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• Chemical Composition and Fatty Acids of Glodok Fish by High Thermal Processing

  Sri Purwaningsih, Ella Salamah, Reza Dewantoro

  2014-11-27

• BATERAI CERDAS DARI ELEKTROLIT POLIMER KITOSAN-PVA DENGAN PENAMBAHAN AMONIUM NITRAT

  Bambang Riyanto, Akhiruddin Maddu, Ratna Sari Dewi

  2012-07-18

• Processing of Fish Sauce by Chemical Hydrolysis from Red Meat of Tuna (Thunnus albacares)

  Komariah Tampubolon, Winarti Zahiruddin, Sukria Kartanamulia

  2010-05-18

• Diversification Kerupuk Opaque Product with Addition Of Layur Fish (Trichiurus sp.) Meat

  Ella Salamah, Mar’atun Rohmah Susanti, Sri Purwaningsih

• Quality Changes of Dumbo Catfish (Clarias gariepinus) by Killing Techniques During Chilling Temperature Storage

  Mala Nurilmala, . Nurjanah, Rahadian Hardja Utama

  2010-05-18

• Kapasitas Antioksidan dan Sifat Fisikokimia Hidrolisat Kolagen dari Kulit Ikan Tuna Sirip Kuning dengan Metode Ultrasound Assisted Enzymatic Reaction The Antioxidant Capacity and Physicochemical Properties of Yellowfin Tuna Skin Collagen Hydrolysate Using Ultrasound-Assisted Enzymatic Hydrolysis

  Raden Hilman Wirayudha, Dian Herawati, Feri Kusnandar, Tati Nurhayati

  393-404

  2022-12-19

• Physicochemical characterization of porang tubers (Amorphophallus muelleri) analog rice with the addition of Spirulina platensis

  Bintang Diva Juno, Iriani Setyaningsih, Yeşim Büyükateş, Kustiariyah Tarman

  707-720

  2025-09-24

• Optimasi Penggunaan Karagenan dan Kalsium Sulfat pada Pembuatan Tahu Sutra dalam Penembangan Pangan Fungsional Optimization the Use of Carrageenan and Calcium Sulfate in Silken Tofu Production in Functional Food Development

  Nurheni Sri Palupi, Nindya Atika Indrastuti, Uju, Elvira Syamsir

  272-285

  2020-08-27

• Karakteristik Mutu Gisuke-ni dan Air Terikat Gisuke-ni Ikan Kembung (Rastrelliger sp.) Quality Characteristics and Bound Water of Mackerel (Rastrelliger sp.) Gisuke-ni

  Andarini Diharmi, N Ira Sari, Kenzo Aditya Muhammad Yandhria Putra

  320-332

  2020-08-30

• Sterilisasi produk siap saji: Cakalang (Katsuwonus pelamis Linnaeus 1778) dalam Kemasan Retort Pouch Sterilization of ready-to-eat products: Skipjack tuna (Katsuwonus pelamis Linnaeus 1778) in retort pouch packaging

  Elsa Azhari, Muhamad Subroto Aliredjo, Niken Dharmayanti, Agus Heri Purnomo

  77-86

  2023-04-12

• Formulation of toro tuna-based instant porridge with addition of seaweed flour for baby complementary food Formulasi bubur instan berbasis toro tuna dengan penambahan tepung rumput laut untuk makanan pendamping ASI

  Nabila Ukhty, Ikhsanul Khairi, Akbardiansyah Akbardiansyah

  310-321

  2025-12-11

• Deteksi bakteri pembentuk amina biogenik pada ikan Scombridae secara multiplex PCR Detection of Biogenic Amine Producing Bacteria in Scombridae Fish based on Multiplex PCR assay

  Rizsa Mustika Pertiwi, Mala Nurilmala, Asadatun Abdullah, Nurjanah, Roza Yusfiandayani, M. Fedi A. Sondita

  359-371

  2020-09-03

• Karakteristik Cone Es Krim Berbasis Tepung Cangkang Udang dengan Konsentrasi Karagenan yang Berbeda Characteristics of Ice Cream Cone Based Shrimp Shell Flour with Different Concentrations of Carrageenan

  Ragil Tirta Mandiri, Lukita Purnamayati, Akhmad Suhaeli Fahmi

  202-213

  2022-08-08

• Kajian Serat dan Komponen Aktif Beras Analog dari Rumput Laut Gracilaria sp. Study of Fibre and Active Components of Rice Analogue from Seaweed Gracilaria sp.

