The Antioxidant Capacity and Physicochemical Properties of Yellowfin Tuna Skin Collagen Hydrolysate Using Ultrasound-Assisted Enzymatic Hydrolysis

Utilization of head and bones in the processing of white-spotted spinefoot (Siganus canaliculatus) fish crackers

Karakteristik fisikokimia flavor bubuk lemi rajungan (Portunus pelagicus) dengan penambahan maltodekstrin

Sweet orange peel essential oil addition effect in chitosan edible coating on chicken fillet quality

The characteristics of baby biscuits with the addition of sweet corn flour, red bean flour, and snakehead fish flour

Physicochemical characteristics of instant red ginger beverage powder with the addition of seaweed (Kappaphycus alvarezii)

Physicochemical Characteristics and Consumer Acceptance of Shrimp Shumai Metapenaeus monoceros With The Addition of Kappaphycus alvarezii

Formulation and evaluation of anti acne cream from shellfish shells (Anadara antiquata Linn.)

Physicochemical characteristics of kamaboko with the addition of seaweed salt

Physicochemical Characteristics of Papain Soluble Collagen from Tuna (Thunnus sp.) Swim Bladder

Sifat sensori dan fisikokimia bakso ikan kurisi (Nemipterus nemurus) dari formulasi tepung sukun dan tapioka