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EFFECT OF DIFFERENT CONCENTRATIONS OF LIQUID PALM SUGAR ON THE QUALITY CHARACTERISTICS AND GLUTAMIC ACID CONTAINMENT OF SQUID RUSIP (Loligo chinensis)

Jurnal Pangan dan Agroindustri (Online), 2023-10, Vol.11 (4), p.186-195

2023

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Karakteristik mutu dan kandungan senyawa volatil bekasam cumi-cumi dengan lama fermentasi yang berbeda: Quality and volatile compound content characteristics of fermented squid bekasam with different fermentation durations

Jurnal Pengolahan Hasil Perikanan Indonesia, 2024-03, Vol.27 (3), p.208-222

2024

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Sodium content in fermented shrimp paste with varying packaging materials

Food Research (Online), 2024-05, Vol.8 (3), p.187-191

2024

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Karakteristik Terasi Udang Rebon (Acetes sp.) dengan Penambahan Pewarna Alami Ubi Jalar Ungu (Ipomoea batatas L.) yang Berbeda: Characteristics of Shrimp Taste (Acetes sp.) with Different Concentration of Purple Sweet Potato (Ipomoea batatas L.) as Natural Coloring

Jurnal Pengolahan Hasil Perikanan Indonesia, 2022-12, Vol.25 (3), p.494-503

2022

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The Characteristics of Striped Catfish Oil (Pangasius hypophthalmus) Extracted by Dry Rendering Method at Different Temperatures

Caraka Tani (2017), 2020-01, Vol.35 (1), p.66-77

2020

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ANALISIS KONTRIBUSI RETRIBUSI PARKIR TERHADAP PENDAPATAN ASLI DAERAH (PAD) DI KOTA PAREPARE

DECISION : Jurnal Ekonomi dan Bisnis, 2020-11, Vol.1 (2), p.129-134

SUMARDIANTO

2020

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Pengaruh Perbedaan Konsentrasi Garam terhadap Asam Glutamat Terasi Udang Rebon (Acetes sp.): The Effect of Differences of Salt Concentration on Glutamic Acid of Rebon Shrimp (Acetes sp.) Paste

Jurnal Pengolahan Hasil Perikanan Indonesia, 2021-04, Vol.24 (1), p.50-59

2021

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Karakteristik fisikokimia petis bubuk dari rebusan udang dengan jenis bahan pengisi yang berbeda: Physicochemical characteristics of petis powder from boiled shrimp with different types of filling ingredients

Jurnal Pengolahan Hasil Perikanan Indonesia, 2024-05, Vol.27 (5), p.377-392

2024

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Characteristics of Physichochemical and Microbiology of Rebon Shrimp Paste using Different Brown Sugar Concentration

Jurnal Pengolahan Hasil Perikanan Indonesia, 2019-08, Vol.22 (2), p.287-298

2019

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Antioxidant activity in seaweed (Sargassum sp.) extract fermented with Lactobacillus plantarum and Lactobacillus acidophilus

IOP conference series. Earth and environmental science, 2020-07, Vol.530 (1), p.12011

2020

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Penggunaan gelatin kulit ikan cobia (Rachycentron canadum) untuk perbaikan karakteristik fruit leather buah naga merah: The use of cobia (Rachycentron canadum) skin gelatin to improve the characteristics of red dragon fruit leather

Jurnal Pengolahan Hasil Perikanan Indonesia, 2023-04, Vol.26 (2), p.177-190

2023

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Development of Organic Fertilizer in a Livestock Business as an Alternative of Cow Manure Management Strategy

E3S web of conferences, 2018, Vol.73, p.7019

2018

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Refining of tilapia (Oreochromis niloticus) viscera oil with different sodium hydroxide concentrations

Food Research (Online), 2023-08, Vol.7 (4), p.106-113

2023

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Efektivitas Serbuk Simplisia Biji Pepaya sebagai Antibakteri pada Udang Putih (Penaeus merguensis) Selama Penyimpanan Dingin

Jurnal Pengolahan Hasil Perikanan Indonesia, 2018-08, Vol.21 (2), p.188

2018

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Karakteristik Nori dari Campuran Rumput Laut Ulva lactuca dan Gelidium sp: Characteristic of Nori from Combination of Ulva lactuca and Gelidium Seaweed

Jurnal Pengolahan Hasil Perikanan Indonesia, 2020-08, Vol.23 (2), p.295-302

2020

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Phenol content and antioxidant activity in seaweed fermented with lactic acid bacteria

Food Research (Online), 2021-07, Vol.5 (S3), p.7-13

2021

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Penerapan Formulasi Strategi Daycare Islami: Studi Kasus Daycare “X” Surabaya 2023

Tanzhim: Jurnal Dakwah Terprogram, 2024-03, Vol.2 (1), p.95-116

Sumardianto, Erdin

2024

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Effectiveness of liquid smoke as a preservative agent of barracuda fish cake during cold storage

IOP conference series. Earth and environmental science, 2023-08, Vol.1224 (1), p.12033

2023

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Effects of Brazilin Contained in Caesalpinia sappan L on The Properties of Fish Paste from Ponyfish (Leiognathus sp)

