Product quality of hydrolyzate tofu shell sauce (Meretrix sp.) fortification of consumption salt with 87% NaCl content

Microbiological Quality of Smoke Yellow Tail Fish from Youtefa Market Papua

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

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

Antioxidant activity and consumer acceptance level of yogurt enriched with Caulerpa lentillifera seaweed

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

Effectiveness of Gracilaria sp. Against Total Microbes Flying Fish and Tuna In Room Temperature Storage

The use of Edible Film added with Water Chestnut (Eleocharis dulcis) Extract on Pempek Stored at Room Temperature

Formulation and characterization of antibacterial paper soap with the addition of nanochitosan from mangrove crab shells

The impact of packaging and storage position on the chilling temperature for surimi quality from purple-spotted bigeye fish (Priacanthus tayenus)

The development of innovative sambal roa product through mole crab formulation

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

Mixture design application on the development of mackerel tuna (Euthynnus affinis) snack bars as healthy snacks

Hydrothermal degradation of Kappaphycus alvarezii: Hydrolysate characteristics and capabilities as prebiotics

Analysis of the quality of japanese threadfin bream and red bigeye fish caught by fisherman at the Mayangan fish auction, Probolinggo

Handling techniques and Microbial Contamination on Fresh Scads Fish (Decapterus sp) in Traditional Markets, Ambon City

Quality Differences of Jelly Candy Kappaphycus alvarezii Wrapped in CMC-Beewax-Gelatin and Chitosan-Nanochitin Gelatin Based Edible Film

Physicochemical characteristics, microbiology, and heavy metal contents from tumid venus (Gafrarium pectinatum) sauce