Articles

• DESKRIPSI HISTOLOGIS DAN PERUBAHAN KOMPOSISI KIMIA DAUN DAN TANGKAI SEMANGGI (Marsilea crenata Presl., Marsileaceae)

  Agoes Mardiono Jacoeb, Nurjanah ., Miftakhul Arifin, Widi Sulistiono, Stefanus Senoadi Kristiono

  Abstract Views : 4035

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  10.17844/jphpi.v13i2.5350

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• KOMPOSISI ASAM LEMAK IKAN NILA (Macrones nemurus) DAN BAUNG (Macrones nemurus) BUDIDAYA

  Edison .

  Abstract Views : 1328

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  10.17844/jphpi.v13i2.5351

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• Bacillus sp. is one bacterial genus causing spoilage of fishery products. The aim of the research was to find out the characteristics of Bacillus sp. from small crab (Portunus pelagicus) fresh and canned products in Company X. Five of 20 stocks or isolate fresh swimming crab and 12 stocks of bacteria cans swimming crab products namely HRN 3, NTG 3, CAD, Claw Meat 2 and Lump 1 were identified as Bacillus. Their optimal growth were at 37 C, PH 7 and salinity 3%. One starin namely Lump i can survive on two hours of heatig at 100 C.keywords: Bacillus sp. flat sour, swimming crab

  Dwi Indah Widya Yanti, Faiza A Dali

  Abstract Views : 77

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  10.17844/jphpi.v13i2.5353

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• PEMANFAATAN KUNYIT (Curcuma domestica Val) DAN JERUK NIPIS (Citrus aurantifolia Swingle) DALAM PEMBUATAN ABON IKAN LEMURU

  Djoko Poernomo, Agoes Mardiono Jacoeb, Uut Tri Utami, Roni Nugraha

  Abstract Views : 1454

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  10.17844/jphpi.v13i2.5352

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• KEMASAN CERDAS PENDETEKSI KEBUSUKAN FILET IKAN NILA

  Bambang Riyanto, Akhiruddin Maddu, Yogi Waldingga Hasnedi

  Abstract Views : 3666

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  10.17844/jphpi.v13i2.5354

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• PEMBUATAN KECAP IKAN PETEK (Leiognathus splendens) SECARA FERMENTASI ENZIMATIS

  Winarti Zahiruddin, Heni Sri Septiani, Pipih Suptijah

  Abstract Views : 4402

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  10.17844/jphpi.v13i2.5355

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