Characteristics of Meat Analog with Formula Optimization of Seaweed Substitution using Mixture Design

Organoleptic and chemistry characteristics of pastries with the addition of mangrove snail meat and powder (Telescopium telescopium)

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

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

The quality characteristics of armored catfish (Pterygoplichthys pardalis) fish floss in Tempe Lake, South Sulawesi

Application of mixture design in the development of snakehead fish (Channa striata) cookies product

Asupan Maksimum Tiram Bakau (Crassostrea rhizophorae) yang Dapat Ditoleransi dari Sungai Tapak, Kota Semarang, Indonesia, yang Mengandung Logam Cd dan Pb

Physicochemical characteristics of fried fish cakes made from black nile tilapia (Oreochromis niloticus) and catfish (Clarias sp.)

Characteristics of Uli as a Typical Product of the Badui Tribe with the Addition of Milkfish Meat (Chanos chanos)

The effect of using different types of gases on tuna meat quality during cool storage

Mapping and Alternative Utilization of Shell Crab Waste in Indonesia