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• Karakteristik dan Profil Asam Lemak Kombinasi Minyak Ikan Patin dan Minyak Hati Ikan Hiu Characteristics and Fatty Acid Profile of Catfish and Shark Liver Oil Mixture

  M Lamudin Noor, Andarini Diharmi, Rahman Karnila

  122-130

  2021-06-11

• Characteristics of carrageenan from seaweed hydrolysis using marine fungi as hard-shell capsule material Karakteristik karagenan dari hidrolisis rumput laut menggunakan kapang laut sebagai bahan cangkang kapsul keras

  Kustiariyah Tarman, Pipin Supinah, Erika Wahyu Dewanti, Joko Santoso, Nurjanah Nurjanah

  642-653

  2024-07-30

• Karakteristik Pangan Fungsional Nuget dan Stik dari Tepung Ikan Layang Ekor Merah (Decapterus kuroides) dan Ampas Tahu Characteristics of Functional Food of Nugget and Stick Based on Redtail Scad (Decapterus kurroides) Flour and Tofu Dregs

  Marni Kaimudin, Sumarsana Sumarsana, Mozes Sukur Yodida Radiena, Sugeng Hadi Noto

  370-380

  2021-12-31

• Influence of CaCl₂ Concentration on the physicochemical and structural properties of crude fucoidan from Sargassum sp. Pengaruh konsentrasi CaCl₂ terhadap karakteristik fisikokimia dan struktural fukoidan kasar Sargassum sp.

  Ulfah Amalia, Widan Adi Darmawan, Siti Susanti, Ima Wijayanti

  119-132

  2026-03-10

• Characteristics of body lotion from chitosan and alginate (Sargassum sp.) nanoparticles Karakteristik produk body lotion dari nanopartikel kitosan dan alginat (Sargassum sp.)

  Yuliati Hotmauli Sipahutar, Adham Prayudi, Yudi Prasetyo Handoko, Marwanti Lisandry, Mohammad Sayuti, Arpan Nasri Siregar, Pinki Natalia Samanta, Paulus Pardamean Rinaldo Sitorus

  2025-12-03

• Karakteristik fisikokimia dan fungsional tepung Sargassum polycystum sebagai bahan baku pembuatan garam fungsional Physicochemical and functional characteristics of Sargassum polycystum flour as raw material for production of functional salt

  Ramlan Ramlan, Endang Prangdimurti, Dede Robiatul Adawiyah, Nurjanah Nurjanah

  1050-1073

  2024-11-21

• Pengaruh Lama Fermentasi terhadap Karakteristik Kimia, Organoleptik dan Total Plate Count (TPC) Cumi Kering (Loligo sp.) Effects of Fermentation Time on Chemical, Organoleptic Characteristics and Total Plate Count of Dried Squid (Loligo sp.)

  Agustiana Agustiana, Rabiatul Adawyah, Muhammad Syifa, Rifqi Habibie

  160-166

  2021-07-31

• Karakteristik Fisik dan Sensori Minuman Sari Buah Pedada Physical and Sensory Characteristics of Pedada Juice

  Dini Wulan Dari, Dini Junita

  532-541

  2021-01-14

• Karakteristik Daging Tiruan (Meat Analog) dengan Optimasi Formulasi Substitusi Rumput Laut menggunakan Mixture Design Characteristics of Meat Analog with Formula Optimization of Seaweed Substitution using Mixture Design

  Bambang Riyanto, Utami Dyah Syafitri, Joko Santoso, Endina Fatihah Yasmin

  268-280

  2022-08-10

• Pengaruh Fermentasi Garam terhadap Karakteristik Jambal Roti

  Emma Rochima

• Physicochemical and sensory properties of cookies fortified with encapsulated snakehead fish (Channa sp.) protein hydrolysate and fish oil Karakteristik fisikokimia dan sensori kukis dengan penambahan enkapsulasi hidrolisat protein dan minyak ikan gabus

  Jeny Ernawati Tambunan, Aisya Dwi Nur Cahyani, Eddy Suprayitno, Arif Rahman Hakim, Diah Ikasari

  257–269

  2026-04-07

• Quality of Carrageenan Edible Film with Addition of Garlic (Allium sativum) Essential Oil

