Phytochemical and antibacterial activity of ethanol extract from cannonball mangrove (Xylocarpus granatum) fruit seeds
Physicochemical and functional characteristics of Sargassum polycystum flour as raw material for production of functional salt
Formulation and characterization of antibacterial paper soap with the addition of nanochitosan from mangrove crab shells
Characteristic of spoiled mackerel fish peptone (Rastrelliger sp.) and application in Wickerhamomyces anomalus growth
Antioxidant capacity, cytotoxicity, and bacterial contamination of brown macroalgae simplicia
Characterization of nori-like product based on local Indonesian seaweed with variations of coating
In vitro tyrosinase inhibitory activity of ethanol extract of seaweed Ulva lactuca
Characteristics of bagiak biscuits with fish protein concentrate and fish bone flour substitution
The effect of blending tilapia fish oil, palm stearin, and rubber seed oil on the physicochemical characteristics of biscuits
Physicochemical characteristics of wet noodles substitution of different types of fish with the addition of egg white powder (EWP)
Effect of different binding agents on the physical and sensory characteristics of effervescent tablets of Sonneratia caseolaris
The proxymate characteristics and organoleptic of snakehead fish nugget with addition of Dayak onion from Central Kalimantan
Physicochemical characteristics of crackers from Kutai Kartanegara SMEs product
Characteristics of red tilapia fish scales as raw materials for the collagen industry
Chemical characteristics and microbial safety of commerson’s anchovy meal (Stolephorus commersonnii)
Optimization of nori like product formulation from Ulva spp., Gracilaria sp., and glycerol using mixture design method
Application of mangrove leaves powder (Rhizopora sp.) as a natural preservative for hemp rope in fishing gear
Physicochemical characteristics of instant red ginger beverage powder with the addition of seaweed (Kappaphycus alvarezii)
The effectiveness of adding sweet leaf (Sauropus androgynus) to milkfish (Chanos chanos) otak-otak
Characteristics of body scrub from combination of green seaweed and turmeric powder
The effect of NaOH concentration and soaking time on the characteristics of striped catfish (Pangasianodon hypophthalmus) skin gelatin
Utilization of head and bones in the processing of white-spotted spinefoot (Siganus canaliculatus) fish crackers
The development of innovative sambal roa product through mole crab formulation
The use of cobia (Rachycentron canadum) skin gelatin to improve the characteristics of red dragon fruit leather
The Antioxidant Capacity and Physicochemical Properties of Yellowfin Tuna Skin Collagen Hydrolysate Using Ultrasound-Assisted Enzymatic Hydrolysis
