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

Formulasi bubur instan berbasis toro tuna dengan penambahan tepung rumput laut untuk makanan pendamping ASI

Amino Acid Components and Trypsin Enzyme Activity from Intestines of Yellowfin Tuna (Thunnus albacares, Bonnaterre 1788) and Red Snapper (Lutjanus campechanus, Poey 1860)

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

Functional properties of dry choux pastry substitution with fish protein concentrates of snakehead murrel

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

Chemical Composition and Activity of Balelo Mussels (Conomurex sp.) in Inhibiting Enzyme α-Glucosidase

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

Physicochemical characteristics, microbiology, and heavy metal contents from tumid venus (Gafrarium pectinatum) sauce

Characterization of Skipjack Viscera as Initial Screening of Sources for Housefly Traps Musca domestica and Antibacterial

Physicochemical and microbiological quality of blue swimming crab (Portunus pelagicus) caught in Rembang District, Central Java

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

The Effect of Salt Addition on Chemical Characteristics of and Bacterial Growth on Three Spot Gourami (Trichogaster trichopterus)

The effects of addition of salted boiled fish wastewater on the physicochemical and sensory profile of nori-like product from Ulva lactuca

Isolation and Characterization Extract and Powder from Snakehead Fish (Channa striata) and It Potency as Immunomodulator Stocks.