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• Processing of Fish Sauce by Chemical Hydrolysis from Red Meat of Tuna (Thunnus albacares)

  Komariah Tampubolon, Winarti Zahiruddin, Sukria Kartanamulia

  2010-05-18

• Utilization and Fortification of Patin Fish on Extrusion Snack

  Mala Nurilmala, Pipih Suptijah, Yugha Subagja, Taufik Hidayat

  2014-11-27

• Potensi Kolagen Teripang Emas sebagai Inhibitor Tirosinase

  Mega Safithri, Iriani Setyaningsih, Kustiariyah Tarman, Vitriyanna Mutiara Yuhendri, Meydia Meydia

  295-303

  2018-08-20

• The Characteristic of Calcium Fortified Fish Keropok from Belida Fish Bone

  Indrati Kusumaningrum, Andi Noor Asikin

  233-240

  2017-02-06

• Pengolahan Pasta Laor (Eunice viridis) dengan Berbagai Konsentrasi Garam

  Komariah Tampubolon, Djoko Purnomo, Masbantar Sangadji

• 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

• Profiling of Collagens from Swim Bladder of Catfish (Pangasius sp.) by Acid Extraction

  Gressty Sari Br Sitepu, Joko Santoso, Wini Trilaksani

  327-339

  2019-08-27

• Karakteristik Ekstrak Protein Ikan Gabus Berdasarkan Ukuran Berat Ikan Asal DAS Mahakam Kalimantan Timur

  Andi Noor Asikin, Indrati Kusumaningrum

  137-142

  2017-04-25

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

  Bambang Riyanto, Uju ., Sofia Halimi

• Komposisi proksimat dan profil spektra inframerah Gracilaria sp. dari lima lokasi panen Proximate composition and infra-red spectra profiles of Gracilaria sp. from five harvest locations

  Hanifah Nuryani Lioe, Sukma Budi Prasetyati , Nancy Dewi Yuliana, Azis Boing Sitanggang, Aef Permadi

  2026-02-21

• Formulasi mi substitusi kacang merah dan ikan bandeng sebagai sumber zat besi Formulation of noodles with red beans and milkfish as an iron source

  Padang Arum Sari, Nani Ratnaningsih

  148-160

  2026-03-10

• Synbiotic yogurt based on local Lactobacillus plantarum and hydrolysate of Kappaphycus alvarezii: Effect of different starters and fermentation time Yogurt sinbiotik berbasis Lactobacillus plantarum lokal dan hidrolisat Kappaphycus alvarezii: Starter berbeda dan lama fermentasi

  Aulia Hidayati, Desniar Desniar, Joko Santoso

  789-814

  2025-10-09

• Physicochemical characterization of porang tubers (Amorphophallus muelleri) analog rice with the addition of Spirulina platensis

  Bintang Diva Juno, Iriani Setyaningsih, Yeşim Büyükateş, Kustiariyah Tarman

  707-720

  2025-09-24

• Proximate, amino acids, fatty acids, and sensory properties of smoked yellowfin tuna (Thunnus albacares) Karakteristik proksimat, asam amino, asam lemak, dan sensori ikan asap tuna sirip kuning (Thunnus albacares)

  Mohammad Sayuti, Asriani, Randi Bokhy Syuliana Salampessy, Arpan Nasri Siregar, Raden Haryo Bimo Setiarto

  903-916

  2025-11-10

• Karakteristik fisikokimia corndog sosis ikan dengan penambahan tepung ikan lomek (Harpadon nehereus) Characteristics of corndog fish sausage with the addition of bombay duck fish flour (Harpadon nehereus)

  Basri Basri, Sumartini Sumartini

  648-676

  2025-08-08

• Karakteristik fisikokimia dan sensori pempek ikan tenggiri (Scomberomorus commerson) kombinasi dengan ikan kakap putih (Lates calcarifer) Physicochemical and sensory properties of pempek made from narrow-barred spanish mackerel (Scomberomorus commerson) combined with barramundi (Lates calcarifer)

  Rodiana Nopianti, Indah Widiastuti, Agus Supriadi, Gama Dian Nugroho, Susi Lestari, Jesicha Andini

  815-827

  2025-10-09

• 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

• Optimasi pembuatan garam Ulva lactuca menggunakan response surface methodology Optimization production process of Ulva lactuca salt using response surface methodology

  Anis Khairunnisa, Mahaldika Cesrany, Iftachul Farida, Ika Astiana, Siluh Putu Sri Dia Utari, Niken Prawesti, RR Radipta Lailatussifa, Made Devi Kurniawati, Ni Kadek Sita Anyaniti Kusuma, Ni Made Ayu Meylia Murtiningsih

  156-169

  2025-02-20

• Kandungan fitokimia dan aktivitas antibakteri ekstrak etanol biji buah nyirih (Xylocarpus granatum ) Phytochemical and antibacterial activity of ethanol extract from cannonball mangrove (Xylocarpus granatum) fruit seeds

  Rita Khairina, Dewi Kartika Sari, Yuspihana Fitrial

  455-468

  2025-05-26

• Physicochemical characteristics of flavor powder of blue swimmer crab (Portunus pelagicus) lemi with maltodextrin addition Karakteristik fisikokimia flavor bubuk lemi rajungan (Portunus pelagicus) dengan penambahan maltodekstrin

  Indrati Kusumaningrum, Rahmania Nur Afiah, Brian Gregory Adhihendra

  13-23

  2025-01-17

• Nutritional enrichment from Bali sardinella (Sardinella lemuru) head meal in fish crackers as emergency food Pengayaan nutrisi dari tepung kepala lemuru (Sardinella lemuru) pada fish crackers sebagai pangan darurat

  Dewi Mutamimah, Yuvita Lira Vesti Arista, Dewi Untari, Ade Liasari

  1146-1155

  2024-12-20

• Pengaruh penambahan minyak asiri kulit jeruk manis pada edible coating kitosan terhadap kualitas filet ayam Sweet orange peel essential oil addition effect in chitosan edible coating on chicken fillet quality

  Siswanti Siswanti, Nadiya Fistianati Aunillah, Esti Widowati, Windi Atmaka, Dyah Widowati

  740-753

  2024-08-19

• 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

• Karakterisasi nori-like product berbasis rumput laut lokal Indonesia dengan variasi penyalut Characterization of nori-like product based on local Indonesian seaweed with variations of coating

  Sindi Anggraeni Saputri, Ellya Sinurat, Himawan Prasetiyo, Agung Setyo Sasongko, Fateha Fateha, Ferry Dwi Cahyadi, Ahmad Beni Rouf, Yulda Yulda, Sihono Sihono, Rossy Choerun Nissa, Hidayat Hidayat

  407-416

  2024-05-14

• 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