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All Journal International Journal of Advances in Applied Sciences Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan Jurnal Pangan dan Gizi JURNAL GIZI INDONESIA Jurnal AGROTEKNOLOGI Animal Agricultural Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Teknologi Pangan dan Gizi Jurnal Penelitian Pascapanen Pertanian Jurnal Pangan dan Agroindustri Pro Food Jurnal Aplikasi Teknologi Pangan AcTion: Aceh Nutrition Journal Indonesian Journal of Chemistry Jurnal Teknologi & Industri Hasil Pertanian Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Agrisocionomics: Jurnal Sosial Ekonomi Pertanian Jurnal Sehat Mandiri Jurnal Teknologi Hasil Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Journal of Telenursing (JOTING) Jurnal Aisyah : Jurnal Ilmu Kesehatan AGROMEDIA: Berkala Ilmiah Ilmu-ilmu Pertanian Jurnal Litbang Provinsi Jawa Tengah Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Teknologi Pangan Holistik Jurnal Kesehatan Advance Sustainable Science, Engineering and Technology (ASSET)
Anang M Legowo
Departemen Teknologi Pangan, Fakultas Peternakan Dan Pertanian, Universitas Diponegoro, Semarang
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Optimization of Coffee-Clove-Ginger Formulated Powder Based on Antioxidant Activity and Physicochemical Properties Lestari, Arisa Puji; Legowo, Anang Mohamad; Susanti, Siti
Journal of Applied Food Technology Vol 5, No 1 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

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Abstract

The development of coffee products as functional drinks is hoped to increase the popularity of coffee as a healthy drink. One way of improving is by adding spices into the coffee. The purpose of this research was to obtain optimization of coffee-spice formulated powder based on its antioxidant activity, water content, ash content, and extract content. The spices used in this research were ginger powder and cloves(1:1). In this research, the ratio of coffee:spices (%,b/b) tested varied with F0(100%: 0%), F1(95%: 5%), F2(90%:10%), F3(85%:15%), and F4(80%:20%) each ratios underwent 4 repetitions of tests for physic and chemical properties. F0-F4 was roasted for 35 minutes at 200 °C. The results showed that all formulas except F4 had met the SNI certifications of ground coffee. The best formula was F3 had water(6.55%), ash content(4.72%), extract content(28.13%) was the highest(p<0.05) out of all the high varying ratio of coffee: spices formula (F4), and F3 had the lowest IC50(22.42μg/mL). Thus the formula with the lowest proportion of spices was considered as the optimal formula based on the water content, ash content, and extract content, whereas of antioxidant status, the formula with the highest proportion of spices was considered the best formula. The conclusion of this research was proportion of spices in the formula, the better the antioxidant status, but less optimum in terms of its other physic and chemical properties. It is hoped that the spiced coffee formula could potentially serve as a functional beverage for the community.DOI: http://dx.doi.org/10.17728/jaft.54
Total Dissolved Solids on Turmeric Emulsion (Curcuma longa L.) Affected by Iota and Kappa Carrageenan Arganis, Lusida Mulia; Rizqiati, Heni; Legowo, Anang Mohamad; Pramono, Yoyok Budi; Al-Baarri, Ahmad Ni'matullah
Journal of Applied Food Technology Vol 5, No 1 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

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Abstract

The quality of emulsion such as total dissolved solids, may be determined by type of emulsifier. Carrageenan is a polysaccharide from red seaweed (Rhodophyceae) and it is well known as emulsifier, however the application of carrageenan has not widely used in traditional beverage in Java Island, Indonesia. Therefore, the purpose of this research was to determine the effect of carrageenan in turmeric emulsion on its total dissolved solids. Distribution of total dissolved solids was tested using total dissolved solid-meter. Iota and kappa carrageenan were used. As a result, carrageenan might increase total dissolved solid at 58±3.4% and iota had reached higher total dissolved solid than kappa. As conclusion, total dissolved solid might be elevated by the addition of carrageenan.DOI:https://doi.org/10.17728/jaft.60
Efektivitas ekstrak umbi sarang semut (myrmecodia pendens merr.& perry) sebagai penurun kadar glukosa darah tikus sprague dawley yang diabetes mellitus Raya, Maxianus Kopong; Legowo, Anang M.; Wijayahadi, Noor
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 4, No 2 (2016)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (515.674 KB) | DOI: 10.14710/jgi.4.2.138-144

