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• PURIFIKASI PARSIAL DAN KARAKTERISASI ENZIM KATEPSIN DARI IKAN BANDENG (Chanos Chanos Forskall)

  Tati Nurhayati, Ella Salamah, nico Dynnar

• MUTU SOSIS FERMENTASI IKAN PATIN (Pangasius sp.) SELAMA PENYIMPANAN SUHU RUANG

  Rita Marsuci Harmain, Linawati Hardjito, Winarti Zahiruddin

• PEMANFAATAN KUNYIT (Curcuma domestica Val) DAN JERUK NIPIS (Citrus aurantifolia Swingle) DALAM PEMBUATAN ABON IKAN LEMURU

  Djoko Poernomo, Agoes Mardiono Jacoeb, Uut Tri Utami, Roni Nugraha

• FORMULASI TEPUNG PELAPIS SAVORY CHIPS IKAN NIKE (Awaous melanocephalus)

  Nikmawatisusanti Yusuf, Sri Purwaningsih, Wini Trilaksani

• ENERGI LISTRIK DARI SEDIMEN LAUT TELUK JAKARTA MELALUI TEKNOLOGI MICROBIAL FUEL CELL

  Bambang Riyanto, Nisa Rachmania Mubarik, Fitriani Idham

• Characteristic of Fishball from Mixed-Surimi of Decapterus spp. and Lutjanus sp. on Chilling Storage

  . Chairita, Linawati Hardjito, Joko Santoso, . Santoso

• 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

• Physicochemical and antibacterial characterization of hand sanitizer lotion made on brown seaweed (Scytosiphon lomentaria) Karakteristik fisikokimia dan antibakteri losion pembersih tangan yang dibuat dari rumput laut cokelat (Scytosiphon lomentaria)

  Radipta Lailatussifa, Endang Trowulan, Lego Suhono; Sutrisno

  867-884

  2025-11-10

• Accelerated shelf-life modeling of milkfish (Chanos chanos) floss sheet Pemodelan umur simpan abon ikan bandeng (Chanos chanos) lembaran dengan metode accelerated shelf-life testing

  Agussalim Matti, Ikbal Syukroni, Nurlaeli Fattah, Arham Rusli, Muh Ali Arsyad

  133-147

  2026-03-10

• Karakteristik minyak mata tuna kaya DHA ter-masking dan penggunaannya dalam formulasi lokum terfortifikasi Characteristics of DHA-rich masked tuna eye oil and its application in fortified lokum formulation

  Zacky Arivaie Santosa, Sugeng Heri Suseno, Wini Trilaksani, Joko Santoso, Bustami Ibrahim

  2026-01-13

• 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

• 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

• 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 dan antioksidan garam mandi (bath salt) yang diperkaya tepung Sargassum sp. Physicochemical and antioxidant characteristics of bath salt enriched with Sargassum sp. flour

  Zahra Rizki Salamah, Latif Sahubawa, Indun Dewi Puspita, Mgs. Muhammad Prima Putra

  574-590

  2025-07-04

• Pengaruh penggunaan jenis gas terhadap mutu daging tuna selama penyimpanan dingin The effect of using different types of gases on tuna meat quality during cool storage

  Beni Setha, Cindy Loppies, Ruslan Husen Saban Tawari, Febby Jeanry Polnaya, Joseph Pagaya, Anho Netty Siahaya

  421-430

  2025-05-07

• Pengaruh pelapisan daun jeruk purut dan pati terfotooksidasi terhadap karakteristik kimia dan mikrob ikan lemuru The effect of kaffir lime leaf and photo-oxidized starch coating on the chemical and microbial characteristics of Bali sardinella fish

  Niken Widya Palupi, Achmad Ithman Azhari, Sony Suwasono

  270-283

  2025-03-25

• 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

• Formulation of toro tuna-based instant porridge with addition of seaweed flour for baby complementary food Formulasi bubur instan berbasis toro tuna dengan penambahan tepung rumput laut untuk makanan pendamping ASI

  Nabila Ukhty, Ikhsanul Khairi, Akbardiansyah Akbardiansyah

  310-321

  2025-12-11

• Formulasi dan karakterisasi paper soap antibakteri dengan penambahan nanokitosan dari cangkang kepiting bakau Formulation and characterization of antibacterial paper soap with the addition of nanochitosan from mangrove crab shells

  Novi Luthfiyana, Nor Asikin, Mutia Khoirunnisa, Taufik Hidayat

  706-718

  2024-08-16

• 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

• 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

• Aplikasi edible coating karagenan dengan penambahan kunyit dan kitosan pada bandeng cabut duri Application of edible coating carrageenan with curcuma and chitosan addition on the bone-pulled milkfish

  Slamet Suharto, Lukita Purnamayati, Sumardianto, Muhammad Hauzan Arifin

  511-525

  2024-06-07

• 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

• Aktivitas antioksidan dan karakteristik masker gel peel off dari ekstrak daun mangrove (Avicennia marina) Antioxidant activity and characteristics of gel peel-off mask from mangrove leaf extract (Avicennia marina)

  Nirmala Efri Hasibuan, Aulia Azka, Basri Basri, Apri Mujiyanti

  872-883

  2024-09-20