1. IPB Scientific Repository

Browsing by Author Arief, Irma Isnafia

Jump to: 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
or enter first few letters:  
Showing results 115 to 134 of 215 < previous   next >
Issue DateTitleAuthor(s)
2009Lactic Acid Bacteria Isolated from Meat with Acid and Bile Salt Tolerance as Probiotics Candidate by in vitro TechniqueArief, Irma Isnafia; Maheswari, Rarah Ratih Adjie; Wijayanto, Umar
2013Mekanisme Antimikroba Plantaricin dari Lactobacillus plantarum IIA-1A5 Asal Daging Sapi Lokal terhadap Staphylococcus aureus.Arief, Irma Isnafia; Budiman, Cahyo; Yuneni, Astri
2014Mekanisme Antimikroba Plantarisin dari Lactobacillus plantarum IIA-1A5 Terhadap Escherichia coli dan Aplikasinya Sebagai Pengawet BaksoArief, Irma Isnafia; Budiman, Cahyo; Sumatri, Cece; Kia, Kristoforus Wilson
2005Mempelajari Pengaruh Pencucian Daging dan Penambahan Minyak Nabati terhadap Sifat Fisik dan Organoleptik Pasta Daging DombaArief, Irma Isnafia; Priyanto, Rudy; Rosdiana, Imelda
2012Microbial Quality of Probiotic Fermented Sausage by Lactobacillus plantarum 2C12 or Lactiobacillus acidophilus 2B4Arief, Irma Isnafia; Wulandari, Zakiah; Susilawati, Sofi
2009Microbiological Characteristics of Beef Meatball Preserve with Antimicrobial Substrat from Lactobacillus plantarum 1A5 at Room Temperature.Arief, Irma Isnafia; Komariah; Savitri, Tantri
2009Microbiological Quality of Probiotic Salami Fermented by Lactobacillus sp 1A5 and Lactobacillus fermentum 2B2 Mixed Culture During Cold Storage.Arief, Irma Isnafia; Wulandari, Zakiah; Grandisa, Mohammad Tito
2009Microbiological Quality of Salami Fermented by Culture Combination of Lactic Acid Bacteria (LAB) with Probiotic PotentialArief, Irma Isnafia; Putra, Bramada Winiar; Cahyanto
2009Microbiology Characteristic of Beef Sausage with Antimicrobial added from Lactobacillus plantarum 1A5Arief, Irma Isnafia; Putra, Bramada Winiar; Widiyasari, Anisa Tri
2018Mikroenkapsulasi Biji kefir dan Efektivitasnya dalam Minuman Fermentasi KefirTaufik, Epi; Arief, Irma Isnafia; Kondong, Dortje Janet
2023-05-30Model Prediktif Pertumbuhan Staphylococcus aureus pada Rendang Daging SapiArief, Irma Isnafia; Taufik, Epi; Anandita, Amyra Firdhausya
2012Nilai Konsentrasi Minimum Penghambatan Plantaricin terhadap Bakteri Patogen Gram PositifArief, Irma Isnafia; Sumantri, Cece; Siregar, Handa Habibullah
2012Nilai Penghambatan Terkecil Plantarisin Empat Galur Lactobacillus plantarum terhadap Bakteri Patogen Gram NegatifArief, Irma Isnafia; Wulandari, Zakiah; Septiani, Indri
2012Nutrition and Amino Acid Content of Probiotic Fermented Sausage with the Culture of Lactobacillus plantarum 2C12 or Lactobacillus acidophilus 2B4Arief, Irma Isnafia; Wulandari, Zakiah; Mumpuni, Ngesti Dyah Sekar
2017Pemanfaatan Corn Steep Liquor untuk Produksi dan Karakterisasi Plantarisin IIA-1A5 oleh Lactobacillus plantarum IIA-1A5Suryaatmadja, Sri Laksmi; Arief, Irma Isnafia; Sukarno; Maulani, Tuti Rostianti
2013Pemanfaatan Cuka Air Kelapa Untuk Menghambat Pertumbuhan Bakteri Pada Daging SapiArief, Irma Isnafia; Poeloengan, Masniari; Hanifah, Reza
2019Pemanfaatan Lactobacillus plantarum IIA- 1A5 dan Ekspresi Gen Plantarisin EF IIA-1A5 pada Sosis Fermentasi Daging Kerbau.Sumantri, Cece; Arief, Irma Isnafia; Budiman, Cahyo; Sulaiman, Noraimah Binti
2023-01-10Pemanfaatan Masker Whey Fermentasi Susu Kambing dengan Penambahan Madu dan Buah Merah (Pandanus conoideus L.) sebagai Agen AntioksidanArief, Irma Isnafia; Soenarno, Mochammad Sriduresta; Pratiwi, Yulia Yasmin
2013Pemanfaatan pasta jahe sebagai alternatif untuk meningkatkan kualitas fisik daging kerbau dan daya tahannya pada bakteri escherichia coliArief, Irma Isnafia; Sopian, Yusup; W, Nova Adrian; Ilman, Hafidz; Pratiwi, Sela, et al
2016Pemanfaatan Tepung Biji Durian Sebagai Bahan Pengisi Bakso Daging SapiArief, Irma Isnafia; Nuraini, Henny; Malini, Delvia Risa
Showing results 115 to 134 of 215 < previous   next >