Innovation BRIN

Optimizing Skim Milk Concentration and Type of Starters in The Processing of a Whey Probiotic Drink

AGUS BUDIYANTO,WIDANINGRUM · 2022

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The Effect of Carbon Sources and Whey Storage on Physicochemical and Organoleptic Properties of Nata de Whey

AGUS BUDIYANTO · 2022

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PENYIMPANAN BIJI SORGUM BELUM DISOSOH DENGAN KEMASAN PLASTIK PADA BEBERAPA EKSTRAK BAHAN ALAMI

AGUS BUDIYANTO,CHRISTINA WINARTI · 2021

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KARAKTERISTIK MUTU GELATIN CEKER AYAM SEBAGAI ALTERNATIF GELATIN HALAL

AGUS BUDIYANTO,ELMI KAMSIATI · 2020

Quality Analysis of Chili Treated with Aqueous Ozone Treatment and Improved Transportation and Handling Technology

SARI INTAN KAILAKU,ABDULLAH BIN ARIF,AGUS BUDIYANTO,NURDI SETYAWAN,SITI MARIANA WIDAYANTI · 2020

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Pengaruh lama waktu perendaman terhadap karakteristik gelatin ceker ayam

AGUS BUDIYANTO · 2022

Moisture Sorption Isotherm Characteristic of Composite Flour (Cassava, Rice, Sorghum, and Sago) at Various Fitting Models

AGUS BUDIYANTO,ENDANG YULI PURWANI,NURDI SETYAWAN · 2022

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Optimizing Skim Milk Concentration and Type of Starters in The Processing of a Whey Probiotic Drink

AGUS BUDIYANTO,WIDANINGRUM · 2022

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Sorghum development for staple food and industrial raw materials in East Nusa Tenggara, Indonesia: A review

CHRISTINA WINARTI,AGUS BUDIYANTO · 2020

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ENDOPHYTIC BACTERIA DIVERSITY FROM ZINGIBERACEAE AND ANTICANDIDAL CHARACTERIZATION PRODUCED BY Pseudomonas helmanticensis

AGUS BUDIYANTO,Tri Ratna Sulistiyani · 2020

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Physical Properties of Physico-Enzymatically Modified Sago Starch Originated From Papua: A Preliminary Study

AGUS BUDIYANTO,ENDANG YULI PURWANI,WIDANINGRUM · 2022

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Pasta sagu, formula dan proses pembuatannya

ENDANG YULI PURWANI,AGUS BUDIYANTO,NURDI SETYAWAN · 2022

PRODUKSI GULA CAIR DARI EMPULUR SAGU (Metroxylon spp) MELALUI PRA-PERLAKUAN ENZIMATIS DENGAN SELULASE

AGUS BUDIYANTO,ENDANG YULI PURWANI · 2020

The effect of types and concentration of fillers on the quality of whey protein products

AGUS BUDIYANTO,Tri Ratna Sulistiyani · 2021

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Physic-chemical characteristics of porang and iles-iles flour used several process production techniques

AGUS BUDIYANTO,ELMI KAMSIATI · 2021

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ENDOPHYTIC BACTERIA DIVERSITY FROM ZINGIBERACEAE AND ANTICANDIDAL CHARACTERIZATION PRODUCED BY Pseudomonas helmanticensis

AGUS BUDIYANTO · 2021

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Physic-chemical characteristics of porang and iles-iles flour used several process production techniques

HENY HERAWATI · 2021

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Impact of Ultrasonication Treatment on Resistant Starch (RS) Content and Characteristics of Sago Starch

Endang Yuli Purwani,Agus Budiyanto,Nurdi Setyawan · 2024

Formula Nata de whey dan proses pembuatannya

AGUS BUDIYANTO · 2023

PELEPASAN VARIETAS SAGU TANA LUWU SEBAGAI VARIETAS UNGGUL TANAMAN SAGU”

Dr. Ir. Endang Yuli Purwani M.Si.,Agus Budiyanto,Nurdi Setyawan,Ismail Maskromo,Jeanette Kumaunang,S Joni Munarso · 2022

Proses Ekstraksi Gelatin Ceker ayam dengan Kombinasi NaOH dan Asam Asetat

Elmi Kamsiati,Agus Budiyanto · 2023

Institutional Model and Strategy for Downstream Development of Shallot Agroindustry in Indonesia

AGUS BUDIYANTO,Amos,Abdullah Bin Arif,Noveria Sjafrina,Alvi Yani,Arief Arianto,I Gusti Ayu Putu Mahendri,Puji Astuti · 2023

