Micobiologicaly Quality Of “Laor” Worms (Polychaeta) From Lawena Beach, Village Hutumury Ambon City

Change of chemical and microbiological during the fermentation of bekasam nile tilapia fish using single and mixed starters

Characteristics of Seaweed Yoghurt with Different Concentration of Gracilaria sp. Using A Combination of Lactobacillus plantarum and Streptococcus thermophilus

Lactic Acid Bacteria Aplication from Inasua As Biopreservative for Catfish (Pangasius sp.)

Fermentation of mangrove leaves (Rhizophora mucronata) as herbal tea

Utilization of agar-agar industry waste (Gracilaria sp.) in the production of map paper from water hyacinth (Eichhornia crassipes)

Quality and volatile compound content characteristics of fermented squid bekasam with different fermentation durations

Aktivitas antibakteri Lactobacillus sp. GMP1 dan Weisella ap. GMP12 terhadap beberapa bakteri pembawa penyakit pada makanan