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

  Septian Palma Ariany, Reinal Putalan

  167-173

  2021-08-02

• 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

• Karakteristik Produk Uli Khas Suku Badui dengan Penambahan Daging Ikan Bandeng (Chanos chanos) Characteristics of Uli as a Typical Product of the Badui Tribe with the Addition of Milkfish Meat (Chanos chanos)

  Fitria Riany Eris, Aris Munandar, Taufik Hidayat, Kartina AM, Meutia, Dian Anggraeni

  479-485

  2020-12-24

• Pengaruh Penambahan Garam pada Perubahan Karakteristik Kimia dan Pertumbuhan Bakteri pada Ikan Sepat Rawa (Trichogaster trichopterus) The Effect of Salt Addition on Chemical Characteristics of and Bacterial Growth on Three Spot Gourami (Trichogaster trichopterus)

  Findya Puspitasari, Siti Aisyah, Siti Agustiana Wilianti, Kemas Syech Albarah, Rabiatul Adawyah

  113-121

  2021-06-11

• Karakteristik Nori dari Campuran Rumput Laut Ulva lactuca dan Gelidium sp. Characteristic of Nori from Combination of Ulva lactuca and Gelidium Seaweed

  Gisella Valentine, Sumardianto, Ima Wijayanti

  295-302

  2020-08-29

• Karakteristik Kimiawi Tepung Ikan Molly, Poecilia latipinna (Lesueur 1821) Chemical Characteristics of Molly Poecilia latipinna (Lesueur 1821) Flour

  Hasnidar, Andi Tamsil

  392-401

  2020-09-05

• Profil Protein Daging Ikan Kurisi Merah (Pagrus major) yang Diberi Pakan dengan Tambahan Tepung Daun Zaitun (Olea europaea L.) Profile Protein of Fish Red Sea Bream (Pagrus major) Muscle Fed with Additional Olive (Olea europaea L.) Leaf Powder

  Muh Ali Arsyad, Arham Rusli

  93-102

  2020-04-30

• 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

• 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

• Composition Alteration of Protein and Amino Acid of Ronggeng Shrimp (Harpiosquilla raphidea) Meat by Boiling

  Agoes M. Jacoeb, Narendra Wisnu Cakti, . Nurjanah

  2010-05-18

• Karakteristik Fisikokimia Papain Soluble Collagen dari Gelembung Renang Ikan Tuna (Thunnus sp.) Physicochemical Characteristics of Papain Soluble Collagen from Tuna (Thunnus sp.) Swim Bladder

  Hari Cahyono, Wini Trilaksani, Uju

  1-17

  2022-04-11

• Fortifikasi tinta cumi sebagai pewarna alami terhadap tingkat kesukaan popping boba  Fortification of squid ink as a natural colorant on the acceptability of popping boba

  Lulu Salsabila, Evi Liviawaty, Rusky Intan Pratama, Iis Rostini

  2025-12-03

• Karakteristik pepton dari limbah jeroan ikan sidat (Anguilla bicolor) sebagai nutrien untuk pertumbuhan bakteri Peptone characteristics from eel (Anguilla bicolor) viscera as a nutrient for bacterial growth

  Tati Nurhayati, Raden Hilman Wirayudha, Pipih Suptijah

  1-12

  2023-04-11

• KARAKTERISTIK PROTEIN DAN ASAM AMINO DAGING RAJUNGAN (Portunus pelagicus) AKIBAT PENGUKUSAN

  Agoes Mardiono Jacoeb, Nurjanah ., Lenny Asnita Br Lingga

• Characterization and Recovery of Minced fish Wastewater Protein using Reverse Osmosis

  . Uju, Tati Nurhayati, Bustami Ibrahim, Wini Trilaksani, Maglory Siburian

  2010-05-18

• Pengaruh jenis dan konsentrasi asam organik terhadap efisiensi ekstraksi asam glutamat dan senyawa bioaktif dari sipou (Siphonosoma australe-australe)

  Muhammad Yusuf, Hardiwinoto, Siti Zaharah Rosli, Diode Yonata, Boby Pranata

  853-866

  2025-11-10

• 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

• Penambatan Molekul Senyawa Aktif Spirulina platensis sebagai Inhibitor TMPRSS2 untuk Mencegah Infeksi SARS-COV-2 Molecular Docking of Active Compound of Spirulina platensis as TMPRSS2 Inhibitor to Prevent the SARS-COV-2 Infection

  Putu Kristiani Kalontong, Mega Safithri, Kustiariyah Tarman

  253-267

  2022-08-10

• 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

• Karakteristik Kolagen Larut Asam Teripang Gama (Stichopus variegatus) Characteristics of Stichopus variegatus acid solution collagen

  Mega Safithri, Kustiariyah Tarman, Pipih Suptijah, Sri Novita Sagita

  166-177

  2020-04-30

• 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

• Karakteristik papain soluble collagen gelembung renang ikan manyung dengan variasi praperlakuan alkali dan rasio ekstraktan Characterization of papain-soluble collagen from swim bladder sea catfish with variations in alkali pretreatment and extractant ratio

  Rahmadiana Utami, Wini Trilaksani, Safrina Dyah Hardiningtyas

  223-241

  2024-03-07

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

  Nuri Arum Anugrahati, Joko Santoso, Indra Pratama

• 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

• Detection Tuna and Processed Products Based Protein and DNA Barcoding

  Nuring Wulansari, Mala Nurilmala, N. Nurjanah

  2015-11-23