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• Efektivitas Karbon Aktif dalam Pembuatan Garam Rumput Laut Cokelat (Sargassum polycystum dan Padina minor) Effectiveness of Active Carbon in the Production of Brown Seaweed Salt (Sargassum polycystum and Padina minor)

  Shindy Hamidah Manteu, Nurjanah Nurjanah, Asadatun Abdullah, Tati Nurhayati, Anggrei Viona Seulalae

  407-415

  2022-01-03

• Karakteristik fisikokimia dan antioksidan garam mandi (bath salt) yang diperkaya tepung Sargassum sp. Physicochemical and antioxidant characteristics of bath salt enriched with Sargassum sp. flour

  Zahra Rizki Salamah, Latif Sahubawa, Indun Dewi Puspita, Mgs. Muhammad Prima Putra

  574-590

  2025-07-04

• Characteristics of dry noodles based on sago flour enriched with skipjack tuna (Katsuwonus pelamis) Karakteristik mi kering berbasis tepung sagu yang diperkaya ikan cakalang (Katsuwonus pelamis)

  Christina Litaay, Joko Santoso, Bambang Hariyanto, Ashri Indriati, Moeso Andrianto, Pradeka Brilyan Purwandoko, Nurhaidar Rahman, Indriawati Indriawati, Sandi Sufiandi

  1181-1194

  2024-12-25

• Karakteristik Kamaboko dengan Substitusi Tepung Ubi Jalar dan Penambahan Tnta Cumi-Cumi (Loligo sp.) Characterization of Kamaboko with Sweet Potato Flour Substitution and Squid (Loligo sp.) Ink Addition

  Hasnelly Hasnelly, Nana Sutisna Achyadi, Fera Nuraudina Fatimah

  333-341

  2020-08-31

• Downstream strategies of liquid smoke products as a preservative and smoke aroma in fishery products Strategi hilirisasi produk asap cair sebagai pengawet dan aroma asap pada produk perikanan

  Lilin Budiati, Fronthea Swastawati, Abdul Syakur, Slamet Suharto, Saputra Hasthi, Apri Dwi Anggo

  671-683

  2024-07-31

• 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

  2020-08-10

• Improving oxidative stability and sensory acceptance of DHA-rich tuna eye oil using cinnamon and mastic as natural masking agents Peningkatan stabilitas dan penerimaan sensori minyak mata tuna kaya DHA menggunakan kayu manis dan mastic sebagai agen masking alami

  Azizah Septiyani Irawan, Wini Trilaksani, Joko Santoso

  591-602

  2025-07-17

• Karakteristik biskuit bayi dengan penambahan tepung jagung manis, tepung kacang merah, dan tepung ikan gabus The characteristics of baby biscuits with the addition of sweet corn flour, red bean flour, and snakehead fish flour

  Siswanti Siswanti, Monika Vania Delinda, Nur Her Riyadi Parnanto, Dyah Widowati

  266-281

  2024-03-26

• Karakteristik fisikokimia dan mutu hedonik es krim dengan penambahan bubur rumput laut Physicochemical characteristics and hedonic quality of ice cream with the addition of Kappaphycus alvarezii

  Irman Irawan, Adlina Ardhanawinata, Uswatun Khasanah, Seftylia Diachanty, Ita Zuraida

  132-141

  2024-02-02

• Formulation and evaluation of instant fried rice seasoning enriched with blue swimmer crab lemi powder Formulasi dan evaluasi bumbu instan nasi goreng yang diperkaya dengan bubuk lemi rajungan

  Indrati Kusumaningrum, Khusnul Khotimah, Rahadina Praba Melati, Rahmania Nur Afiah, Dian Rachmawanti Affandi

  2025-12-31

• Karakteristik fisikokimia serbuk minuman jahe merah instan dengan penambahan rumput laut (Kappaphycus alvarezii) Physicochemical characteristics of instant red ginger beverage powder with the addition of seaweed (Kappaphycus alvarezii)

  Nurul Afdhaliah, Indrati Kusumaningrum, Ita Zuraida

  252-265

  2024-03-19

• Fortifikasi tinta cumi sebagai pewarna alami terhadap tingkat kesukaan popping boba  Fortification of squid ink as a natural colorant on the acceptability of popping boba

  Lulu Salsabila, Evi Liviawaty, Rusky Intan Pratama, Iis Rostini

  2025-12-03

• Pengaruh Kombinasi Tepung Sagu dan Tepung Udang Rebon terhadap Karakteristik Kimia dan Organoleptik Makaroni Characteristics of makaroni based on sago flour, combined with rebon shrimp flour (Acetes erythraeus)

