Characterization of red snapper (Lutjanus malabaricus) bone nanocalcium with variations in extraction time

Characterization of Kamaboko with Sweet Potato Flour Substitution and Squid (Loligo sp.) Ink Addition

Antioxidant activity and hedonic of green tea made from mangrove leaves Avicennia sp. and Sonneratia sp.

Chemical characteristics and functional properties of fish protein concentrate (FPC) and catfish bone meal

Effects of Sodium Bicarbonate Immersion on Characteristics of Anchovy Flour as a Source of Phosphorus and Calcium

Effect of adding Sargassum sp. and Ulva lactuca flour on the acceptance and nutritional value of kaasstengels cookies

The characteristics of baby biscuits with the addition of sweet corn flour, red bean flour, and snakehead fish flour

Amino acid profile of Turbinaria ornata and Ulva reticulata from Moudolung Waters East Sumba

Organoleptic and nutritional characterization of fish biscuits with fortification of surimi powder from purple-spotted bigeye fish (Priacanthus tayenus)

Chemical analysis of Amazon sailfin catfish Pterygoplichthys pardalis (Castelnau 1855) from Tempe Lake South Sulawesi, Indonesia

Analysis of the proximat content of Octopus cyanea from the East Nusa Tenggara waters

The effect of different extraction time on the characteristics of calcium from Halimeda opuntia

Quality Characteristics and Bound Water of Mackerel (Rastrelliger sp.) Gisuke-ni

Application of mangrove leaves powder (Rhizopora sp.) as a natural preservative for hemp rope in fishing gear