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• Pengaruh substitusi tepung buah mangrove (Sonneratia alba) terhadap karakteristik fisikokimiawi dan sensori roti tawar Effect of mangrove (Sonneratia alba) fruit flour substitution on the physicochemical and sensory characteristics of white bread

  Sumartini Sumartini, Nirmala Efri Hasibuan, Aulia Azka, Putri Wening Ratrinia, Muhamad Suryono

  654-670

  2024-07-31

• 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

• Optimasi penambahan karagenan dan minyak asiri bawang putih pada edible coating dengan response surface methodology Optimization of kappa carrageenan and garlic essential oil addition in edible coating using response surface methodology

  Rahmi Nurdiani, Muhamad Firdaus, Retno Tri Astuti, Putri Yasmin, Adnan Fauzi, Omega Tantia Ningsih, Dwi Anggraini Puspitasari, Meita Putri Delima

  765-781

  2024-08-28

• Karakteristik fisikokimia petis bubuk dari rebusan udang dengan jenis bahan pengisi yang berbeda Physicochemical characteristics of petis powder from boiled shrimp with different types of filling ingredients

  Sumardianto Sumardianto, Romadhon Romadhon, Muhammad Hauzan Arifin, Rico Dinaryadi, Intan Muryaning Charimah

  377-392

  2024-05-13

• Perubahan kimiawi dan mikrobiologis selama fermentasi bekasam ikan nila menggunakan starter tunggal dan campuran Change of chemical and microbiological during the fermentation of bekasam nile tilapia fish using single and mixed starters

  Desniar Desniar, Iriani Setyaningsih, Ike Marta Fransiska

  414-424

  2023-12-19

• Karakteristik fisikokimia kerupuk produk UKM Kabupaten Kutai Kartanegara Physicochemical characteristics of crackers from Kutai Kartanegara SMEs product

  Andi Noor Asikin, Seftylia Diachanty, Ilmiani Rusdin

  362-376

  2024-05-07

• Karakterisasi nanokalsium tulang ikan kakap merah (Lutjanus malabaricus) dengan variasi waktu ekstraksi Characterization of red snapper (Lutjanus malabaricus) bone nanocalcium with variations in extraction time

  Novia Anggraeni, Eko Nurcahya Dewi, Antonius Budi Susanto, Putut Har Riyadi

  197-207

  2024-03-04

• Karakteristik sisik ikan nila merah sebagai bahan baku kolagen Characteristics of red tilapia fish scales as raw materials for the collagen industry

  Rizsa Mustika Pertiwi, Mala Nurilmala, Nurjanah Nurjanah, Tati Nurhayati

  546-558

  2025-07-03

• Karakteristik fisikokimia tablet berbasis mikrokapsul minyak mata tuna dan spirulina Evaluation of physicochemical characteristics of tuna’s eye oil microcapsule-spirulina tablets

  Fahri Sinulingga, Wini Trilaksani, Iriani Setyaningsih

  1-15

  2024-01-04

• 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

• Aplikasi serbuk daun mangrove (Rhizopora sp.) sebagai pengawet alami tali rami pada alat tangkap jaring ikan Application of mangrove leaves powder (Rhizopora sp.) as a natural preservative for hemp rope in fishing gear

  Yaser Krisnafi, Sumartini Sumartini, Ratu Sari Mardiah

  62-74

  2024-01-12

• 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

• Karakteristik minyak belut (Monopterus albus) asap dari Desa Barania, Kabupaten Sinjai dengan metode pengasapan berbeda Characteristics of smoked eel (Monopterus albus) oil from Barania Village, Sinjai Regency by different smoking methods

  Tri Widayati Putri, Harianti Mansur, Iramayosopa Iramayosopa

  174-185

  2024-02-21

• Identifikasi kandungan ikan tenggiri (Scomberomorus commerson) dan ikan sapu-sapu (Pterygoplichthys sp) pada otak-otak Identification of mackerel (Scomberomorus commerson) and suckermouth catfish (Pterygoplichthys sp) in otak-otak

