Characteristics of Meat Analog with Formula Optimization of Seaweed Substitution using Mixture Design

Optimization of nori like product formulation from Ulva spp., Gracilaria sp., and glycerol using mixture design method

Application of mixture design in the development of snakehead fish (Channa striata) cookies product

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

Characteristics of Collagen Skin and Scales of Lattice Monocle Bream, Purple-Spotted Bigeye and Threadfin Bream as Gelatin Ingredients

Mixture design application on the development of mackerel tuna (Euthynnus affinis) snack bars as healthy snacks

Product quality of hydrolyzate tofu shell sauce (Meretrix sp.) fortification of consumption salt with 87% NaCl content

The effect of using different types of gases on tuna meat quality during cool storage

The development of innovative sambal roa product through mole crab formulation

Anchovy Substitution on Semprong Cake as Source of Calcium for Children

Influence of Death Way and Stage of Reduction of The Quality Fillets of Nile Tilapia (Oreochromis niloticus)

Effect of Different Cooking Time on Protein and Fat Content, Amino Acid and Fatty Acid Profile of Three Spot Gourami (Trichogaster trichopterus) Fish Flour

Optimization the Use of Carrageenan and Calcium Sulfate in Silken Tofu Production in Functional Food Development

The effect of different pre-treatments on carotenoid and phenol stability of Sargassum duplicatum methanol extract during storage

Optimatization of Production Water Soluble Chitosan Using Pressurized Hidrolysis Method