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• Pemanfaatan bakteri asam laktat dari pekasam tradisional sebagai kultur starter untuk pekasam skala laboratorium Application of lactic acid bacteria from traditional pekasam as a starter culture for laboratory-scale pekasam

  Maherawati Maherawati, Devi Tridayanti, Lucky Hartanti, Eva Mayasari

  469-478

  2025-05-29

• Karakteristik kimia dan keamanan mikroba tepung ikan teri hitam (Stolephorus commersonii) Chemical characteristics and microbial safety of commerson’s anchovy meal (Stolephorus commersonnii)

  Christina Litaay, Ashri Indriati, Raden Cecep Erwan Andriansyah, Fithria Novianti, Pradeka Brilyan Purwandoko, Nurhaidar Rahman, Laela Nuraini, Nurhamidar Rahman, Taufik Hidayat

  2023-12-29

• Komposisi kimia, mineral, dan vitamin crackers prebiotik dengan penambahan garam rumput laut Chemical composition, mineral, and vitamin of prebiotic crackers with addition of seaweed salt

  Asadatun Abdullah, Nurjanah Nurjanah, Anggrei Viona Seulalae, Anita Nurul Firdaos

  153-163

  2023-04-12

• Pengaruh fortifikasi tepung tulang ikan patin (Pangasius sp.) terhadap peningkatan kalsium dan preferensi donat The effect of shark catfish (Pangasius sp.) bone flour fortification on increasing calcium and donut preference

  Fachrul Saputra, Emma Rochima, Izza Mahdiana Apriliani, Iis Rostini

  1211-1218

  2024-12-29

• Karakteristik fisikokimia mi basah substitusi jenis ikan berbeda dengan penambahan egg white powder Physicochemical characteristics of wet noodles substitution of different types of fish with the addition of egg white powder (EWP)

  Ayu Rizki Amalia, Sumartini Sumartini, Aulia Azka, Putri Wening Ratrinia, Muh Suryono, Eko Novi Saputra, Nirmala Efri Hasibuan

  1021-1034

  2024-11-17

• Karakteristik Daging Tiruan (Meat Analog) dengan Optimasi Formulasi Substitusi Rumput Laut menggunakan Mixture Design Characteristics of Meat Analog with Formula Optimization of Seaweed Substitution using Mixture Design

  Bambang Riyanto, Utami Dyah Syafitri, Joko Santoso, Endina Fatihah Yasmin

  268-280

  2022-08-10

• 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

• 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

• 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

• 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

• 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

• 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

• 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

• 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

• Feasibility of Solid Waste Tuna Loin of Yellowfin Thunnus albacares Raw Materials for The Product Diversification

  Wayan Kantun Kantun, Andi Adam Malik, Harianti Harianti

  2015-10-16

• PEMANFAATAN LIMBAH CANGKANG KERANG SIMPING (Amusium pleuronectes) DALAM PEMBUATAN COOKIES KAYA KALSIUM

  Tri Winarni Agustini, A Suhaeli Fahmi, Ita Widowati, Agus Sarwono

• PEMANFAATAN LIMBAH CANGKANG KERANG SIMPING (Amusium pleuronectes) DALAM PEMBUATAN COOKIES KAYA KALSIUM

  Tri Winarni Agustini, A Suhaeli Fahmi, Ita Widowati

  2015-07-30

• Formulation of Red Seaweed and Spirulina platensis Based Jelly Drinks

  Wini Trilaksani, Iriani Setyaningsih, Dita Masluha

  2015-06-25

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

  Komariah Tampubolon, Winarti Zahiruddin, Sukria Kartanamulia

  2010-05-18

• 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

• Ultrapartikel tulang ikan kaya kalsium untuk peningkatan gel surimi pada pemanasan gelombang mikro Calcium-rich fish bone ultraparticles for enhancing surimi gel strength under microwave heating

  Bambang Riyanto, Wahyu Ramadhan, Wini Trilaksani, Cahyuning Isnaini, Ayu Septi Wulandari

  1195-1210

  2024-12-26

• Pengembangan produk kukis ikan gabus (Channa striata) menggunakan mixture design Application of mixture design in the development of snakehead fish (Channa striata) cookies product

  Randi Bokhy Syuliana Salampessy, Arif Susanto, Hari Eko Irianto

  37-48

  2024-01-10

• Karakteristik kimia, mikrob dan daya terima kukis sagu yang diperkaya Spirulina dan rumput laut Sago cookies enriched with Spirulina and seaweed: chemical, microbial characteristics, and acceptability

  Rizfi Faris Pari, Iriani Setyaningsih, Wahyu Ramadhan, Kustiariyah Tarman, Safrina Dyah Hardiningtyas, Tati Nurhayati, Desniar Desniar, Uju Uju, Khusnul Aini

  782-797

  2024-09-05

• Angiotensin converting enzyme inhibition activity of seaweed salt from Sargassum polycystum and Ulva lactuca

  Anggrei Viona Seulalae, Endang Prangdimurti, Dede Robiatul Adawiyah, Nurjanah Nurjanah

  677-694

  2025-09-03

• Karakteristik proksimat dan organoleptik nuget ikan gabus dengan penambahan bawang Dayak asal Kalimantan Tengah The proxymate characteristics and organoleptic of snakehead fish nugget with addition of Dayak onion from Central Kalimantan

  Aryani Aryani, Tyas Wara Sulistyaningrum, Norhayani Norhayani, Yuliatma Yuliatma

  684-692

  2024-08-02