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The effect of high voltage electric shock on the quality attribute of carp fish (Cyprinus carpio) meat

IOP conference series. Earth and environmental science, 2020-07, Vol.530 (1), p.12019

2020

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Pengaruh Fortifikasi Konsentrat Protein Ikan Kembung (Rastrelliger sp.) terhadap Kualitas Keripik

Jurnal pascapanen dan bioteknologi kelautan dan perikanan, 2022-06, Vol.17 (1), p.53

2022

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Optimization of Catfish (Pangasius sp) Bone Bio-calcium Production with Different Concentrations of Citric Acid and Stirring Time Using the Response Surface Method (RSM) Approach

Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology, 2024-08, Vol.19 (2), p.81-95

2024

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Tilapia viscera protein hydrolysate maintain regulatory T cells and protect acute lung injury in mice challenged with lipopolysaccharide

Journal of King Saud University. Science, 2022-07, Vol.34 (5), p.102020, Article 102020

2022

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The addition of different starters on characteristics Sargassum sp. liquid fertilizer

IOP conference series. Earth and environmental science, 2019-03, Vol.246 (1), p.12045

2019

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Quality Improvement of Catfish Floss (Clarias gariepinus) Through Oil Reduction Technology with Spinner and Press Tools

Omni-Akuatika, 2019-11, Vol.15 (2), p.36

2019

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EFFECT OF DIFFERENT CONCENTRATION SALT AND TRYPSIN ON THE PHYSICOCHEMICAL PROPERTIES OF FISH SAUCE MADE FROM SEA CATFISH (Arius sp.) VISCERA

Jurnal teknologi. A, Pembuatan, bahan termaju, tenaga dan pengangkutan, 2016-01, Vol.78 (4-2)

2016

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Penerapan Ekstrak Putri Malu (Mimosa pudica L.) sebagai Penghambat Melanosis pada Udang selama Penyimpanan Dingin

Jurnal pascapanen dan bioteknologi kelautan dan perikanan, 2018-12, Vol.13 (2), p.131

2018

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The quality of frozen catfish fillet (Pangasius sp.) with food additives NaCl and sodium tripolyphosphate

AIP Conference Proceedings, 2023, Vol.2586 (1)

2023

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Downstream strategies of liquid smoke products as a preservative and smoke aroma in fishery products: Strategi hilirisasi produk asap cair sebagai pengawet dan aroma asap pada produk perikanan

Jurnal Pengolahan Hasil Perikanan Indonesia, 2024-07, Vol.27 (8), p.671-683

2024

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Predicting drug‑likeness properties of small molecules from yellow tomalley hydrolysate of blue swimming crab (Portunus pelagicus)

Aquaculture, Aquarium, Conservation & Legislation, 2022-12, Vol.15 (6), p.3027-3037

2022

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Aktivitas Antibakteri dari Beberapa Tingkatan Mutu Terasi Udang Rebon

Jurnal Pengolahan Hasil Perikanan Indonesia, 2018-05, Vol.21 (1), p.68

2018

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Changes of Amino and Fatty Acids in Anchovy (Stolephorus Sp) Fermented Fish Paste with Different Fermentation Periods

Procedia environmental sciences, 2015, Vol.23, p.58-63

2015

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Effects of different farming locations on biocalcium characteristics of Mozambique tilapia (Oreochromis mossambicus) bones

Aquaculture, Aquarium, Conservation & Legislation, 2020-12, Vol.13 (6), p.3583-3591

2020

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PENGARUH KOMBINASI LEACHING DAN EGG WHITE POWDER (EWP) TERHADAP KUALITAS GEL KAMABOKO IKAN COBIA (Rachycentron Canadum)

Jurnal Ilmu dan Teknologi Perikanan, 2022-12, Vol.4 (2), p.110-119

2022

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Effect Different Packaging on Proximate and Lysine Content of Milkfish [Chanos Chanos (Forsskål, 1775)] Floss During Storage

Aquatic procedia, 2016-08, Vol.7, p.118-124

2016

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Pengaruh Suhu Pengolahan dengan Metoder Steam jacket Sederhana Terhadap Kualitas Minyak Ikan hati Pari Mondol

Jurnal Pengolahan Hasil Perikanan Indonesia, 2015-04, Vol.18 (1), p.11-18

2015

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The Effect of Processing Temperature of Simple Steam Jacket on The Quality of White Spotted Whipray Rays Liver Oil

Jurnal Pengolahan Hasil Perikanan Indonesia, 2015-04, Vol.18 (1)

2015

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PENGARUH PENAMBAHAN STPP TERHADAP KEMEKARAN KERUPUK IKAN KEMBUNG (Rastrelliger sp.) DENGAN BUBUR RUMPUT LAUT Caulerpa

Jurnal Ilmu dan Teknologi Perikanan, 2022-12, Vol.4 (2), p.126-130

2022

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MUTU ORGANOLEPTIK DAN KIMIAWI TERASI UDANG REBON DENGAN KADAR GARAM BERBEDA DAN LAMA FERMENTASI

Jurnal Pengolahan Hasil Perikanan Indonesia, 2014-07, Vol.17 (1)

