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

  Khusnul Qotimah, Eko Nurcahya Dewi, Lukita Purnamayati

  1-9

  2020-04-30

• Karakteristik Cone Es Krim Berbasis Tepung Cangkang Udang dengan Konsentrasi Karagenan yang Berbeda Characteristics of Ice Cream Cone Based Shrimp Shell Flour with Different Concentrations of Carrageenan

  Ragil Tirta Mandiri, Lukita Purnamayati, Akhmad Suhaeli Fahmi

  202-213

  2022-08-08

• Aplikasi bubuk Caulerpa racemosa sebagai pewarna alami pada cokelat putih batang Application of Caulerpa racemosa Powder as natural colorant in white chocolate bars

  Hakan Furqon Sukmana Putra, Lukita Purnamayati, Eko Nurcahya Dewi

  431-441

  2025-05-11

• Pemanfaatan ampas limbah industri agar-agar (Gracilaria sp.) pada pembuatan kertas map eceng gondok (Eichhornia crassipes) Utilization of agar-agar industry waste (Gracilaria sp.) in the production of map paper from water hyacinth (Eichhornia crassipes)

  Angelina Sherly Nur Patricia, Eko Nurcahya Dewi, Eko Susanto, Lukita Purnamayati

  67-76

  2025-01-31

• Pengaruh Perbedaan Konsentrasi Garam terhadap Asam Glutamat Terasi Udang Rebon (Acetes sp.) The Effect of Differences of Salt Concentration on Glutamic Acid of Rebon Shrimp (Acetes sp.) Paste

  Rizki Wisnu Murti, Sumardianto Sumardianto, Lukita Purnamayati

  50-59

  2021-04-06

• 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

  2020-08-21

• Karakteristik Terasi Udang Rebon (Acetes sp.) dengan Penambahan Pewarna Alami Ubi Jalar Ungu (Ipomoea batatas L.) yang Berbeda Characteristics of Shrimp Taste (Acetes sp.) with Different Concentration of Purple Sweet Potato (Ipomoea batatas L.) as Natural Coloring

  Sumardianto Sumardianto, Muhammad Qowiyyul Azizi, Lukita Purnamayati

  494-503

  2022-12-30

• Aplikasi edible coating karagenan dengan penambahan kunyit dan kitosan pada bandeng cabut duri Application of edible coating carrageenan with curcuma and chitosan addition on the bone-pulled milkfish

  Slamet Suharto, Lukita Purnamayati, Sumardianto, Muhammad Hauzan Arifin

  511-525

  2024-06-07

• 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

  2023-07-12

• Application of Essential Oils from Galanga Rhizome in Edible Coating Carrageenan as Antibacterial on Tilapia Fishball

  Fajar Bayu Senoaji, Tri Winarni Agustini, Lukita Purnamayati

  380-391

  2017-08-21

• 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

  2019-04-30

• Penggunaan gelatin kulit ikan cobia (Rachycentron canadum) untuk perbaikan karakteristik fruit leather buah naga merah The use of cobia (Rachycentron canadum) skin gelatin to improve the characteristics of red dragon fruit leather

  Annisa Amalia Febrianti, Eko Susanto, Lukita Purnamayati, Sumardianto Sumardianto, Slamet Suharto

  177-190

  2023-04-27