  Khusnul Qotimah, Eko Nurcahya Dewi, Lukita Purnamayati

  1-9

  2020-04-30

• Karakteristik fitokimia dan sensori teh herbal daun Sonneratia sp. dengan penambahan jahe (Zingiber officinale) dan kayu manis (Cinnamomum sp.) Potential utilization of mangrove leaves (Sonneratia sp.) with the addition of various natural ingredients as mangrove herbal tea

  Sumartini Sumartini, Nirmala Efri Hasibuan, Putri Wening Ratrinia, Aulia Azka, Luchiandini Ika Pamaharyani, Kurnia Sada Harahap, Eko Novi Saputra, Muh Suryono, Basri Basri

  2026-02-08

• Karakteristik Lipid Terstruktur Hasil Transesterifikasi Enzimatik antara Minyak Ikan dan Minyak Kelapa Murni

  Arief Mulyawan, Dase Hunaefi, Purwiyatno Hariyadi

  317-327

  2018-08-20

• Karakteristik Nori dari Campuran Rumput Laut Ulva lactuca dan Gelidium sp. Characteristic of Nori from Combination of Ulva lactuca and Gelidium Seaweed

  Gisella Valentine, Sumardianto, Ima Wijayanti

  295-302

  2020-08-29

• Karakteristik fisikokimia mi basah substitusi jenis ikan berbeda dengan penambahan egg white powder Physicochemical characteristics of wet noodles substitution of different types of fish with the addition of egg white powder (EWP)

  Ayu Rizki Amalia, Sumartini Sumartini, Aulia Azka, Putri Wening Ratrinia, Muh Suryono, Eko Novi Saputra, Nirmala Efri Hasibuan

  1021-1034

  2024-11-17

• Karakteristik Fisikokimia Papain Soluble Collagen dari Gelembung Renang Ikan Tuna (Thunnus sp.) Physicochemical Characteristics of Papain Soluble Collagen from Tuna (Thunnus sp.) Swim Bladder

  Hari Cahyono, Wini Trilaksani, Uju

  1-17

  2022-04-11

• Karakteristik organoleptik dan kimia kue kering dengan penambahan daging dan tepung keong bakau (Telescopium telescopium) Organoleptic and chemistry characteristics of pastries with the addition of mangrove snail meat and powder (Telescopium telescopium)

  Fredrik Rieuwpassa, Bernita br. Silaban, Syahrul Rajak Kelanohon

  370-380

  2023-10-11

• KARAKTERISTIK FISIKA KIMIA BAKSO DARI DAGING LUMAT IKAN LAYARAN (Istiophorus orientalis)

  Djoko Poernomo, Sugeng Heri Suseno, Bayu Prasetyo Subekti

  2014-04-08

• Karakteristik kimia dan aktivitas antioksidan teripang (Holothuria sp.) segar dan olahan secara tradisional di Papua Barat Chemical characteristics and antioxidant activity of fresh and traditionally processed sea cucumber (Holothuria sp.) in West Papua

  Fadiyah Hanifaturahmah, Ratih Dewanti-Hariyadi, Uswatun Hasanah, Mala Nurilmala

  309-318

  2024-04-08

• 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

• 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

• Proximate, amino acids, fatty acids, and sensory properties of smoked yellowfin tuna (Thunnus albacares) Karakteristik proksimat, asam amino, asam lemak, dan sensori ikan asap tuna sirip kuning (Thunnus albacares)

  Mohammad Sayuti, Asriani, Randi Bokhy Syuliana Salampessy, Arpan Nasri Siregar, Raden Haryo Bimo Setiarto

  903-916

  2025-11-10

• Karakteristik fisikokimia serbuk minuman jahe merah instan dengan penambahan rumput laut (Kappaphycus alvarezii) Physicochemical characteristics of instant red ginger beverage powder with the addition of seaweed (Kappaphycus alvarezii)

  Nurul Afdhaliah, Indrati Kusumaningrum, Ita Zuraida

  252-265

  2024-03-19

• Karakteristik Ikan Asin Kambing-Kambing (Canthidermis Maculata) dengan Penggaraman Kering

  Akbardiansyah Akbardiansyah, Desniar Desniar, Uju Uju

  345-355

  2018-08-20