CV Dosen
Andi Nurmasytha AS., S.Pt., M.Si.
NIP: 199806042024062002
NIDN: XXX
NUPTK: 4936776677230152
E-mail: andinurmasyithaa@gmail.com
Scopus ID: 57225977569
Sinta ID: 6929311
Google Scholar ID: 2ji46ilAAAAJ
Orchid ID: XXX
Riwayat Pendidikan
S1
Universitas Hasanuddin
Teknologi Hasil Ternak
(2016-2020)
S2
Universitas Hasanuddin
Teknologi Hasil Ternak
(2021-2023)
Pengalaman Penelitian
2019
Total Bakteri, Eschericchia coli, dan Higienitas Daging Ayam di Pasar Tradisional Maros
Sumber: Mandiri
2022
Aktivitas Antioksidan dan Sifat Fisikokimia Bakso Daging Ayam Substitusi Tepung Tapioka dengan Tepung Uwi Ungu (Dioscorea alata L.)
Sumber: Hibah Penelitian Tesis Magister (PTM) berdasarkan surat keputusan dengan nomor 090/E5/PG.02.00/PT/2022 dan nomor kontrak 1268/UN4.22/PT.01.03/ 2022 Direktur Jenderal Pengembangan Inovasi, Kementerian Riset dan Teknologi Republik Indonesia
Publikasi Artikel Ilmiah Dalam Jurnal
2021
Microbiological analysis of raw chicken meat sold at Maros traditional markets: Total Plate Count and Escherichia coli
IOP Publishing
2023
Substitution of Tapioca flour with purple yam flour on chicken meatball physical characteristics and antioxidant activity
AIP Publishing
2023
Pengaruh Substitusi Tepung Tapioka dengan Tepung Uwi Ungu terhadap Aktivitas Antioksidan dan Sifat Fisikokimia Bakso Daging Ayam selama Penyimpanan Suhu Dingin
Buletin Peternakan Tropis 4/2
Pemakalah Seminar Ilmiah (Oral Presentation)
3 November 2020, Makassar, Indonesia
The 3rd International Conference of Animal Science and Technology 2020 (ICAST 3)
Total Plate Count and Escherichia coli in Chicken Meat Sold at Traditional Market in Maros Regency
9 – 10 November 2021, Makassar, Indonesia
The 4th International Conference of Animal Science and Technology 2021 (ICAST 4)
Substitution of Tapioca Flour with Purple Yam Flour on Chicken Meatball Physical Characteristics and Antioxidant Activity
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