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• Karakteristik Fisikokimia dan Tingkat Penerimaan Konsumen Siomai Udang Metapenaeus monoceros dengan Penambahan Kappaphycus alvarezii Physicochemical Characteristics and Consumer Acceptance of Shrimp Shumai Metapenaeus monoceros With The Addition of Kappaphycus alvarezii

  Dico Pranata, Andi Noor Asikin, Irman Irawan, Indrati Kusumaningrum, Bagus Fajar Pamungkas

  373-381

  2022-12-01

• Efektivitas Karbon Aktif dalam Pembuatan Garam Rumput Laut Cokelat (Sargassum polycystum dan Padina minor) Effectiveness of Active Carbon in the Production of Brown Seaweed Salt (Sargassum polycystum and Padina minor)

  Shindy Hamidah Manteu, Nurjanah Nurjanah, Asadatun Abdullah, Tati Nurhayati, Anggrei Viona Seulalae

  407-415

  2022-01-03

• Penggunaan gelatin kulit ikan cobia (Rachycentron canadum) untuk perbaikan karakteristik fruit leather buah naga merah The use of cobia (Rachycentron canadum) skin gelatin to improve the characteristics of red dragon fruit leather

  Annisa Amalia Febrianti, Eko Susanto, Lukita Purnamayati, Sumardianto Sumardianto, Slamet Suharto

  177-190

  2023-04-27

• Optimization of dry noodles enriched with anchovy and moringa using D-optimal mixture design Optimasi mi kering yang diperkaya ikan teri dan daun kelor menggunakan D-optimal mixture design

  Dr. Christina Litaay, Nur Kartika Indah Mayasti, Fithria Novianti, Ashri Indriati, Moeso Andrianto, Nurhaidar Rahman, Pradeka Brilyan Purwandoko, Nurhamidar Rahman, Sumartini Sumartini, Auliya Multatina Fajwah

  2026-02-08

• Tingkat kesukaan dan karakteristik kimia otak-otak udang vaname dengan penambahan karagenan

  Kayla Zahira Saffanah, Evi Liviawaty, Rita Rostika, Rusky Intan Pratama

  841-852

  2025-11-10

• Synbiotic yogurt based on local Lactobacillus plantarum and hydrolysate of Kappaphycus alvarezii: Effect of different starters and fermentation time Yogurt sinbiotik berbasis Lactobacillus plantarum lokal dan hidrolisat Kappaphycus alvarezii: Starter berbeda dan lama fermentasi

  Aulia Hidayati, Desniar Desniar, Joko Santoso

  789-814

  2025-10-09

• 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

  2025-08-08

• Nutritional improvement of gluten-free arrowroot biscuits through catfish flour enrichment Peningkatan gizi biskuit tepung garut bebas gluten melalui penambahan tepung ikan lele

  Rahmania Nur Afiah, Indrati Kusumaningrum

  284-296

  2025-03-28

• Karakteristik fisikokimia dan sensori pempek ikan tenggiri (Scomberomorus commerson) kombinasi dengan ikan kakap putih (Lates calcarifer) Physicochemical and sensory properties of pempek made from narrow-barred spanish mackerel (Scomberomorus commerson) combined with barramundi (Lates calcarifer)

  Rodiana Nopianti, Indah Widiastuti, Agus Supriadi, Gama Dian Nugroho, Susi Lestari, Jesicha Andini

  815-827

  2025-10-09

• Aplikasi bubuk Caulerpa racemosa sebagai pewarna alami pada cokelat putih batang Application of Caulerpa racemosa Powder as natural colorant in white chocolate bars

  Hakan Furqon Sukmana Putra, Lukita Purnamayati, Eko Nurcahya Dewi

  431-441

  2025-05-11

• Karakteristik fisikokimia dan antioksidan garam mandi (bath salt) yang diperkaya tepung Sargassum sp. Physicochemical and antioxidant characteristics of bath salt enriched with Sargassum sp. flour

  Zahra Rizki Salamah, Latif Sahubawa, Indun Dewi Puspita, Mgs. Muhammad Prima Putra

  574-590

  2025-07-04

• Ekstraksi dan karakterisasi enzim tripsin dari jeroan ikan bandeng (Chanos chanos) hasil purifikasi parsial Extraction and characterization of trippsin enzyme from milkfish (Chanos chanos) partial purification result

  Rosella Silaban, Tati Nurhayati, Asadatun Abdullah

  24-37

  2025-01-17

• Pengaruh konsentrasi larutan kitosan dan lama penyimpanan terhadap karakteristik mikrob dan fisik ikan pindang layang The effect of concentrations of chitosan solution and storage periods on the microbial and physical characteristics of mackerel scad boiled salt fish

  Muhammad Hauzan Arifin, Opi Nurparidah, Slamet Suharto, Sumardianto Sumardianto

  210-230

  2025-02-24

• Karakteristik fisik selulosa dari rumput laut Chaetomorpha crassa yang diekstraksi dengan suhu yang berbeda Physical characteristics of cellulose from seaweed Chaetomorpha crassa extracted at different temperatures