Abstract

Background : Diabetes Mellitus (DM) is a disease associated with pancreatic β cell damage and causes hyperglycemia Antioxidants were effective in reducing the state of hyperglycemia that was triggered by free radicals. Sarang semut contains flavonoids and tannins that act as antioxidants.Objective : The purpose to analyze the effectiveness of sarang semut stem extract as lowering blood glucose on diabetic white male Sprague Dawley rats. Method : True experimental with 30 rats which divided into five groups : negative control (DM+ water), positive control (DM+glibenklamid) and 3 treatment groups of DM + water extract of  sarang semut stem powder 90 mg/200gBW, 180 mg/200g BW and 360/200g BW respectively. DM was induced by 65mg/kgBW Streptozotocin and 230 mg/kgBW Nicotinamide intraperitonealy. Extract was given by sonde. The data was analyzed by Kruskall-Wallis and Mann-Whitney. Results : IC50 value of  sarang semut stem extract were 6,56-10,07 mg/ml in powder and 9,12-15,62 mg/ml whole. The average rats weight alteration on groups of negative control, positive control,  and 3 treatment groups of DM + water extract of  sarang semut stem powder 90 mg/200gBW, 180 mg/200g BW and 360/200g BW before and after treatment were -7,60± -0,40; 25,80±0,51; 16,40±0,44; 17,20±1,28 dan 19,20±0,06 gram respectively (ρ=0,001). The average fasting blood glucose level on groups of negative control, positive control,  and 3 treatment groups of DM + water extract of  sarang semut stem powder 90 mg/200gBW, 180 mg/200g BW and 360/200g BW before and after treatment were 3,33±2,42; -122,44±-0,51; -79,42±-11,38; -94,08±-11,97 and -134,66±-2,59 mg/dL respectively (ρ=0,001). Conclusion : The IC50­ value in sarang semut stem powder was higher than a whole form. Dose of 360 mg/200g BW lowered blood glucose better than 90 and 180 /200g BW dosage.
DAYA IKAT AIR, pH DAN SIFAT ORGANOLEPTIK CHICKEN NUGGET YANG DISUBSTITUSI DENGAN TELUR REBUS Laksmi, Restuning Tri; Legowo, Anang Mohamad; Kusrahayu, Kusrahayu
Animal Agriculture Journal Vol 1, No 1 (2012): Volume 1, Nomor 1, Tahun 2012
Publisher : Animal Agriculture Journal

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Abstract

ABSTRAK Penelitian ini bertujuan untuk untuk mengetahui Daya Ikat Air (DIA), nilai pH, dan sifat organoleptik nugget ayam yang disubstitusi telur rebus. Rancangan penelitian yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Data diolah menggunakan analisis ragam pada taraf signifikasi 5%, jika berbeda nyata dilanjutkan dengan Uji Wilayah Ganda Duncan. Hasil uji statistik menunjukkan bahwa substitusi telur rebus berbeda nyata (P>0,05) terhadap sifat organoleptik. Substitusi telur rebus tidak berpengaruh nyata (P<0,05) terhadap DIA dan pH. Nilai warna agak coklat-coklat tua dengan skor 2,00 - 3,16; tekstur tidak kasar-kasar dengan skor 1,96 - 2,28; dan kesukaan suka-sangat suka dengan skor 3,16 - 3,36. Substitusi telur rebus pada chicken nugget berpengaruh pada warna, tekstur dan kesukaan. Substitusi 20% sampai 40% merupakan substitusi paling optimal sebagai diversifikasi nugget.   Kata Kunci : chicken nugget, telur rebus, DIA, pH, sifat organoleptik
PENGARUH PENAMBAHAN SUSU SKIM PADA PEMBUATAN FROZEN YOGURT DENGAN BAHAN DASAR WHEY TERHADAP TOTAL BAHAN PADAT, WAKTU PELELEHAN DAN TEKSTUR Trisnaningtyas, Rara Yurisha; Legowo, Anang Mohamad; Kusrahayu, Kusrahayu
Animal Agriculture Journal Vol 2, No 1 (2013): Volume 2, Nomor 1, Tahun 2013
Publisher : Animal Agriculture Journal

