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YOYOK BUDI P

Associate Professor

Bachelor Program of Food Technology

Faculty of Animal and Agricultural Sciences

Publications

Dr Yoyok Budi P, S.Pt, M.P

Biography

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The effect of different ratio of bacteria (lactobacillus bulgaricus+ streptococcus thermophilus and bifidobacterum longum. atcc15707) on characteristics of yogurt at different …

JURNAL APLIKASI TEKNOLOGI PANGAN 1 (2)

Authors: M Sabbah, Y Pramono

2012

2 cited

Kombinasi susu dengan air kelapa pada proses pembuatan drink yoghurt terhadap kadar bahan kering, kekentalan dan ph

JURNAL APLIKASI TEKNOLOGI PANGAN 1 (3), 45-52, 2012

Authors: AM Jannah, N Nurwantoro, Y Pramono

2012

7 cited

Increasing the physical quality of instant yogurt by spray drying with instant additive

ANIMAL PRODUCTION 6 (1), 2011

Authors: S Mulyani, I Indratiningsih, YB Pramono

2011

1 cited

Total lactic acid bacteria, acidity, and preferences test of yoghurt rice polish added during 15 days refrigerated storage

Authors: YB PRAMONO, DL RUKMI, H Rizqiati

2011

0 cited

Kadar air, total mikroba dan kesukaan telur homogen dengan penambahan kunyit, gula aren, dan garam selama penyimpanan 6 hari (water content, total microbes and consumer preferences of homogenous egg injected by curcuma, coconut sugar, and salt after

FAKULTAS PETERNAKAN DAN PERTANIAN UNDIP

Authors: HD ANGGORO, YB Pramono, S Mulyani

2011

0 cited

Kadar air, serat kasar, rendemen dan tingkat kesukaan “nata de whey” dengan penambahan gula aren dan lama fermentasi yang berbeda (water content, crude fiber, concentration and preference score of “nata de whey” with palm suga

FAKULTAS PETERNAKAN DAN PERTANIAN UNDIP

Authors: N KHOLIFAH, S MULYANI, YB PRAMONO

2011

0 cited

Diversifikasi yoghurt dengan penambahan tepung kacang tanah

Authors: YB PRAMONO, N Nurwantoro, AN Aditya

2011

0 cited

Karakteristik mikrobiologis, kimia, fisik, dan organoleptik yoghurt dengan penambahan ubi jalar merah

FAKULTAS PETERNAKAN UNIVERSITAS DIPONEGORO, 2011

Authors: YB PRAMONO, N Nurwantoro, M Masykuri, B Dwiloka

2011

4 cited

Kadar air, total mikroba dan kesukaan telur homogen dengan penambahan kunyit, gula aren, dan garam selama penyimpanan 6 hari (water content, total mic...

FAKULTAS PETERNAKAN DAN PERTANIAN UNDIP

Authors: HD ANGGORO, YB Pramono, S Mulyani

2011

0 cited

Kadar air, serat kasar, rendemen dan tingkat kesukaan “nata de whey” dengan penambahan gula aren dan lama fermentasi yang berbeda (water content, cr...

FAKULTAS PETERNAKAN DAN PERTANIAN UNDIP

Authors: N KHOLIFAH, S MULYANI, YB PRAMONO

2011

0 cited