Articles

• Improving oxidative stability and sensory acceptance of DHA-rich tuna eye oil using cinnamon and mastic as natural masking agents

  Peningkatan stabilitas dan penerimaan sensori minyak mata tuna kaya DHA menggunakan kayu manis dan mastic sebagai agen masking alami

  Azizah Septiyani Irawan, Wini Trilaksani, Joko Santoso

  591-602

  Abstract Views : 265

  Download :351

  10.17844/jphpi.v28i7.64337

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• Antibacterial activity and peptides characterization of partial-purified neutralized cell-free supernatant of bacterial isolates from pado fermented fish

  Aktivitas antibakteri dan karakterisasi peptida supernatan murni parsial dari isolat bakteri asal ikan fermentasi pado

  Nadiah Chalisya, Hanifah Nuryani Lioe, Harsi Dewantari Kusumaningrum

  603-617

  Abstract Views : 259

  Download :253

  10.17844/jphpi.v28i7.63298

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• The effect of extraction methods on phenolic content, antioxidant activity, and compound identification of Spirulina platensis

  Pengaruh metode ekstraksi terhadap kandungan total fenol, aktivitas antioksidan dan identifikasi senyawa pada Spirulina platensis

  Aatikah Dewi Ghaisani, Iriani Setyaningsih, Safrina Dyah Hardiningtyas

  618-632

  Abstract Views : 827

  Download :789

  10.17844/jphpi.v28i7.64276

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• Sustainable production of lutein from microalgae C. vulgaris: Isolation, characterization, and antioxidant potential

  Produksi lutein berkelanjutan dari mikroalga C. vulgaris: Isolasi, karakterisasi, dan potensi antioksidan

  Anies Chamidah, Cahya Intan Salsabila, Desy Arisandi, Mirza Gulam Ahmad

  633-647

  Abstract Views : 264

  Download :330

  10.17844/jphpi.v28i7.64204

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• Karakteristik fisikokimia corndog sosis ikan dengan penambahan tepung ikan lomek (Harpadon nehereus)

  Characteristics of corndog fish sausage with the addition of bombay duck fish flour (Harpadon nehereus)

  Basri Basri, Sumartini Sumartini

  648-676

  Abstract Views : 291

  Download :370

  10.17844/jphpi.v28i7.63496

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