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• Mini-Coi Barcodes sebagai Penanda Molekuler untuk Ketertelusuran Label Pangan Berbagai Produk Olahan Ikan Sidat

  Asadatun Abdullah, Mala Nurilmala, Aulia Sekar Sari, Agoes Mardiono Jacoeb

  377-384

  2018-08-31

• Pengaruh Suhu dan Lama Pengovenan terhadap Karakteristik Cumi-Cumi (Loligo sp) Kertas

  Wini Trilaksani, Anna C. Erungan, Satya Mardi

  2010-05-18

• Autentikasi Produk Olahan Ikan Hiu Komersial menggunakan Teknik Species-Specific DNA Mini-barcodes. Authentication of Commercially Shark Products Using Species-Specific DNA Mini-barcodes Techniques

  Asadatun Abdullah, Ari Elisa Ratih, Shabrina Aulia, Puji Rianti, Tati Nurhayati, Agoes Mardiono Jacoeb

  383-391

  2020-09-04

• Perbandingan Metode Isolasi DNA pada Produk Perikanan Segar dan Olahan Comparison of DNA Isolation Methods for Fresh and Processed Seafood

  Aninditya Artina Setiaputri, Giri Rohmad Barokah, Muh. Alsere Bardian Sahaba, Rahma Dini Arbajayanti, Nadia Fabella, Rizsa Mustika Pertiwi, Mala Nurilmala, Roni Nugraha, Asadatun Abdullah

  447-458

  2020-12-22

• 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

• Identifikasi Spesies Ikan Hiu dan Pari pada Produk Olahan Ikan Asap dengan Metode DNA Barcoding Identification of Shark and Sting Fish Species in Smoked Fish Processed Products Using The DNA Barcoding Method

  Misla Alfitri, Asadatun Abdullah, Roni Nugraha

  163-171

  2022-04-29

• Karakteristik Ikan Asin Kambing-Kambing (Canthidermis Maculata) dengan Penggaraman Kering

  Akbardiansyah Akbardiansyah, Desniar Desniar, Uju Uju

  345-355

  2018-08-20

• Utilization of Karagenan and Chitosan in Kurisi (Nemipterus nematophorus) Fish Meat Ball Manufacturing by Cold Storage and Frozen Temperature

  Winarti Zahiruddin, Anna C. Erungan, Ira Wiraswanti

• Aktivitas Antibakteri Kitosan Monosakarida Kompleks sebagai Penghambat Bakteri Patogen pada Olahan Produk Perikanan Antibacterial Of Chitosan Monosaccharide Complex As An Inhibitor Of Pathogenic Bacteria For Fishery Products

  Selly Ratna Sari, Ace Baehaki, Shanti Dwita Lestari, Elmeizy Arafah, Guttifera

  542-547

  2021-01-15

• Pengaruh Penambahan Bahan Pengikat terhadap Karakteristik Fisik Otak-Otak Ikan Sapu-Sapu

  . Nurjanah, RR Nitibaskara, E. Madiah

  2010-05-18

• Efektivitas penambahan daun katuk (Sauropus androgynus) terhadap otak-otak ikan bandeng (Chanos chanos) The effectiveness of adding sweet leaf (Sauropus androgynus) to milkfish (Chanos chanos) otak-otak

  Petrus Senas

  164-176

  2023-04-12

• Penurunan Logam Berat dan Pigmen pada Pengolahan Geluring Rumput Laut Gelidium Sp. dan Ulva Lactuca

  Erniati Erniati, Fransiska Rungkat Zakaria, Endang Prangdimurti, Dede Robiatul Adawiyah, Bambang Pontjo Priosoeryanto

  266-275

  2018-08-29

• Karakteristik fisikokimia kamaboko dengan penambahan garam rumput laut Physicochemical characteristics of kamaboko with the addition of seaweed salt

  Shoffiati Chaerul Ummah, Tatty Yuniarti, Nurjanah Nurjanah

  139-152

  2023-04-12

• Mutu produk saus hidrolisat kerang tahu (Meretrix sp.) fortifikasi garam konsumsi kadar NaCl 87% Product quality of hydrolyzate tofu shell sauce (Meretrix sp.) fortification of consumption salt with 87% NaCl content

