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• Karakteristik Terasi Udang Rebon (Acetes sp.) dengan Penambahan Pewarna Alami Ubi Jalar Ungu (Ipomoea batatas L.) yang Berbeda Characteristics of Shrimp Taste (Acetes sp.) with Different Concentration of Purple Sweet Potato (Ipomoea batatas L.) as Natural Coloring

  Sumardianto Sumardianto, Muhammad Qowiyyul Azizi, Lukita Purnamayati

  494-503

  2022-12-30

• 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

• Karakteristik Fisik dan Aktivitas Antioksidan Sediaan Masker Gel Peel Off Ekstrak Metanol Daun Eceng Gondok Physical Characteristics Gel Peel Off Mask from Methanol Crude Extracts of Water Hyacinths

  Nabila Ukhty, Ikhsanul Khairi, Tika Wulan Dari

  416-424

  2022-01-18

• Pengaruh Kombinasi Tepung Sagu dan Tepung Udang Rebon terhadap Karakteristik Kimia dan Organoleptik Makaroni Characteristics of makaroni based on sago flour, combined with rebon shrimp flour (Acetes erythraeus)

  Suparmi Suparmi, Sumarto Sumarto, Nur Ira Sari, Taufik Hidayat

  218-226

  2021-08-23

• 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

• Pengaruh penyimpanan terhadap profil formaldehida alami dan kemunduran mutu pada ikan beloso

  Umi Anissah, Giri Rohmad Barokah, Farida Ariyani

  535-547

  2019-12-31

• Characteristics of Physichochemical and Microbiology of Rebon Shrimp Paste using Different Brown Sugar Concentration

  Sumardianto Sumardianto, Ima Wijayanti, Fronthea Swastawati

  287-298

  2019-08-25

• Microbiologys Quality of Fish Sauce Tongkol (Euthynnus affinis) with Additions Pineapple Juice (Ananas comosus)

  Irandha Citra Marasi Siahaan, Henny Adeleida Dien, Hens Onibala

  505-514

  2018-01-31

• 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

• Quality of Cultured Wader Pari During Storage at Different Temperature

  Almira Islamei Pratiwi, Amir Husni, Siti Ari Budhiyanti, Bambang Retno Aji

  123-130

  2017-04-28

• The Use of Alginate in Lemon Extract Effervescent Powder Production

  M. Murdinah

  2015-11-25

• PEMANFAATAN KONSENTRAT PROTEIN IKAN PATIN (Pangasius hypopthalmus) UNTUK PEMBUATAN BISKUIT DAN SNACK

  . Dewita, . Syahrul, . Isnaini

• Stabilitas fisik dan uji iritasi produk peel-off mask dari ekstrak H. scabra, A. marina, dan bittern Physical stability and irritation peel-off mask products from H. scabra, A. Marina extracts, and bittern

  Ika Wahyu Ridyawati, Eka Nurrahema Ning Asih

  1104-1117

  2024-11-27

• FORMULASI TEPUNG PELAPIS SAVORY CHIPS IKAN NIKE (Awaous melanocephalus)

  Nikmawatisusanti Yusuf, Sri Purwaningsih, Wini Trilaksani

• Application of Ultrasonic Waves on Maintaining Freshness of Tilapia Fillet

  Ruddy Suwandi, Agoes Mardiono Jacoeb, Maya Sofia

  2015-06-25

• PEMANFAATAN KONSENTRAT PROTEIN IKAN (KPI) PATIN DALAM PEMBUATAN BISKUIT

  Nuri Arum Anugrahati, Joko Santoso, Indra Pratama

• Analysis of freshness and formalin content in saltwater fishes in South Lampung

  Purnama Arafah, Tati Nurhayati, Sugeng Heri Suseno, Carissa Mutiara Ardina, Nurafi Razna Suhaima

  738-754

  2025-10-06

• Quality Changes of Tilapia Fish (O. niloticus) by Killing Techniques and Gutting during Low Storage Temperature

  Aris Munandar, . Nurjanah, Mala Nurilmala

  2010-05-18

• Innovation on Street Food Products (Instant Porridge and Cookies) Based on Fortified Patin Fish Protein Concentrate with Red Palm Oil and Encaptulated Oil Fish

  Dewita Dewita, Syahrul Syahrul, Desmelati Desmelati, Suardi Lukman

  2015-02-18

• Characterization of Probiotic Jelly Drinks with Addition of Lactobacillus plantarum (SK5) from Bekasam during Storage

  Susi Merry Marini, Desniar Desniar, Joko Santoso

  288-298

  2017-02-06

• 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

• 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

• Aplikasi Metode Akustik untuk Uji Kesegaran Ikan

  Indra Jaya, Dewi Kartika Ramadhan

  2010-05-18

• Karakteristik bontot dengan kombinasi daging ikan payus (Elops hawaiiensis) dan ikan bulan-bulan (Megalops cyprinoides)

  Ipat Kasyifatul Mufarihat, Sakinah Haryati, Aris Munandar

  476-482

  2019-12-31

• Distribution Channel and the Quality of the Narrow-Barred King Mackerel from Blanakan Fishing Port to Fish Markets

  Ernani Lubis, Iin Solihin, Novia Nurul Afiyah

  433-440

  2019-12-31