', Syahrul, Indonesia

• Vol 1, No 2 (2014): Wisuda Oktober Tahun 2014 - Teknologi Hasil Perikanan
  The Study Of Instant Catfish (Pangasius Hypophthalmus) Protein Consentrate Sago Noodles Fortified With Spinach (Amaranthus Sp) Flour
  Abstract  PDF
• Vol 1, No 2 (2014): Wisuda Oktober Tahun 2014 - Teknologi Hasil Perikanan
  The Processing Study Pora-Pora (Mystacoleuseus Padangesis) Liquid Smoke Smoke By Using Different Equipment Dryer Heat Source
  Abstract  PDF
• Vol 1, No 1 (2014): Wisuda Februari Tahun 2014 - Teknologi Hasil Perikanan
  Comperative study of woods type to the smoked catfish (pangasius hypopthalmus) flavour
  Abstract  PDF
• Vol 1, No 1 (2014): Wisuda Februari Tahun 2014 - Teknologi Hasil Perikanan
  Preparation of instant sago noodles fortified with catfish protein concentrat as a high nutrition food with different formulations
  Abstract  PDF
• Vol 1, No 1 (2014): Wisuda Februari Tahun 2014 - Teknologi Hasil Perikanan
  The study of consumer acceptance of catfish (pangasius hypophthalmus) ball which added with angkak as a colour additive
  Abstract  PDF
• Vol 1, No 1 (2014): Wisuda Februari Tahun 2014 - Teknologi Hasil Perikanan
  The Study Of Consumer Acceptance On Catfish (Pangasius hypophthalmus) Ball Added With Katuk (Sauropus androgynus) Leaves As A Colour Additive
  Abstract  PDF
• Vol 1, No 1 (2014): Wisuda Februari Tahun 2014 - Teknologi Hasil Perikanan
  The effect of different fermentation medium on quality of fermented common snake head (channa striata) Bekasam
  Abstract  PDF
• Vol 2, No 1 (2015): Wisuda Februari Tahun 2015 - Teknologi Hasil Perikanan
  Effect of natural dyes onquality of catfish ball (pangasius hypophthalmus) During cold storage (± 50c)
  Abstract  PDF
• Vol 1, No 1 (2014): Wisuda Februari Tahun 2014 - Teknologi Hasil Perikanan
  THE EFFECT OF USING FISH OFFAL FERMENTATION MEDIUM CRUDE ENZYME BROMELAIN WHICH GIVEN THE QUALITY OF SOY SAUCE AND SALT CATFISH
  Abstract  PDF
• Vol 1, No 1 (2014): Wisuda Februari Tahun 2014 - Teknologi Hasil Perikanan
  THE EFFECT OF ASCORBIC ACID ON THE QUALITY CHANGES OF TILAPIA ABON (Oreocromis niloticus) DURING ROOM TEMPERATURE STORAGE
  Abstract  PDF
• Vol 1, No 1 (2014): Wisuda Februari Tahun 2014 - Teknologi Hasil Perikanan
  COMPERATIVE STUDY OF WOODS TYPE TO THE SMOKED CATFISH (Pangasius hypopthalmus) FLAVOUR
  Abstract  PDF
• Vol 2, No 1 (2015): Wisuda Februari Tahun 2015 - Teknologi Hasil Perikanan
  THE ASSESSMENT OF MOCHI QUALITY WAS FORTIFIED SNAKEHEAD FISH (Channa striata) PROTEIN CONCENTRATE
  Abstract  PDF
• Vol 2, No 1 (2015): Wisuda Februari Tahun 2015 - Pemanfaatan Sumber Daya Perikanan/Perairan
  FORTIFICATION OF OIL FROM CATFISH BELLY FAT (Pangasius hypophthalmus) AND GROUPER FISH MEAT (Epinephelus fuscoguttatus) ON BISCUITS THROUGH CONSUMER ACCEPTANCE
  Abstract  PDF
• Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015 - Teknologi Hasil Perikanan
  QUALITY ASSESSMENT Of FRESH CARP (Osphronemus gouramy) WITH SOAKING CHITOSAN LIQUID
  Abstract  PDF
• Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015 - Teknologi Hasil Perikanan
  EFFECT OF THE USE OF LIQUID SMOKE CONCENTRATION OF DIFFERENT QUALITY OF KEPAH’S (Meterix meterix) LIQUID SMOKE DURING STORAGE AT ROOM TEMPERATURE
  Abstract  PDF
• Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015 - Teknologi Hasil Perikanan
  Consumer Acceptance Study Towards Malong (Muarenesox talabon) Fishball with Different Fixative
  Abstract  PDF
• Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015 - Teknologi Hasil Perikanan
  STUDY OF SQUID INK WASTE UTILIZATION AS A WET NOODLE NATURAL DYES WITH DIFFERENT MATTER BINDING ON CONSUMER ACCEPTANCE
  Abstract  PDF
• Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015 - Teknologi Hasil Perikanan
  Study of consumer acceptance on nugget made of catfish (Clarias gariepinus), snail (Pila ampullacea), and the combination
  Abstract  PDF
• Vol 3, No 1 (2016): Wisuda Februari Tahun 2016 - Teknologi Hasil Perikanan
  FLOUR CHARACTERISTIC FROM FISH WASTE IN FORM OF GOURAMY (Osphronemus Gouramy) SCALES, SKINS AND CATFISH (Pangasius Hypopthalmus) BONES AS INDUSTRY MAIN INGREDIENTS
  Abstract  PDF
• Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016 - Teknologi Hasil Perikanan
  THE EFFECT OF DIFFERENT PACKAGING ON THE CATFISH PROTEIN CONCENTRATE SAGOO NOODLE FORTIFIED WITH MICROALGAE (Chlorella sp.) AND CATFISH OIL (Pangasius hypopthalmus) STORED AT ROOM TEMPERATURE
  Abstract  PDF
• Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016 - Teknologi Hasil Perikanan
  Smoked Catfish Processing Assessment (Mystus nemurus) with Liquid Smoke Using Dryer Heat Source Different Tools
  Abstract  PDF
• Vol 3, No 1 (2016): Wisuda Februari Tahun 2016 - Teknologi Hasil Perikanan
  STUDY ON CONSUMER ACCEPTANCE OF OPAQUE CRACKERS WHICH FORTIFIED CATFISH (Pangasius hypopthalmus) PROTEIN CONCENTRATE
  Abstract  PDF
• Vol 4, No 1 (2017): Wisuda Februari Tahun 2017 - Teknologi Hasil Perikanan
  THE EFFECT of Chlorella sp FLOUR FORTIFICATION on THE QUALITY of COOKIES ADDED WITH HEAD SNAKE (Channa striata) FISH PROTEIN CONCENTRATE
  Abstract  PDF
• Vol 4, No 1 (2017): Wisuda Februari Tahun 2017 - Teknologi Hasil Perikanan
  FORTIFICATION EFFECT OF MIXED Chlorella sp. FLOUR AND SNAKEHEAD FISH (Channa striata) PROTEIN CONCENTRATE TOWARD QUALITY OF COOKIES
  Abstract  PDF
• Vol 4, No 1 (2017): Wisuda Februari Tahun 2017 - Teknologi Hasil Perikanan
  THE EFFECT OF RAWS MATERIALS OF CATFISH (Pangasius Hypopthalmus) AND SNAKEHEAD FISH SURIMI (Channa Striata) TOWARD FISHBALL QUALITY FOR COLD TEMPERATURE STORAGE
  Abstract  PDF
• Vol 4, No 1 (2017): Wisuda Februari Tahun 2017 - Teknologi Hasil Perikanan
  THE EFFECT OF BINDERFLOUR SUBSTITUTION OF TAPIOCA WITH DURIAN(Durio zibethinus murr) AND JACKFRUIT (Artocarpus chempeden)SEEDS FLOUR ON THE QUALITY OF CATFISH (Clarias gariepinus)MEATBALLS STORED AT COLD TEMPERATURE (5°C)
  Abstract  PDF
• Vol 4, No 1 (2017): Wisuda Februari Tahun 2017 - Teknologi Hasil Perikanan
  QUALITY ASSESSMENT ON INSTANT PORRIDGE OF SNAKEHEAD (Channa striata) FISH PROTEIN CONCENTRATE FLOUR FORTIFIED WITH Chlorella sp. DURING STORAGE AT ROOM AND COLD TEMPERATURES
  Abstract  PDF
• Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017 - Teknologi Hasil Perikanan
  THE EFFECT OF Chlorella sp FLOUR FORTIFICATION ON THE QUALITY OF DODOL ADDED WITH SEAWEED (Eucheuma cottoni)
  Abstract  PDF
• Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017 - Teknologi Hasil Perikanan
  OPTIMIZATION OF Chlorella sp. FLOUR FORTIFICATION IN THE PROCESSING OF NATA
  Abstract  PDF
• Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017 - Teknologi Hasil Perikanan
  STUDY ON THE EFFECTS OF DIFFERENT PACKAGING MATERIALS USED ON THE QUALITY OF CATFISH MEATBALLS DURING STORAGE AT ROOM TEMPERATURE
  Abstract  PDF
• Vol 4, No 2 (2017): Wisuda Oktober Tahun 2017 - Teknologi Hasil Perikanan
  EFFECT FORTIFICATION OF Chlorella sp. POWDER TO NATA DE SEAWEED QUALITY
  Abstract  PDF