Contamination of Staphylococcus aureus and Bacillus cereus in Sushi at Retail Level in Jabodetabek Area

Antibacterial activity (Pseudomonas aeruginosa and Staphylococcus aureus) of ethanol extract from watercress (Nasturtium officinale)

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

Viscosity and antibacterial activity of nano-particle chitin hydrolyzed with different volumes of HCl

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

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

Mixture design application on the development of mackerel tuna (Euthynnus affinis) snack bars as healthy snacks

Peptone characteristics from eel (Anguilla bicolor) viscera as a nutrient for bacterial growth

Characterization of Skipjack Viscera as Initial Screening of Sources for Housefly Traps Musca domestica and Antibacterial

Toksisitas dan aktivitas antibakteri mangrove Rhizophora apiculata dengan pelarut ekstraksi yang berbeda

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

Optimization of kappa carrageenan and garlic essential oil addition in edible coating using response surface methodology

Application of mixture design in the development of snakehead fish (Channa striata) cookies product

Aktivitas antibakteri Lactobacillus sp. GMP1 dan Weisella ap. GMP12 terhadap beberapa bakteri pembawa penyakit pada makanan

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

Utilization seaweed caulerpa racemosa as wash-off mask raw material with addition of gonggong snail peptides