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Keberhasilan propagasi karang hias di Banyuwangi, Jawa Timur, Indonesia; pengamatan pada perbedaan kedalaman dan jenis karang

Ofri Johan,Rendy Ginanjar,Agus Budiyanto,Idil Ardi,Agus Priyadi · 2023

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A paper stick test kit for rapid detection of total microbial contaminants in fresh milk

AGUS BUDIYANTO,Misgiyarta · 2023

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Variations of Washing Agent on The Physicochemical And Microbiology Properties of Sago Starch

Tri Ratna Sulistiyani,Mulyana Hadipernata,Abdullah Bin Arif,Agus Budiyanto · 2023

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The Flow Rate of the Condenser Cooling Water in the Distillation Process Increases the Quality and Quantity of Patchouli Oil

Rosniyati Suwarda,Setyadjit,Tri Marwati,Nurdi Setyawan,Husein Smith,Muhammad Assagaf,Agus Budiyanto,Himawan Adinegoro,Lamhot Parulian Manalu,Rienoviar,Rosniati,Feri Manoi,Justus Elisa Loppies,Sitti Ramlah,Sunarmani,Siti Mariana Widayanti,Rudy Tjahjohutomo,Risfaheri,Abdullah Bin Arif · 2024

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Mesin Pensteril Komoditas Sayur dan Buah Berbasis Ozon dan UV

Teguh Wikan Widodo,Achmat Sarifudin,Devry Pramesti Putri,Dian Histifarina,Anto Tri Sugiarto,Seri Intan Kuala,Ma`muri,Cahya Edi Wahyu Anggara,Dewi Desnilasari,Maulana Furqon,Ignatius Fajar Apriyanto,Waryanto,Supriyanto,Dadang Gandara,Agus Budiyanto,Taufik Yudhi,Santoso · 2024

MOLECULAR APPROACH AND PRELIMINARY SCREENING OF CULTURABLE FREE-LIVING RHIZOBIUM AS PLANT GROWTH ENHANCER

Tri Ratna Sulistiyani M.Si.,Siti Meliah,Masrukhin,Mia Kusmiati,Dwi Agustiyani Muslichah,Agus Budiyanto · 2024

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Jejak Karbon dalam Industri Agri-Pangan di Indonesia: Analisis Tren Saat Ini dan Arah Masa Depan

Agung Hendriadi,Bonnie Octivanus Benyamin,Mochammad Jusuf Djafar,Heryoki Yohanes,Irpan Badrul Jamal,Ermi Erene Koeslulat,Lanjar,Agus Budiyanto,Yogi Purna Rahardjo,Mulyana Hadipernata · 2024

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Application of Red and Blue LED Light on Cultivation and Postharvest of Tomatoes (Solanum lycopersicum L.)

ABDULLAH BIN ARIF,Agus Budiyanto,Setiawan,Tri Cahyono,Tri Ratna Sulistiyani,Tri Marwati,Siti Mariana Widayanti,Setyadjit,Lamhot Parulian Manalu,Himawan Adinegoro,Nenie Yustiningsih,Mulyana Hadipernata,Irpan Badrul Jamal,Indra Budi Susetyo,Heny Herawati,Kasma Iswari,Risfaheri · 2024

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Physicochemical and phytochemical characteristics of fermented sorghum flour using Bacillus amyloliquefaciens, Saccharomyces cerevisiae and consortium B. amyloliquefaciens and S. cerevisiae

Tri Ratna Sulistiyani,Yati Sudaryati Soeka,Nilam Fadmaulidha Wulandari,Siti Irma Rahmawati,Dita Ariyanti,Agus Budiyanto,Abdullah Bin Arif · 2024

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Carbon Footprint in the Agri-Food Industry in Indonesia: An Analysis of Current Trends and Future Directions

Agung Hendriadi,Bonnie Octivanus Benyamin,Mochammad Jusuf Djafar,Heryoki Yohanes,Irpan Badrul Jamal,Ermi Erene Koeslulat,Lanjar,Agus Budiyanto,Yogi Purna Rahardjo,Mulyana Hadipernata · 2024

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Global perspective on red chili drying: insights from two decades of research (2004–2023)

Huda Mohamad Elmatsani,S Joni Munarso,Bonnie Octivanus Benyamin,Agus Budiyanto,Heryoki Yohanes,Mochammad Jusuf Djafar,Ermi Erene Koeslulat,Amos,Lanjar,Arief Arianto,Noveria Sjafrina · 2024

