Articles

• Karakteristik fisikokimia dan senyawa volatil pempek ikan gabus (Channa striata) yang dikombinasikan dengan ikan tenggiri (Scomberomorus commerson)

  Physicochemical and volatile compound characteristics of snakehead fish (<i>Channa striata</i>) pempek blended with narrow-barred spanish mackerel (<i>Scomberomorus commerson</i>)

  Rodiana Nopianti, Shanti Dwita Lestari, Astuti Kurnianingsih, Agnes Monica, Indah Mutiara Sari

  861-873

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  10.17844/6m0r9v82

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• Phycocyanin from Spirulina sp. and Galdieria sp.: A systematic review of bibliometric trends, bioactivities, and structural biology

  Fikosianin dari <i>Spirulina</i> sp. dan <i>Galdieria</i> sp.: Kajian sistematis tren bibliometrik, bioaktivitas, dan struktur biologis

  Fendy, Obie Farobie, Delicia Yunita Rahman, Nur Faiizah Aqiilah Firman, Khairul Anam, Naswandi...

  874-899

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  10.17844/4sq2gg73

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• Karakteristik kimia, sensori, dan warna tepung cangkang sotong (Sepia sp.) sebagai sumber kalsium dengan lama proses autoclaving yang berbeda

  Karakteristik kimia, sensori, dan warna tepung cangkang sotong (<i>Sepia</i> sp.) sebagai sumber kalsium dengan lama proses <i>autoclaving</i> yang berbeda

  Selvina Rosa Marlena, Ima Wijayanti, Romadhon

  900-913

  Abstract Views : 0

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  10.17844/02s1j007

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• Kajian sifat fisiko-kimia edible film kombinasi kitosan-CMC dengan konsentrasi plasticizer dan jenis pelarut yang berbeda

  Study of the physico-chemical properties of edible chitosan-CMC combinations film with different plasticizer concentrations and solvent types

  Muhammad Fakih Dermawan, Apri Dwi Anggo, Muhammad Hauzan Arifin, Romadhon

  Abstract Views : 0

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  10.17844/767q1565

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• Karakteristik sediaan body scrub dari residu garam Ulva lactuca dengan penambahan beras (Oryza sativa)

  Characteristics of Body Scrub Preparations Formulated from <i>Ulva lactuca</i> Salt Residue and Rice (<i>Oryza sativa</i>) Flour

  Tioko Arzeti Sinambela, Nurjanah, Roni Nugraha, Ramlan

  929–944

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  10.17844/2d3w5t85

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• Aplikasi larutan fermentasi kulit pisang cavendish  dan cuka terhadap masa simpan filet nila merah

  Application of fermented cavendish banana peel solution and vinegar on the shelf life of red tilapia fillets during low-temperature storage

  Evi Liviawaty, Emma Rochima, Junianto, Kiki Haetami, Eri Bachtiar, Luthfiah Al Afifah

  945-964

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  10.17844/jbem6z56

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