Zakiah Wulandari

Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by Probiotics <i>Lactobacillus plantarum</i> IIA‐2C12 or <i>Lactobacillus acidophilus</i> IIA‐2B4

Irma Isnafia Arief, Dyah Nurul Afiyah, Zakiah Wulandari et al. · Journal of Food Science · 2016 · 47 citations

Physicochemical and Microbiological Properties of Fermented Lamb Sausages Using Probiotic Lactobacillus plantarum IIA-2C12 as Starter Culture

Irma Isnafia Arief, Zakiah Wulandari, Erie Aditia et al. · Procedia Environmental Sciences · 2014 · 35 citations · Full text

Probiotic, Food Fermentation, In Vitro Fermentation +11

Isolation and Characterization of Plantaricin Produced by Lactobacillus plantarum Strains (IIA-1A5, IIA-1B1, IIA-2B2)

Irma Isnafia Arief, Jakaria Jakaria, Tuti Suryati et al. · Media Peternakan · 2013 · 33 citations · Full text

Antibiotic Adjuvant, Bacteriology, Escherichia Coli +17

Review: Tepung Telur Ayam: Nilai Gizi, Sifat Fungsional dan Manfaat

Zakiah Wulandari, Irma Isnafia Arief · Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan · 2022 · 28 citations · Full text

Translation Studies, Nutrition, East Asian Studies +17

Sifat Fisikokimia dan Total Mikroba Telur Itik Asin Hasil Teknik Penggaraman dan Lama Penyimpanan yang Berbeda

Zakiah Wulandari · SHILAP Revista de lepidopterología · 2004 · 11 citations · Full text