IOP conference series. Earth and environmental science, 2021-05, Vol.750 (1), p.12060

2021

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Quality changes on petis rempah during storage

Food Research (Online), 2023-10, Vol.7 (Supplementary 3), p.28-34

2023

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Strategi Komunikasi Pemasaran Dakwah dalam Zakat BAZNAS pada Awal Pandemi Covid-19

Anida (Aktualisasi Nuansa Ilmu Dakwah), 2022-12, Vol.22 (2), p.188-207

Sumardianto, Erdin

2022

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Investigation of the Quantity Effect of NaCl Salt on Generating Glutamic Acid Contents During Shrimp Paste Production by Fermentation Method

Advanced science letters, 2017-07, Vol.23 (7), p.6513-6515

2017

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Quality Characteristics of Tilapia Fish (Oreochromis Niloticus) with Addition of Liquid Smoke

International Journal of Research Publication and Reviews, 2024-07, Vol.5 (7), p.3005-3011

2024

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Perencanaan Strategi Masjid Jogokariyan Yogyakarta

INTELEKSIA - Jurnal Pengembangan Ilmu Dakwah, 2022-03, Vol.3 (2), p.243-264

Erdin Sumardianto

2022

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The effect of sucrose addition on the sensory quality of “terasi” an Indonesian shrimp paste

IOP conference series. Earth and environmental science, 2021-10, Vol.890 (1), p.12048

2021

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EFFECT OF DIFFERENT CONCENTRATIONS OF LIQUID PALM SUGAR ON THE QUALITY CHARACTERISTICS AND GLUTAMIC ACID CONTAINMENT OF SQUID RUSIP (Loligo chinensis)

Karakteristik mutu dan kandungan senyawa volatil bekasam cumi-cumi dengan lama fermentasi yang berbeda: Quality and volatile compound content characteristics of fermented squid bekasam with different fermentation durations

Sodium content in fermented shrimp paste with varying packaging materials

Karakteristik Terasi Udang Rebon (Acetes sp.) dengan Penambahan Pewarna Alami Ubi Jalar Ungu (Ipomoea batatas L.) yang Berbeda: Characteristics of Shrimp Taste (Acetes sp.) with Different Concentration of Purple Sweet Potato (Ipomoea batatas L.) as Natural Coloring

The Characteristics of Striped Catfish Oil (Pangasius hypophthalmus) Extracted by Dry Rendering Method at Different Temperatures

ANALISIS KONTRIBUSI RETRIBUSI PARKIR TERHADAP PENDAPATAN ASLI DAERAH (PAD) DI KOTA PAREPARE

Pengaruh Perbedaan Konsentrasi Garam terhadap Asam Glutamat Terasi Udang Rebon (Acetes sp.): The Effect of Differences of Salt Concentration on Glutamic Acid of Rebon Shrimp (Acetes sp.) Paste

Karakteristik fisikokimia petis bubuk dari rebusan udang dengan jenis bahan pengisi yang berbeda: Physicochemical characteristics of petis powder from boiled shrimp with different types of filling ingredients

Characteristics of Physichochemical and Microbiology of Rebon Shrimp Paste using Different Brown Sugar Concentration

Antioxidant activity in seaweed (Sargassum sp.) extract fermented with Lactobacillus plantarum and Lactobacillus acidophilus

Penggunaan gelatin kulit ikan cobia (Rachycentron canadum) untuk perbaikan karakteristik fruit leather buah naga merah: The use of cobia (Rachycentron canadum) skin gelatin to improve the characteristics of red dragon fruit leather

Development of Organic Fertilizer in a Livestock Business as an Alternative of Cow Manure Management Strategy

Refining of tilapia (Oreochromis niloticus) viscera oil with different sodium hydroxide concentrations

Efektivitas Serbuk Simplisia Biji Pepaya sebagai Antibakteri pada Udang Putih (Penaeus merguensis) Selama Penyimpanan Dingin

Karakteristik Nori dari Campuran Rumput Laut Ulva lactuca dan Gelidium sp: Characteristic of Nori from Combination of Ulva lactuca and Gelidium Seaweed

Phenol content and antioxidant activity in seaweed fermented with lactic acid bacteria

Penerapan Formulasi Strategi Daycare Islami: Studi Kasus Daycare “X” Surabaya 2023

Effectiveness of liquid smoke as a preservative agent of barracuda fish cake during cold storage

Effects of Brazilin Contained in Caesalpinia sappan L on The Properties of Fish Paste from Ponyfish (Leiognathus sp)

Quality changes on petis rempah during storage

Strategi Komunikasi Pemasaran Dakwah dalam Zakat BAZNAS pada Awal Pandemi Covid-19

Investigation of the Quantity Effect of NaCl Salt on Generating Glutamic Acid Contents During Shrimp Paste Production by Fermentation Method

Quality Characteristics of Tilapia Fish (Oreochromis Niloticus) with Addition of Liquid Smoke

Perencanaan Strategi Masjid Jogokariyan Yogyakarta

The effect of sucrose addition on the sensory quality of “terasi” an Indonesian shrimp paste

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