Search

Search Results

• Accelerated shelf-life modeling of milkfish (Chanos chanos) floss sheet Pemodelan umur simpan abon ikan bandeng (Chanos chanos) lembaran dengan metode accelerated shelf-life testing

  Agussalim Matti, Ikbal Syukroni, Nurlaeli Fattah, Arham Rusli, Muh Ali Arsyad

  133-147

  2026-03-10

• Characteristics of Staphylococcus aureus Isolated Smoked Fish Pinekuhe from Traditionally Processed from Sangihe District

  Ely John Karimela, Frans G. Ijong, Henny A. Dien

  188-198

  2017-04-28

• Identifikasi Spesies Ikan Hiu dan Pari pada Produk Olahan Ikan Asap dengan Metode DNA Barcoding Identification of Shark and Sting Fish Species in Smoked Fish Processed Products Using The DNA Barcoding Method

  Misla Alfitri, Asadatun Abdullah, Roni Nugraha

  163-171

  2022-04-29

• 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

• Potensi dan Peluang Pengembangan Usaha Produk Kreatif Kulit Ikan Pari Komersial Skala Mikro-Kecil Potential and Opportunities for Business Development Of Commercial Stingray Leather Products at Micro-Small Scale

  Latif Sahubawa, Heru Sasongko, Ilham Permadi, Shila Lutfia

  38-49

  2021-04-06

• Autentikasi Produk Olahan Ikan Hiu Komersial menggunakan Teknik Species-Specific DNA Mini-barcodes. Authentication of Commercially Shark Products Using Species-Specific DNA Mini-barcodes Techniques

  Asadatun Abdullah, Ari Elisa Ratih, Shabrina Aulia, Puji Rianti, Tati Nurhayati, Agoes Mardiono Jacoeb

  383-391

  2020-09-04

• Perbandingan Metode Isolasi DNA pada Produk Perikanan Segar dan Olahan Comparison of DNA Isolation Methods for Fresh and Processed Seafood

  Aninditya Artina Setiaputri, Giri Rohmad Barokah, Muh. Alsere Bardian Sahaba, Rahma Dini Arbajayanti, Nadia Fabella, Rizsa Mustika Pertiwi, Mala Nurilmala, Roni Nugraha, Asadatun Abdullah

  447-458

  2020-12-22

• Effect of Oxidative Sardin Fish Oil for Food Utilization

  Pitria Andriyani, Tati Nurhayati, Sugeng Heri Suseno

  275-285

  2017-08-15

• PEMBUATAN KECAP IKAN PETEK (Leiognathus splendens) SECARA FERMENTASI ENZIMATIS

  Winarti Zahiruddin, Heni Sri Septiani, Pipih Suptijah

• Karakteristik fisikokimia fish cake goreng berbahan dasar ikan nila hitam (Oreochromis niloticus) dan lele (Clarias sp.) Physicochemical characteristics of fried fish cakes made from black nile tilapia (Oreochromis niloticus) and catfish (Clarias sp.)

  Bagus Fajar Pamungkas, Ita Zuraida, Ratna Nurmalita Sari, Wahyu Retno Kurniasih

  231-244

  2025-02-28

• Fish Protein Concentrate Fortification Siam Patin on Amplang Snack Products and Mi Sago Instant Product as a Leading Regional Riau

  Dewita Buchari, - - Syahrul

  2014-11-27

• Identification on Histamine Content and Histamin-Forming Bacteria of Boiled Badeng Slender Tuna

  Yuliana Syalviana Fatuni, Ruddy - Suwandi, Agoes Mardiono Jacoeb

  2014-11-25

• Karakteristik Pangan Fungsional Nuget dan Stik dari Tepung Ikan Layang Ekor Merah (Decapterus kuroides) dan Ampas Tahu Characteristics of Functional Food of Nugget and Stick Based on Redtail Scad (Decapterus kurroides) Flour and Tofu Dregs

  Marni Kaimudin, Sumarsana Sumarsana, Mozes Sukur Yodida Radiena, Sugeng Hadi Noto

  370-380

  2021-12-31

• The Effect of Processing Temperature of Simple Steam Jacket on The Quality of White Spotted Whipray Rays Liver Oil

  Wahyu Nur Widiyanto, Ratna Ibrahim, Apri Dwi Anggo

  2015-04-10

• Chemical characteristics of fish sticks from different parts of catfish (Clarias sp.) Karakteristik kimia stik ikan dari bagian ikan lele (Clarias sp.) yang berbeda

  Indrati Kusumaningrum, Septiana Sulistyawati

  622-629

  2024-07-04

• Strategi Pengembangan Bisnis Olahan Ikan Beku di PT XYZ Frozen Fish Processing Business Development Strategy at PT XYZ

  Qolby Nuuran Sholeh, Rizal Syarief, Ruddy Suwandi, Taufik Hidayat

  226-234

  2022-08-08

• Komposisi kimia, mineral, dan vitamin crackers prebiotik dengan penambahan garam rumput laut Chemical composition, mineral, and vitamin of prebiotic crackers with addition of seaweed salt

  Asadatun Abdullah, Nurjanah Nurjanah, Anggrei Viona Seulalae, Anita Nurul Firdaos

  153-163

  2023-04-12

• Feasibility of Solid Waste Tuna Loin of Yellowfin Thunnus albacares Raw Materials for The Product Diversification

  Wayan Kantun Kantun, Andi Adam Malik, Harianti Harianti

  2015-10-16

• 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

• The Quality Changes of Milkfish (Chanos chanos Forsk.) as Influenced by Different Heat Processing Methods

  Eko Nurcahya Dewi, Lukita Purnamayati, Retno Ayu Kurniasih

  41-49

  2019-04-30

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

  Dini Wulan Dari, Made Astawan, Sugeng Heri Suseno

  456-467

  2018-01-31

• Improving the Quality of Sardine Fish Oil by Degumming Using Sodium Cholride Solution

  Dian Prima Christiani Hulu, Sugeng Heri Suseno, Uju Uju

  199-210

  2017-04-28

• Utilization of Black Tiger Shrimp Flesh Waste for Pop Shrimp Processing

  Hari Eko Irianto, Dian Dwi Putri, Siti Zahro Nurbani

  28-35

  2017-05-10

• PERUBAHAN KANDUNGAN MIKROFLORA AKIBAT PENAMBAHAN STARTER Pediococcus acidilactici F-11 DAN GARAM SELAMA FERMENTASI PEDA

  . Rinto

• Pengaruh konsentrasi larutan kitosan dan lama penyimpanan terhadap karakteristik mikrob dan fisik ikan pindang layang The effect of concentrations of chitosan solution and storage periods on the microbial and physical characteristics of mackerel scad boiled salt fish

  Muhammad Hauzan Arifin, Opi Nurparidah, Slamet Suharto, Sumardianto Sumardianto

  210-230

  2025-02-24