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Karakteristik mutu es krim dengan penambahan hidrolisat protein ikan rucah
Quality characteristics of ice cream with added bycatch fish protein hydrolysate (FPH)

Tatty Yuniarti, Dela Fristina, Asriani Asriani, Ani Leilani, Sri Novalina Amrizal

51-66

Abstract View : 217

Download :251

10.17844/jphpi.v28i1.50466

Characterization of the oil from the abdomen part of smoked catfish (Pangasius hypophthalmus) processing by-product

Dewi Fortuna Ayu, Andarini Diharmi, Akhyar Ali

187-197

Abstract View : 1035

Download :11033

10.17844/jphpi.v22i1.26473

Perendaman dalam air 85 oC meningkatkan aktivitas antioksidan, antidiabetes, dan tingkat penerimaan konsumen teh Sargassum crassifolium
Soaking Time in Water 85°C Increased Antioxidant, Antidiabetic Activity and Consumer Acceptance of Sargassum crassifolium Seaweed Tea

Pris Larasati, Amir Husni

200-208

Abstract View : 1007

Download :1182

10.17844/jphpi.v24i2.36131

Characteristics of Functional Salt from Green Seaweed Ulva lactuca

Raudhi Kurniawan, Nurjanah, Agoes M.Jacoeb, Asadatun Abdullah, Rizsa Pertiwi

573-580

Abstract View : 1374

Download :2244

10.17844/jphpi.v22i3.29320

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

Abstract View : 2700

Download :3914

10.17844/jphpi.v24i2.35059

Nilai gizi, kadar kalsium, dan hedonik nuget ikan pari (Dasyatis sp.) dengan penambahan rumput laut latoh (Caulerpa sp.)
Nutritional value, calcium content, and hedonic of nugget from stingray (Dasyatis sp.) with addition latoh seaweed (Caulerpa sp.)

Arina Nur Fadlilah, Nani Ratnaningsih, Badraningsih Lastariwati

446-458

Abstract View : 449

Download :559

10.17844/jphpi.v27i6.47955

Karakteristik organoleptik dan nilai gizi biskuit dengan fortifikasi tepung surimi ikan swanggi (Priacanthus tayenus)
Organoleptic and nutritional characterization of fish biscuits with fortification of surimi powder from purple-spotted bigeye fish (Priacanthus tayenus)

Ika Astiana, Almira Fardani Lahay, Siluh Putu Sri Dia Utari, Iftachul Farida, Pinky Natalia...

107-116

Abstract View : 1611

Download :2450

10.17844/jphpi.v26i1.44286

Pemanfaatan Kombinasi Rumput Laut dan Ubi Jalar Ungu yang Ditambahkan Garam Rumput Laut sebagai Minuman Kaya Serat
Characterization of Powder Drink based on Sargassum Seaweed, Purple Sweet Potatoes, and Seaweed Salts

Nurjanah Nurjanah, Chandabalo Chandabalo, Asadatun Abdullah, Anggrei Viona Seulalae

307-321

Abstract View : 1773

Download :2025

10.17844/jphpi.v25i2.42068

Pemurnian Minyak Ikan Patin menggunakan Magnesol dalam Pembuatan Mayones
Purification of Catfish Oil With Addition of Magnesol Adsorbent in Mayonnaise

Dewi Fortuna Ayu, Allecya Tri Elisabeth Sihombing, Andarini Diharmi

143-151

Abstract View : 1889

Download :2206

10.17844/jphpi.v25i1.37998

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