Pengaruh metode pengeringan awal dan lama fermentasi terhadap karakteristik mikrobiologis dan kimia rumput laut <i>Sargassum</i> sp. terfermentasi

Chemical characteristics and functional properties of fish protein concentrate (FPC) and catfish bone meal

Yogurt sinbiotik berbasis <i>Lactobacillus plantarum</i> lokal dan hidrolisat <i>Kappaphycus alvarezii</i>: Starter berbeda dan lama fermentasi

Peningkatan stabilitas dan penerimaan sensori minyak mata tuna kaya DHA menggunakan kayu manis dan mastic sebagai agen masking alami

Karakteristik mi kering berbasis tepung sagu yang diperkaya ikan cakalang (Katsuwonus pelamis)

The effects of addition of salted boiled fish wastewater on the physicochemical and sensory profile of nori-like product from Ulva lactuca

Characteristics of bagiak biscuits with fish protein concentrate and fish bone flour substitution

Karakteristik karagenan dari hidrolisis rumput laut menggunakan kapang laut sebagai bahan cangkang kapsul keras

Characteristics of DHA-rich masked tuna eye oil and its application in fortified lokum formulation

Hydrothermal degradation of Kappaphycus alvarezii: Hydrolysate characteristics and capabilities as prebiotics

Characteristics of Meat Analog with Formula Optimization of Seaweed Substitution using Mixture Design

Integration of Low Temperature Centrifugation with Optimization of Tuna Eye Oil Enzymatic Extraction Using Response Surface Methodology

Stock Assesment for Raw Materials Supply of Fish Processing Industry