Meta-analysis on the role of food processing technology for fish allergenicity reduction
Isolation of heparin from tuna viscera (Thunnus sp.)
Organoleptic and chemistry characteristics of pastries with the addition of mangrove snail meat and powder (Telescopium telescopium)
The impact of packaging and storage position on the chilling temperature for surimi quality from purple-spotted bigeye fish (Priacanthus tayenus)
The potential of Bleberan fish (Thryssa sp.) as nutritional source for toddler stunting
Mixture design application on the development of mackerel tuna (Euthynnus affinis) snack bars as healthy snacks
Change of chemical and microbiological during the fermentation of bekasam nile tilapia fish using single and mixed starters
Amino acid profile of Turbinaria ornata and Ulva reticulata from Moudolung Waters East Sumba
Optimization of nori like product formulation from Ulva spp., Gracilaria sp., and glycerol using mixture design method
Purification of phycocyanin from Spirulina platensis with basil (Ocimum basilicum) intervention on different ammonium sulphate concentration
Fatty acid profiles of fish oil from tilapia and carp with different solvent ratio
Characteristics of body scrub from combination of green seaweed and turmeric powder
The prerequisite program in fish processing MSME Banyak Island District, Aceh Singkil
Chemical characteristics and microbial safety of commerson’s anchovy meal (Stolephorus commersonnii)
Formulation of body lotion from seagrass and sea urchin gonads extracts
Antioxidant activity of DPPH from seaweed extract using meta analysis study
Application multilevel immersion salt and atung seed powder on the quality of dried salted tuna
Characteristics of facial serum from seaweed filtrate of Eucheuma cottonii and Ulva lactuca
Hedonic and chemical characteristics of instant cendol fortified snakehead fish flour using different local carbohydrate sources
Extraction and determination characteristics of swim bladder collagen in pink ear emperor fish (Lethrinus lentjan)