  Marwa Salsabila, Eka Nurrahema Ning Asih, Ary Giri Dwi Kartika, Wiwit Sri Werdi Pratiwi, Makhfud Efendy

  406-420

  2025-04-30

• Sifat fungsional choux pastry kering dengan substitusi konsentrat protein ikan gabus Functional properties of dry choux pastry substitution with fish protein concentrates of snakehead murrel

  Yuliana Arsil, Esthy Rahman Asih

  260-270

  2023-07-28

• Karakteristik Pangan Fungsional Nuget dan Stik dari Tepung Ikan Layang Ekor Merah (Decapterus kuroides) dan Ampas Tahu Characteristics of Functional Food of Nugget and Stick Based on Redtail Scad (Decapterus kurroides) Flour and Tofu Dregs

  Marni Kaimudin, Sumarsana Sumarsana, Mozes Sukur Yodida Radiena, Sugeng Hadi Noto

  370-380

  2021-12-31

• Identifikasi rajungan (Portunus pelagicus) melalui pengembangan primer spesifik dan metode lamp kolorimetri berbasis field DNA extraction Identification of crab (Portunus pelagicus) using field-based DNA extraction method and isothermal amplification

  Asadatun Abdullah, Puji Rianti, Sri Widy Yani, Sabila Diana Ahmad Sauqi, Dianty Dwi Nandita, Mutiara Fajar Ananda, Evira Lisnaina

  885-902

  2025-11-10

• Karakteristik fisikokimia fish cake goreng berbahan dasar ikan nila hitam (Oreochromis niloticus) dan lele (Clarias sp.) Physicochemical characteristics of fried fish cakes made from black nile tilapia (Oreochromis niloticus) and catfish (Clarias sp.)

  Bagus Fajar Pamungkas, Ita Zuraida, Ratna Nurmalita Sari, Wahyu Retno Kurniasih

  231-244

  2025-02-28

• Chemical characteristics of fish sticks from different parts of catfish (Clarias sp.) Karakteristik kimia stik ikan dari bagian ikan lele (Clarias sp.) yang berbeda

  Indrati Kusumaningrum, Septiana Sulistyawati

  622-629

  2024-07-04

• Pengaruh proses autoklaf dalam pembuatan bubuk udang windu (Penaeus monodon) dan puffing snack hipoalergenik Autoclave process contribution to the production of black tiger shrimp powder (Penaeus monodon) and hypoallergenic puffing snacks

  Nur Lili Nia Wulan, Nurheni Sri Palupi, Feri Kusnandar, Nur Wulandari

  142-158

  2024-02-03

• Optimasi formula nori like product dari Ulva spp., Gracilaria sp. dan gliserol menggunakan metode mixture design Optimization of nori like product formulation from Ulva spp., Gracilaria sp., and glycerol using mixture design method

  Sihono Sihono, Ellya Sinurat, Fateha Fateha, Agus Supriyanto, Theresia Dwi Suryaningrum, Nurhayati Nurhayati, Dina Fransiska, Bagus Sediadi Bandol Utomo , Subaryono Subaryono, Bakti Berlyanto Sedayu, Waryanto Waryanto, Nurjanah Nurjanah, Wahyu Ramadhan, Hafidz Maulana Fadillah, Alief Laily Muzayyanah

  433-447

  2023-11-27

• Pengaruh metode pengemasan ikan tongkol asap guna menghambat kemunduran mutu pada suhu ruang Packaging method effect of smoked skipjack tuna to inhibit quality deterioration at room temperature

  Almalia Surya Gustiningrum, Tati Nurhayati, Bustami Ibrahim

  254-269

  2025-03-17

• Pemanfaatan DNA barcoding untuk ketertelusuran label berbagai produk olahan ikan berbasis surimi komersial

  Asadatun Abdullah, Hana Aulia Sativa, Tati Nurhayati, Mala Nurilmala

  508-519

  2019-12-31

• 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

• Optimasi Proses Penggaraman dan Pengeringan Ikan Nike Asin Kering dengan Metode Response Surface Method Study of the Influence of Salt Concentration and Drying Time on Characteristics of Dried Salted Largesnout Goby (Awaous melanocephalus)

  Reinal Putalan, Septian Palma Ariany, Afriani Kasadi, Taufik Hidayat

  345-351

  2022-08-26