Professional Summary
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.
Educational Background
2004 – 2009
S3
Universitas Padjadjaran
Ilmu Peternakan
2000 – 1986
S1
Universitas Syiah Kuala
Peternakan
| 1 | Viability of Lactobacillus acidophilus in acidophilus milk during frozen storage and its potential to lower cholesterol: an In vivo study |
| 2 | Potensi Susu Fermentasi Menggunakan Bifidobacterium longum Sebagai Inhibitor Enzim Alfa Glukosidase |
| 3 | Basil (Ocimum basilicum L.) leaves as a natural pathogenic bacterial inhibitor in beef |
| 4 | The contribution of Lactobacillus acidophilus in improving the antimicrobial ability of bifidus milk |
| 5 | Penerapan Good Farming Practices pada Peternakan Sapi Potong Berbasis Integrasi Sawit-Sapi di Kabupaten Aceh Singkil |
| 6 | Pengaruh Lama Penyimpanan Sosis Daging Sapi Yang Ditambahkan Ekstrak Daun Pegagan (Centella asiatica) Terhadap Kadar Lemak Dan Antioksidan |
| 7 | Basil Leaves as a Natural Pathogenic Bacterial Inhibitor in Beef |
| 8 | Pengaruh penggunaan ekstrak daun kelor (Moringa oleifera) dengan persentase berbeda terhadap daya ikat air dan kadar lemak kerupuk daging sapi |
| 9 | Pengembangan eco enzyme berbasis limbah organik melalui penerapan eco community (Development of eco enzyme based on organic waste through application of eco community) |
| 10 | Teknologi Pengolahan Susu |
| 11 | Mikrobiologi Pangan Hasil Peternakan |
| 12 | Development of eco enzyme based on organic waste through application of eco community. |
| 13 | Kefir Susu Kambing dengan Penambahan Ekstrak Etanol Kembang Telang (Clitoria ternatea) Berpotensi Kuat sebagai Antioksidan dan Antibakteri |
| 14 | Sosialisasi Pemberdayaan Masyarakat Melalui Pengenalan Inovasi Produk Olahan Susu Dengan Teknologi Herbalic |
| 15 | Efektivitas Fermentasi Susu Kambing Menggunakan Bakteri Lactobacillus rhamnosus dengan Penambahan Jus Buah Bit (Beta vulgaris L.) dalam Menghambat Pertumbuhan Bakteri Patogen Usus |
| 16 | Aktivitas Antioksidan, Kadar Vitamin C dan Derajat Keasaman pada Susu Kambing Fermentasi dengan Menggunakan Lactobacillus rhamnosus dan Penambahan Jus Buah Bit (Beta Vulgaris L). |
| 17 | Goat milk kefir with the addition ethanol extract of butterfly pea (Clitoria ternatea) has a strong potential as an antioxidants and antibacterials. |
| 18 | Pengaruh Penggunaan Kefir dari Jenis Susu yang Berbeda terhadap Kualitas dan Daya Ikat pada Logam Pb |
| 19 | Kualitas whey keju yang dihasilkan dengan teknik yang berbeda |
| 20 | Potensi Khamir Kluyveromyces lactis dalam meningkatkan kualitas susu fermentasi yang ditambah jagung manis (zea mays saccharata Linn) |
| 21 | Potensi madu dalam meningkatkan kualitas minuman kefir |
| 22 | Analisa Kualitas Kimia dan Mikrobiologi Susu Kambing Peranakan Etawa Dengan Pemberian Pakan Yang Ditambahkan Tepung Kulit Manggis Pada Persentase Yang Berbeda |
| 23 | Pengaruh perbedaan suhu pemanasan terhadap aktivitas antibakteri susu kambing fermentasi menggunakan Lactobacillus Plantarum |
| 24 | Potensi Buah Kurma (Phoenix dactilyfera L) terhadap Kualitas dan Sebagai Agen Antimikroba Susu Acidophillus |
| 25 | Studi Potensi Buah Kurma (Phoenix dactylifera L), Suhu dan Lama Penyimpanan terhadap Perubahan karakterisitk Susu Acidophillus |
| 26 | Efek Agitasi Susu Probiotik yang ditambahkan Buah Naga Merah (Hylocereus polyrhizus) terhadap Uji Sensorik dan Total Plate Count |
| 27 | Dinamika pertumbuhan Lactobacillus casei dan karakteristik susu fermentasi berdasarkan suhu dan lama penyimpanan |
| 28 | بررسی رشد و برخی خصوصیات گندم رقم الوند در ش& |
| 29 | Nilai nutrisi dadih yang ditambahkan khamir asal dadih |
| 30 | Zakaria dan Y |
| 31 | Analisa keasaman dan total bakteri asam laktat yogurt akibat bahan baku dan persentase lactobacillus casei yang berbeda |
| 32 | Yurliasni |
| 33 | Aktivitas Antimikroba Khamir Asal Dadih (susu kerbau fermentasi) Terhadap Beberapa Bakteri Patogen |
| 34 | Characteristics Of Bacteriocin Producing Lactococcus Species Isolated From Processed Meat |
| 35 | Factors influencing bacteriocin production of Lactococcus species isolated from processed meat. |
| 36 | Faktor-faktor yang mempengaruhi produksi bakteri Lactococcus yang diisolasi dari daging olahan |
| 37 | Kajian Kualitas Yogurt Menggunakan Starter Komersil (Lactobacillus Bulgaricus) |
| 38 | Pengaruh Warna Kerabang Dan Lama Penyimpanan Pada Suhu Beebeda Terhadap Kualitas Suhu Konsumsi |
| 39 | The influence of pasteurization and storage length on milk quality |
| 40 | Factors influencing immunity and resistance of Pediococcus acidilactici to the bacteriocin, pediocin AcH |
| 41 | Production of and immunity against bacteriocins in lactic acid bacteria |
| 42 | Kajian Penambahan Khamir Kluyveromyces Lactis, Candida Curiosa Dan Brettanomyces Custersii Asal Dadih Terhadap Konsentrasi Asam-asam Amino, Lemak, Organik Dan Karbohidrat Susu ... |
| 43 | PENGEMBANGAN ECO ENZYME BERBASIS LIMBAH ORGANIK MELALUI PENERAPAN ECO COMMUNITY |
| 44 | Syneresis and Acidity Evaluations On Probiotics Milk Added By Different Levels Of Lactic Acid Bacteria and Carrot (Daucus carrota L) puree |
| 1 | Mikrobiologi Pangan Hasil Peternakan |
| 2 | TEKNOLOGI PENGOLAHAN SUSU |
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| 1 | APLIKASI FACULTY AND STAFF DASHBOARD (FSD) UNTUK DOSEN DAN KARYAWAN UNIVERSITAS SYIAH KUALA |