Karakteristik fisikokimia flavor bubuk lemi rajungan (Portunus pelagicus) dengan penambahan maltodekstrin

Fatty acid profile of fish floss with the addition of jackfruits during storage

Antioxidant activity and consumer acceptance level of yogurt enriched with Caulerpa lentillifera seaweed

Protein and Amino Acid of Edible Sargassum aquifolium, Ulva lactuca and Gracilariopsis longissima

Optimization production process of Ulva lactuca salt using response surface methodology

Characterization of tuna jerky with the addition of seaweed (Gracilaria sp.) flour

Application multilevel immersion salt and atung seed powder on the quality of dried salted tuna

Quality and volatile compound content characteristics of fermented squid bekasam with different fermentation durations

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

Addition of squid (Loligo sp.) ink to improve instant cuko pempek characteristics

Physicochemical characteristics and hedonic quality of ice cream with the addition of Kappaphycus alvarezii

Nutritional value, calcium content, and hedonic of nugget from stingray (Dasyatis sp.) with addition latoh seaweed (Caulerpa sp.)

Characteristics of Functional Food of Nugget and Stick Based on Redtail Scad (Decapterus kurroides) Flour and Tofu Dregs

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