| No |
Pengunggah |
Unggahan |
Tipe |
Unduh |
| 12201 |
Rita Marsuci Harmain |
Chemical Content Changes of Dried Stingray (Dasyatis sp.) by Immersion of Cucumber Tree Fruit (Averrhoa blimbi L) Extract |
pdf |
238 |
| 12202 |
Rita Marsuci Harmain |
THE SENSORY HEDONIC QUALITY AND PHYSICAL CHARACTERISTICS EFFECTKappahycus alvarezii SEAWEED AND CATFISH BONE ON TRADITIONAL FOOD ILABULO CATFISH (Pangasius sp.) |
pdf |
174 |
| 12203 |
Rita Marsuci Harmain |
Physical analysis and hedonic quality of ilabulo crackers skipjack (Katsuwonus pelamis) fortified nanocalsium bone |
pdf |
167 |
| 12204 |
Rita Marsuci Harmain |
KARAKTERISTIK KIMIA KERUPUK UBI JALAR (Ipomea batatas) FORTIFIKASI RUMPUT LAUT (Kappaphycus alvarezii) |
pdf |
1134 |
| 12205 |
Rita Marsuci Harmain |
FORMULASI DAN ANALISIS ORGANOLEPTIK MAKANAN TRADISIONAL ILABULO IKAN PATIN (Pangasius sp.) FORTIFIKASI RUMPUT LAUT Kappaphycus alvarezii DAN TEPUNG TULANG IKAN PATIN |
pdf |
280 |
| 12206 |
Rita Marsuci Harmain |
PROFIL KAPANG KHAMIR DAN BAKTERI PATOGEN ILABULO IKAN PATIN (Pangasius sp.) FORTIFIKAN DENGAN PENAMBAHAN BAKTERI ASAM LAKTAT Lactobacillus plantarum 1A5 SELAMA MASA SIMPAN |
pdf |
274 |
| 12207 |
Rita Marsuci Harmain |
ANALYSIS PHYSIC AND CHEMICAL TRADITIONAL FOOD ILABULO CATFISH (Pangasius sp.) FORTIFICATION SEAWEED Kappaphycus alvarezii AND BONE MEAL CATFISH |
pdf |
244 |
| 12208 |
Rita Marsuci Harmain |
CHANGES OF AMINO ACID CONTENT IN MANGGABAI FISH OF FERMENTATION RESULTS |
pdf |
152 |
| 12209 |
Rita Marsuci Harmain |
PENGEMBANGAN PENYEDAP RASA UMAMI DAN PROBIOTIK POTENSIAL HASIL FERMENTASI IKAN LOKAL (Tahun Ke-1 dari rencana 2 tahun) |
pdf |
2026 |
| 12210 |
Rita Marsuci Harmain |
Masa Simpan Stik Rumput Laut Fortifikasi Tepung Udang Rebon dalam Kemasan Polipropilen |
pdf |
1112 |
| 12211 |
Rita Marsuci Harmain |
Organoleptic Hedonic Quality and Chemical Analysis on Stick Seaweed Kappaphycus Alvarezii with Fortification Flour Rebon Shrimps (Mysis Sp.) |
pdf |
260 |
| 12212 |
Rita Marsuci Harmain |
Karakteristik Mutu Ikan Deho (Euthynnus Affinis) yang Diasapi Menggunakan Tongkol Jagung (Zea Mays) pada Lama Pengasapan Berbeda |
pdf |
400 |
| 12213 |
Rita Marsuci Harmain |
The Physics and Chemical Characteristics of Sausage Catfish Subtitution By Algae (Kappaphycus Alvarezi) |
pdf |
213 |
| 12214 |
Rita Marsuci Harmain |
Turnitin Analysis Of Supply And Acceptance Of Demersal Fish Raw Materials At 99 Sea Tinakin Companies Banggai Sea, Central Sulawesi Province |
pdf |
119 |
| 12215 |
Rita Marsuci Harmain |
Turnitin Nanocalsium Characterization of Cakalang Fish Bone Flour (Katsuwonus Pelamis L) |
pdf |
136 |
| 12216 |
Rita Marsuci Harmain |
Turnitin Chemical Quality of Dried Stingray (Dasyatis Sp.) Marinated with Belimbing Wuluh (Averrhoa Blimbi L.) |
pdf |
923 |
| 12217 |
Rita Marsuci Harmain |
Turnitin Physical analyze and hedonic quality of ilabulo crackers skipjack (Katsuwonus pelamis) fortified nano calcium bone |
pdf |
114 |
| 12218 |
Rita Marsuci Harmain |
Turnitin The Sensory Hedonic Quality and Physical Characteristics Effect of Kappahycus Alvarezii Seaweed and Catfish Bone on Traditional Food Ilabulo Catfish (Pangasius sp.) |
pdf |
440 |
| 12219 |
Rita Marsuci Harmain |
Turnitin Changes Of Amino Acid Content In Manggabai Fish Of Fermentation |
pdf |
115 |
| 12220 |
Rita Marsuci Harmain |
Turnitin Chitinase activity potential and identification of chitinolytic bacteria isolated of swimmer crab’s cell |
pdf |
114 |
| 12221 |
Rita Marsuci Harmain |
Turnitin Evaluating the protein and fat content of skipjack (Katsuwonus pelamis) in the smoking process of arabushi |
pdf |
139 |
| 12222 |
Rita Marsuci Harmain |
Changes Of Amino Acid Content In Manggabai Fish Of Fermentation |
pdf |
98 |
| 12223 |
Rita Marsuci Harmain |
Nanocalsium Characterization of Cakalang Fish Bone Flour (Katsuwonus Pelamis L) |
pdf |
91 |
| 12224 |
Rita Marsuci Harmain |
Analysis Of Supply And Acceptance Of Demersal Fish Raw Materials At 99 Sea Tinakin Companies Banggai Sea, Central Sulawesi Province |
pdf |
101 |
| 12225 |
Rita Marsuci Harmain |
Koresponden Chitinase activity potential and identification of chitinolytic bacteria isolated of swimmer crab’s cell |
pdf |
111 |
