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Physical Characteristics of Edible Film made from Carrageenan and Beeswax Composites through Nanoemulsion Process

Christmas Togas, Siegfried Berhimpon, Roike Iwan Montolalu, Henny Adeleida Dien, Feny Mentang

468-477

Abstract View : 1111

Download :4550

10.17844/jphpi.v20i3.19767

Characteristic of Fishball from Mixed-Surimi of Decapterus spp. and Lutjanus sp. on Chilling Storage

. Chairita, Linawati Hardjito, Joko Santoso, . Santoso

Abstract View : 1001

Download :1926

10.17844/jphpi.v12i1.892

Application Of Carrageenan In Making of Skin Lotion

Anna Carolina Erungan, Sri Purwaningsih, Syeni Budi Anita

Abstract View : 1017

Download :7864

10.17844/jphpi.v12i2.873

Characterization of Carrageenan Edible films Plasticized with Glycerol

Arham Rusli, M. Metusalach, Mulyati Muhammad Tahir

219-229

Abstract View : 2315

Download :12712

10.17844/jphpi.v20i2.17499

Physical, Chemical, and Microbiological Characteristics of Ronto During Storage

Rita Khairina, Muhammad Nur Cahyanto, Tyas Utami, Sri Rahardjo

348-355

Abstract View : 952

Download :5067

10.17844/jphpi.v19i3.15112

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

Abstract View : 350

Download :522

10.17844/jphpi.v25i3.41550

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,...

Abstract View : 6

10.17844/jphpi.v28i4.62321

KAJIAN KONSENTRASI DAN RASIO GELATIN DARI KULIT IKAN PATIN DAN KAPPA KARAGENAN PADA PEMBUATAN JELI

Eveline ., Joko Santoso, Ivan Widjaja

Abstract View : 2000

Download :2767

10.17844/jphpi.v14i2.5318

Chrome Tanning Leather of Giant Sea Perch Combined with Seed Extract Areca Nut on the Physical Characteristics

Bustami - Ibrahim, Ella - Salamah, Nurul - Hak, Ade Komalasari Suhendar

Abstract View : 1339

Download :2507

10.17844/jphpi.v17i2.8697

Karakteristik Fisik dan Aktivitas Antioksidan Sediaan Masker Gel Peel Off Ekstrak Metanol Daun Eceng Gondok
Physical Characteristics Gel Peel Off Mask from Methanol Crude Extracts of Water Hyacinths

Nabila Ukhty, Ikhsanul Khairi, Tika Wulan Dari

416-424

Abstract View : 1157

Download :2389

10.17844/jphpi.v24i3.37634

Biomass Utilization of Spirulina platensis Powder in The Manufacture of Lozenges

Jeri Srinur Eka Saputra, Tri Winarni Agustini, Eko Nurcahya Dewi

280-290

Abstract View : 1514

Download :2053

10.17844/jphpi.v17i3.8916

Kinetic study of quality changes and shelf-life prediction of Gracilaria sp. seaweed-based analog rice using the Arrhenius model
Studi kinetika perubahan kualitas dan prediksi umur simpan beras analog berbasis rumput laut Gracilaria sp. menggunakan model Arrhenius

Laili Salsabila, Sri Purwaningsih, Wahyu Ramadhan

Abstract View : 8

10.17844/jphpi.v28i4.62203

Physicomechanical properties of bioplastics from kappa-carrageenan and cassava peel starch
Sifat fisikomekanik bioplastik dari campuran kappa-karagenan dan pati limbah kulit singkong

Esa Ghanim Fadhallah, Frily Aurelia Salshabila Fahlevi, Hersan Pratama Ashari, Yosnita...

