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• Pengaruh penambahan tepung Sargassum sp. dan Ulva lactuca terhadap penerimaan dan nilai gizi kue kastengel Effect of adding Sargassum sp. and Ulva lactuca flour on the acceptance and nutritional value of kaasstengels cookies

  Nusaibah Nusaibah, Thia Jenika Rhamadani , Kusuma Arumsari, Arpan Nasri Siregar, Tri Rahayu Andayani, Deden Yusman Maulid, Widya Pangestika

  474-491

  2024-06-04

• 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

• Analisis kandungan proksimat Octopus cyanea dari perairan Nusa Tenggara Timur Analysis of the proximat content of Octopus cyanea from the East Nusa Tenggara waters

  Cindy Soewarlan, Lumban Nauli Lumban Toruan, Suprabadevi Ayumasari Saraswati

  251-259

  2023-07-27

• Karakteristik fisikokimia corndog sosis ikan dengan penambahan tepung ikan lomek (Harpadon nehereus) Characteristics of corndog fish sausage with the addition of bombay duck fish flour (Harpadon nehereus)

  Basri Basri, Sumartini Sumartini

  648-676

  2025-08-08

• Karakteristik mutu dan kandungan senyawa volatil bekasam cumi-cumi dengan lama fermentasi yang berbeda Quality and volatile compound content characteristics of fermented squid bekasam with different fermentation durations

  Bella Widya Ramadhanti, Sumardianto Sumardianto, Romadhon Romadhon

  208-222

  2024-03-06

• Karakteristik fisikokimia dan umur simpan cendol sagu instan dengan variasi kemasan dan metode pengeringan Physicochemical characteristics and shelf life of instant sago cendol with variations in packaging and drying methods

  Dewita Dewita, Santhy Wisuda Sidauruk, Desmelati Desmelati, Melania Syahda, Taufik Hidayat

  336-348

  2025-04-23

• Karakteristik hedonik dan kimia cendol instan ikan gabus dengan formulasi sumber karbohidrat lokal berbeda Hedonic and chemical characteristics of instant cendol fortified snakehead fish flour using different local carbohydrate sources

  Dewita Dewita, Santhy Wisuda Sidauruk, Desmelati Desmelati, Taufik Hidayat

  2023-12-31

• Aplikasi mixture design pada pengembangan produk snack bar ikan tongkol (Euthynnus affinis) sebagai camilan sehat Mixture design application on the development of mackerel tuna (Euthynnus affinis) snack bars as healthy snacks

  Randi Bokhy Syuliana Salampessy, Hari Eko Irianto, Reza Nur Alifah

  400-413

  2023-11-13

• Nutritional improvement of gluten-free arrowroot biscuits through catfish flour enrichment Peningkatan gizi biskuit tepung garut bebas gluten melalui penambahan tepung ikan lele

  Rahmania Nur Afiah, Indrati Kusumaningrum

  284-296

  2025-03-28

• 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

• Analisis Kimia Ikan Sapu-sapu (Pterygoplichthys pardalis Castelnau 1855) dari Danau Tempe Sulawesi Selatan, Indonesia Chemical analysis of Amazon sailfin catfish Pterygoplichthys pardalis (Castelnau 1855) from Tempe Lake South Sulawesi, Indonesia

  Hasnidar, Andi Tamsil, Andi Muhammad Akram, Taufik Hidayat

  78-88

  2021-04-27

• Characteristics of Combination Shark Liver Oil (Centrophorus sp.) And Spirulina Powder as Food Supplement

  Julian Franklin Soselisa, Sugeng Heri Suseno, Iriani Setyaningsih

  255-262

  2019-08-25

• Fortifikasi tinta cumi sebagai pewarna alami terhadap tingkat kesukaan popping boba  Fortification of squid ink as a natural colorant on the acceptability of popping boba

  Lulu Salsabila, Evi Liviawaty, Rusky Intan Pratama, Iis Rostini

  2025-12-03

• Characteristics of dry noodles based on sago flour enriched with skipjack tuna (Katsuwonus pelamis) Karakteristik mi kering berbasis tepung sagu yang diperkaya ikan cakalang (Katsuwonus pelamis)

