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• Fortifikasi tepung ikan teri (Stolephorus sp.) terhadap karakteristik fisik dan mikrostruktur mi berbasis sagu Fortification of Anchovy (Stolephorus sp.) Flour on Physical Characteristics and Microstructures of Sago-Based Noodles

  Christina Litaay, Tasya Annafia Mutiara, Ashri Indriati, Fithria Novianti, Laela Nuraini, Nurhaidar Rahman

  127-138

  2023-04-12

• 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

• Fortifikasi Tinta Cumi-Cumi pada Cup Cake

  Nielam Vioni, Evi Liviawaty, Iis Rostini, Eddy Afrianto, Nia Kurniawati

  78-85

  2018-05-03

• 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 Samanta, I Gusti Ayu Budiadnyani, Desy Febrianti

  107-116

  2023-04-12

• Karakteristik fisikokimia dan umur simpan cendol sagu instan dengan variasi kemasan dan metode pengeringan Physicochemical characteristics and shelf life of instant sago cendol with variations in packaging and drying methods

  Dewita Dewita, Santhy Wisuda Sidauruk, Desmelati Desmelati, Melania Syahda, Taufik Hidayat

  336-348

  2025-04-23

• 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

• 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

• 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

• Pengaruh penambahan air rebusan pindang terhadap sifat fisikokimia dan sensori produk nori-like dari Ulva lactuca The effects of addition of salted boiled fish wastewater on the physicochemical and sensory profile of nori-like product from Ulva lactuca

  Afifah Hanaa Nur Alaf, Joko Santoso, Wahyu Ramadhan

  492-510

  2024-06-21

• Karakteristik hedonik dan kimia cendol instan ikan gabus dengan formulasi sumber karbohidrat lokal berbeda Hedonic and chemical characteristics of instant cendol fortified snakehead fish flour using different local carbohydrate sources

  Dewita Dewita, Santhy Wisuda Sidauruk, Desmelati Desmelati, Taufik Hidayat

  2023-12-31

• Pengaruh penambahan tepung ikan teri hitam (Stolephorus insularis) terhadap karakteristik kimia dan tekstur pizza base The addition of anchovy (Stolephorus insularis) powder to chemical and texture characteristics of pizza base

  Dina Shofa Istifada, Fronthea Swastawati, Ima Wijayanti

  229-240

  2023-07-12

• 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 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

• Optimization of dry noodles enriched with anchovy and moringa using D-optimal mixture design Optimasi mi kering yang diperkaya ikan teri dan daun kelor menggunakan D-optimal mixture design

  Dr. Christina Litaay, Nur Kartika Indah Mayasti, Fithria Novianti, Ashri Indriati, Moeso Andrianto, Nurhaidar Rahman, Pradeka Brilyan Purwandoko, Nurhamidar Rahman, Sumartini Sumartini, Auliya Multatina Fajwah

  2026-02-08

• MUTU ORGANOLEPTIK PRODUK ENBAL FORTIFIKASI (MAKANAN TRADISIONAL KEPULAUAN KEI) DITINJAU DARI DAYA TERIMA KONSUMEN

  johan - riry, vita novalina lawalata, elizabeth juleny tapotubun, risyart alberth far-far

  2014-06-19

• Karakteristik minyak mata tuna kaya DHA ter-masking dan penggunaannya dalam formulasi lokum terfortifikasi Characteristics of DHA-rich masked tuna eye oil and its application in fortified lokum formulation

  Zacky Arivaie Santosa, Sugeng Heri Suseno, Wini Trilaksani, Joko Santoso, Bustami Ibrahim

  2026-01-13

• Karakteristik fisikokimia corndog sosis ikan dengan penambahan tepung ikan lomek (Harpadon nehereus) Characteristics of corndog fish sausage with the addition of bombay duck fish flour (Harpadon nehereus)

  Basri Basri, Sumartini Sumartini

  648-676

  2025-08-08

• Nutritional improvement of gluten-free arrowroot biscuits through catfish flour enrichment Peningkatan gizi biskuit tepung garut bebas gluten melalui penambahan tepung ikan lele

  Rahmania Nur Afiah, Indrati Kusumaningrum

  284-296

  2025-03-28

• Mutu produk saus hidrolisat kerang tahu (Meretrix sp.) fortifikasi garam konsumsi kadar NaCl 87% Product quality of hydrolyzate tofu shell sauce (Meretrix sp.) fortification of consumption salt with 87% NaCl content

  Marwa Salsabila, Eka Nurrahema Ning Asih, Ary Giri Dwi Kartika, Wiwit Sri Werdi Pratiwi, Makhfud Efendy

  406-420

  2025-04-30