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• 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

• 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

• 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

• Pengaruh Fermentasi Garam terhadap Karakteristik Jambal Roti

  Emma Rochima

• Karakteristik mutu siomai ikan toman (Channa micropeltes) selama penyimpanan The quality characteristics of Indonesian snakehead (Channa micropeltes) fish shumai on storage

  Aryani Aryani, Evnaweri Evnaweri, Rahma Aprilianita

  27-36

  2024-01-09

• Karakteristik proksimat dan organoleptik nuget ikan gabus dengan penambahan bawang Dayak asal Kalimantan Tengah The proxymate characteristics and organoleptic of snakehead fish nugget with addition of Dayak onion from Central Kalimantan

  Aryani Aryani, Tyas Wara Sulistyaningrum, Norhayani Norhayani, Yuliatma Yuliatma

  684-692

  2024-08-02

• 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

• Optimasi Proses Penggaraman dan Pengeringan Ikan Nike Asin Kering dengan Metode Response Surface Method Study of the Influence of Salt Concentration and Drying Time on Characteristics of Dried Salted Largesnout Goby (Awaous melanocephalus)

  Reinal Putalan, Septian Palma Ariany, Afriani Kasadi, Taufik Hidayat

  345-351

  2022-08-26

• Konversi Ikan Asin Menjadi Nugget Berserat Pangan dengan Mencampurkan Ampas Tahu dan Beberapa Jenis Binder

  Hardoko Hardoko, Bambang Budi Sasmito, Yunita Eka Puspitasari, Nyimas Lilyani

  54-67

  2018-05-03

• Karakterisasi nori-like product berbasis rumput laut lokal Indonesia dengan variasi penyalut Characterization of nori-like product based on local Indonesian seaweed with variations of coating

  Sindi Anggraeni Saputri, Ellya Sinurat, Himawan Prasetiyo, Agung Setyo Sasongko, Fateha Fateha, Ferry Dwi Cahyadi, Ahmad Beni Rouf, Yulda Yulda, Sihono Sihono, Rossy Choerun Nissa, Hidayat Hidayat

  407-416

  2024-05-14

• Karakteristik Produk Uli Khas Suku Badui dengan Penambahan Daging Ikan Bandeng (Chanos chanos) Characteristics of Uli as a Typical Product of the Badui Tribe with the Addition of Milkfish Meat (Chanos chanos)

  Fitria Riany Eris, Aris Munandar, Taufik Hidayat, Kartina AM, Meutia, Dian Anggraeni

  479-485

  2020-12-24

• Karakteristik mutu abon ikan sapu-sapu (Pterygoplichthys pardalis) dari Perairan Danau Tempe, Sulawesi Selatan The quality characteristics of armored catfish (Pterygoplichthys pardalis) fish floss in Tempe Lake, South Sulawesi

  Kasmiati Kasmiati, Andi Athifa Putri, Ophirtus Sumule, Nursakinah Latuconsina, Rahmatul Khasanah, Husnul Khotimah, Nurfaidah Nurfaidah, Suriana Laga, Kejora Handarini, Rahmatang Rahmatang, Metusalach Metusalach

  291-302

  2023-08-08

• Analisis mutu ikan kurisi dan swanggi hasil tangkapan nelayan di tempat pelelangan ikan Mayangan, Probollinggo Analysis of the quality of japanese threadfin bream and red bigeye fish caught by fisherman at the Mayangan fish auction, Probolinggo

  Sari Mustika Wati, Hafiludin

  25-38

  2023-04-11

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

  Djoko Poernomo, Sugeng Heri Suseno, Bayu Prasetyo Subekti

  2014-04-08

• Nilai gizi, kadar kalsium, dan hedonik nuget ikan pari (Dasyatis sp.) dengan penambahan rumput laut latoh (Caulerpa sp.) Nutritional value, calcium content, and hedonic of nugget from stingray (Dasyatis sp.) with addition latoh seaweed (Caulerpa sp.)

  Arina Nur Fadlilah, Nani Ratnaningsih, Badraningsih Lastariwati

  446-458

  2024-06-04

• Karakteristik body scrub kombinasi rumput laut hijau dan serbuk kunyit Characteristics of body scrub from combination of green seaweed and turmeric powder

  Ginanjar Pratama, Rini Yanuarti, Aris Munandar, Rifki Prayoga Aditia

  476-484

  2023-12-21

• Karakteristik yoghurt rumput laut dengan konsentrasi Gracilaria sp. yang berbeda menggunakan kombinasi bakteri Lactobacillus plantarum dan Streptococcus thermophiles Characteristics of Seaweed Yoghurt with Different Concentration of Gracilaria sp. Using A Combination of Lactobacillus plantarum and Streptococcus thermophilus

  Eko Nurcahya Dewi, Alifa Nur Fauziah, Lukita Purnamayati

  280-290

  2023-07-12

• 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

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

  Akbardiansyah Akbardiansyah, Desniar Desniar, Uju Uju

  345-355

  2018-08-20

• Pengaruh Suhu dan Lama Pengovenan terhadap Karakteristik Cumi-Cumi (Loligo sp) Kertas

  Wini Trilaksani, Anna C. Erungan, Satya Mardi

  2010-05-18

• 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

• Pengaruh Perbedaan Konsentrasi Garam terhadap Asam Glutamat Terasi Udang Rebon (Acetes sp.) The Effect of Differences of Salt Concentration on Glutamic Acid of Rebon Shrimp (Acetes sp.) Paste

  Rizki Wisnu Murti, Sumardianto Sumardianto, Lukita Purnamayati

  50-59

  2021-04-06

• Karakteristik Kamaboko dengan Substitusi Tepung Ubi Jalar dan Penambahan Tnta Cumi-Cumi (Loligo sp.) Characterization of Kamaboko with Sweet Potato Flour Substitution and Squid (Loligo sp.) Ink Addition

  Hasnelly Hasnelly, Nana Sutisna Achyadi, Fera Nuraudina Fatimah

  333-341

  2020-08-31

• PROFIL ASAM LEMAK DAN KESTABILAN PRODUK FORMULASI MINYAK IKAN DAN HABBATUSSAUDA

  Sugeng Heri Suseno, - - nurjanah, Tenny - Faradiba

  2014-06-19