Articles

• Synergistic functional properties of hydroxypropyl-modified starch and iota carrageenan for plant-based soft capsule shells

  Sifat fungsional sinergis modifikasi pati hidroksipropil dan iota karageenan untuk kulit kapsul lunak berbasis tumbuhan

  Taufik Hidayat, Khaswar Syamsu; Titi Candra Sunarti; Mala Nurilmala, Lamhot Parulian Manalu,...

  270–290

  Abstract Views : 10

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  10.17844/h6tbjw36

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• Impact of initial drying techniques and fermentation duration on the microbiological and chemical properties of fermented Sargassum sp.

  Pengaruh metode pengeringan awal dan lama fermentasi terhadap karakteristik mikrobiologis dan kimia rumput laut <i>Sargassum</i> sp. terfermentasi

  Ade Irma Meulisa, Desniar, Joko Santoso

  291–305

  Abstract Views : 10

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  10.17844/n3h3eb98

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• Analysis of the antioxidant potential of brown seaweed Turbinaria decurrens from the Sinar Bahagia Coastal Waters, Simeulue Island, Indonesia

  Analisis potensi antioksidan rumput laut cokelat <i>Turbinaria decurrens</i> dari Perairan Pesisir Sinar Bahagia Kepulauan Simeulue, Indonesia

  Mohamad Gazali, Zulafrizal Zulafrizal, Zuriat Zuriat, Jasnizat Saidin, Nurjanah Nurjanah, Rina...

  306–319

  Abstract Views : 16

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  10.17844/ger41q37

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• Amino acid profile and antioxidant properties of tempeh fortified with seaweed Eucheuma spinosum

  Profil asam amino dan sifat antioksidan tempe yang difortifikasi dengan rumput laut <i>Eucheuma spinosum</i>

  Eko Nurcahya Dewi, Slamet Suharto, Lukita Purnamayati

  320–333

  Abstract Views : 4

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  10.17844/j8nq1z94

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• Effects of controlled thermal processing and formulation on nutrients and taurine in brunok (Acaudina molpadioides) beverage

  Pengaruh pemanasan terkontrol dan formulasi terhadap nutrien dan taurin pada minuman brunok (<i>Acaudina molpadioides</i>)

  R. Marwita Sari Putri, Sri Novalina Amrizal, Azwin Apriandi, Steva Dara Putri, Cindytia...

  334-345

  Abstract Views : 8

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  10.17844/z1qxgy34

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• Karakteristik fisikokimia dan sensori snack bar berbasis tepung ikan nila salin (Oreochromis niloticus) sebagai sumber protein

  Physicochemical and sensory characteristics of snack bars based on nile tilapia (<i>Oreochromis niloticus</i>) flour as a protein source

  Halyda Aulia Wildah, Junianto Junianto, Emma Rochima, Evi Liviawaty, Kiki Haetami, Asep Sahidin

  346-374

  Abstract Views : 4

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  10.17844/j8a71e09

  PDF (Indonesian)