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• Phycocyanin production from Galdieria sulphuraria 009 in palm oil mill effluent: growth, extraction, and antioxidant activity Produksi fikosianin dari Galdieria sulphuraria 009 dalam limbah cair pabrik kelapa sawit: pertumbuhan, ekstraksi, dan aktivitas antioksidan

  Delicia Yunita Rahman, Swastika Praharyawan, Marsiti Apriastini, Puji Rahmawati Nurcahyani, Ayu Lana Nafisyah, Widya Fatriasari, Apip Amrullah, Obie Farobie

  494-509

  2025-05-29

• 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 jenis kemasan dan posisi penyimpanan terhadap kualitas surimi ikan swanggi selama penyimpanan suhu chilling The impact of packaging and storage position on the chilling temperature for surimi quality from purple-spotted bigeye fish (Priacanthus tayenus)

  Mahaldika Cesrany, Iftachul Farida, Anis Khairunnisa, Ika Astiana, Medal Lintas Perceka, Fenny Crista Anastasia Panjaitan, Desy Febrianti, I Gusti Ayu Budiadnyani, Siluh Putu Sri Dia Utari, Resti Nurmala Dewi, Pinky Natalia Samanta, Made Tisna Adhi Bharata, Ni Made Anggun Pradnyani

  381-391

  2023-10-16

• Karakteristik fisikokimia, mikrobiologi, dan logam berat dari saus kerang manis (Gafrarium pectinatum) Physicochemical characteristics, microbiology, and heavy metal contents from tumid venus (Gafrarium pectinatum) sauce

  Max Robinson Wenno, Jusuf Leiwakabessy

  87-96

  2023-04-12

• Chemical and Microbiology Characteristic of Smoked and Seasoned African Catfish Fillet Affected by Canning Processing

  Yusuf Kalingga Murda, Amir Husni, Siti Ari Budhiyanti, Ervika Rahayu Novita Herwati

  140-147

  2016-08-30

• PEMANFAATAN KUNYIT (Curcuma domestica Val) DAN JERUK NIPIS (Citrus aurantifolia Swingle) DALAM PEMBUATAN ABON IKAN LEMURU

  Djoko Poernomo, Agoes Mardiono Jacoeb, Uut Tri Utami, Roni Nugraha

• Tuna’s exporting activities nowdays is still facing problem related with the stringent regulation and the complexity of sanitation program implemented in importing countries which triggers scores of rejection. This article discusses the analysis of regulation associated with seafood safety management system and tuna’s technical regulation initiated by Codex Alimentarius Comission (CAC), importing countries and Indonesia. Study was accomplished with content analysis method for seafood safety management system regulation instigated in importing countries and Indonesia using CAC references. Scoring method was achieved in analyzing tuna end-product technical regulation covering various indicators explicitly histamine, heavy metal and microbiology. Result of content analysis which refer to elements of food quality and safety management system recomended by Codex namely determination of good food material criteria, implementation of risk analysis in identification and characterization of potential hazard, implementation of food safety control based on risk analysis outcomes and establishing guidelines for hygienic food handling show that United States dan European Union had already formularized and performed those recomendation, meanwhile Canada, Japan, China and Indonesia had yet entirely executed the regulation. In accordance with the criteria of organizational structure for National Food Control Systems, the European Union and Canada implement integrated agency system, Japan has single agency system, in the meantime Indonesia, United States and China possess multiple agency system. Scoring analysis on tunas technical regulation reveal that European Union has the strictest standard following by USA, Indonesia, Canada, Cina, Japan and Codex respectively.

  Wini Trilaksani, Maria Bintang, Daniel R Monintja, M Hubeis

• Antimicrobial Activity of Kluwek (Pangium edule) Seed Extract as Natural Preservatives of Tuna Fish Ball

  Christine Fransin Mamuaja, Frans Lumoindong

  592-601

  2017-12-20

• Karakteristik fish cake dari surimi lele dumbo (Clarias gariepinus) dengan bahan pengikat yang berbeda Characteristic of fishcake made from african catfish surimi with a different binding agent

  Falentina Margareta Resi Aji, Latif Sahubawa

  819-833

  2024-09-05

• Quality Changes of Light Flesh Tuna at Water of Tomini Bay, Gorontalo Province

  Wila Rumina Nento, Tati - Nurhayati, Ruddy - Suwandi

  224-231

  2015-01-15

• MUTU SOSIS FERMENTASI IKAN PATIN (Pangasius sp.) SELAMA PENYIMPANAN SUHU RUANG

  Rita Marsuci Harmain, Linawati Hardjito, Winarti Zahiruddin

• 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

• PEMBUATAN DAN KARAKTERISASI HIDROLISAT PROTEIN DARI IKAN LELE DUMBO (Clarias gariepinus) MENGGUNAKAN ENZIM PAPAIN

  Ella Salamah, Tati Nurhayati, Indah Rahayu Widadi

• 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 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

• Pengaruh penambahan minyak asiri kulit jeruk manis pada edible coating kitosan terhadap kualitas filet ayam Sweet orange peel essential oil addition effect in chitosan edible coating on chicken fillet quality

  Siswanti Siswanti, Nadiya Fistianati Aunillah, Esti Widowati, Windi Atmaka, Dyah Widowati

  740-753

  2024-08-19

• Mutu dan Tingkat Penerimaan Konsumen Abon Ikan Layang (Decapterus sp.) Quality and Consumers Acceptence of Shredded Macarel Scad Fish (Decapterus sp.)

  Kasmiati, Nurfitri Ekantari, Asnani, Suadi, Amir Husni

  470-478

  2020-12-23

• Characteristics of Physichochemical and Microbiology of Rebon Shrimp Paste using Different Brown Sugar Concentration

  Sumardianto Sumardianto, Ima Wijayanti, Fronthea Swastawati

  287-298

  2019-08-25