  Suparmi Suparmi, Sumarto Sumarto, Nur Ira Sari, Taufik Hidayat

  218-226

  2021-08-23

• Pengaruh fortifikasi tepung tulang ikan patin (Pangasius sp.) terhadap peningkatan kalsium dan preferensi donat The effect of shark catfish (Pangasius sp.) bone flour fortification on increasing calcium and donut preference

  Fachrul Saputra, Emma Rochima, Izza Mahdiana Apriliani, Iis Rostini

  1211-1218

  2024-12-29

• Karakteristik Produk Uli Khas Suku Badui dengan Penambahan Daging Ikan Bandeng (Chanos chanos) Characteristics of Uli as a Typical Product of the Badui Tribe with the Addition of Milkfish Meat (Chanos chanos)

  Fitria Riany Eris, Aris Munandar, Taufik Hidayat, Kartina AM, Meutia, Dian Anggraeni

  479-485

  2020-12-24

• Karakteristik fisikokimia dan sensori pempek ikan tenggiri (Scomberomorus commerson) kombinasi dengan ikan kakap putih (Lates calcarifer) Physicochemical and sensory properties of pempek made from narrow-barred spanish mackerel (Scomberomorus commerson) combined with barramundi (Lates calcarifer)

  Rodiana Nopianti, Indah Widiastuti, Agus Supriadi, Gama Dian Nugroho, Susi Lestari, Jesicha Andini

  815-827

  2025-10-09

• Pemanfaatan Buah Bakau Rhizophora sp. dan Sonneratia sp. sebagai Bahan Baku Kopi Analog Utilization of Mangrove Fruit Rhizophora sp. and Sonneratia sp. as Raw Material for Analog Coffee

  Nusaibah Nusaibah, Cahya Mirawati Putri, Widya Pangestika, Novi Luthfiyana

  185-201

  2022-08-05

• Pengembangan produk sambal roa inovatif melalui formulasi undur-undur laut The development of innovative sambal roa product through mole crab formulation

  Bambang Riyanto, Utami Dyah Syafitri , Wini Trilaksani, Immatul Ulya

  216-228

  2023-07-11

• Pengaruh konsentrasi penambahan bubuk ikan roa asap (Hemiramphus sp.) terhadap tingkat kesukaan bumbu penyedap The effect of additional concentration of smoked roa fish powder (Hemiramphus sp.) on seasoning preference level

  Fadlianto Botutihe, Desi Arsandi Ali, Nurhafsah Nurhafsah

  599-610

  2024-07-04

• Proximate, amino acids, fatty acids, and sensory properties of smoked yellowfin tuna (Thunnus albacares) Karakteristik proksimat, asam amino, asam lemak, dan sensori ikan asap tuna sirip kuning (Thunnus albacares)

  Mohammad Sayuti, Asriani, Randi Bokhy Syuliana Salampessy, Arpan Nasri Siregar, Raden Haryo Bimo Setiarto

  903-916

  2025-11-10

• Karakteristik proksimat dan organoleptik nuget ikan gabus dengan penambahan bawang Dayak asal Kalimantan Tengah The proxymate characteristics and organoleptic of snakehead fish nugget with addition of Dayak onion from Central Kalimantan

  Aryani Aryani, Tyas Wara Sulistyaningrum, Norhayani Norhayani, Yuliatma Yuliatma

  684-692

  2024-08-02

• Mutu sensori dan keamanan mikrob garam dengan fortifikasi kerang pisau (Solen sp.) Sensory quality and microbial safety of salt with razor clam (Solen sp.) fortification

  Erfan Febianto, Eka Nurrahema Ning Asih, Kurniyawati Indahsari

  282-296

  2024-04-03

• Tingkat kesukaan dan karakteristik kimia otak-otak udang vaname dengan penambahan karagenan

  Kayla Zahira Saffanah, Evi Liviawaty, Rita Rostika, Rusky Intan Pratama

  841-852

  2025-11-10

• Karakteristik Pangan Fungsional Nuget dan Stik dari Tepung Ikan Layang Ekor Merah (Decapterus kuroides) dan Ampas Tahu Characteristics of Functional Food of Nugget and Stick Based on Redtail Scad (Decapterus kurroides) Flour and Tofu Dregs

  Marni Kaimudin, Sumarsana Sumarsana, Mozes Sukur Yodida Radiena, Sugeng Hadi Noto

  370-380

  2021-12-31

• Mutu fisik, kimia, dan sensori ikan lemuru (Sardinella sp.) kaleng di PT X, Pengambengan, Bali Physical, chemical and sensory quality of canned lemuru (Sardinella sp.) during the storage period at PT X, Pengambengan, Bali

  Siluh Putu Sri Dia Utari, Anis Khairunnisa, Novita Agustin

  526-535

  2024-06-07