatment was repeated 3 times. The variables measured and analyzed: 1) pH, 2) the acidity, 3) viscosity. The data were analyzed by Anova. If significant the Duncan’s Multiple Range Test was applied.The results showed the addition of stabilizer level provides a significant influence on the pH, acidity and viscosity of yogurt (P <0.01) but concentration starter not significant of pH and viscosity (P> 0.05) but very real effect on the acidity of the yogurt (P <0.01). Interaction taro starch level and inoculation starter does not give effect to the quality of the yogurt based on physico-chemical properties. pH yogurt with the addition of stabilizer level of 1%, 2% and 3% produce ideal pH after fermentation for ready consumption of 3.9. The acidity of the yogurt without stabilizer (0%) was 1,52% -2.02%. Addition of stabilizers 1% and above decreased the acidity of the yogurt. Level 3% of stabilizer provides the highest viscosity value of 27620 cP yogurt. While the lowest viscosity of the yogurt without addition of stabilizer (0%) of 840 Cp. Conclusions of research that the stabilizer taro starch level of 1% contribute to produce optimal quality yogurt products.

PENAMPILAN PRODUKSI SAPI PERAH FRIESIAN HOLSTEIN (FH) PADA BERBAGAI PARITAS DAN BULAN LAKTASI DI KETINGGIAN TEMPAT YANG BERBEDA Aju Tjatur Nugroho K.; Puguh Surjowardojo; M. Nur Ihsan
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 20, No 1 (2010)
Publisher : Faculty of Animal Science, Universitas Brawijaya

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The aim of the research was to know the performance of milk yield Holstein Friesian (FH) of dairy cows at various parities and month of lactation in different altitude. The research was conducted from January to March 2010 at Setia Kawan dairy cooperative in Nongkojajar (highlands) and Suka Makmur dairy cooperative in Grati (lowlands). Both cooperatives were located in Pasuruan regency. The research materials used totally 90 heads of FH dairy cows (45 heads in Nongkojajar and 45 heads in Grati) which consisted of parity 2 (15 heads), parity 3 (15 heads) and parity 4 (15 heads). Each parity consisted of 2nd lactation (5 heads), 3rd lactation (5 heads) and 4th lactation (5 heads). The variables were daily milk yield, and environmental factors related to milk yield and reproductive performance of dairy cows that is temperature and air humidity, temperature humidity index (THI) and feed consumption. The method of the research was case study. The data had been analyzed by ANOVA and if there were significant influences it would be further tested using Duncan multiple range test. The results showed that the altitude significantly affected milk yield (P<0.05). Average milk yield at lowlands and highlands were 10.17±2.57 liters and 13.10±3.20 liters, but the 2nd, 3rd and 4th parities did not significantly affect milk yield. Another finding showed that the month of lactation significantly affected milk yield (P<0.05). Average milk yield in the 2nd, 3rd and 4th lactations were 12.98±3.61, 11.28±2.76 and 10.63±2.92 litters respectively. Based on the results it was concluded that the altitude and the month of lactation affected milk yield performances of FH dairy cows. It was suggested to improve environmental conditions at lowlands through controlling the temperature and humidity (THI) for not more than 72 so that appropriate for dairy cows and to improve management of productivity, reproductive and feeding practices. Keywords: milk yield, dairy cow, parity, month of lactation, altitude

PENGEMBANGAN USAHA KELOMPOK PETERNAK SAPI PERAH Aju Tjatur Nugroho Krisnaningsih; Widya Hanum Sari Pertiwi
Jurnal Pengabdian Kepada Masyarakat (J-ABDIMAS) Vol 2 No 1 (2015): Jurnal Pengabdian Kepada Masyarakat 2015
Publisher : Publisher UPT P2M Politeknik Negeri Malang

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Community service on a group of farmers Farmers Dairy Village Wringinanom Poncokusumo Malang Regency aims to improve the knowledge and skills of farmers in the utilization and processing of potential sources of feed ingredients locally, and then is able and skilled in processing of livestock products as well as the processing of manure waste into organic fertilizer , so as to increase the income and welfare of farmers. IbM program results indicate that the public response duck farmers are very good and enthusiastic for proactive follow the program in all the activities for outreach, training, demoplot, mentoring and evaluation. The existence of these service programs have a positive impact on the environment ie partners provide solutions or alternative solutions to problems faced by groups of farmers in the village and the surrounding community. In the early stages of coordination of activities with the partner group leaders assisted with student involvement. Submission of this extension materials with discussions to evaluate the response of farmers to the material activities and sharing of experiences between the teams servant with targeted partners. The benefits of these activities can increase motivation and attention of farmers to practice the material in accordance with the activities of the problems faced, so that at the end of this activity can be a solution to the problems or difficulties faced by farmers in the field. The visit was also carried out at the end of the activity to evaluate how far the understanding group of farmers against the material provided. Groups of farmers and communities want their sustainable activities, not just stop at the end of this activity alone. Food products, agro-processing and organic fertilizer not only a dream but a reality that they or ranchers are able and can market the results or the products they make. Thus the community service program activities can be an opportunity for them to improve the income and welfare of his life.

PEMANFAATAN, PEMELIHARAAN DAN PENGEMBANGAN USAHA PETERNAKAN KAMBING SECARA OPTIMAL PADA KELOMPOK PETERNAK KAMBING JOYO ABADI Aju Tjatur Nugroho Krisnaningsih
Jurnal Pengabdian Kepada Masyarakat (J-ABDIMAS) Vol 1 No 1 (2014): Jurnal Pengabdian Kepada Masyarakat 2014
Publisher : Publisher UPT P2M Politeknik Negeri Malang

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Community service groups goat breedersinthe village Bumiaji aims to improve theknowledge and skills of farmers in the utilization and processing of potential sources of local feed ingredients, exploitation superior breeding stock, then capable and skilled in yogurt fermented dairy product processing, sewage treatment lives tockinto organic fertilizer to increase the income and welfare of farmers. Delivery of content and methods of activity in the form of counseling, training, demoplot, assistance and program evaluation. The results of this program showed a high response from the community goat breeders for proactive follow the program in all the activities. It can be concluded that this service programs have a positive impacton the environment that partners provide solutions or alternative solutions to problems faced by farmers int he villages and the surrounding community.

