Dr. Yantyati Widyastuti

Mikrobiologi

yantyati.widyastuti@lipi.go.id

 

§  2016 : Pengolahan dan produksi pakan untuk sapi potong di Technopark Banyumulek, NTB

 

§  2015 : Pengembangan dan Produksi Pakan Berbahan Baku Lokal untuk Sapi Potong di Technopark Banyumulek, NTB

 

§  2015-2016 : Produksi Probiotik untuk Meningkatkan Performa Sapi Potong Indonesia

 

§  2011-2015 : Isolasi bakteri rumen sebagai probiotik Unggulan

 

§  2014 : Pengembangan pakan awet berprobiotik untuk peningkatan kecernaan serat pada sapi potong

 

§  2013 : Pengembangan silase rumput-legum untuk meningkatkan efisiensi produktivitas ruminansia melalui mitigasi emisi metan

 

§  2012 : Pengembangan bahan baku Lokal untuk pakan ternak di Sumatera Barat: Aplikasi enzim kasar selulase dan xilanase untuk meningkatkan kualitas kulit buah kakao

 

E-Paper

IMPROVING PHYSICO-CHEMICAL CHARACTERISTIC AND PALATABILITY OF KING GRASS (Pennisetum hybrid) SILAGE BY INOCULATION OF Lactobacillus plantarum-Saccharomyces cerevisiae CONSORTIA AND ADDITION OF RICE BRAN

https://journal.ugm.ac.id/buletinpeternakan/article/view/12980

This study was conducted to determine effectiveness of inoculants consisted of lactic acid bacteria Lactobacillus plantarum (Lp) and yeast Saccharomyces cerevisiae (Sc) combined with addition of


The quality of corn silage product from technopark of Banyumulek Lombok, West Nusa Tenggara

https://journal.ugm.ac.id/buletinpeternakan/article/view/15513

West Nusa Tenggara province is one potential area for farming of cattle and has been chosen as location for developing a Technopark in Banyumulek. Forage preservation as


Effects of Selected Lactobacillus plantarum as Probiotic on In vitro Ruminal Fermentation and Microbial Population

https://scialert.net/fulltextmobile/?doi=pjn.2018.131.139

Probiotics are widely used in ruminant production, but information about the potential of Lactobacillus plantarum (L. plantarum) as a probiotic for ruminants is still limited. The


Survival of Lactobacillus plantarumU40 on the in vitro rumen fermentation quantified with real-time PCR.

https://www.cabdirect.org/cabdirect/abstract/20183184703


Improvement the Yoghurt Nutritional Value, Organoleptic Properties and Preferences by Spirulina (Spirulina platensis) Supplementation

http://iopscience.iop.org/article/10.1088/1757-899X/349/1/012040/meta

Spirulina sp has been identified as potential source food functional such as protein, amino acids and other high added value compounds from microalgae. One of the compounds is


Characteristic of different level of fermented concentrate in the rumen metabolism based on in vitro

https://ejournal.undip.ac.id/index.php/jitaa/article/view/17778

Digestibility is a description of the ability of feed material that can be utilized by livestock. Higher digestibility of feed material means the total amount of feed content that