Karakteristik mi kering berbasis tepung sagu yang diperkaya ikan cakalang (Katsuwonus pelamis)

Prediksi senyawa bioaktif antikanker payudara dan molekuler in-silico Crassostrea angulata (Lamarck, 1819)

The development of innovative sambal roa product through mole crab formulation

Toksisitas dan aktivitas antibakteri mangrove Rhizophora apiculata dengan pelarut ekstraksi yang berbeda

Physicochemical characteristics of kamaboko with the addition of seaweed salt

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