Vol. 22 No. 1 (2019): Jurnal Pengolahan Hasil Perikanan

Articles

• Hydroxyapatite Production from Cuttlebone as Bone Scaffold Material Preparations

  Krisman Umbu Henggu, Bustami Ibrahim, Pipih Suptijah

  1-13

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• Feasibility Study of The Small and Medium-Sized Enterprises Fisheries Processing Unit and Their Mackerel Tuna Pindang Product in Banyuwangi

  Dian Anggraeni, Nurjanah Nurjanah, Diah Asih Asmara, Taufik Hidayat

  14-23

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• Effects of Liquid Smoke Concentrations on The Characteristics of Smoked Cuttelfish

  Indah Widiastuti, Herpandi Herpandi, Muhammad Ridho, Nafa Ya’la Arrahmi

  24-32

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• DNA Mini-Barcodes as A Molecular Marker for Various Hairtail Fish Products Traceability

  Asadatun Abdullah, Mala Nurilmala, Kinanti Permata Sitaresmi

  33-40

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• 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

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• Anticancer Activity of Spirulina Cultivated in Walne and Organic Media

  Putriana Sari Sirait, Iriani Setyaningsih, Kustiariyah Tarman

  50-59

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• Characteristics of Daggertooth Pike Conger Fish (Muraenesox cinerus) as Raw Material for Diversification Products Development

  Untung Trimo Laksono, Tati Nurhayati, Pipih Suptijah, Nani Nur’aenah, Teguh Setyo Nugroho

  60-70

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• Biofilm Density on the Electrode is Positively Correlated with the Bioelectricity of the Microbial Fuel Cell of Fisheries Wastewater

  Bustami Ibrahim, Uju Uju, Alvindo Chrisna Mukti

  71-79

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• Antibacterial Effects of Chitosan Monosaccharides Complex on Pathogens in Snakehead Fish Surimi as Food Matrix Model

  Shanti Dwita Lestari, Ace Baehaki, Reny Meliza

  80-88

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• Microbiological and Chemical Characteristics of Smoked Tuna

  Meigy Nelce Mailoa, Edir Lokollo, Dessyre Marlen Nendissa, Pavita Indriani Harsono

  89-99

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• Supplementation of Skipjack Roe Protein Concentrate (RPC) Into Breastfeeding Complimentary Foods

  Frets Jonas Rieuwpassa, Joko Santoso, Wini Trilaksani

  100-110

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

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

  111-118

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• Characteristics of Peel Off Gel Mask From Seaweed (Eucheuma cottonii) Porridge

  Novi Luthfiyana, Nurhikma Nurhikma, Taufik Hidayat

  119-127

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• Handling Time Difference of Weight, Proximate Composition, and Amino Acid on Steamed Crab

  Ruddy Suwandi, Nurjanah Nurjanah, Santri Maharani

  128-135

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• Physicochemical Characteristics of Carrageenan Based on Different Harvesting Times From Bontang Coastal, East Kalimantan

  Andi Noor Asikin, Indrati Kusumaningrum

  136-142

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• The Utilization of Seaweed Eucheuma cottonii in the Production of Antiseptic Soap

  Ace Baehaki, Shanti Dwita Lestari, Dica Fusva Hildianti

  143-154

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• The Exploration Potency of Bioactive Compounds of Leaves Extract Nipah (Nypa Fruticans Wurmb) from The Coast of West Aceh as Antioxidant

  Mohamad Gazali, Hayatun Nufus, Nurjanah Nurjanah, Zuriat Zuriat

  155-163

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• Optimization of Extraction Temperature on The Quality of Alginate from Seaweed Sargassum muticum

  Rizqi Wahyu Herdianto, Amir Husni

  164-173

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• Effect of Pectin on the Characteristics of Edible Film from Skin Gelatin of Red Snapper (Lutjanus argentimaculatus)

  Rahmi Nurdiani, Hefti Salis Yufidasari, Joys Sandralina Sherani

  174-186

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• Characterization of the oil from the abdomen part of smoked catfish (Pangasius hypophthalmus) processing by-product

  Dewi Fortuna Ayu, Andarini Diharmi, Akhyar Ali

  187-197

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