EVALUASI SINERESIS DAN SENSORI YOGURT DENGAN PENAMBAHAN STABILIZER PATI TALAS LOKAL (Colocasia esculenta) PADA MASA INKUBASI 18 JAM SUHU RUANG Aju Tjatur Nugroho Krisnaningsih; Tri Ida Wahyu Kustyorini; Revi Selviana
REKASATWA : Jurnal Ilmiah Peternakan Vol 2, No 2 (2020): REKASATWA : Jurnal Ilmiah Peternakan
Publisher : Universitas Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/rekasatwa.v2i2.9056

Tujuan dari penelitian untuk mengetahui pengaruh penambahan stabilizer pati talas lokal (Colocasia esculenta) terhadap sineresis dan sensori yogurt pada masa inkubasi 18 jam suhu ruang.Materi yang digunakan dalam penelitian ini adalah susu sapi segar, pati talas, susu skim, dan starter (Lactobacillus bulgaricus,Streptococcus thermophillus dan Lactobacillus acidhopilus). Metode penelitian yang digunakan adalah percobaan Laboratorium dengan menggunakan Rancangan Acak Lengkap (RAL). Perlakuan penelitian yakni penambahan pati talas, yaitu: P0 (0%), P1 (0,50%), P2 (1%), P3 (1,50%), P4 (2%) masing-masing perlakuan diulang sebanyak 4 kali. Data yang diperoleh dianalisis dengan analisis ragam, apabila terdapat perbedaan maka dilanjutkan dengan uji duncan. Variabel yang diamati meliputi: Sineresis dan Sensori yogurt. Hasil penelitian menunjukan bahwa penambahan level pati talas lokal (Colocasia esculenta) yang berbeda sebagai stabilizer memberikan pengaruh perbedaan yang sangat nyata (P<0,01) terhadap sineresis dan tekstur yogurt. Nilai Sineresis tertinggi dengan penambahan pati P0 (0%) sebesar 4,5% kemudian berturut-turut P1 (0,50%), P2 (1%), P3 (1,50%), P4 (2%) sebesar 4,23%, 4%, 3,72%, 3,48%. Pada kesukaan tekstur yogurt nilai tertinggi pada P3 dengan skor 3,8% dan nilai terendah yaitu P0 dengan skor nilai 3,13%. Penambahan pati tidak memberikan pengaruh (P>0,05) terhadap warna, rasa dan aroma yogurt. Berdasarkan hasil penelitian dapat disimpulkan bahwa penambahan pati talas 1,50% pada masa inkubasi 18 jam suhu ruang dapat menghasilkan yogurt yang optimal ditinjau dari sineresis dan sensori yogurt.

Co-Authors Abi, Veronika Krisnawati Abrori, Yuridlo Jaka Aditya Umbu Kulli Walangara Alfindo Agung Setiawan Aswin Kurniawan Brihandhono Brihandhono Brihandhono, Ari Dewi Khosiya Robba Didakus Santitores Didik Wahyudi Dimas Pratidina Puriastuti Dimas Pratidina Puriatuti Hadiani Dimas Zulfikar Hanif Djalal Rosyidi Doroteus Popot Simi Dwi Agus Setiawan Dwi Gusmalawati Dyah Lestari Yulianti Dyah Lestari Yulianti Dyah Lestari Yulianti Dyah Lestari Yulianti Dyah Setyawati Dyah Tuwi Ramsiati Egidius Ulus Ethelburg Rafael Warin Hera Fabiana Lija Fachturohman, Muchammad Fahmi Arif Zakaria Falensio Yano Karo Ferdianus Nono Hadiani, Dimas Pratidina Puriastuti Hillarius Betu Ikhwan, Amin Nur Imam Thohari Jenitha Verawati Fallo Juventus Peso Karisman, Prelis Kornelis Tamo Ama Kris Nur Utomo Kupertus M Radang Kusumawati, Enike Dwi Laurensius Geofri Killa Leondro, Henny Lesmin Yigibalom Lilik Eka Radiati M. Nur Ihsan Magdalena Meo Maria Korsini Bagus Maria Meryana Fila Maris Kurniawati Melody Yoman Meo, Magdalena Mochammad Chanafi Moh Yunus Bahtiar Nur Khoiriyah Oke Anandika Lestari Peni Wahyu Prihandini Permata Ika Hidayati Philipus Pati Pelang Sekosi Pranata, Yudi Wiliyam Prihandini, Peni Wahyu Puguh Surjowardojo Puguh Surjowardojo purwadi purwadi Revi Selvian Revi Selviana Santitores, Didakus Selvinus Lawu Woli Selvinus Lawu Woli Sembiring, Rinawati Syam Rahadi Tri Ida Wahyu Kustyorini Wahyuni Indah Wulansari Walangara, Aditya Umbu Kulli Waluyo Edi Susanto Waluyo Edi Susanto Waluyo Edi Susanto Waluyo Edi Susanto Susanto Wempilianus Bai Ria Widya Hanum Sari Pertiwi, Widya Hanum Wiji Setiyaningsih Yohanis PIndu Amah Yopianus Anamila Yuli Arif Tribudi Yulianti, D. L. Yulianti, Diyah Lestari

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