Karakteristik Fisikokimia Yoghurt dengan Penambahan Carboxy Methyl Cellulose pada Jenis Susu yang Berbeda

Autor: Shely Hidayah, Agustinus Hantoro Djoko Rahardjo, Juni Sumarmono

Publikováno v: Jurnal Peternakan Indonesia, Vol 25, Iss 1, Pp 78-88 (2023)

Penelitian ini bertujuan untuk mengkaji pengaruh interaksi antara penambahan CMC (Carboxy methyl cellulose) dan jenis susu yang berbeda terhadap karakteristik fisikokimia yoghurt. Materi penelitian yang digunakan adalah susu sapi segar, susu UHT low

Externí odkaz: https://doaj.org/article/46b45b10c8eb4c37a8c1d11b97cf77cc

The Physicochemical and Sensory Qualities of Goat Cheese with Indigenous Probiotic Starter at Different Temperatures and Storage Durations

Autor: Triana Setyawardani, Mardiati Sulistyowati, Kusuma Widayaka, Agustinus Hantoro Djoko Rahardjo

Publikováno v: Animal Production: Indonesian Journal of Animal Production, Vol 19, Iss 3, Pp 197-205 (2017)

The research is conducted aiming at analyzing the physical, chemical, and sensory qualities of goat cheese with different temperatures and storage duration. The research materials are goat milk and L. plantarum TW14 and L rhamnosus TW2 isolates, and

Externí odkaz: https://doaj.org/article/2ca16987eeb141dab2f1474c8f7053aa

Pengaruh Penambahan Bubuk Bunga Telang (Clitoria Ternatea Linn) Terhadap Total Bakteri Asam Laktat, Kadar Asam Laktat dan Ph Whey Kefir Susu Kambing

Autor: Ajizah Khoirul Ummah, Juni Sumarmono, Agustinus Hantoro Djoko Rahardjo

Publikováno v: Bulletin of Applied Animal Research. 4:65-72

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan bubuk bunga telang terhadap total bakteri asam laktat (BAL), kadar asam laktat dan pH whey kefir susu kambing. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e483db75d9c4106be5a4ecf82a229b33
https://doi.org/10.36423/baar.v4i2.1022

Improving composition and microbiological characteristics of milk kefir using colostrum

Autor: Juni Sumarmono, Irma Isnafia Arief, Singgih Sugeng Santosa, Triana Setyawardani, Agustinus Hantoro Djoko Rahardjo, Kusuma Widayaka

Publikováno v: Food Science and Technology v.40 suppl.2 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 31 JUL 2020
Food Science and Technology, Volume: 40 Supplement 2, Pages: 699-707, Published: 31 JUL 2020
Food Science and Technology, Vol 40, Iss suppl 2, Pp 699-707 (2020)

Kefir characteristics are influenced by raw materials. Fresh milk and colostrum have different characteristics. In this research, colostrum was used as additional material in kefir production which could affect the chemical, microbiological, and anti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f95799fe32cffc40c8173bbb470f3ab
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600699

Chemical Characteristics of Goat Cheese with Different Percentages of Mixed Indigenous Probiotic Culture during Ripening

Autor: Agustinus Hantoro Djoko Rahardjo, Mardiati Sulistyowati, Triana Setyawardani

Publikováno v: Media Peternakan, Vol 40, Iss 1, Pp 55-62 (2017)

This research was aimed to study the chemical characteristic of goat cheese that used various concentrations of probiotic starter with combinations of Lactobacillus rhamnosus TW2 and Lactobacillus plantarum TW14 isolates. The experiment was conducted

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2c3a1692af0cf62175bbf60a15230ef
http://medpet.journal.ipb.ac.id/index.php/mediapeternakan/article/view/13944