  Christina Litaay, Joko Santoso, Bambang Hariyanto, Ashri Indriati, Moeso Andrianto, Pradeka Brilyan Purwandoko, Nurhaidar Rahman, Indriawati Indriawati, Sandi Sufiandi

  1181-1194

  2024-12-25

• Perubahan Kandungan Gizi Ikan Nike Pascapengolahan Nutritional Content of Post Processing Largesnout Goby Juvenile

  Septian Palma Ariany, Reinal Putalan

  167-173

  2021-08-02

• Optimization of dry noodles enriched with anchovy and moringa using D-optimal mixture design Optimasi mi kering yang diperkaya ikan teri dan daun kelor menggunakan D-optimal mixture design

  Dr. Christina Litaay, Nur Kartika Indah Mayasti, Fithria Novianti, Ashri Indriati, Moeso Andrianto, Nurhaidar Rahman, Pradeka Brilyan Purwandoko, Nurhamidar Rahman, Sumartini Sumartini, Auliya Multatina Fajwah

  2026-02-08

• Profil asam lemak abon ikan dengan penambahan buah nangka selama penyimpanan Fatty acid profile of fish floss with the addition of jackfruits during storage

  Mery Sukmiwati, Andarini Diharmi, Noor Ira Sari

  754-764

  2024-09-24

• Pengaruh penambahan bahan pengikat yang berbeda terhadap karakteristik fisik dan sensori tablet effervescent Sonneratia caseolaris Effect of different binding agents on the physical and sensory characteristics of effervescent tablets of Sonneratia caseolaris

  Putri Wening Ratrinia, Sumartini Sumartini, Aulia Azka, Nirmala Efri Hasibuan, Nusaibah Nusaibah, Meilya Suzan Triyastuti

  884-898

  2024-10-11

• Physicochemical and sensory properties of cookies fortified with encapsulated snakehead fish (Channa sp.) protein hydrolysate and fish oil Karakteristik fisikokimia dan sensori kukis dengan penambahan enkapsulasi hidrolisat protein dan minyak ikan gabus

  Jeny Ernawati Tambunan, Aisya Dwi Nur Cahyani, Eddy Suprayitno, Arif Rahman Hakim, Diah Ikasari

  257–269

  2026-04-07

• Substitusi Tepung Ikan Teri (Stolephorus sp.) dalam Pembuatan Kue Semprong sebagai Sumber Kalsium untuk Anak Sekolah Anchovy Substitution on Semprong Cake as Source of Calcium for Children

  Adlina Dhiyaul Haq, Nani Ratnaningsih, Badraningsih Lastariwati

  292-300

  2021-12-17

• Efektivitas penambahan daun katuk (Sauropus androgynus) terhadap otak-otak ikan bandeng (Chanos chanos) The effectiveness of adding sweet leaf (Sauropus androgynus) to milkfish (Chanos chanos) otak-otak

  Petrus Senas

  164-176

  2023-04-12

• Nutritional Characteristics of Curry fish Sea Cucumber (Stichopus vastus) using Chemicals and Physical Treatment Karakteristik Gizi Teripang (Stichopus vastus) yang Diberi Perlakuan Kimia dan Fisik

  Mery Sukmiwati, Sumarto Sumarto, Santhy Wisuda Sidauruk, Irvan Ibrahim

  457-463

  2022-12-20

• Fortifikasi tepung ikan teri (Stolephorus sp.) terhadap karakteristik fisik dan mikrostruktur mi berbasis sagu Fortification of Anchovy (Stolephorus sp.) Flour on Physical Characteristics and Microstructures of Sago-Based Noodles

  Christina Litaay, Tasya Annafia Mutiara, Ashri Indriati, Fithria Novianti, Laela Nuraini, Nurhaidar Rahman

  127-138

  2023-04-12

• 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

• KANDUNGAN GIZI KEONG IPONG-IPONG (Fasciolaria salmo) AKIBAT METODE PENGOLAHAN

  Sri Purwaningsih, Ella Salamah, Tiza Yunisca Sari