  Krisman Umbu Henggu, Jasin Umbu Jodi, Oksin Hama Ratu, Sihono Sihono, Yopi Nurdiansyah

  1074-1090

  2024-11-25

• Karakteristik hidrolisat kolagen kulit ikan tenggiri kering dengan enzim papain The characteristics of spanish mackerel dry skin collagen hydrolisate with papain enzyme

  Hafni Rahmawati, Tri Winarni Agustini, Eko Nurcahya Dewi, Agus Trianto

  1156-1171

  2024-12-23

• Characteristics of dry noodles based on sago flour enriched with skipjack tuna (Katsuwonus pelamis) Karakteristik mi kering berbasis tepung sagu yang diperkaya ikan cakalang (Katsuwonus pelamis)

  Christina Litaay, Joko Santoso, Bambang Hariyanto, Ashri Indriati, Moeso Andrianto, Pradeka Brilyan Purwandoko, Nurhaidar Rahman, Indriawati Indriawati, Sandi Sufiandi

  1181-1194

  2024-12-25

• Karakteristik pepton ikan kembung (Rastrelliger sp.) tidak layak konsumsi dan aplikasi pada pertumbuhan Wickerhamomyces anomalus Characteristic of spoiled mackerel fish peptone (Rastrelliger sp.) and application in Wickerhamomyces anomalus growth

  Btr Sri Syntia Manik, Didid Diapari, Tati Nurhayati, Indah Wijayanti

  964-974

  2024-10-24

• Karakterisasi nori-like product berbasis rumput laut lokal Indonesia dengan variasi penyalut Characterization of nori-like product based on local Indonesian seaweed with variations of coating

  Sindi Anggraeni Saputri, Ellya Sinurat, Himawan Prasetiyo, Agung Setyo Sasongko, Fateha Fateha, Ferry Dwi Cahyadi, Ahmad Beni Rouf, Yulda Yulda, Sihono Sihono, Rossy Choerun Nissa, Hidayat Hidayat

  407-416

  2024-05-14

• Mutu sensori dan keamanan mikrob garam dengan fortifikasi kerang pisau (Solen sp.) Sensory quality and microbial safety of salt with razor clam (Solen sp.) fortification

  Erfan Febianto, Eka Nurrahema Ning Asih, Kurniyawati Indahsari

  282-296

  2024-04-03

• Pengaruh pencampuran minyak ikan nila, stearin sawit, dan minyak biji karet terhadap karakteristik fisikokimia biskuit The effect of blending tilapia fish oil, palm stearin, and rubber seed oil on the physicochemical characteristics of biscuits

  Sumartini Sumartini, Nirmala Efri Hasibuan, Luchiandini Ika Pamaharyani, Eko Novi Saputra, Muhamad Suryono, Aulia Azka, Putri Wening Ratrinia, Basri Basri

  834-846

  2024-09-19

• Pengaruh substitusi tepung buah mangrove (Sonneratia alba) terhadap karakteristik fisikokimiawi dan sensori roti tawar Effect of mangrove (Sonneratia alba) fruit flour substitution on the physicochemical and sensory characteristics of white bread

  Sumartini Sumartini, Nirmala Efri Hasibuan, Aulia Azka, Putri Wening Ratrinia, Muhamad Suryono

  654-670

  2024-07-31

• Aktivitas antioksidan dan karakteristik masker gel peel off dari ekstrak daun mangrove (Avicennia marina) Antioxidant activity and characteristics of gel peel-off mask from mangrove leaf extract (Avicennia marina)

  Nirmala Efri Hasibuan, Aulia Azka, Basri Basri, Apri Mujiyanti

  872-883

  2024-09-20

• Karakteristik fisikokimia petis bubuk dari rebusan udang dengan jenis bahan pengisi yang berbeda Physicochemical characteristics of petis powder from boiled shrimp with different types of filling ingredients

  Sumardianto Sumardianto, Romadhon Romadhon, Muhammad Hauzan Arifin, Rico Dinaryadi, Intan Muryaning Charimah

  377-392

  2024-05-13

• Perubahan kimiawi dan mikrobiologis selama fermentasi bekasam ikan nila menggunakan starter tunggal dan campuran Change of chemical and microbiological during the fermentation of bekasam nile tilapia fish using single and mixed starters

  Desniar Desniar, Iriani Setyaningsih, Ike Marta Fransiska

  414-424

  2023-12-19

• Karakteristik mutu es krim dengan penambahan hidrolisat protein ikan rucah Quality characteristics of ice cream with added bycatch fish protein hydrolysate (FPH)

  Tatty Yuniarti, Dela Fristina, Asriani Asriani, Ani Leilani, Sri Novalina Amrizal

  51-66

  2025-01-27