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AHMAD NI'MATULLAH AL-BAARRI

Associate Professor

Bachelor Program of Food Technology

Faculty of Animal and Agricultural Sciences

Publications

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WARIDIN

Doctoral Program of Economics

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Bachelor Program of Animal Science

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FLORENTINA KUSMIYATI

Bachelor Program of Agroecotechnology

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ENY FUSKHAH

Bachelor Program of Agroecotechnology

Faculty of Animal and Agricultural Sciences

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AGUNG JANIKA SITASIWI

Bachelor Program of Biology

Faculty of Science and Mathematics

Ahmad Ni'matullah Al-baarri, S.Pt, M.P, PhD

Biography

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Karakteristik fisik dan mutu hedonik biskuit hasil substitusi tepung terigu dengan tepung pati koro pedang

FAKULTAS PETERNAKAN DAN PERTANIAN UNDIP, 2017

Authors: DH VIANI, N NURWANTORO, ANA BAARRI

2017

7 cited

Analisis senyawa karbonil pada reaksi maillard antara gula d-sorbose dan asam amino treonin.

FAKULTAS PETERNAKAN DAN PERTANIAN UNDIP, 2017

Authors: FI FAHRUDIN, AN Al-Baarri, AM Legowo

2017

0 cited

Karakteristik curd berbahan dasar ekstrak kacang hijau (vigna radiata) dengan whey tahu kedelai (glycine max) sebagai bahan penggumpal. curd characterist...

FAKULTAS PETERNAKAN DAN PERTANIAN UNDIP

Authors: YD ELYGIO, AM LEGOWO, AN AL-BAARRI

2017

0 cited

Sifat fisik dan mutu hedonik nata de coco dengan penambahan sari umbi bit merah sebagai pewarna alami.(physical properties and hedonic quality of nata de...

FAKULTAS PETERNAKAN DAN PERTANIAN UNDIP

Authors: BS APRILIA, YB PRAMONO, AN AL-BAARRI

2017

0 cited

Determination glycosides concentration in petiole of papaya (carica papaya l.) and its correlation with ph value and lightness with variation of heating time and...

JOURNAL OF APPLIED FOOD TECHNOLOGY 4 (2), 27-30

Authors: AAN Amanah, AN Al-Baarri, A Hintono

2017

0 cited

Assessment of antimicrobial activity of concentrated hypothiocyanite against escherichia coli in basic ph environment

THE 2ND INTERNATIONAL CONFERENCE ON SUSTAINABLE GLOBAL AGRICULTURE AND FOOD …, 2017

Authors: AN Al-Baarri, AM Legowo, NT Damayanti

2017

0 cited

Sifat fisik dan mutu hedonik nata de coco dengan penambahan sari umbi bit merah sebagai pewarna alami.(physical properties and hedonic quality of nata de coco with the addition …

FAKULTAS PETERNAKAN DAN PERTANIAN UNDIP

Authors: BS APRILIA, YB PRAMONO, AN AL-BAARRI

2017

0 cited

Karakteristik curd berbahan dasar ekstrak kacang hijau (vigna radiata) dengan whey tahu kedelai (glycine max) sebagai bahan penggumpal. curd characteristic based on green bean …

FAKULTAS PETERNAKAN DAN PERTANIAN UNDIP

Authors: YD Elygio, AM LEGOWO, AN AL-BAARRI

2017

9 cited

The flow rate changes in the immobilization process of lactoperoxidase from bovine whey using sp-sepharose fast flow column on the immobilization efficiency

TEKNOLOGI PANGAN, 1-10, 2017

Authors: B Fitriansyah, DN Oktaviani, MC Hapsari

2017

0 cited

Determination glycosides concentration in petiole of papaya (carica papaya l.) and its correlation with ph value and lightness with variation of heating time and temperature

JOURNAL OF APPLIED FOOD TECHNOLOGY 4 (2), 27-30, 2017

Authors: AAN Amanah, AN Al-Baarri, A Hintono

2017

0 cited