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Penambahan tinta cumi-cumi (Loligo sp.) untuk memperbaiki karakteristik cuko pempek instan
Addition of squid (Loligo sp.) ink to improve instant cuko pempek characteristics

Erina Wulandari, Tri Winarni Agustini, Akhmad Suhaeli Fahmi

49-61

Abstract View : 602

Download :885

10.17844/jphpi.v27i1.48282

Strategi Pengembangan Mutu Ikan Asin Jambal Roti (Ikan Manyung) di Karangsong Kabupaten Indramayu
Strategy for Quality Development of Salted Jambal Roti (Aarid catfish) in Karangsong, Indramayu

Talim Sumarno, Tri Winarni Agustini, Azis Nur Bambang

196-205

Abstract View : 2781

Download :3770

10.17844/jphpi.v23i2.32040

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 : 893

Download :1156

10.17844/jphpi.v23i2.31126

Stabilisasi fikosiani Spirulina platensis dengan perlakuan mikroenkapsulasi dan pH

Endah Saivira Mauliasari, Tri Winarni Agustini, Ulfah Amalia

526-534

Abstract View : 1649

Download :2996

10.17844/jphpi.v22i3.29121

Fixings Agent Effect to β-carotene Stabilityof Crude Extract from Dunaliella salina Microalga at Different Temperature Condition

Ardini Ria Oktora, Widodo Farid Ma’ruf, Tri Winarni Agustini

206-213

Abstract View : 772

Download :4530

10.17844/jphpi.v19i3.15072

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 : 195

Download :247

10.17844/jphpi.v27i12.55831

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

Abstract View : 1351

Download :4435

10.17844/jphpi.v20i2.18106

The Effect of different Concentration of Fish Meat on Texture, Nutrition and Sensory of ‘Tahu bakso’ made from Tilapia (Oreochromish niloticus)

Tri Winarni Agustini, Yudhomenggolo Sastro Darmanto, Ima Wijayanti, Putu Har Riyadi

214-221

Abstract View : 750

Download :3454

10.17844/jphpi.v19i3.15191

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 : 514

Download :765

10.17844/jphpi.v26i3.46208

Extraction of Bioactive Compounds as Natural Antioxidants from Fresh Spirulina platensis using Different Solvents

Fiya Firdiyani, Tri Winarni Agustini, Widodo Farid Ma'ruf

Abstract View : 3578

Download :50958

10.17844/jphpi.v18i1.9561

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 : 1514

Download :2053

10.17844/jphpi.v17i3.8916

PENGHAMBATAN PEMBENTUKAN HISTAMIN PADA DAGING IKAN TONGKOL (Euthynnus affi nis) OLEH QUERCETIN SELAMA PENYIMPANAN

Nanda Radithia Prasetiawan, Tri Winarni Agustini, Widodo Farid Ma'ruf

Abstract View : 1906

Download :8822

10.17844/jphpi.v16i2.8049

PEMANFAATAN CANGKANG KERANG SIMPING (Amusium pleuronectes) SEBAGAI SUMBER KALSIUM PADA PRODUK EKSTRUDAT

Tri Winarni Agustini, Susanna Endah Ratnawati, Bambang Argo Wibowo, Johannes Hutabarat

Abstract View : 4969

Download :7950

10.17844/jphpi.v14i2.5322

PEMANFAATAN LIMBAH CANGKANG KERANG SIMPING (Amusium pleuronectes) DALAM PEMBUATAN COOKIES KAYA KALSIUM

Tri Winarni Agustini, A Suhaeli Fahmi, Ita Widowati, Agus Sarwono

Abstract View : 6464

Download :10417

10.17844/jphpi.v14i1.3423

PEMANFAATAN LIMBAH CANGKANG KERANG SIMPING (Amusium pleuronectes) DALAM PEMBUATAN COOKIES KAYA KALSIUM

Tri Winarni Agustini, A Suhaeli Fahmi, Ita Widowati

Abstract View : 3709

Download :24577

10.17844/jphpi.v16i1.3422

APPLICATION OF OZONE-SLURRY ICE COMBINED SYSTEM FOR MAINTAINING THE FRESHNESS OF RED TILAPIA AND SHORT-BODIED MACKEREL DURING COLD STORAGE

Tri Winarni Agustini, Muhammad Nur, Endang Kusdiyantini

424-431

Abstract View : 805

Download :673

10.17844/jphpi.v20i2.18363

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