  Sri Purwaningsih

  382-392

  2022-12-01

• Kinerja Pembangkit Biolistrik Salt Bridge Mirrobial Fuel Cell Variasi Rasio Karagenan-Karboksimetil Selulosa The Performance of Salt Bridge Microbial Fuel Cell Bioelectric Generator in Variated Carrageenan-Carboxylmethyl Cellulose Ratio

  Bustami Ibrahim, Safrina Dyah Hardiningtyas, Steffen

  214-225

  2022-08-08

• Aplikasi Bakteri Asam Laktat dari Inasua sebagai Biopreservatif Ikan Patin (Pangasius sp.) Lactic Acid Bacteria Aplication from Inasua As Biopreservative for Catfish (Pangasius sp.)

  Meilany Ariati Dewi, Nisa Rachmania Mubarik, Desniar Desniar, Sri Budiarti

  152-162

  2022-04-28

• Strategi Pengembangan Bisnis Olahan Ikan Beku di PT XYZ Frozen Fish Processing Business Development Strategy at PT XYZ

  Qolby Nuuran Sholeh, Rizal Syarief, Ruddy Suwandi, Taufik Hidayat

  226-234

  2022-08-08

• Formulasi Kapa dan Iota Karagenan dalam Pembuatan Produk Kosmetik Pelembap Bibir Formulation of Kappa and Iota Carrageenan in Lip Balm Cosmetic

  Sujuliyani Sujuliyani, Puspa Pebriyanti, Yuliati H. Sipahutar

  330-336

  2021-12-20

• Protein dan Asam Amino pada Edible Sargassum aquifolium, Ulva lactuca, dan Gracilariopsis longissima Protein and Amino Acid of Edible Sargassum aquifolium, Ulva lactuca and Gracilariopsis longissima

  Alberta Rika Pratiwi, Irma Fadlilah, Victoria Kristina Ananingsih, Meiliana Meiliana

  337-346

  2021-12-20

• Nutritional enrichment from Bali sardinella (Sardinella lemuru) head meal in fish crackers as emergency food Pengayaan nutrisi dari tepung kepala lemuru (Sardinella lemuru) pada fish crackers sebagai pangan darurat

  Dewi Mutamimah, Yuvita Lira Vesti Arista, Dewi Untari, Ade Liasari

  1146-1155

  2024-12-20

• Profil Protein Ikan Gabus (Channa striata), Toman (Channa micropeltes), dan Betutu (Oxyeleotris marmorata) Protein Profile of Channa striata , Channa micropeltes, and Oxyeleotris marmorata Fish

  Mala Nurilmala, Mega Safithri, Fitria Tika Pradita, Rizsa Mustika Pertiwi

  548-557

  2021-01-25

• PERUBAHAN KANDUNGAN MIKROFLORA AKIBAT PENAMBAHAN STARTER Pediococcus acidilactici F-11 DAN GARAM SELAMA FERMENTASI PEDA

  . Rinto

• Tulang Ikan Patin (Pangasius sp.) sebagai Sumber Kolagen Sabun Mandi Padat Catfish Pangasius sp. Bone as Collagen Source for Solid Bath Soap

  Firlianty, Elita Elita, Yanti Krismonita, Rario Rario, Natallo Bugar, Anang Najamuddin

  107-112

  2021-06-07

• Karakteristik Fisik dan Sensori Minuman Sari Buah Pedada Physical and Sensory Characteristics of Pedada Juice

  Dini Wulan Dari, Dini Junita

  532-541

  2021-01-14

• Pengaruh fortifikasi tepung tulang ikan patin (Pangasius sp.) terhadap peningkatan kalsium dan preferensi donat The effect of shark catfish (Pangasius sp.) bone flour fortification on increasing calcium and donut preference

  Fachrul Saputra, Emma Rochima, Izza Mahdiana Apriliani, Iis Rostini

  1211-1218

  2024-12-29