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Abstract

ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan susu skim pada pembuatan Frozen yogurt dengan bahan dasar whey terhadap waktu leleh, tekstur dan total bahan padat. Materi yang digunakan dalam penelitian ini adalah susu sapi segar, jeruk nipis, rennet, medium deMan Rogosa Sharpe (MRS) broth, kultur stater (Lactobacillus bulgaricus dan Streptococcus thermophillus), CMC (carboxyl methyl celulosa), kuning telur, gula pasir (Gulaku), krim (whipping cream merek pondan), susu skim (merek calci Skim Indomilk). Peralatan yang digunakan antara lain ice cream maker, inkubator, kain saring, timbangan, waterbath, oven, thermometer, sendok, gelas, dan stopwatch. Rancangan percobaan yang digunakan untuk pengujian total bahan padat dan watu pelelehan adalah Rancangan Acak Lengkap dengan 4 perlakuan dan 5 kali ulangan, apabila terdapat pengaruh perlakuan dilanjutkan dengan Uji Wilayah Berganda Duncan. Uji sifat organoleptik dengan 25 panelis agak terlatih dianalisis menggunakan Uji Kruskal Wallis. Perlakuan yang diterapkan adalah penambahan susu skim sebanyak 0% (T0), 2% (T1), 4% (T2) dan 6% (T3). Hasil penelitian menunjukkan bahwa frozen yogurt dengan penambahan susu skim (0, 2, 4 dan 6 %) memberikan pengaruh nyata (P<0,05) terhadap total bahan padat, waktu pelelehan dan tekstur. Nilai rata-rata dari T0, T1, T2 dan T3 untuk total bahan padat yaitu 36,417; 34,617; 43,390 dan 41,505 %; nilai waktu pelelehan yaitu 8,82; 9,12; 10,30 dan 10,36; dan 3,28 menit serta tekstur yaitu 2,21; 1,38; 2,24 dan 2,23. Kesimpulan dari hasil penelitian ini adalah frozen yogurt berbahan dasar whey dengan penambahan susu skim sebesar 4 dan 6% memiliki kualitas yang paling baik sebagai produk alternatif pangan.Kata kunci: frozen yogurt, whey, susu skim, total bahan padat, waktu pelelehan, teksturABSTRACT The purpose of this research was to determine the effect of skim milk addition to the frozen yogurt with whey as the basic material on total solid, melting time, and the texture. The materials which are used in this research; fresh milk, lime, rennet, medium deMan Rogosa Sharpe (MRS) broth, culture starter (Lactobacillus bulgaricus dan Streptococcus thermophillus), CMC (carboxyl methyl celulose), yolk, (Gulaku), cream (whipping cream ‘pondan’), and skim milk (‘calci Skim Indomilk’). The tools which are used; ice cream maker, incubator, strainer, scales, waterbath, oven, thermometer, spoon, glass and stopwatch. Experimental design used in this study was completely randomized design with 4 treatments and 5 replications, if there is a treatment effect followed by duncan multiple test area. Test the organoleptic properties using organoleptic test by 25 panelists and analyzed using Kruskal Wallis test. The treatments given is the additional of skim milk as much as 0% (T0), 2% (T1), 4% (T2) and 6% (T3). The results showed that the effect of additional skim (0, 2, 4 and 6%) gave a significant influence (P<0,05) to total solid, melting time, and the texture. The average value of T0, T1, T2 and T3 for total solids, namely 36.417; 34.617; 43.390 and 41.505%, the value of a melting time is 8.82; 9.12; 10.30 and 10.36, and 3.28 minute and texture that is 2.21; 1.38; 2.24 and 2.23. The conclusion of this research is frozen yogurt by whey as the basic material ingredient with the addition skim milk of 4 and 6% had the best quality of food as an alternative product.Keywords: frozen yogurt, whey, skim milk, total solids, time melting, texture.
PENGARUH PENAMBAHAN SUSU SKIM PADA PROSES PEMBUATAN FROZEN YOGURT YANG BERBAHAN DASAR WHEY TERHADAP TOTAL ASAM, pH DAN JUMLAH BAKTERI ASAM LAKTAT Septiani, Amalia Husna; Kusrahayu, Kusrahayu; Legowo, Anang Muhammad
Animal Agriculture Journal Vol 2, No 1 (2013): Volume 2, Nomor 1, Tahun 2013
Publisher : Animal Agriculture Journal

