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• Feasibility Study of The Small and Medium-Sized Enterprises Fisheries Processing Unit and Their Mackerel Tuna Pindang Product in Banyuwangi

  Dian Anggraeni, Nurjanah Nurjanah, Diah Asih Asmara, Taufik Hidayat

  14-23

  2019-04-30

• 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 Ekstrak Daun Mimba (Azadirachta indica) terhadap Histamin Daging Ikan Tongkol Abu The Effectiviness of Neem Leaves (Azadirachta indica) to Longtail Tuna Meat Histamine

  Witria Witria, Muhammad Zainuri

  209-217

  2021-08-23

• Optimasi hidrolisis enzimatik pepton ikan pelagis kecil menggunakan pepsin dari lambung tuna (Thunnus albacares) Optimization of enzymatic hydrolysis of small pelagic fish peptone using pepsin from tuna (Thunnus albacares) stomach

  Rolen Yaldivilmon Anabokay, Tati Nurhayati, Wini Trilaksani

  361-377

  2025-04-26

• Physico-Chemical Characteristics and Fatty acid Profiles of Smoked Skipjack Tuna (Katsuwonus pelamis) Using Coconut Fiber and nutmeg Shell Smoking materials

  Netty Salindeho

  392-400

  2017-08-21

• Efektivitas metode kristalisasi suhu rendah dan urea dalam pembuatan konsentrat omega-3 ikan tuna (Thunnus sp.) Effectiveness of low temperature crystallization and urea methods in manufacturing omega-3 concentrate from tuna (Thunnus sp.)

  Sugeng Heri Suseno, Wahyu Ramadhan, Ida Ayu Iska Rakhmawati, Aulia Shofia Rahmatu Marhamah, Hafshah Aqidatun Salimah

  975-989

  2024-10-25

• Characteristics of Gelatin Produced Immersion of Tuna Bone in Lontar Vinegar from East Nusa Tenggara

  Suci Istiqlaal

  443-450

  2018-12-24

• Karakteristik dendeng daging lumat ikan tongkol dengan penambahan tepung rumput laut Gracilaria sp. Characterization of tuna jerky with the addition of seaweed (Gracilaria sp.) flour

  Reni Lobo, Riris Roiska, Tri Wulandari, Julian Franklin Soselisa, Kristian Edo Zulfamy

  586-598

  2024-07-04

• RECOVERY ENZIM PROTEASE DARI JEROAN IKAN TUNA DENGAN TEKNOLOGI ULTRAFILTRASI DAN REVERSE OSMOSIS

  Bambang Riyanto, Uju ., Sofia Halimi

• Tuna’s exporting activities nowdays is still facing problem related with the stringent regulation and the complexity of sanitation program implemented in importing countries which triggers scores of rejection. This article discusses the analysis of regulation associated with seafood safety management system and tuna’s technical regulation initiated by Codex Alimentarius Comission (CAC), importing countries and Indonesia. Study was accomplished with content analysis method for seafood safety management system regulation instigated in importing countries and Indonesia using CAC references. Scoring method was achieved in analyzing tuna end-product technical regulation covering various indicators explicitly histamine, heavy metal and microbiology. Result of content analysis which refer to elements of food quality and safety management system recomended by Codex namely determination of good food material criteria, implementation of risk analysis in identification and characterization of potential hazard, implementation of food safety control based on risk analysis outcomes and establishing guidelines for hygienic food handling show that United States dan European Union had already formularized and performed those recomendation, meanwhile Canada, Japan, China and Indonesia had yet entirely executed the regulation. In accordance with the criteria of organizational structure for National Food Control Systems, the European Union and Canada implement integrated agency system, Japan has single agency system, in the meantime Indonesia, United States and China possess multiple agency system. Scoring analysis on tunas technical regulation reveal that European Union has the strictest standard following by USA, Indonesia, Canada, Cina, Japan and Codex respectively.

  Wini Trilaksani, Maria Bintang, Daniel R Monintja, M Hubeis

• AKTIVITAS PENGHAMBATAN ISOLAT BAKTERI ASAM LAKTAT IKAN NILA DAN TONGKOL TERHADAP BAKTERI MERUGIKAN PRODUK PERIKANAN

  Rinto ., Ade Dwi Sasanti, Kusumawati Fitria

• Penambahan asap cair mampu mempertahankan profil asam lemak ikan tuna kering blok

  Jusuf Leiwakabessy, Max Robinson Wenno

  520-525

  2019-12-31

• Prevalence of Microbe in Pindang Product at UKM Scale at Pelabuhan Ratu, Sukabumi District

  Fia Sri Mumpuni, Sawarni Hasibuan

  480-485

  2018-12-24

• Karakteristik fisikokimia mi basah substitusi jenis ikan berbeda dengan penambahan egg white powder Physicochemical characteristics of wet noodles substitution of different types of fish with the addition of egg white powder (EWP)

  Ayu Rizki Amalia, Sumartini Sumartini, Aulia Azka, Putri Wening Ratrinia, Muh Suryono, Eko Novi Saputra, Nirmala Efri Hasibuan

  1021-1034

  2024-11-17

• Kontaminasi Staphylococcus aureus dan Bacillus cereus pada Sushi di Tingkat Ritel di Wilayah Jabodetabek Contamination of Staphylococcus aureus and Bacillus cereus in Sushi at Retail Level in Jabodetabek Area

  Yusma Yennie, Ratih Dewanti-Hariyadi, Harsi Dewantari Kusumaningrum, Achmad Poernomo

  331-344

  2022-08-26

• Aplikasi mixture design pada pengembangan produk snack bar ikan tongkol (Euthynnus affinis) sebagai camilan sehat Mixture design application on the development of mackerel tuna (Euthynnus affinis) snack bars as healthy snacks

  Randi Bokhy Syuliana Salampessy, Hari Eko Irianto, Reza Nur Alifah

  400-413

  2023-11-13

• Pengaruh teknik pengemasan dan jenis kemasan terhadap mutu dan daya simpan ikan pindang bumbu kuning

  Imam Budi Mulyawan, Baiq Rien Handayani, Bambang Dipokusumo, Wiharyani Werdiningsih, Astri Iga Siska

  464-475

  2019-12-31

• Karakterisasi Jeroan Ikan Cakalang sebagai Skrining Awal Bahan Baku Perangkap Lalat Rumah Musca domestica dan Antibakteri Characterization of Skipjack Viscera as Initial Screening of Sources for Housefly Traps Musca domestica and Antibacterial

  Rahmatia Garwan, Harsi Kusumaningrum, Tati Nurhayati, Hanifah Nuryani Lioe

  34-51

  2022-04-12