109-129

Abstract View : 98

Download :114

10.17844/jphpi.v28i2.61874

Peningkatan tekstur produk berbasis protein ikan dengan polifenol dari daun zaitun (Olea europaea L.)
Improved textural properties of fish protein product with olive (Olea europaea L.) leaf polyphenol

Muh Ali Arsyad, Masahiro Ogawa

130-141

Abstract View : 52

Download :78

10.17844/jphpi.v28i2.61826

Utilization of Carp (Cyprinus carpio) as Surimi For Sausage Manufacturing

Eveline Eveline, Joko Santoso, Magnarai Huangdinata

366-374

Abstract View : 848

Download :1345

10.17844/jphpi.v22i2.27892

Sensory and physicochemical properties of threadfin bream (Nemipterus nemurus) meatballs from breadfruit and tapioca flour formulations
Sifat sensori dan fisikokimia bakso ikan kurisi (Nemipterus nemurus) dari formulasi tepung sukun dan tapioka

Esa Ghanim Fadhallah, Putri Navisa, Susilawati Susilawati, Ribut Sugiharto

990-1005

Abstract View : 214

Download :334

10.17844/jphpi.v27i11.56669

Stabilitas fisik dan uji iritasi produk peel-off mask dari ekstrak H. scabra, A. marina, dan bittern
Physical stability and irritation peel-off mask products from H. scabra, A. Marina extracts, and bittern

Ika Wahyu Ridyawati, Eka Nurrahema Ning Asih

1104-1117

Abstract View : 121

Download :261

10.17844/jphpi.v27i11.52574

Karakteristik Fisik dan Kimia Tepung Cangkang Kijing Lokal (Pilsbryoconcha exilis)

Asadatun Abdullah, Nurjanah nurjanah

Abstract View : 1958

Download :24793

10.17844/jphpi.v13i1.1215

Physical and Chemical Characteristics of Agar Bacto with Addition Of Chitosan

Asadatun Abdullah, Pipih Suptijah, Ruddy Suwandi

Abstract View : 1179

Download :2019

10.17844/jphpi.v11i1.927

Characteristics of Sardin Fish Oil (Sardinella sp .) Resulted from Stratified Purification

Dini Wulan Dari, Made Astawan, Sugeng Heri Suseno

456-467

Abstract View : 1037

Download :6533

10.17844/jphpi.v20i3.19766

Karakteristik fisikokimia mi basah substitusi jenis ikan berbeda dengan penambahan egg white powder
Physicochemical characteristics of wet noodles substitution of different types of fish with the addition of egg white powder (EWP)

Ayu Rizki Amalia, Sumartini Sumartini, Aulia Azka, Putri Wening Ratrinia, Muh Suryono, Eko...

1021-1034

Abstract View : 179

Download :304

10.17844/jphpi.v27i11.52207

Characteristics of Peel Off Gel Mask From Seaweed (Eucheuma cottonii) Porridge

Novi Luthfiyana, Nurhikma Nurhikma, Taufik Hidayat

119-127

Abstract View : 2665

Download :16570

10.17844/jphpi.v22i1.25888

THERMAL STABILITY OF SYNTHETIC PEPTIDES MIMICKING THE SEQUENCE OF THE REGION CONTAINING THE SKIP RESIDUES IN SQUID MYOSIN ROD

Yoshihiro Ochiai, Mala Nurilmala, GuoFeng Wang, Shugo Watabe

319-328

Abstract View : 814

Download :706

10.17844/jphpi.v20i2.18014

Karakteristik mutu es krim dengan penambahan hidrolisat protein ikan rucah
Quality characteristics of ice cream with added bycatch fish protein hydrolysate (FPH)

Tatty Yuniarti, Dela Fristina, Asriani Asriani, Ani Leilani, Sri Novalina Amrizal

51-66

Abstract View : 211

Download :243

10.17844/jphpi.v28i1.50466

MUTU FISIK DAN MIKROSTRUKTUR KAMABOKO IKAN KURISI (Nemipterus nematophorus) DENGAN PENAMBAHAN KARAGINAN

Titiek Indhira Agustin

Abstract View : 1386

Download :7723

10.17844/jphpi.v15i1.5329

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