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Abstract

ABSTRAK Penelitian ini bertujuan untuk mengetahui adanya pengaruh dari penambahan susu skim pada frozen yogurtyang berbahan dasar whey terhadap total asam, pH dan jumlah total asam. Manfaat dari penelitian ini diharapkan memperoleh informasi mengenai penambahan susu skim dapat mempengaruhi total asam, pH dan jumlah mikroba pada frozen yogurt yang berbahan dasar whey. Materi yang digunakan dalam penelitian ini adalah susu sapi segar, jeruk nipis, rennet, MRS, kultur starter, CMC, kuning telur, gula pasir, krim dan susu skim. Peralatan yang digunakan antara lain ice cream maker, incubator, kain saring, timbangan, mixer, waterbath, oven, blender, thermometer, sendok dan gelas. Rancangan yang digunakan dalam penelitian adalah rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Perlakuan yang diterapkan adalah : T0 = frozen yogurt dengan penambahan susu skim sebesar 0 %; T1 = frozen yogurt dengan penambahan susu skim sebesar 2 %; T2 = frozen yogurt dengan penambahan susu skim sebesar 4 % dan T3 = frozen yogurt dengan penambahan susu skim sebesar 6 %. Hasil penelitian menunjukkan bahwa penambahan susu skim sebesar 0%, 2%, 4% dan 6 % berpengaruh nyata terhadap total asam dan pH (P<0,05), namun tidak berpengaruh nyata terhadap jumlah bakteri asam laktat (P>0,05). Total BAL menghasilkan angka 8,38 - 8,88 log CFU/ml; nilai total asam 0,44 - 0,64%; nilai pH 5,99 - 5,95. Penambahan susu skim sebesar 6% menghasilkan total asam, pH dan umlah BAL yang paling baik. Semakin tinggi susu skim yang ditambahkan akan meningkatkan total asam dan menurunkan pH.Kata kunci: whey, frozen yoghurt, total asam, jumlah bakteri asam laktatABSTRACTThis research aimed to find out the influence of the addition skim milk for frozen yogurt made from whey on total acids, pH and total lactic acid bacteria. The benefits of the research are expected to get information about the addition of skim milk can affect the total acid, pH, and the amount of microbial frozen yogurt made from whey. The materials are used in research; fresh milk, lime, rennet, MRS, kultur starter, CMC, yolk, sugar, cream and skim milk. The tools are used; ice cream maker, incubator, strainer, scales, mixer, water bath, oven, blender, thermometer, spoon and glass. The design is used in research was completely randomized design with 4 treatments and 5 replications. The treatments applied: T0 = frozen yogurt with the addition of skim milk at 0%, T1 = frozen yogurt with the addition of 2% skim milk; T2 = frozen yogurt with the addition of 4% skim milk and frozen yogurt = T3 with the addition of skim milk 6%. The results showed the addition of skim milk at 0%, 2%, 4% and 6% significant affect the total acid and pH (P <0.05), but did not significant affect the amount of lactic acid bacteria (P> 0.05) . Total BAL generate a number from 8.38 to 8.88 log CFU / ml total acid value from 0.44 to 0.64; pH values from 5.99 to 5.95. The addition of 6% skim milk resulted in a total acid, pH, and otal BAL best. The higher skim milk is added will increase the total acid and lowers the pH.Key words: whey, frozen yogurt, total acid, amount of lactic acid bacteria
SUBSTITUSI EKSTRAK AMPAS TEBU TERHADAP LAJU KEASAMAN DAN PRODUKSI ALKOHOL PADA PROSES PEMBUATAN BIOETHANOL BERBAHAN DASAR WHEY Fawaid, Muhammad Thoriqul; Al-baarri, Ahmad Ni'matullah; Legowo, Anang Muhammad
Animal Agriculture Journal Vol 1, No 2 (2012): Volume 1, Nomor 2, Tahun 2012
Publisher : Animal Agriculture Journal

