Search Results - "Wulandari, Zakiah"

Karakteristik Sate Padang dalam Kemasan dengan Suhu dan Waktu Simpan Berbeda by Putra, Panji Khairi, Suryati, Tuti, Wulandari, Zakiah

“…Padang satay is a typical West Sumatran food that is part of Indonesia's traditional heritage. The experiment was carried out to overcome the problem of…”
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ZnO and lactic acid bacteria interaction in yogurt: sensory, surface morphology, and functional group analysis by Zaenal Abidin, Elfa Aida Kamila, Irma Isnafia Arief, Zakiah Wulandari

“…Abstract This study, a novel exploration into the interaction of zinc oxide (ZnO) and lactic acid bacteria (LAB) in yogurt, aims to analyse the morphology and…”
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Efektivitas Konsentrat Papain Bubuk, Getah Pepaya Segar, dan Papain Komersial sebagai Koagulan dalam Pembuatan Dangke by Ardat, Muh. Achyar, Wulandari, Zakiah, Arief, Irma Isnafia

“…  Dangke is a milk-based dish in which the papain coagulates casein. This study aims to test the effectiveness of powdered papain concentrate, fresh papaya…”
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Egg Quality and Chemical Components of Arabic and Commercial Chicken Enriched with Omega 3 During Storage by Wulandari, Zakiah, Hidayati, Iman Rahayu, Andriani, Risha

“…The aim of this research was to study the effect of storage periode and egg types on quality and chemical components of DHA enriched egg. One hundred and…”
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Morphometric analysis of IPB-D1 chicken in free-range and intensive rearing systems in the tropics region by Lase, Jonathan Anugrah, Afnan, Rudi, Wulandari, Zakiah, Estuningsih, Sri, Sartika, Tike, Sumantri, Cece

“…IPB-D1 chicken is a local chicken breed developed for meat production and fast growth. This chicken is formed from crossbreeding broiler breeds (Cobb) with 3…”
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Characteristics of Egg White Effervescent Tablet with Different Effervescent Mix Concentration by Wulandari, Zakiah, Pamungkas, D. R., Hamasyah, Hamasyah, Polii, B. N.

“…Egg white is one source of protein that has many functions, including as an antimicrobial, antihypertensive, anti-cancer, and this can also be used as a…”
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Raw and pasteurized milk quality of D-farm milk processing unit at Faculty of Animal Science, IPB University by Arief, Irma Isnafia, Wulandari, Zakiah, Soenarno, M. Sriduresta, Murtini, Devi

“…The Faculty of Animal Science, IPB University, produces pasteurized milk daily under the D-farm milk processing unit. In order to maintain the product quality,…”
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Purification and sweetness properties of egg white lysozymes from Indonesian local poultry of ayam kampung and Cihateup duck by Wulandari, Zakiah, Fardiaz, Dedi, Thenawidjaja, Maggy, Yuliana, Nancy Dewi, Budiman, Cahyo

“…Egg white lysozyme (EWL) is known to elicit a sweet response with the sweetness threshold was higher than sucrose. It, however, remains to be examined if EWL…”
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ISOLASI LISOZIM ALBUMIN TELUR AYAM RAS DENGAN METODE KROMATOGRAFI PENUKAR ION by Wulandari, Zakiah, Fardiaz, Dedi, Thenawijaya, Maggy, Dewi Yuliana, Nancy, Budiman, Cahyo

“…Lysozyme is one of the proteins found in hen egg albumin. Besides known as antimicrobial agents, lysozyme hydrolysis products can also function as antioxidants…”
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PROFIL SDS-PAGE DAN AKTIVITAS LISOZIM PUTIH TELUR AYAM LOKAL TERMODIFIKASI PANAS by Nasution, Syahrizal, Faridah, Didah Nur, Kusumaningtyas, Eni, Wulandari, Zakiah, Kusumaningrum, Harsi Dewantari

“…Lisozim adalah enzim hidrolase yang bisa diisolasi dari putih telur ayam. Penelitian bertujuan untuk mengarakterisasi lisozim termodifikasi dari putih telur…”
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Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by Probiotics Lactobacillus plantarum IIA-2C12 or Lactobacillus acidophilus IIA-2B4 by Arief, Irma Isnafia, Afiyah, Dyah Nurul, Wulandari, Zakiah, Budiman, Cahyo

“…Probiotics may be used to enhance the functionality and nutritional values of fermented sausages. This study aims to evaluate the physicochemical and sensory…”
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Quality of IPB-D1 Chicken Egg Yolk Powder Using Various Drying Methods by Imawan, Salsabila Ma’shum, Wulandari, Zakiah, Wulandari, Wulandari, Sumantri, Cece

“…IPB D-1 chickens had good egg productivity. Chicken eggs are often used as functional ingredients in the form of powder because they have many advantages for…”
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The Characteristics of Dried Yoghurt and Market Test on Adolescent Consumers, Adults and Employees in Bogor City by Monasdir Monasdir, Irma Isnafia Arief, Zakiah wulandari, Lucia Cyrilla Eko Nugrohowati

“…This study aimed to analyze the characteristics of dried yogurt, market potential, consumer perception, consumer purchasing behavior, and attributes that…”
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Quality of IPB-D1 Chicken Egg Yolk Powder Using Various Drying Methods by Salsabila Ma’shum Imawan, Zakiah Wulandari, Tuti Suryati, Cece Sumantri

“…IPB D-1 chickens had good egg productivity. Chicken eggs are often used as functional ingredients in the form of powder because they have many advantages for…”
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Application of Purified Bacteriocin from Lactobacillus plantarum IIA-1A5 as a Bio-preservative of Beef Sausage by Isnafia Ar, Irma, Wulandari, Zakiah, Sindya Sin, Erti, Marsally S, Dea

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ANALISIS SIFAT FISIOKIMIA PRODUK EKSTRUSI HASIL SAMPING PENGGILINGAN PADI (MENIR DAN BEKATUL) PHYSICOCHEMICAL ANALYSIS ON EXTRUDATES MADE FROM BY-PRODUCTS OF RICE MILLING INDUSTRY (BROKEN RICE AND BRAN) by Joko Hermanianto 1, Rizal Syarief 1, Zakiah Wulandari 2

“…Extrudates were produced by double screw extrusion cooking under four barrel temperatures (29- 33C, 29-33C, 34-39C, and 121-142 C)., feeder speed of 16- 17…”
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