Prof. Dr. Ir. Yurliasni, M.Sc
Tentang Saya (About Me)
I completed my undergraduate education in livestock production program at Agriculture Department Faculty of Agriculture in 1986 under the guidance of Ir Sulaiman Ibrahim, MSc and Ir Hasyimi. Five years later I continued my education at the University of Wyoming, USA in 1993 with guidance.Professor Bibek Ray in the field of Food Technology and Human Nutrition study. Finally after 10 years I continue the PhD program at Pajajaran University in Bandung with the guidance of promoter Prof. Roostita Balia PhD.During this time I was active as a lecturer at the Faculty of Agriculture Unsyiah majoring in Animal Husbandry and taught several courses such as Biochemistry, Experimental Design, Animal Product Technology, Milk Processing Technology.Currently I also have activities outside the teaching and learning process in the form of IPTEKDA activities in the production of fermented milk drinks (Yogurt) that has been running until now. In 2017 and 2018 I receive research grand from DRPM DIKTI.
Publikasi (Publications)
Jurnal (Journals)
Yurliasni, 2023, Basil Leaves as a Natural Pathogenic Bacterial Inhibitor in Beef, Journal of Food and Nutrition Research, 11, 389-392, DOI:10.12691/jfnr-11-5-8.
Yurliasni, 2021, Kefir Susu Kambing dengan Penambahan Ekstrak Etanol Kembang Telang (Clitoria ternatea) Berpotensi Kuat sebagai Antioksidan dan Antibakteri, Jurnal Veteriner, 22, 408-413, 1411-8327.
Siti Rani Ayuti , Yurliasni, Cut Intan Novita, dan Elmy Mariana, 2020, Potensi Khamir Kluyveromyces lactis dalam Meningkatkan Kualitas Susu Fermentasi yang Ditambah Jagung Manis (Zea mays saccharata Linn) , Agripet, Vol 2, 70-76, 1411-4625.
YURLIASNI, 2019, Potensi Madu dalam Meningkatkan Kualitas Minuman Kefir, Jurnal Ilmu dan Teknologi Hasil Ternak, 14, 50-59, 1978-0303.
Dzarnisa, Cut Intan Novita, Yurliasni, Tri Handayani, dan Siti Anggraini, 2019, Analisa Kualitas Kimia dan Mikrobiologi Susu Kambing Peranakan Etawa dengan Pemberian Pakan yang Ditambahkan Tepung Kulit Manggis pada Persentase yang Berbeda, Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK), Vol. , 30-37, 1978 – 0303.
Yurliasni, Zuraida Hanum dan Ridha Hikmawan, 2019, POTENSI MADU DALAM MENINGKATKAN KUALITAS MINUMAN KEFIR, Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK), Vol. 1, 50-59, 1978 – 0303.
Zuraida Hanum , Yurliasni, Sitti Wajizah, dan Juanda, 2019, Pengaruh Perbedaan Suhu Pemanasan terhadap Aktivitas Antibakteri Susu Kambing Fermentasi Menggunakan Lactobacillus Plantarum , Agripet, Vol (, 142-148 , 1411-4623.
Yurliasni Yurliasni, Yusdar Zakaria, Yunasri Usman, 2014, Nilai Nutrisi Dadih yang ditambahkan Khamir Asal Dadih, Agripet, Vol 14, 139-145, 1411-4623.
YURLIASNI, 2013, Kajian Penambahan Khamir Kluyveromices lactis, Candida curiosa dan Brettanomyces custersii Asal dadih terhadap Konsentrasi asam-asam amini. Lemak, organic dan Karbohidrat susu Kerbau Fermentasi (Dadih), BIONATURA, NO.1 V, 54-59, 1411-0903.
YURLIASNI, 2010, Aktivitas Antimikroba Khamir asal Dadih (susu kerbau fermentasi) terhadap Beberapa Bakteri Patogen, Agripet, No.1 V, 19-24, 1411-4623.
YURLIASNI, 2009, Characteristic of Bacteriocin Producing Lactococcus Spesies isolated from Processed Meat, BIONATURA, No.2 V, 97-106, 1411-0903.
YURLIASNI, 2008, Characteristic of Bacteriocin Producing Lactococcus Spesies isolated from Processed Meat, TEKNOTAN, No.1 V, 44-49, 1078-1067.
YURLIASNI, 2007, Pengaruh Warna Kerabang dan Lama Penyimpanan pada Suhu Berbeda terhadap Kualitas Telur Konsumsi, Agripet, No.1 V, 35-38, 1411-4623.
YURLIASNI, 2007, Kajian Kualitas Yogurt Menggunakan Starter Komersil (Lactobacillus bulgaricus), JURNAL PETERNAKAN INDONESIA, No.3 V, 227-231, 1907-1760.
Prosiding (Proceedings)
Yurliasni, 2019, Quality of fermented goat milk and powder milk using Lactobacillus plantarum and optimizing their antibacterial ability against enterobacteriaceae, ISTAP (INTERNATIONAL SEMINAR ON TROPICAL ANIMAL PRODUCTION, IOP Conference Series: Earth and Environmental Science, YOGYAKARTA, 23-25 SEPTEMBER 2019, YOGYAKARTA, IOP PUBLISHING LTD, , doi:10.1088/1755-1315/387/1/012020.
YURLIASNI, 2018, The effectiveness of lactic acid bacteria level on sineresis and acidity of fermented milk added carrot (Daucus carrota L) porridge, International Conference on Agriculture, Environtment and Food Security, Seminar Internasional, Medan, Indonesia, 24-25 Oktober, , IOP Conference Series:Earth and Environtmental Science, 0, .