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Abstract

This aim of this study was to determine the acidity and alcohol production that was expressed by pH from whey substituted with bagasse extract that was fermented with bread yeast (Saccharomyces cerevisiae). Experimental design used in the study was completely randomized design (CRD) with 3 treatments and 4 replications. The whey was substituted with three level of bagasse extract: 10%, 20%, 30% for T1, T2, T3. The acidity was expressed as pH value of the fermentation solution. As a result,the substitution of whey using bagasse extract up to 30% slightly decreased pH value from 4.81 until 4.60 and alcohol from 0,21 until 0,41. This result suggested that the substitution of bagasse extract until 30% would not affected the acidity environment in fermentation solution.Keyword :whey;baggase extract;Saccharomyces cerevisiae; acidity;alcoholABSTRAK Penelitian ini bertujuan untuk mengetahui nilai pH dan produksi alkohol pada proses fermentasi whey yang disubstitusi ekstrak ampas tebu dengan bantuan ragi roti (Saccharomyces cerevisiae). Rancangan percobaan yang digunakan dalam penelitian adalah Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan 4 ulangan. Berbagai tingkat substitusi whey dengan ekstrak ampas tebu, yaitu 10%, 20%, 30% telah dilakukan sebagai T1, T2, dan T3. Nilai pH dan produksi alkohol diuji pada jam ke-60. Hasil penelitian menunjukkan bahwa substitusi whey dengan ekstrak tebu, tidak mempunyai pengaruh yang nyata terhadap penurunan pH dan produksi alkohol. Substitusi ekstrak ampas tebu dengan whey dari 10 sampai dengan 30% telah merubah nilai pH dari 4,81 menjadi 4,60 dan alkohol dari 0,21 menjadi 0,41. Hasil penelitian mengindikasikan bahwa penambahan substrat berupa ekstrak ampas tebu kedalam proses fermentasi whey dalam pembuatan bioetanol, tidak banyak memberikan pengaruh pada nilai pH dan produksi alkohol.Kata kunci : whey;ekstrak ampas tebu;Saccharomyces cerevisiae;pH;alkohol
PENGARUH JENIS PUPUK TERHADAP PRODUKSI LATEKS TANAMAN KARET (Hevea Brasiliensis) DALAM ASPEK BISNIS TERHADAP PENDAPATAN PEKERJA SADAP DAN LABA PERUSAHAAN PERKEBUNAN TLOGO Karno, Anang M Legowo, Arif Dwi Andrijanto,
AGROMEDIA: Berkala Ilmiah Ilmu-ilmu Pertanian Volume 33, Nomor 1 Maret 2015
Publisher : Sekolah Tinggi Ilmu Pertanian Farming Semarang

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Abstract

ABSTRAK       Penelitian ini bertujuan untuk mengetahui pengaruh pemupukan dan jenis pupuk terhadap produksi lateks pada tanaman karet yang sudah menghasilkan (TM) dari sudut pandang pendapatan dan laba perusahaan. Penelitian ini menganalisis faktor-faktor yang dipengaruhi oleh pemupukan seperti jenis pupuk terhadap hasil produksi lateks, pendapatan pekerja sadap, laba perusahaan, produksi lateks dalam bulan yang berbeda. Penelitian ini menggunakan metode eksperimental Split Plots in time dengan Rancangan Acak Kelompok terdiri dari tiga perlakuan pemupukan, empat kelompok hanca pekerja sadap dan sepuluh bulan pengamatan untuk mengetahui produksi dan pola produksi tanaman karet sudah menghasilkan (TM) tahun kedua. Hasil Penelitian ini adalah sebagai berikut perlakuan jenis pupuk yang berbeda memberikan hasil yang berbeda nyata antara tanaman yang tidak dipupuk dengan tanaman yang dipupuk, meskipun antara perlakuan pupuk tunggal dan pupuk majemuk tidak memberikan perbedaan yang nyata terhadap peningkatan produksi lateks, peningkatan karet kering dan pendapatan pekerja sadap, sedangkan dalam hal keuntungan perusahaan, pupuk majemuk meningkatkan keuntungan perusahaan secara nyata dibandingkan dengan pupuk tunggal maupun tanpa pemupukan. Kata kunci : pemupukan, lateks, produksi, laba
Rate of physical appearance changes on yellowness in salak during preservation in room storage Pangestika, Widia; Al-Baarri, Ahmad Ni’matullah; Legowo, Anang Mohamad; Hadipernata, Mulyana; Broto, Wisnu; Izzati, Laili
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 9, No 1 (2020)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.9.1.68-72

