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Pengaruh Perbedaan Pre-Treatment terhadap Stabilitas Karotenoid dan Fenol pada Ekstrak Sargassum duplicatum selama Penyimpanan
The effect of different pre-treatments on carotenoid and phenol stability of Sargassum duplicatum methanol extract during storage

Ayunda Dita Wardani, Eko Susanto, Eko Nurcahya Dewi, Lukita Purnamayati

236-247

Abstract View : 1008

Download :1291

10.17844/jphpi.v23i2.30878

Quality of Carrageenan Edible Film with Addition of Garlic (Allium sativum) Essential Oil

Khusnul Qotimah, Eko Nurcahya Dewi, Lukita Purnamayati

1-9

Abstract View : 2421

Download :2853

10.17844/jphpi.v23i1.30542

The Quality Changes of Milkfish (Chanos chanos Forsk.) as Influenced by Different Heat Processing Methods

Eko Nurcahya Dewi, Lukita Purnamayati, Retno Ayu Kurniasih

41-49

Abstract View : 1383

Download :7123

10.17844/jphpi.v22i1.25875

Karakterisasi nanokalsium tulang ikan kakap merah (Lutjanus malabaricus) dengan variasi waktu ekstraksi
Characterization of red snapper (Lutjanus malabaricus) bone nanocalcium with variations in extraction time

Novia Anggraeni, Eko Nurcahya Dewi, Antonius Budi Susanto, Putut Har Riyadi

197-207

Abstract View : 445

Download :537

10.17844/jphpi.v27i3.50268

Intervensi O. bacilicum terhadap Kandungan Protein dan Karakteristik Sensorik S. platensis
Intervention of Ocimum basilicum L. on Powder and Microencapsulation of Spirulina platensis on Protein and Sensoric Characteristics

Yuliani, Tri Winarni Agustini, Eko Nurcahya Dewi

225-235

Abstract View : 848

Download :1119

10.17844/jphpi.v23i2.31126

Karakteristik hidrolisat kolagen kulit ikan tenggiri kering dengan enzim papain
The characteristics of spanish mackerel dry skin collagen hydrolisate with papain enzyme

Hafni Rahmawati, Tri Winarni Agustini, Eko Nurcahya Dewi, Agus Trianto

1156-1171

Abstract View : 52

Download :71

10.17844/jphpi.v27i12.55831

Karakteristik yoghurt rumput laut dengan konsentrasi Gracilaria sp. yang berbeda menggunakan kombinasi bakteri Lactobacillus plantarum dan Streptococcus thermophiles
Characteristics of Seaweed Yoghurt with Different Concentration of Gracilaria sp. Using A Combination of Lactobacillus plantarum and Streptococcus thermophilus

Eko Nurcahya Dewi, Alifa Nur Fauziah, Lukita Purnamayati

280-290

Abstract View : 906

Download :1220

10.17844/jphpi.v26i2.45249

Purifikasi fikosianin dari Spirulina platensis hasil intervensi kemangi (Ocimum basilicum) pada konsentrasi amonium sulfat berbeda
Purification of phycocyanin from Spirulina platensis with basil (Ocimum basilicum) intervention on different ammonium sulphate concentration

Yuliani Yuliani, Tri Winarni Agustini, Eko Nurcahya Dewi, Diana Nur Afifah

448-459

Abstract View : 429

Download :674

10.17844/jphpi.v26i3.46208

Lost Nutrition Differences Frozen Milkfish Non Whip Out Spines and Whip Out Spines During Low Storage

Arifiya Ayu Kusuma, Eko Nurcahya Dewi, Ima Wijayanti

153-163

Abstract View : 1358

Download :8969

10.17844/jphpi.v20i1.16509

Biomass Utilization of Spirulina platensis Powder in The Manufacture of Lozenges

Jeri Srinur Eka Saputra, Tri Winarni Agustini, Eko Nurcahya Dewi

280-290

Abstract View : 1503

Download :2014

10.17844/jphpi.v17i3.8916

Characteristics of Bone Gelatin Tilapia (Oreochromis niloticus) Processed by Using Hydrolysis With Phosphoric Acid and Papain Enzyme

Gugun Hidayat, Eko Nurcahya Dewi, Laras Rianingsih

69-78

Abstract View : 1232

Download :4744

10.17844/jphpi.v19i1.11698

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