Klaim Artikel Anda
Verifikasi kepemilikan artikel akademik
Apakah artikel-artikel ini milik Anda?
Daftarkan diri Anda sebagai author untuk mengklaim artikel dan dapatkan profil akademik terverifikasi dengan fitur lengkap.
Badge Verifikasi
Profil terverifikasi resmi
Statistik Lengkap
H-index, sitasi, dan metrik
Visibilitas Tinggi
Tampil di direktori author
Kelola Publikasi
Dashboard artikel terpadu
Langkah-langkah Klaim Artikel:
- 1. Daftar akun author dengan email akademik Anda
- 2. Verifikasi email dan lengkapi profil
- 3. Login dan buka menu "Klaim Artikel"
- 4. Cari dan klaim artikel Anda
- 5. Tunggu verifikasi dari admin (1-3 hari kerja)
Menampilkan 1–2 dari 2 artikel
Asam Laktat Hasil Fermentasi Limbah Kubis Menghambat Angka Lempeng Total dan Mempertahankan Kualitas Fisik Ikan Segar
VISIKES
Vol 16
, No 2
(2019)
Fish is a food that is consumed by many people, but fish quickly rot due to the activity of microorganisms so that it can be classified into high perishable food groups. Fish preservation can be done by natural preservation using lactic acid fermented cabbage. The purpose of the study was to determine the concentration of lactic acid most effective against the total plate number and physical quality of fresh fish. This was an experimental research. The purposivesamplng technique was use to find...
Sumber Asli
Google Scholar
DOI
Perbedaan Variasi Suhu dan Lama Pemanasan Terhadap Angka Total Kuman Susu Murni Pada Pedagang Susu Hangat Di Wilayah Kecamatan Cimahi Utara
VISIKES
Vol 15
, No 1
(2016)
Milk is a food that contains the main nutrient for human needs but also as a medium suitable for microorganisms to multiply both pathogenic and non-pathogenic. Milk that has been contaminated with pathogenic bacteria can cause illness if consumed. Good handling can suppress contamination of microorganisms, such as by heating. This study aims to determine differences in variations in temperature and prolonged heating of the total number of germs in the pure milk warm milk traders in the District...
Sumber Asli
Google Scholar
DOI