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• Karakterisasi Jeroan Ikan Cakalang sebagai Skrining Awal Bahan Baku Perangkap Lalat Rumah Musca domestica dan Antibakteri Characterization of Skipjack Viscera as Initial Screening of Sources for Housefly Traps Musca domestica and Antibacterial

  Rahmatia Garwan, Harsi Kusumaningrum, Tati Nurhayati, Hanifah Nuryani Lioe

  34-51

  2022-04-12

• Pengaruh konsentrasi penambahan bubuk ikan roa asap (Hemiramphus sp.) terhadap tingkat kesukaan bumbu penyedap The effect of additional concentration of smoked roa fish powder (Hemiramphus sp.) on seasoning preference level

  Fadlianto Botutihe, Desi Arsandi Ali, Nurhafsah Nurhafsah

  599-610

  2024-07-04

• Pemanfaatan insang ikan tuna (Thunnus sp.) dan lemuru (Sardinella lemuru) sebagai bahan baku pengolahan keripik Utilization of tuna (Thunnus sp.) and Bali sardinella (Sardinella lemuru) fish gills as raw materials for chips processing

  I Gusti Ayu Budiadnyani, Resti Nurmala Dewi, Fenny Crista Anastasia Panjaitan, Desy Febrianti, Siluh Putu Sri Dia Utari, Anis Khairunnisa, I Made Aditya Nugraha

  530-545

  2025-07-01

• Ekstraksi dan determinasi karakteristik kolagen gelembung renang ikan lencam (Lethrinus lentjan) Extraction and determination characteristics of swim bladder collagen in pink ear emperor fish (Lethrinus lentjan)

  Aula Sakinah, Wini Trilaksani, Tati Nurhayati

  2023-11-17

• Characterization of snakehead fish protein that’s potential as antihyperglikemik

  Cindytia Prastari, Sedarnawati Yasni, Mala Nurilmala

  413-423

  2017-08-21

• 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

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

  Indrati Kusumaningrum, Andi Noor Asikin

  233-240

  2017-02-06

• Pengaruh penambahan tepung Sargassum sp. dan Ulva lactuca terhadap penerimaan dan nilai gizi kue kastengel Effect of adding Sargassum sp. and Ulva lactuca flour on the acceptance and nutritional value of kaasstengels cookies

  Nusaibah Nusaibah, Thia Jenika Rhamadani , Kusuma Arumsari, Arpan Nasri Siregar, Tri Rahayu Andayani, Deden Yusman Maulid, Widya Pangestika

  474-491

  2024-06-04

• Aplikasi perendaman bertingkat garam dan larutan serbuk biji atung terhadap kualitas ikan tuna asin kering Application multilevel immersion salt and atung seed powder on the quality of dried salted tuna

  Fredy Pattipeilohy, Trijunianto Moniharapon, Anggrei Viona Seulalae

  535-544

  2023-12-30

• Karakteristik hedonik dan kimia cendol instan ikan gabus dengan formulasi sumber karbohidrat lokal berbeda Hedonic and chemical characteristics of instant cendol fortified snakehead fish flour using different local carbohydrate sources

  Dewita Dewita, Santhy Wisuda Sidauruk, Desmelati Desmelati, Taufik Hidayat

  2023-12-31

• 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

• Changesin Myoglobin of Big Eye Tuna During Chilling Storage

  Stevi Imelda Murniati Wodi, Wini - Trilaksani, Mala - Nurilmala

  214-223

  2015-01-15

• 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

• Optimization of dry noodles enriched with anchovy and moringa using D-optimal mixture design Optimasi mi kering yang diperkaya ikan teri dan daun kelor menggunakan D-optimal mixture design

  Dr. Christina Litaay, Nur Kartika Indah Mayasti, Fithria Novianti, Ashri Indriati, Moeso Andrianto, Nurhaidar Rahman, Pradeka Brilyan Purwandoko, Nurhamidar Rahman, Sumartini Sumartini, Auliya Multatina Fajwah

  2026-02-08

• Karakteristik Kolagen dari Kulit dan Sisik Ikan Coklatan, Swanggi, dan Kurisi sebagai Bahan Gelatin Characteristics of Collagen Skin and Scales of Lattice Monocle Bream, Purple-Spotted Bigeye and Threadfin Bream as Gelatin Ingredients

  Widiyanto Widiyanto, Uju Uju, Mala Nurilmala

  512-527

  2022-12-30

• Protein Hydrolysis from Catfish Prepared by Papain Enzyme and Antioxidant Activity of Hydrolyzate

  Ace Baehaki, Shanti Dwita Lestari, Achmad Rizky Romadhoni

  2015-12-18

• Recovery of Belida Fish Bone Byproduct as a Rich Calcium Powder by Alcali Method

  Indriati Kusumaningrum, Doddy Sutono, Bagus Fajar Pamungkas

  148-155

  2016-08-30

• Profil asam amino Turbinaria ornata dan Ulva reticulata dari Perairan Moudolung Sumba Timur Amino acid profile of Turbinaria ornata and Ulva reticulata from Moudolung Waters East Sumba

  Firat Meiyasa, Erwin Ranjawali, Mirna Zena Tuarita, Nurbety Tarigan

  425-432

  2023-12-22

• 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

• 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

• Characteristics of dry noodles based on sago flour enriched with skipjack tuna (Katsuwonus pelamis) Karakteristik mi kering berbasis tepung sagu yang diperkaya ikan cakalang (Katsuwonus pelamis)

  Christina Litaay, Joko Santoso, Bambang Hariyanto, Ashri Indriati, Moeso Andrianto, Pradeka Brilyan Purwandoko, Nurhaidar Rahman, Indriawati Indriawati, Sandi Sufiandi

  1181-1194

  2024-12-25

• Fish Protein Concentrate Fortification Siam Patin on Amplang Snack Products and Mi Sago Instant Product as a Leading Regional Riau

  Dewita Buchari, - - Syahrul

  2014-11-27

• The Quality Changes of Milkfish (Chanos chanos Forsk.) as Influenced by Different Heat Processing Methods

  Eko Nurcahya Dewi, Lukita Purnamayati, Retno Ayu Kurniasih

  41-49

  2019-04-30

• Pengaruh penambahan tepung ikan teri hitam (Stolephorus insularis) terhadap karakteristik kimia dan tekstur pizza base The addition of anchovy (Stolephorus insularis) powder to chemical and texture characteristics of pizza base

  Dina Shofa Istifada, Fronthea Swastawati, Ima Wijayanti

  229-240

  2023-07-12

• Fraksinasi Peptida dari Hidrolisat Protein Ikan Selar (Selaroides leptolepis) Fractination of Peptide from Selar Fish Protein Hydrolysate (Selaroides leptolepis)

  Reinal Putalan, Tati Nurhayati, Ekowati Chasanah

  434-440

  2020-11-24