Abstract

Background: Discoloration was one indicator of food damage including in fruits, since the change may be used as a quality measurement. Salak became one of the commodities that often experience the browning reaction that may change the color. Since the yellow was close to the consumer preference along the preservation in salak, this color should be notified and may be represented as polyphenol change. Objectives: The focus of this study was to determine the pattern of inhibition of browning reactions in salak using HIO.Methods: This research determined the color level of yellow using digital color meter of salak that was stored in room temperature in aseptic treatment for 12 days. Result: Discoloration appeared in salak and it was clearly determined the change since a week of storage. The rate of discoloration was able to be detected highly after one week of storage. Conclusion: The discoloration of yellow color and the rate of salak could be detected specifically based on the day of storage. This research may open the information for the consumer to predict the storage time of salak based on the appearance of yellow color.
KARAKTERISTIK ES KRIM KEFIR PUREE BUAH NAGA MERAH SEBAGAI PANGAN FUNGSIONAL ANTIOBESITAS Khasanah, Siti Khuswatun; Susanti, Siti; Legowo, Anang M.
Jurnal Teknologi Pangan dan Gizi Vol 19, No 2 (2020)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v19i2.2749

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh fortifikasi puree buah naga merah dengan konsentrasi yang berbeda terhadap karakteristik fisik, kimia, sensoris, dan efeknya terhadap bobot badan dan jumlah konsumsi pakan mencit sebagai hewan uji antiobesitas pada es krim kefir sebagai pangan fungsional. Materi yang digunakan yaitu puree buah naga merah, curd kefir serta bahan untuk membuat es krim dengan formulasi bahan baku yang berbeda tiap perlakuan. Rancangan percobaan yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan 5 perlakuan. Perlakuan dalam penelitian ini adalah konsentrasi fortifikasi puree buah naga merah dengan konsentrasi 0%, 10%, 20%, 30%, dan 40%. Analisis data yang digunakan yaitu Kruskal Wallis dan analisis Independent Sampel T-Test pada taraf signifikansi 5%. Hasil yang diperoleh yaitu perlakuan terbaik berdasarkan uji organoleptik dihasilkan oleh es krim kefir dengan fortifikasi PNM 30%. Es krim kefir dengan fortifikasi puree buah naga merah memberikan pengaruh nyata (p
Co-Authors Achmad Zulfa Juniarto Achmad Zulfa Juniarto Adriyan Pramono Afina Rahmani Agus Setiadi Ahmad Ni’matullah Al-Baarri Ahmad Ni’matullah Al-Baarri Ahmad Syauqy Ahmad Syauqy Ahmad Syauqy Ailsa Afra Mawarid Al-Baarri, Ahmad N. Al-Baarri, Ahmad Ni'matullah Albertus Carolus Dito Wratsongko Amalia Husna Septiani Amanda Liana Aristya Ananda, Azzahra Damia Angela Nitia Nefasa Anjani, Gemala Annisa Peby Amalya Antonius Hintono Anugrah Tamam Basroni Arganis, Lusida Mulia Arisa Puji Lestari Astuti, Ayu Tri Baginda Iskandar Moeda