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Komposisi Krim Wafer Dengan Tepung Pregel Sebagai Bahan Pengisi Serta Proses Pembuatannya

Dr. Ir. Endang Yuli Purwani M.Si.,Agus Budiyanto · 2025

Agus Budiyanto

Deskripsi Kepakaran

Literatur Ilmiah

Optimizing Skim Milk Concentration and Type of Starters in The Processing of a Whey Probiotic Drink

The Effect of Carbon Sources and Whey Storage on Physicochemical and Organoleptic Properties of Nata de Whey

PENYIMPANAN BIJI SORGUM BELUM DISOSOH DENGAN KEMASAN PLASTIK PADA BEBERAPA EKSTRAK BAHAN ALAMI

KARAKTERISTIK MUTU GELATIN CEKER AYAM SEBAGAI ALTERNATIF GELATIN HALAL

Quality Analysis of Chili Treated with Aqueous Ozone Treatment and Improved Transportation and Handling Technology

Pengaruh lama waktu perendaman terhadap karakteristik gelatin ceker ayam

Moisture Sorption Isotherm Characteristic of Composite Flour (Cassava, Rice, Sorghum, and Sago) at Various Fitting Models

Optimizing Skim Milk Concentration and Type of Starters in The Processing of a Whey Probiotic Drink

Sorghum development for staple food and industrial raw materials in East Nusa Tenggara, Indonesia: A review

ENDOPHYTIC BACTERIA DIVERSITY FROM ZINGIBERACEAE AND ANTICANDIDAL CHARACTERIZATION PRODUCED BY Pseudomonas helmanticensis

Physical Properties of Physico-Enzymatically Modified Sago Starch Originated From Papua: A Preliminary Study

Pasta sagu, formula dan proses pembuatannya

PRODUKSI GULA CAIR DARI EMPULUR SAGU (Metroxylon spp) MELALUI PRA-PERLAKUAN ENZIMATIS DENGAN SELULASE

The effect of types and concentration of fillers on the quality of whey protein products

Physic-chemical characteristics of porang and iles-iles flour used several process production techniques

ENDOPHYTIC BACTERIA DIVERSITY FROM ZINGIBERACEAE AND ANTICANDIDAL CHARACTERIZATION PRODUCED BY Pseudomonas helmanticensis

Physic-chemical characteristics of porang and iles-iles flour used several process production techniques

Impact of Ultrasonication Treatment on Resistant Starch (RS) Content and Characteristics of Sago Starch

Formula Nata de whey dan proses pembuatannya

PELEPASAN VARIETAS SAGU TANA LUWU SEBAGAI VARIETAS UNGGUL TANAMAN SAGU”

Proses Ekstraksi Gelatin Ceker ayam dengan Kombinasi NaOH dan Asam Asetat

Institutional Model and Strategy for Downstream Development of Shallot Agroindustry in Indonesia

Keberhasilan propagasi karang hias di Banyuwangi, Jawa Timur, Indonesia; pengamatan pada perbedaan kedalaman dan jenis karang

A paper stick test kit for rapid detection of total microbial contaminants in fresh milk

Variations of Washing Agent on The Physicochemical And Microbiology Properties of Sago Starch

The Flow Rate of the Condenser Cooling Water in the Distillation Process Increases the Quality and Quantity of Patchouli Oil

Mesin Pensteril Komoditas Sayur dan Buah Berbasis Ozon dan UV

MOLECULAR APPROACH AND PRELIMINARY SCREENING OF CULTURABLE FREE-LIVING RHIZOBIUM AS PLANT GROWTH ENHANCER

Jejak Karbon dalam Industri Agri-Pangan di Indonesia: Analisis Tren Saat Ini dan Arah Masa Depan

Application of Red and Blue LED Light on Cultivation and Postharvest of Tomatoes (Solanum lycopersicum L.)

Physicochemical and phytochemical characteristics of fermented sorghum flour using Bacillus amyloliquefaciens, Saccharomyces cerevisiae and consortium B. amyloliquefaciens and S. cerevisiae

Carbon Footprint in the Agri-Food Industry in Indonesia: An Analysis of Current Trends and Future Directions

Global perspective on red chili drying: insights from two decades of research (2004–2023)

Komposisi Krim Wafer Dengan Tepung Pregel Sebagai Bahan Pengisi Serta Proses Pembuatannya