Optimization of carrageenan extraction from Kappaphycus alvarezii using ultrasonic-assisted cellulase extraction (UACE)

Organoleptic and heavy metal of mercury, lead, cadmium testing from tuna (Thunnus sp.) steak in Denpasar

Characteristics of bagiak biscuits with fish protein concentrate and fish bone flour substitution

Evaluation of fish cold storage as an effort to fulfill good quality fish on the fishing vessel of bouke ami

Packaging method effect of smoked skipjack tuna to inhibit quality deterioration at room temperature

Liquid Detergent Formulation of Pedada Fruit Ethanol Extract (Sonneratia alba J. Smith)

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

Characteristics of Functional Food of Nugget and Stick Based on Redtail Scad (Decapterus kurroides) Flour and Tofu Dregs

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

The proxymate characteristics and organoleptic of snakehead fish nugget with addition of Dayak onion from Central Kalimantan

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

The prerequisite program in fish processing MSME Banyak Island District, Aceh Singkil

Physicochemical characteristics of crackers from Kutai Kartanegara SMEs product

Quality and Consumers Acceptence of Shredded Macarel Scad Fish (Decapterus sp.)

Fermentation of mangrove leaves (Rhizophora mucronata) as herbal tea

Antioxidant activity and hedonic of green tea made from mangrove leaves Avicennia sp. and Sonneratia sp.

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

Identification and prevalence of Anisakis sp. parasites in tuna at the Oeba Fish Auction Site (FAS)—Kupang City

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

Texture profile and hedonic test of catfish meatballs with purple yam (Dioscorea alata) flour addition

Quality characteristics of ice cream with added bycatch fish protein hydrolysate (FPH)

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