Ahmad Ni'matullah Al-Baarri
https://scholar.google.com/citations?user=znidY64AAAAJ&hl=en
Program Studi Teknologi Pangan
Jurusan Pertanian
Fakultas Peternakan dan Pertanian
Universitas Diponegoro
Semarang, Jawa Tengah, Indonesia
Indonesia
1. Nama lengkap :Ahmad N. Al-Baarri, S.Pt., M.P., Ph.D. 2. Tempat dan tanggal lahir :Purwokerto , 1 Juni 1974 3. Kedudukan/jabatan dalam sidang penyunting • : Ketua Penyunting (Editor in Chief) Penyunting Pelaksana (Executive Editor) Penyunting Ahli (Editorial Board) Advisory Editorial Board Mitra Bebestari (Reviewer) 4. Alamat kantor : Fakultas Petemakan, Universitas Diponegoro, Tembalang, Semarang, 50275 Telepon/Faks/E-mail :0812292292 20/ albari@undip.ac.id/ omalbari@gmail.com 5. Pendidikan terakhir : S3 6. Pengalaman dalam mengelola terbitan berkala ilmiah: Editor in Chief in Journal of Applied Food Technology, 2012-sekarang 7. Penguasaan bahasa asing :lnggris dan Jepang 8. Daftar publikasi selama 3 (tiga) tahun terakhir D. N. Nawangsari , A. N. Al-Baarri, S. Mulyani, A. M. Legowo, V. P. Bintoro. 2013. Resistance of Immobilized Lactoperoxidase Activity from Bovine Whey Against Storage Solution. International Journal of Dairy Science 8 (3): 56-62. C. V. Maitimu, A. M.Legowo, A. N. Al-Baarri. 2013. Karakteristik mikrobiologis, kimia, fisik dan organoleptik susu pasteurisasi dengan penambahan ekstrak daun aileru (Wrightia calycina) selama penyimpanan . Jumal Aplikasi Teknologi Pangan 2 (1): 18-29. H.A. Massoud, AM. Legowo, A.N. Al-Baarri. 2014. The Physicochemical Appearance of Yogurt with the Addition of Dragon Fruit Extract. Journal of Applied Food Technology I (2). Rasbawati , B. Dwiloka, A.N. AI-Baarri, A.M. Legowo, V.P. Bintoro. 2014. Total Bacteria and pH of Dangke Preserved Using Natural Antimicrobial Lactoferrin and Lactoperoxidase from Bovine Whey .International Journal of Dairy Science 9 (4): 116-123. V.Y. Villa, A.M. Legowo, V.P. Bintoro, A.N. Al-Baarri. 2014. Quality of Fresh Bovine Milk after Addition Hypothiocyanite-rich-solution from Lactoperoxidase System. International Journal of Dairy Science 9 (1): 24-31.
Bhakti Etza Setiani
Program Studi Teknologi Pangan
Jurusan Pertanian
Fakultas Peternakan dan Pertanian
Universitas Diponegoro
Semarang, Jawa Tengah, Indonesia
Indonesia
Risa Fazriyati Siregar
UPT Laboratorium Terpadu, Universitas Diponegoro, Semarang
Indonesia
Wulan Sumekar
Program Studi Agribisnis, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang
Indonesia
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