Tampoebolon Bagus Fitriansyah Bhakti Etza Setiani Cecilia S Kristin Chindy Iswara Sembiring Cicilia Nuryati Cleopatra Hendria Dea Kumala Ardianti Dera Elva Junita Dewi Indah Sari Diah Rahma Suryani Diana Nur Afifah, Diana Nur Diana Nur Fitri Dika Intan Ayudiaswati Dita Desnasari Edward Kurnia Setiawan Limijadi Edward Kurnia Setiawan Limijadi, Edward Kurnia Setiawan Endang Mahati Endang Sutriswati Rahayu Etika Ratna Noer Evan Kaka Demasta Fahmi Arifan Ferdina Vera Kesuma Marfiyanti Fitria Ningrum Furkaniaty, Annisa Galuh Hayu Kinasih Gemala Anjani Hadipernata, Mulyana Handaruwulan, Azzahra Salsabila Handoko, Nisfa Rama Kamila Heni Rizqiati Heni Rizqiati Himawan Wahyu Pamungkas Indah Pratiwi Mahardita Santoso Indira Susi Nur Anisa Jatu Megantari Jeki Wibawanti Kamil, Rafli Kamil, Rafli Zulfa Kardina Enny Dian Kumalasari Karimah, Asma Khasanah, Siti Khuswatun Kheptin Mentary Farizha Kusmiyati Tjahjono Kusrahayu Kusrahayu Laili Izzati Lestari, Arisa Puji Lestari, Tiara Yunistha Lusida Mulia Arganis M T Fawaid M. Sulchan Malihatun, Ira Masykuri masykuri Maulana Yusuf Maulana Yusuf Mauly Nabia Susanto Mega Silvia Pratiwi Miskiyah & Wisn Agus Supriatna Somantri Miskiyah & Wisnu Broto Agus Supriatna Somantri Mochammad Dicky Zulkharisma Muflihatul Muniroh Muflihatul Muniroh Muhammad Thoriqul Fawaid Mukson Mukson Mukti, Naura Poetry Nadima Mulyana Hadipernata Mulyana Hadipernata Mulyana Hadipernata Mulyana Hadipernata Nabila, Aulia Zalfa Nanik Hamidah Nashihatul Fuadah Natalia Putri Erva Simbolon Noor Wijayahadi Norhaslinda Arun Nur Amala Nurmasari Widyastuti Nurwantoro . Nurwantoro Nurwantoro Pangestika, Widia Purwoko, Agus Puspita, Diyan Ayu Putra Candra Nugraha Putra, Hega Bintang Pratama Putri, Deshinta Ramadhani Bastian Putri, Jessica Aryani Qatrunnada, Filzah Amanina Radia Juliasti Rahayu, Rizka Amalia Rahim Fajar Pangestu Rani Oktaviani Saraswati Rara Yurisha Trisnaningtyas Raya, Maxianus Kopong Rena Budiyatri restuning tri laksmi Rhema Nafiri Syalom Risfaheri Risfaheri Rita Miranda Rusmiadi, Zulfa Tiara Salsabila Sapto Pamungkas Sari Bema Ramdika Sari, Yuli Perwita Selma Noor Permadi Sembiring, Rinawati Seno, Khristophorus Heri Nugroho Hario Setya Budi Muhammad Abduh, Setya Budi Muhammad Setyabudi, Francis M.C. Sigit Setyoningsih Budirahayu Silviana Silviana Siska Agustina Dwi Haryanti Siti Fatimah-Muis Siti Susanti Siti Susanti Siti Susanti, Siti Soepardie , Sri Mulyani Sri Mulyani Sri Mulyani Suharso Suharso Suharso Suharso Suharso Suharso Suliasih Suliasih Suranto Moch Sayuthi Sutaryo Sutaryo Swastika Dewi Tisqa Rizky Quna Tri Utami Umar Santoso Wardhani, Febrianinta Widia Pangestika Widia Pangestika Widia Pangetika Wildan Alfira Gusrianto Wisnu Broto Wisnu Broto Wisnu Broto Wisnu Broto Wulan Sumekar, Wulan Yoga Pratama Yoga Pratama Yoga Pratama Yora Nindita Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yudhistira Denta Elygio Yudi Pranoto Yuli Rohidayah Yulian Dwi Anggraeni Puspa Handoko Yulindha Yulindha Zulfanita