Articles

• Composition Alteration of Protein and Amino Acid of Ronggeng Shrimp (Harpiosquilla raphidea) Meat by Boiling

  Agoes M. Jacoeb, Narendra Wisnu Cakti, . Nurjanah

  Abstract View : 580

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  10.17844/jphpi.v11i1.922

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• Physical and Chemical Characteristics of Agar Bacto with Addition Of Chitosan

  Asadatun Abdullah, Pipih Suptijah, Ruddy Suwandi

  Abstract View : 502

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  10.17844/jphpi.v11i1.927

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• Utilization of Karagenan and Chitosan in Kurisi (Nemipterus nematophorus) Fish Meat Ball Manufacturing by Cold Storage and Frozen Temperature

  Winarti Zahiruddin, Anna C. Erungan, Ira Wiraswanti

  Abstract View : 542

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  10.17844/jphpi.v11i1.930

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• Diversification Kerupuk Opaque Product with Addition Of Layur Fish (Trichiurus sp.) Meat

  Ella Salamah, Mar’atun Rohmah Susanti, Sri Purwaningsih

  Abstract View : 562

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  10.17844/jphpi.v11i1.934

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• Application of Chitosan on Purification Ground Water With Coagulation and Filtration Treatment

  Pipih Suptijah, Winarti Zahiruddin, Dery Firdaus

  Abstract View : 377

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  10.17844/jphpi.v11i1.938

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• Shelf Applications in Storage Container for Freshwater Prawn (Cherax quadricarinatus) Transportation without Water Media

  Ruddy Suwandi, Anggi Novriani, . Nurjanah

  Abstract View : 301

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  10.17844/jphpi.v11i1.926

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