Yurliasni, 2015, Antibacterial Activity of Fermented Milk Cultured with Yeast-LAB and added Sweet corn puree(Zea mays var. Saccharata) Against Pathogenic Bacteria, Integrated Approach in Developing SustainabelTropical Animal Production, The 6 th ISTAP International Seminar On Tropical Animal Production, Yogyakarta Indonesia, 20-22 Oktober, Yogyakarta, Faculti of Animal Science, Universitas Gajah Mada, , 978-979-1215-26-8.
Yurliasni, 2015, Modifikasi Karakteristik Dadih Susu Sapi dengan Penambahan Susu Skim dan Kombinasi Bakteri Asam Laktat, Pembanguanan pertanian Berkelanjutan Berbasis Kedaulatan pangan dan energi untuk meningkatkan perekonomian nasional, SEMINAR NASIONAL DAN RAPAT TAHUNAN BADAN KERJASAMA PERGURUAN TINGGI NEGERI WILAYAH BARAT BIDANG ILMU PERTANIAN, Palangka Raya, 20-21 Agustus 2015, Palangka Raya, penerbit ASENI, 0, 978-602-74339-7-7.
Yurliasni, 2014, Evaluasi Keasaman dan Mikrobiologi Minuman Susu Kambing Fermentasi dengan Penambahan Kacang Hujau (Vigna radiata), penguatan pembangunan pertanian berkelanjutan untuk mencapai kemandirian pangan dan mengembangkan energi berbasis pertanian, Semnar Nasional dan Rapat Tahunan Dekan Bidang Ilmu Pertanian BKS-PTN Barat, Lampung, 19-21 Agustus 2014, Bandar Lampung, Fakultas Pertanian Universitas Lampung, 0, 978-602-72006-0-9.
YURLIASNI, 2013, Karakteristik Minuman Fermentasi Kombinasi Susu Kambing dan Susu Kedelai Menggunakan Beberapa Bakteri Asam laktat, Seminar Nasional dan Rapat Tahunan Dekan Bidang Ilmu-ilmu Pertanian BKS-PTN Wilayah Barat, Seminar Nasional, Pontianak, 19-20 Maret 2013, Pontianak, Universitas Tanjungpura Press, 611-619, 978-602-17664-1-5.
YURLIASNI, 2012, Milk Fermentation and Making of Syrup Using Microflora As the contituen of Yogurt Starter, The 2nd Annual International Confrence. The 8th IMT-GT UNITET Biosciences Confrence, International Confrence, Banda Aceh, 22-24 November 2012, Banda Aceh, Syiah kuala university press, 353-355, 2089-208x.
YURLIASNI, 2012, Improvement the Genetic Potentialol Lokal Chicken by Combination of Crossbreeding, Slection Metodh, Cellular Analysis and nutritional Adjustment to Produce the Candidate of Lokal Layer, The 2nd International Seminar on Animal Industry, International Seminar, Jakarta, 5-6 Juli 2012, Bogor, IPB Press, 77-84, 978-602-96530-1-4.
YURLIASNI, 2012, Milk Fermentation and Making of Syrup Using Microflora As the contituen of Yogurt Starter, The 2nd Annual International Confrence. The 8th IMT-GT UNITET Biosciences Confrence, International Confrence, Banda Aceh, 22-24 November 2012, Banda Aceh, Unsyiah Press, 353-355, 2089-208x.
YURLIASNI, 2012, Kemampuan Produk Fermentasi Susu dan Jagung Manis (Zea mays linn) dengan Penambahan Starter Khamir Kluyveromices lactis dalam Menurunkan Kadar Kolesterol, Seminar Nasional Peternakan Berkelanjutan 4 ?Inovasi Agribisnis Peternakan untuk Ketahanan Pangan?, Seminar Nasional Peternakan Berkelanjutan, Jatinangor, 7 November 2012, Bandung, Unpad Press, 62-66, 978-602-95808-6-2.
YURLIASNI, 2012, Kajian Kemampuan Susu Kambing Fermentasi yang Dipasteurisasi dengan Suhu dan Waktu Berbeda dalam Menekan Pertumbuhan Bakteri Patogen, Seminar Nasional Peternakan Berkelanjutan 4 ?Inovasi Agribisnis Peternakan untuk Ketahanan Pangan?, Seminar Nasional Peternakan Berkelanjutan, Jatinangor, 7 November 2012, Bandung, Unpad Press, 19-26, 978-602-95808-6-2.
YURLIASNI, 2011, Kemampuan Susu Fermentasi Yang Ditambahkan Jagung Sebagai Antimikroba, Prosiding, Seminar Nasional Peternakan Berkelanjutan 3. ?Road to Green Farming?, Seminar Nasional Peternakan Berkelanjutan, Jatinangor, 2 November 2012, Bandung, Unpad Press, 267-275, 1978-602-95808-2-2.
YURLIASNI, 2010, Isolasi, Identifikasi dan Pola Pertumbuhan Khamir serta Hubungan dengan Bakteri Asam Laktat (BAL) pada Susu Kerbau Fermentasi (Dadih), Prosiding, Seminar Nasional dan Rapat Tahunan Dekan. ?Revitalisasi Program Study dan Peningkatan Peran Perguruan Tinggi Ilmu-ilmu Pertanian dalam Pembangunan Pertanian Nasional, Seminar Nasional, bengkulu, 23-25 Mei 2010, Bengkulu, Universitas Bengkulu press, 1016-1023, 978-602-96609-9-9.
Buku (Books)
Yurliasni, 2021, TEKNOLOGI PENGOLAHAN SUSU, Banda Aceh, SYIAH KUALA UNIVERSITY PRESS, 9786232644328.