Formulasi bubur instan berbasis toro tuna dengan penambahan tepung rumput laut untuk makanan pendamping ASI

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

Physicochemical characteristics of fried fish cakes made from black nile tilapia (Oreochromis niloticus) and catfish (Clarias sp.)

The effects of salt addition on corned catfish (Clarias sp.) products

Nutritional value, calcium content, and hedonic of nugget from stingray (Dasyatis sp.) with addition latoh seaweed (Caulerpa sp.)

Optimization of nori like product formulation from Ulva spp., Gracilaria sp., and glycerol using mixture design method

Characterization of nori-like product based on local Indonesian seaweed with variations of coating