Syahrul, Syahrul, Indonesia
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Vol 5 (2018): Edisi 1 Januari s/d Juni 2018 - Teknologi Hasil Perikanan
OPTIMASI FORTIFIKASI TEPUNG MIKROALGA Chlorella sp. SEBAGAI SUMBER NITROGEN BAKTERI Acetobacter xylinum DALAM FERMENTASINATA DE COCO
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Vol 5 (2018): Edisi 1 Januari s/d Juni 2018 - Teknologi Hasil Perikanan
OPTIMASI FORTIFIKASI TEPUNG MIKROALGA Chlorella sp. SEBAGAI SUMBER NITROGEN BAKTERI Acetobacter xylinum DALAM FERMENTASINATA DE COCO
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Vol 5 (2018): Edisi 1 Januari s/d Juni 2018 - Teknologi Hasil Perikanan
THE DIFFERENTSOURCESOF PROTEIN FORTIFIED IN PRODUCING OF SAGO INSTANT NOODLES
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Vol 5 (2018): Edisi 1 Januari s/d Juni 2018 - Teknologi Hasil Perikanan
THE EFFECT OF CHLORELLA sp SPEAT FLOUR FORTIFICATION ON MAKING SEAWEED JAM (Euchemacottoni)
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Vol 5 (2018): Edisi 1 Januari s/d Juni 2018 - Teknologi Hasil Perikanan
INFLUENCE OF FORMULATION WITH DIFFERENT BINDER MATERIAL TO QUALITY MAKARONI CATFISH (Pangasiushypopthalmus)
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Vol 5 (2018): Edisi 1 Januari s/d Juni 2018 - Teknologi Hasil Perikanan
THE EFFECT OF LONGSTORAGE AT ROOM TEMPERATURE TO THE QUALITY OF SEAWEED (Eucheuma cottonii) JAM WHICH FORTIFIED Chlorella Sp.POWDER
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Vol 5 (2018): Edisi 1 Januari s/d Juni 2018 - Teknologi Hasil Perikanan
EFFECT OF TAPIOCA FLOUR SUBSTITUTION WITH DURIAN SEEDS FLOUR (Durio zibethinus Murr) ON QUALITY OF SNAKEHEAD (Channa striata) FISH BALL VARIOUS COLOR
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Vol 5 (2018): Edisi 2 Juli s/d Desember 2018 - Teknologi Hasil Perikanan
EFFECT OF CONCENTRATION AND SOAKING TIME ON LIQUID SMOKED SOLVENT OF SAGO BARK TO THE MICROBIOLOGY QUALITY OF SMOKED CATFISH (Pangasius hypophthalmus) FILLET
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Vol 5 (2018): Edisi 2 Juli s/d Desember 2018 - Teknologi Hasil Perikanan
THE EFFECT OF SOAKING TIME ON PEDADA FRUIT SKIN EXTRACT(Sonneratia caseolaris) TOWARD MICROBIOLOGY QUALITY OF NILE TILAPIA (Oreochromisniloticus) FILLET DURING COLD TEMPERATURE STORAGE (±50C)
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Vol 5 (2018): Edisi 2 Juli s/d Desember 2018 - Teknologi Hasil Perikanan
EFFECT OFSEASONING FLAVOR RENDANGON THE QUALITY AND CONSUMER ACCEPTANCE OF SMALL SHRIMP (Acetes erythraeus) SAGO NOODLES INSTANT
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Vol 5 (2018): Edisi 2 Juli s/d Desember 2018 - Teknologi Hasil Perikanan
EFFECT OF PEOPLE IN LIQUID SMOKE ON QUALITY OF MICROBIOLOGY OF LELE FILLETS (Clarias sp) DURINGCOLD STORAGE 5 ° C
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Vol 6 (2019): Edisi 1 Januari s/d Juni 2019 - Teknologi Hasil Perikanan
THE EFFECT OF THE USE OF NIPA PALM (Nypa fruticans) EXTRACTSON CHANGES IN SENSORY AND MICROBIOLOGY QUALITY OF FRESH NILE TILAPIA (Oreochromis niloticus) FILLETS DURING COLD STORAGE (± 5 °C)
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Vol 6 (2019): Edisi 1 Januari s/d Juni 2019 - Teknologi Hasil Perikanan
THE EFFECT OF THE USING OF DIFFERENT ANTIMICROBIAL INGREDIENTS ON THE QUALITY OF FRESH CATFISH (Pangasius hypophthalmus) DURING STORAGE AT COLD TEMPERATURE (±5°C)
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Vol 6 (2019): Edisi 2 Juli s/d Desember 2019 - Teknologi Hasil Perikanan
THE EFFECT OF CURRYFLAVOR ON THE QUALITY AND CONSUMERS ACCEPTANCE OF INSTANT ANCHOVY SAGO (Stolephorussp)
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Vol 6 (2019): Edisi 2 Juli s/d Desember 2019 - Teknologi Hasil Perikanan
THE EFFECT OF THE USE OF LIQUID SMOKE WITH DIFFERENT CONCENTRATIONS ON THE QUALITY OF SKIPJACK KATSUOBUSHI (Katsuwonus pelamis)
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Vol 6 (2019): Edisi 2 Juli s/d Desember 2019 - Teknologi Hasil Perikanan
CHARACTERISTICS OF ANALOG RICE OF SNAKEHEAD FISH CONCENTRATEWHICH FORTIFIED Chlorella sp.