2014

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Determination of Fatty Acid (Epa, Dha, Cholesterol) and Phenols in Squid (Loligo Sp.) with Addition Different Liquid Smoke Concentrations

International Journal of Research Publication and Reviews, 2024-07, Vol.5 (7), p.2989-2996

2024

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Characteristics of Fruit Leather Made from Jackfruit (Artocarpus heterophyllus) with the Addition of Gracilaria sp. Agar Flour

Journal of Advances in Food Science & Technology, 2024-03, Vol.11 (1), p.37-44

2024

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KARAKTERISTIK MINYAK IKAN MAS (Cyprinus carpio) DARI HASIL DRY RENDERING DENGAN SUHU DAN WAKTU YANG BERBEDA

Jurnal Ilmu dan Teknologi Perikanan, 2022-06, Vol.4 (1), p.49-58

2022

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Characteristics of Soft Bone Milkfish (Chanos chanos) with Different Boiling Times

Journal of Advances in Food Science & Technology, 2023-11, Vol.10 (4), p.120-128

2023

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OPTIMASI SUHU DAN WAKTU PENGERINGAN KALDU BUBUK KEPALA IKAN NILA (Oreochromis niloticus) MENGGUNAKAN RESPONSE SURFACE METHODOLOGY

Jurnal Ilmu dan Teknologi Perikanan, 2022-12, Vol.4 (2), p.68-76

2022

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The effect of high voltage electric shock on the quality attribute of carp fish (Cyprinus carpio) meat

Pengaruh Fortifikasi Konsentrat Protein Ikan Kembung (Rastrelliger sp.) terhadap Kualitas Keripik

Optimization of Catfish (Pangasius sp) Bone Bio-calcium Production with Different Concentrations of Citric Acid and Stirring Time Using the Response Surface Method (RSM) Approach

Tilapia viscera protein hydrolysate maintain regulatory T cells and protect acute lung injury in mice challenged with lipopolysaccharide

The addition of different starters on characteristics Sargassum sp. liquid fertilizer

Quality Improvement of Catfish Floss (Clarias gariepinus) Through Oil Reduction Technology with Spinner and Press Tools

EFFECT OF DIFFERENT CONCENTRATION SALT AND TRYPSIN ON THE PHYSICOCHEMICAL PROPERTIES OF FISH SAUCE MADE FROM SEA CATFISH (Arius sp.) VISCERA

Penerapan Ekstrak Putri Malu (Mimosa pudica L.) sebagai Penghambat Melanosis pada Udang selama Penyimpanan Dingin

The quality of frozen catfish fillet (Pangasius sp.) with food additives NaCl and sodium tripolyphosphate

Downstream strategies of liquid smoke products as a preservative and smoke aroma in fishery products: Strategi hilirisasi produk asap cair sebagai pengawet dan aroma asap pada produk perikanan

Predicting drug‑likeness properties of small molecules from yellow tomalley hydrolysate of blue swimming crab (Portunus pelagicus)

Aktivitas Antibakteri dari Beberapa Tingkatan Mutu Terasi Udang Rebon

Changes of Amino and Fatty Acids in Anchovy (Stolephorus Sp) Fermented Fish Paste with Different Fermentation Periods

Effects of different farming locations on biocalcium characteristics of Mozambique tilapia (Oreochromis mossambicus) bones

PENGARUH KOMBINASI LEACHING DAN EGG WHITE POWDER (EWP) TERHADAP KUALITAS GEL KAMABOKO IKAN COBIA (Rachycentron Canadum)

Effect Different Packaging on Proximate and Lysine Content of Milkfish [Chanos Chanos (Forsskål, 1775)] Floss During Storage

Pengaruh Suhu Pengolahan dengan Metoder Steam jacket Sederhana Terhadap Kualitas Minyak Ikan hati Pari Mondol

The Effect of Processing Temperature of Simple Steam Jacket on The Quality of White Spotted Whipray Rays Liver Oil

PENGARUH PENAMBAHAN STPP TERHADAP KEMEKARAN KERUPUK IKAN KEMBUNG (Rastrelliger sp.) DENGAN BUBUR RUMPUT LAUT Caulerpa

MUTU ORGANOLEPTIK DAN KIMIAWI TERASI UDANG REBON DENGAN KADAR GARAM BERBEDA DAN LAMA FERMENTASI

Determination of Fatty Acid (Epa, Dha, Cholesterol) and Phenols in Squid (Loligo Sp.) with Addition Different Liquid Smoke Concentrations

Characteristics of Fruit Leather Made from Jackfruit (Artocarpus heterophyllus) with the Addition of Gracilaria sp. Agar Flour

KARAKTERISTIK MINYAK IKAN MAS (Cyprinus carpio) DARI HASIL DRY RENDERING DENGAN SUHU DAN WAKTU YANG BERBEDA

Characteristics of Soft Bone Milkfish (Chanos chanos) with Different Boiling Times

OPTIMASI SUHU DAN WAKTU PENGERINGAN KALDU BUBUK KEPALA IKAN NILA (Oreochromis niloticus) MENGGUNAKAN RESPONSE SURFACE METHODOLOGY

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