Anchovy Substitution on Semprong Cake as Source of Calcium for Children
The Production of Chitosan from Crab Shell (Portunus sp.) at Room Temperature
Mapping and Alternative Utilization of Shell Crab Waste in Indonesia
Chemical and Cholesterol Content of Tiger Shrimp (Penaeus monodon) with Different Cooking Methods
Antioxidant Activities of Beach Naupaka's Water (Scaevola taccada)
Formulation of Kappa and Iota Carrageenan in Lip Balm Cosmetic
Protein and Amino Acid of Edible Sargassum aquifolium, Ulva lactuca and Gracilariopsis longissima
Quality Improvement of Keumamah Loin Aceh Fish from Skipjack Tuna (Katsuwonus pelamis) using Curry Tree Leaves (Murraya koenigii)
Quality Differences of Jelly Candy Kappaphycus alvarezii Wrapped in CMC-Beewax-Gelatin and Chitosan-Nanochitin Gelatin Based Edible Film
Characteristics of Functional Food of Nugget and Stick Based on Redtail Scad (Decapterus kurroides) Flour and Tofu Dregs
Anesthesia Techniques of Snubnose Pompano (Trachinotus blochii) using Melastoma malabathricum Leaf Extract
Integration of Low Temperature Centrifugation with Optimization of Tuna Eye Oil Enzymatic Extraction Using Response Surface Methodology
Effectiveness of Active Carbon in the Production of Brown Seaweed Salt (Sargassum polycystum and Padina minor)
Physical Characteristics Gel Peel Off Mask from Methanol Crude Extracts of Water Hyacinths
DNA Barcoding for Fresh Shark Products Authentication from West Nusa Tenggara Waters
