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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

Utilization of Black Tiger Shrimp Flesh Waste for Pop Shrimp Processing

Hari Eko Irianto, Dian Dwi Putri, Siti Zahro Nurbani

28-35

Abstract View : 954

Download :1399

10.17844/jphpi.v20i1.16395

Optimization of Biodegradable Film from Cellulosa of Seaweed Solid Waste Eucheuma cottonii with Addition of Glycerol, Chitosan, CMC and Tapioca

Sri Hidayati, Zulferiyenni Zulferiyenni, Wisnu Satyajaya

340-354

Abstract View : 1371

Download :5691

10.17844/jphpi.v22i2.27782

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

Abstract View : 75

Download :85

10.17844/jphpi.v28i2.60268

FORMULASI TEPUNG PELAPIS SAVORY CHIPS IKAN NIKE (Awaous melanocephalus)

Nikmawatisusanti Yusuf, Sri Purwaningsih, Wini Trilaksani

Abstract View : 1632

Download :1408

10.17844/jphpi.v15i1.5331

Profil tekstur dan uji hedonik bakso ikan lele dengan penambahan tepung ubi kelapa (Dioscorea alata)
Texture profile and hedonic test of catfish meatballs with purple yam (Dioscorea alata) flour addition

Khusnul Khotimah, Indrati Kusumaningrum, Rahmania Nur Afiah

693-705

Abstract View : 490

Download :653

10.17844/jphpi.v27i8.50811

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 :1927

10.17844/jphpi.v12i1.892

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

Karakteristik Kamaboko dengan Substitusi Tepung Ubi Jalar dan Penambahan Tnta Cumi-Cumi (Loligo sp.)
Characterization of Kamaboko with Sweet Potato Flour Substitution and Squid (Loligo sp.) Ink Addition

Hasnelly Hasnelly, Nana Sutisna Achyadi, Fera Nuraudina Fatimah

333-341

Abstract View : 1434

Download :2210

10.17844/jphpi.v23i2.29292

Protein Fortification in Melarat Crackers with Protein Hidrolyzate Flour of Tilapia (Oreochromis niloticus) Meat

Junianto Junianto, Alexander M.A. Khan, Iis Rostini

111-118

Abstract View : 926

Download :1769

10.17844/jphpi.v22i1.25884

Karakteristik biskuit bagiak dengan substitusi konsentrat protein ikan (KPI) dan tepung tulang ikan
Characteristics of bagiak biscuits with fish protein concentrate and fish bone flour substitution

Dian Setyarini, Bustami Ibrahim, Joko Santoso

944-954

Abstract View : 262

Download :277

10.17844/jphpi.v27i10.53054

Karakterisasi nori-like product berbasis rumput laut lokal Indonesia dengan variasi penyalut
Characterization of nori-like product based on local Indonesian seaweed with variations of coating

Sindi Anggraeni Saputri, Ellya Sinurat, Himawan Prasetiyo, Agung Setyo Sasongko, Fateha...

407-416

Abstract View : 534

Download :820

10.17844/jphpi.v27i5.53534

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