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• Komposisi Kimia dan Aktivitas Kerang Balelo (Conomurex sp.) dalam Menghambat Enzim α-Glukosidase Chemical Composition and Activity of Balelo Mussels (Conomurex sp.) in Inhibiting Enzyme α-Glucosidase

  Nurhikma Nurhikma, Riviani Riviani, Diah Anggraini Wulandari, Mirsa Mirsa

  504-511

  2022-12-30

• 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

• Pengaruh perbedaan waktu ekstraksi terhadap karakteristik kalsium Halimeda opuntia The effect of different extraction time on the characteristics of calcium from Halimeda opuntia

  Hisyam Pranata Daveza, Ima Wijayanti, Apri Dwi Anggo

  1-12

  2025-01-09

• Karakteristik minyak mata tuna kaya DHA ter-masking dan penggunaannya dalam formulasi lokum terfortifikasi Characteristics of DHA-rich masked tuna eye oil and its application in fortified lokum formulation

  Zacky Arivaie Santosa, Sugeng Heri Suseno, Wini Trilaksani, Joko Santoso, Bustami Ibrahim

  2026-01-13

• Ekstraksi, karakterisasi dan aktivitas antioksidan hyaluronan dari vitreous humor mata tuna sirip kuning (Thunnus albacares)

  Wini Trilaksani, Bambang Riyanto, Tri Wahyuningsih

  2019-12-31

• Pemurnian Minyak Ikan Patin menggunakan Magnesol dalam Pembuatan Mayones Purification of Catfish Oil With Addition of Magnesol Adsorbent in Mayonnaise

  Dewi Fortuna Ayu, Allecya Tri Elisabeth Sihombing, Andarini Diharmi

  143-151

  2022-04-28

• Pemanfaatan Gelembung Renang Ikan Patin (Pangasius hypophthalmus) sebagai Bahan Baku Isinglass

  Wini Trilaksani, . Nurjanah, Herlan Widya Utama

  2010-05-18

• Peningkatan Mutu Ikan Keumamah Loin Aceh dari Cakalang (Katsuwonus pelamis) menggunakan Daun Kari (Murraya koenigii) Quality Improvement of Keumamah Loin Aceh Fish from Skipjack Tuna (Katsuwonus pelamis) using Curry Tree Leaves (Murraya koenigii)

  Muhammad Nur Fajri, Nurjanah Nurjanah, Uju Uju

  347-356

  2021-12-20

• Karakteristik Kamaboko dengan Substitusi Tepung Ubi Jalar dan Penambahan Tnta Cumi-Cumi (Loligo sp.) Characterization of Kamaboko with Sweet Potato Flour Substitution and Squid (Loligo sp.) Ink Addition

  Hasnelly Hasnelly, Nana Sutisna Achyadi, Fera Nuraudina Fatimah

  333-341

  2020-08-31

• Integrasi Sentrifugasi Suhu Rendah dengan Optimasi Ekstraksi Enzimatis Minyak Mata Tuna menggunakan Response Surface Methodology Integration of Low Temperature Centrifugation with Optimization of Tuna Eye Oil Enzymatic Extraction Using Response Surface Methodology

  Wini Trilaksani, Bambang Riyanto, Tati Nurhayati, Joko Santoso, Ikram Abi Hamzah Kurniawan

  395-406

  2022-01-03

• Perendaman dalam air 85 oC meningkatkan aktivitas antioksidan, antidiabetes, dan tingkat penerimaan konsumen teh Sargassum crassifolium Soaking Time in Water 85°C Increased Antioxidant, Antidiabetic Activity and Consumer Acceptance of Sargassum crassifolium Seaweed Tea

  Pris Larasati, Amir Husni

  200-208

  2021-08-07

• Profil asam lemak abon ikan dengan penambahan buah nangka selama penyimpanan Fatty acid profile of fish floss with the addition of jackfruits during storage