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Vol 6 (2019): Edisi 2 Juli s/d Desember 2019 - Teknologi Hasil Perikanan
THE USE OF SEAWEED (Eucheuma cottonii)AND TOFU LIQUID AS RAW MATERIAL FOR PRODUCING NATA
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Vol 6 (2019): Edisi 2 Juli s/d Desember 2019 - Teknologi Hasil Perikanan
USE OF GARLIC (Allium sativum) IN FRESH DUMBO CATFISH (Clarias gariepinus) ON THE QUALITY OF ORGANOLEPTIC AND MICROBIOLOGICAL DURING CHILLED STORAGE
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Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020 - Teknologi Hasil Perikanan
THE EFFECT OF COMPARISON OF DIFFERENT STARCH SOURCES TO CONSUMER ACCEPTANCE AND QUALITY OF ANALOG RICE FROM SNAKEHEAD FISH (Channa striata)
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Vol 7, No 2 (2020): 2 Juli - Desember 2020 - Teknologi Hasil Perikanan
QUALITY CHARACTERISTICS OF SMOKED BABY AFRICAN CATFISH (Clarias gariepinus) WITH DIFFERENT SMOKING METHOD
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Vol 7, No 2 (2020): 2 Juli - Desember 2020 - Teknologi Hasil Perikanan
QUALITY CHARACTERISTICS OF SMOKED LELE DUMBO FILLET (Clarias gariepinus) WITH BUMBU FORMULATION DIFFERENT
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Vol 7, No 2 (2020): 2 Juli - Desember 2020 - Teknologi Hasil Perikanan
THE EFFECT OF ADDITION OF LIME (Citrus aurantifolia) ON THE QUALITY OF NILA FISH (Oreochromis niloticus) DURING STORAGE AT ROOM TEMPERATURE
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Vol 7, No 2 (2020): 2 Juli - Desember 2020 - Teknologi Hasil Perikanan
THE EFFECT OF SUBSTITUTION OF WHEAT FLOUR TO SEAWEED FLOUR (Eucheuma cottonii) ON THE QUALITY OF PIE CUP DURING COLD STORAGE (50C)
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Vol 7, No 2 (2020): 2 Juli - Desember 2020 - Teknologi Hasil Perikanan
THE EFFECT OF DIFFERENT TEMPERATURES ON THE ANTIBACTERIA EFFECTIVENESS OF BROWN SEAWEED EXTRACT (Sargasum plagyophyllum) TOWARD Staphylococcus aureus AND Pseudomonas aeruginoosa
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Vol 7, No 2 (2020): 2 Juli - Desember 2020 - Teknologi Hasil Perikanan
STABILITY OF CATFISH WASTE SILAGE (Pangasius hypophthalmus) DURING STORAGE AT ROOM TEMPERATURE
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Vol 7, No 2 (2020): 2 Juli - Desember 2020 - Teknologi Hasil Perikanan
SECONDARY METABOLITE COMPOUNDS OF FRESHWATER MUSSEL (Pilsbryoconchasp.) FROM SUNGAI PAKU WATERS
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Vol 7, No 2 (2020): 2 Juli - Desember 2020 - Teknologi Hasil Perikanan
QUALITY AND STABILITY OF SMOKE JERKED DUMBO CATFISH (Clarias gariepinus) IN A DIFFERENT STORAGE SPACE TEMPRATURE
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Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021 - Teknologi Hasil Perikanan
CHARACTERISTICS OF ANALOG RICE BASED ON SAGO AND TARO FORTIFICATED WITH FISH OIL AS FOR FUNCTIONAL FOOD
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Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021 - Teknologi Hasil Perikanan
CHANGES IN THE QUALITY OF CATFISH (Pangasius hypophthalmus) TOFU NUGGETS VACUUMAND NONVACUUM PACKED DURING COLDSTORAGE (50C)
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Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021 - Teknologi Hasil Perikanan
ORGANOLEPTIC QUALITY CHARACTERISTICS OF BIANG FISH CRACKERS (Setipinna sp) USING DIFFERENT BINDER
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Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021 - Teknologi Hasil Perikanan
Quality Characteristic of Arsik and Boiled Carp (Cyprinus carp)
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Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021 - Teknologi Hasil Perikanan
CONSUMER ACCEPTANCE OF THE FLAVOR OF FISH FISH (Oreochromis niloticus) SMOKE BABY FLAVOR
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Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022 - Teknologi Hasil Perikanan
Effect of Fortification of Anchovy Flour (Stolephorus sp.) on Tempe (Fermented Soybean Cake) Flavor
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Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022 - Teknologi Hasil Perikanan
ORGANOLEPTIC QUALITY OF TILAPIA (Oreochromis niloticus) FISH BURGER WITH DIFFERENT FORMULATIONS
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Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022 - Teknologi Hasil Perikanan
ACCEPTANCE AND SHELF LIFE OF PATIN NUGGET (Pangasius sp.) FORTIFIED WITH MORINGA LEAF FLOUR (Moringa oleifera)
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Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022 - Teknologi Hasil Perikanan
MAKING LIQUID ORGANIC FERTILIZER WITH DIFFERENT FORMULATION FROM WASTE PATIN FISH INSTAL
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Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022 - Teknologi Hasil Perikanan
THE EFFECT OF DIFFERENT TYPES OF FISH IN THE MAKING OF PEMPEK ON ORGANOLEPTIC CHARACTERISTICS
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Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022 - Teknologi Hasil Perikanan
MICROBIOLOGICAL AND SENSORY QUALITY STATUS OF REBON SHRIMP PASTE MARKETED IN KODIM MARKET PEKANBARU
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Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022 - Teknologi Hasil Perikanan
MICROBIOLOGICAL AND SENSORY QUALITY STATUS OF SMOKED BAUNG AND PATIN FISH MARKETED IN PASAR BAWAH PEKANBARU
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Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022 - Teknologi Hasil Perikanan
EFFECT OF CATFISH (Clarias sp.) PROTEIN CONCENTRATE ON THE ORGANOLAPTIC QUALITY OF DRIED CAKE
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ISSN: 2355-6900