| Aspek mikrobiologis, serta sensori (rasa, warna, tekstur, aroma) pada dua bentuk penyajian keju yang berbeda JK Negara, AK Sio, R Rifkhan, M Arifin, AY Oktaviana, RRS Wihansah, ... Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan 4 (2), 286-290, 2016 | 186 | 2016 |
| Kualitas Fisik, Kimia dan Mikrobiologi Susu Kambing pada Waktu Pemerahan yang Berbeda di Peternakan Cangkurawok, Balumbang Jaya, Bogor M Arifin, AY Oktaviana, RRS Wihansah, M Yusuf, R Rifkhan, JK Negara, ... Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan 4 (2), 291-295, 2016 | 20 | 2016 |
| Kualitas fisik, mikrobiologi dan organoleptik sosis ayam komersil yang beredar di tempat berbeda di Bogor M Yusuf, RRS Wihansah, M Arifin, AY Oktaviana, R Rifkhan, JK Negara, ... Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan 4 (2), 296-299, 2016 | 10 | 2016 |
| S Wihansah, RR, & Yusuf, M. 2016. Microbiologist Aspects and Sensory (Flavor, Color, Texture, Aroma) In Two Different Presentation Soft Cheese JK Negara, AK Sio, M Arifin, AY Oktaviana Jurnal Ilmu Produksi Dan Teknologi Hasil Peternakan 4 (2), 286-290, 0 | 10 | |
| Total count of lactic acid bacteria in goats and cows milk yoghurt using starter S. thermophilus RRAM-01, L. bulgaricus RRAM-01 and L. acidophilus IIA-2B4 O Mega, JP Jahidin, N binti Sulaiman, M Yusuf, M Arifin, II Arief Buletin Peternakan 44 (1), 50-56, 2020 | 9 | 2020 |
| Penambahan sari kurma sebagai substrat antibakteri pada minuman whey fermentasi JK Negara, M Arifin, E Taufik, T Suryati Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan 9 (1), 36-41, 2021 | 6 | 2021 |
| Kinetic and thermodynamic study of plantaricin IIA-1A5, a bacteriocin produced by Indonesian probiotic Lactobacillus plantarum IIA-1A5 M Arifin, C Budiman, K Fujiyama, II Arief Protein and Peptide Letters 28 (6), 680-686, 2021 | 5 | 2021 |
| Pengaruh Pemberian Glukosa yang Berbeda terhadap Adaptasi Escherichia coli pada Cekaman Lingkungan Asam RRS Wihansah, M Yusuf, M Arifin, AY Oktaviana, R Rifkhan, JK Negara, ... Jurnal Sain Peternakan Indonesia 13 (1), 29-35, 2018 | 5 | 2018 |
| Microbiological aspects, as well as Sensory (Taste, Color, Texture, Aroma) in Two Different Forms of Cheese Presentation NJK Kusuma, AK Sio, M Arifin, AY Oktaviana, RRS Wihansah, M Yusuf Journal of Animal Husbandry Production and Technology 4 (2), 286-290, 2017 | 3 | 2017 |
| The Utilization of Red Fruit (Pandanus Conoideus Lam) Extract for Making Goat’s Milk Kefir MF Erzhad, R Adiyoga, H Marwah, Z Wulandari, MS Soenarno, M Arifin, ... IOP Conference Series: Earth and Environmental Science 1020 (1), 012030, 2022 | 2 | 2022 |
| Optimizing Papain-Like Protease Production from SARS-CoV-2 using Whey-Based Growth Media: This title has been presented on Friday, December 15, 2023 at 13.30-13.40 GMT+ 7. Q Alifiya, C Budiman, MS Soenarno, M Arifin, E Taufik Frontier in Sustainable Agromaritime and Environmental Development …, 2023 | | 2023 |
| Pengaruh Substitusi Tepung Garut sebagai Bahan Pengisi terhadap Kualitas Fisik dan Organoleptik Sosis Daging Sapi MS Soenarno, M Arifin, I Komala, MA Ardat, D Murtini Prosiding SENACENTER (Seminar Nasional Cendekia Peternakan) 2 (1), 82-87, 2023 | | 2023 |
| Profil Plantarisin IIA-1A5 Kering Beku yang dihasilkan dari Lactobacillus plantarum IIA-1A5 sebagai Produk Pengawet M Arifin Bogor Agricultural University (IPB), 2019 | | 2019 |
| Unsaturated Fatty Acid Content of Milk from PE Goat Fed with Palm Oil Sludge Meal and Tea Waste Combination M Arifin, A Atabany, AS Tjakradidjaja The 2nd Asian-Australasian Dairy Goat Conference, 216-218, 2014 | | 2014 |
| Utilization of Sunflower Seeds Oil and Sardine to Get Goat’s Milk Has Balanced Omega 3 and Omega 6 Ratio AI Fajri, M Arifin, E Burton, AC Romadhoni, S Syafaah, RRA Maheswari Faculty of Animal Science, Bogor Agricultural University, 2012 | | 2012 |
| Analisis Proksimat Pengolahan Serasah Daun Kakao RSH Martin, M Arifin, ST Risyahadi Departemen Ilmu Nutrisi Dan Teknologi Pakan Fakultas Peternakan Institut …, 0 | | |
| Kadar Asam Lemak Tak Jenuh Susu Kambing PE Diberi Pakan Tepung Lumpur Sawit dan Ampas Teh M Arifin | | |
| Analisis Nilai pH, Aw, dan Total BAL serta Organleptik Sosis Fermantasi (Salami) yang Menggunakan Bakteri Lactobacillus acidophilus 2B4 dan Lactobacillus plantarum 2C12 M Arifin, RSH Martin, II Arief | | |