  Dedy Suseno, Intan Razari

  191-205

  2023-05-05

• Karakteristik yoghurt rumput laut dengan konsentrasi Gracilaria sp. yang berbeda menggunakan kombinasi bakteri Lactobacillus plantarum dan Streptococcus thermophiles Characteristics of Seaweed Yoghurt with Different Concentration of Gracilaria sp. Using A Combination of Lactobacillus plantarum and Streptococcus thermophilus

  Eko Nurcahya Dewi, Alifa Nur Fauziah, Lukita Purnamayati

  280-290

  2023-07-12

• Fortifikasi tepung ikan teri (Stolephorus sp.) terhadap karakteristik fisik dan mikrostruktur mi berbasis sagu Fortification of Anchovy (Stolephorus sp.) Flour on Physical Characteristics and Microstructures of Sago-Based Noodles

  Christina Litaay, Tasya Annafia Mutiara, Ashri Indriati, Fithria Novianti, Laela Nuraini, Nurhaidar Rahman

  127-138

  2023-04-12

• Pemanfaatan kepala dan tulang ikan bawis (Siganus canaliculatus) pada pengolahan kerupuk Utilization of head and bones in the processing of white-spotted spinefoot (Siganus canaliculatus) fish crackers

  Vinna Lestari, Indrati Kusumaningrum, Ita Zuraida, Seftylia Diachanty, Bagus Fajar Pamungkas

  16-26

  2024-01-08

• Pengujian mutu organoleptik dan logam berat merkuri, timbal, kadmium ikan tuna bentuk steik di Denpasar Organoleptic and heavy metal of mercury, lead, cadmium testing from tuna (Thunnus sp.) steak in Denpasar

  Siluh Putu Sri Dia Utari, Ika Astiana, Emmya Karina Ginting, Ni Made Regita Pradnyaswari

  271-279

  2023-08-02

• Pengembangan produk sambal roa inovatif melalui formulasi undur-undur laut The development of innovative sambal roa product through mole crab formulation

  Bambang Riyanto, Utami Dyah Syafitri , Wini Trilaksani, Immatul Ulya

  216-228

  2023-07-11

• 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

• Proksimat dan profil asam amino kerang bulu (Anadara antiquata) asal Desa Ohoiletman Kabupaten Maluku Tenggara Proximate and amino acid profile of feather clams (Anadara antiquata) from Ohoiletman Village Southeast Maluku Regency

  Adrianus Orias Willem Kaya, Martha Loana Wattimena, Esterlina Elisabeth Elsina Martha Nanlohy, Sherly Lewerissa

  159-173

  2024-02-06

• Pemanfaatan Buah Bakau Rhizophora sp. dan Sonneratia sp. sebagai Bahan Baku Kopi Analog Utilization of Mangrove Fruit Rhizophora sp. and Sonneratia sp. as Raw Material for Analog Coffee

  Nusaibah Nusaibah, Cahya Mirawati Putri, Widya Pangestika, Novi Luthfiyana

  185-201

  2022-08-05

• Aplikasi Bakteri Asam Laktat dari Inasua sebagai Biopreservatif Ikan Patin (Pangasius sp.) Lactic Acid Bacteria Aplication from Inasua As Biopreservative for Catfish (Pangasius sp.)

  Meilany Ariati Dewi, Nisa Rachmania Mubarik, Desniar Desniar, Sri Budiarti

  152-162

  2022-04-28

• 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

• Profil Gizi dan Kandungan Kolesterol Udang Windu (Penaeus monodon) dengan Metode Pemasakan Berbeda Chemical and Cholesterol Content of Tiger Shrimp (Penaeus monodon) with Different Cooking Methods

  Ikbal Syukroni, Andi Santi

  319-324

  2021-12-20