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• Karakteristik fisikokimia petis bubuk dari rebusan udang dengan jenis bahan pengisi yang berbeda Physicochemical characteristics of petis powder from boiled shrimp with different types of filling ingredients

  Sumardianto Sumardianto, Romadhon Romadhon, Muhammad Hauzan Arifin, Rico Dinaryadi, Intan Muryaning Charimah

  377-392

  2024-05-13

• Karakteristik mutu dan kandungan senyawa volatil bekasam cumi-cumi dengan lama fermentasi yang berbeda Quality and volatile compound content characteristics of fermented squid bekasam with different fermentation durations

  Bella Widya Ramadhanti, Sumardianto Sumardianto, Romadhon Romadhon

  208-222

  2024-03-06

• Pengaruh konsentrasi larutan kitosan dan lama penyimpanan terhadap karakteristik mikrob dan fisik ikan pindang layang The effect of concentrations of chitosan solution and storage periods on the microbial and physical characteristics of mackerel scad boiled salt fish

  Muhammad Hauzan Arifin, Opi Nurparidah, Slamet Suharto, Sumardianto Sumardianto

  210-230

  2025-02-24

• 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

• Characteristics of Physichochemical and Microbiology of Rebon Shrimp Paste using Different Brown Sugar Concentration

  Sumardianto Sumardianto, Ima Wijayanti, Fronthea Swastawati

  287-298

  2019-08-25

• 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

• Efektivitas Serbuk Simplisia Biji Pepaya sebagai Antibakteri pada Udang Putih (Penaeus merguensis) Selama Penyimpanan Dingin

  Ahmad Niam Salim, Sumardianto Sumardianto, Ulfah Amalia

  188-198

  2018-08-16

• 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

• Karakteristik Nori dari Campuran Rumput Laut Ulva lactuca dan Gelidium sp. Characteristic of Nori from Combination of Ulva lactuca and Gelidium Seaweed

  Gisella Valentine, Sumardianto, Ima Wijayanti

  295-302

  2020-08-29

• 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