Browsing by Author "Arief,Irma Isnafia"
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Aktivitas Antimikrob Bakteriosin Asal Lactobacillus plantarum terhadap Berbagai Bakteri Patogen Selama Penyimpanan Suhu Dingin
Bariyah, Khairul | Arief,Irma Isnafia | Wulandari,Zakiah (2012)Bacteriocins are antimicrobial substances produced by lactic acid bacteria (LAB) which can be used as a natural preservative. The preservative method which commonly used in storage under temperature of 4-10 °C. This method ... -
Analisis Ketahanan Bakteriosin dari Lactobacillus plantarum 1A5, 1B1, 2B2, dan 2C12 pada pH Asam dalam Menghambat Aktivitas Bakteri Patogen
Kurniawan, Fariz Am | Arief,Irma Isnafia | Jakaria (2012)Nowadays microbial researchers in Indonesia are having great attention on Lactobacillus plantarum in producing plantaricin as a food biopreservative. However, acidic condition is often a main consideration factor for ... -
Aplikasi Bakteriosin dari Lactobacillus plantarum 2C12 sebagai Bahan Pengawet pada Produk Bakso
Fuziawan, Ade | Arief,Irma Isnafia | Suryati,Tuti (2012)One of the purposes of food preservation is to extend the shelf life of food. Now a days, biological food preservation technology gets special attention from society. Biological preservations can be conducted by addition ... -
Karakterisasi Plantaricin Asal Empat Galur Lactobacillus plantarum Berdasarkan Sensitivitasnya terhadap Enzim Tripsin
Ayuningtyas, Gilang | Arief,Irma Isnafia | Suryati, Tuti (2012)Lactic acid bacteria (LAB) has been used as biological preservative for thousands years in food processing. LAB produces many antimicrobial substances, one of them is bacteriocin. Four strains of Lactobacillus plantarum ... -
Produksi Bakteriosin Kasar Lactobacillus plantarum 2C12, 1A5, 1B1 dan 2B2 Asal Daging Sapi serta Aktivitas Antimikrobanya terhadap Bakteri Patogen
Jati, Anis Usfah Prastu | Arief,Irma Isnafia | Jakaria (2012)Bacteriocin is an antimicrobial peptides produced by lactic acid bacteria which can be a safe biopreservatif agent. The production of bacteriocin have to be done to replace the existence of synthetic preservatives which ... -
Sifat Fisik dan Mikrobiologi Sosis Frankfurter dengan Tambahan Rosela dan Angkak Selama Penyimpanan
Glen, Jacobus | Arief,Irma Isnafia | Komariah (2012)Processed foods, in this case sausage, which can be met nowadays often use additives to preserve and color it in order to increase the value and acceptability of the foods. Nitrite is widely used for its mioglobin fixation, ...
