Articles

• Karakteristik fisikokimia dan umur simpan cendol sagu instan dengan variasi kemasan dan metode pengeringan

  Physicochemical characteristics and shelf life of instant sago cendol with variations in packaging and drying methods

  Dewita Dewita, Santhy Wisuda Sidauruk, Desmelati Desmelati, Melania Syahda, Taufik Hidayat

  336-348

  Abstract Views : 457

  Download :568

  10.17844/jphpi.v28i4.62300

  PDF (Indonesian)

• Dampak konsumsi ikan columbia catfish dari kolam bekas peleburan aki bekas terhadap penyakit degeneratif dan keamanan pangannya

  The impact of consuming driftwood catfish from a former used battery smelting pond on degenerative diseases and its food safety

  Etty Riani, Nurlisa Alias Butet, Mukhlas Ansori , Annisa Putri Nandini, Majariana...

  349-360

  Abstract Views : 270

  Download :156

  10.17844/jphpi.v28i4.63319

  PDF (Indonesian)

• Optimasi hidrolisis enzimatik pepton ikan pelagis kecil menggunakan pepsin dari lambung tuna (Thunnus albacares)

  Optimization of enzymatic hydrolysis of small pelagic fish peptone using pepsin from tuna (Thunnus albacares) stomach

  Rolen Yaldivilmon Anabokay, Tati Nurhayati, Wini Trilaksani

  361-377

  Abstract Views : 528

  Download :487

  10.17844/jphpi.v28i4.62326

  PDF (Indonesian)

• Detection and molecular identification of Salmonella spp. in traditional shrimp paste (terasi): insights from multiplex PCR and 16S rDNA sequencing

  Deteksi dan identifikasi molekuler Salmonella spp. dalam terasi tradisional: analisis menggunakan multiplex PCR dan sekuensing 16S rDNA

  Yoga Dwi Jatmiko, Rika Gian Melianti, Asep Awaludin Prihanto

  378-391

  Abstract Views : 485

  Download :522

  10.17844/jphpi.v28i4.62964

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• Kinetic study of quality changes and shelf-life prediction of Gracilaria sp. seaweed-based analog rice using the Arrhenius model

  Studi kinetika perubahan kualitas dan prediksi umur simpan beras analog berbasis rumput laut Gracilaria sp. menggunakan model Arrhenius

  Laili Salsabila, Sri Purwaningsih, Wahyu Ramadhan

  392-405

  Abstract Views : 583

  Download :361

  10.17844/jphpi.v28i4.62203

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• Mutu produk saus hidrolisat kerang tahu (Meretrix sp.) fortifikasi garam konsumsi kadar NaCl 87%

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

  Marwa Salsabila, Eka Nurrahema Ning Asih, Ary Giri Dwi Kartika, Wiwit Sri Werdi Pratiwi,...

  406-420

  Abstract Views : 389

  Download :442

  10.17844/jphpi.v28i4.62321

  PDF (Indonesian)

• Pengaruh penggunaan jenis gas terhadap mutu daging tuna selama penyimpanan dingin

  The effect of using different types of gases on tuna meat quality during cool storage

  Beni Setha, Cindy Loppies, Ruslan Husen Saban Tawari, Febby Jeanry Polnaya, Joseph Pagaya,...

  421-430

  Abstract Views : 383

  Download :794

  10.17844/jphpi.v28i4.61517

  PDF (Indonesian)

• Aplikasi bubuk Caulerpa racemosa sebagai pewarna alami pada cokelat putih batang

  Application of Caulerpa racemosa Powder as natural colorant in white chocolate bars

  Hakan Furqon Sukmana Putra, Lukita Purnamayati, Eko Nurcahya Dewi

  431-441

  Abstract Views : 262

  Download :284

  10.17844/jphpi.v28i4.62184

  PDF (Indonesian)