  Mery Sukmiwati, Andarini Diharmi, Noor Ira Sari

  754-764

  2024-09-24

• Ekstraksi Kolagen Kulit Ikan Tuna Sirip Kuning (Thunnus albacares) menggunakan Enzim Pepsin dan Papain Collagen Extraction of Yellowfin Tuna (Thunnus albacares) Skin Using Pepsin and Papain

  Nurjanah Nurjanah, Taufan Ichza Baharuddin -, Tati Nurhayati

  174-187

  2021-08-02

• Optimasi Produksi Kitosan Larut Air menggunakan Metode Hidrolisis Bertekanan Optimatization of Production Water Soluble Chitosan Using Pressurized Hidrolysis Method

  Sudianto, Sugeng Heri Suseno, Pipih Suptijah

  441-446

  2020-12-08

• Sintesis Biokoagulan Berbasis Kitosan Limbah Sisik Ikan Bandeng dan Aplikasinya Terhadap Nilai BOD dan COD Limbah Tahu di Kota Tarakan Biochoagulant Synthesis Based on Chitosan from Bandeng Fishing Waste and Its Application of Reduction of BOD and COD Value of Tofu Waste In Tarakan City

  Stephanie Bija, Yulma Yulma, Imra Imra, Aldian Aldian, Akbar Maulana, Anhar Rozi

  86-92

  2020-04-30

• 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

• Characterization and phytochemical compounds identification of yoghurt with the addition of carrageenan and Spirulina sp. Karakterisasi dan identifikasi senyawa fitokimia yoghurt dengan penambahan karagenan dan Spirulina sp.

  Fitriah Khairul, Desniar Desniar, Tien-Thanh Nguyen, Kustiariyah Tarman

  755-771

  2025-10-09

• Perubahan Kandungan Gizi Ikan Nike Pascapengolahan Nutritional Content of Post Processing Largesnout Goby Juvenile

  Septian Palma Ariany, Reinal Putalan

  167-173

  2021-08-02

• Aktivitas antioksidan dan tingkat penerimaan konsumen yoghurt yang diperkaya rumput laut Caulerpa lentillifera Antioxidant activity and consumer acceptance level of yogurt enriched with Caulerpa lentillifera seaweed

  May Khoirunnisa Setiadi, Amir Husni

  417-430

  2024-05-15

• Characterization of Ammonium Sulphate Fraction Tripsin Isolated from Intestine of Little Tuna Trypsin from little tuna

  Tati Nurhayati, Roni Nugraha, Diana Ningdya Lihuana

  372-382

  2020-09-04

• Pengaruh Perbedaan Konsentrasi Garam terhadap Asam Glutamat Terasi Udang Rebon (Acetes sp.) The Effect of Differences of Salt Concentration on Glutamic Acid of Rebon Shrimp (Acetes sp.) Paste

  Rizki Wisnu Murti, Sumardianto Sumardianto, Lukita Purnamayati

  50-59

  2021-04-06

• Formulation and evaluation of instant fried rice seasoning enriched with blue swimmer crab lemi powder Formulasi dan evaluasi bumbu instan nasi goreng yang diperkaya dengan bubuk lemi rajungan

  Indrati Kusumaningrum, Khusnul Khotimah, Rahadina Praba Melati, Rahmania Nur Afiah, Dian Rachmawanti Affandi

  2025-12-31

• 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

• Kualitas Mikrobiologi Cacing Laor (Polychaeta) dari Perairan Pantai Lawena, Desa Hutumury Kota Ambon. Micobiologicaly Quality Of “Laor” Worms (Polychaeta) From Lawena Beach, Village Hutumury Ambon City

  Meigy Nelce Mailoa, Raja Bonan Dolok Sormin, Joel Lewaherilla

  352-358

  2020-08-31

• Pengaruh penambahan air rebusan pindang terhadap sifat fisikokimia dan sensori produk nori-like dari Ulva lactuca The effects of addition of salted boiled fish wastewater on the physicochemical and sensory profile of nori-like product from Ulva lactuca

  Afifah Hanaa Nur Alaf, Joko Santoso, Wahyu Ramadhan

  492-510

  2024-06-21