| No |
Pengunggah |
Unggahan |
Tipe |
Unduh |
| 12276 |
Rita Marsuci Harmain |
ANALYSIS PHYSIC AND CHEMICAL TRADITIONAL FOOD ILABULO CATFISH (Pangasius sp.) FORTIFICATION SEAWEED Kappaphycus alvarezii AND BONE MEAL CATFISH |
pdf |
263 |
| 12277 |
Rita Marsuci Harmain |
CHANGES OF AMINO ACID CONTENT IN MANGGABAI FISH OF FERMENTATION RESULTS |
pdf |
160 |
| 12278 |
Rita Marsuci Harmain |
PENGEMBANGAN PENYEDAP RASA UMAMI DAN PROBIOTIK POTENSIAL HASIL FERMENTASI IKAN LOKAL (Tahun Ke-1 dari rencana 2 tahun) |
pdf |
2077 |
| 12279 |
Rita Marsuci Harmain |
Masa Simpan Stik Rumput Laut Fortifikasi Tepung Udang Rebon dalam Kemasan Polipropilen |
pdf |
1125 |
| 12280 |
Rita Marsuci Harmain |
Organoleptic Hedonic Quality and Chemical Analysis on Stick Seaweed Kappaphycus Alvarezii with Fortification Flour Rebon Shrimps (Mysis Sp.) |
pdf |
268 |
| 12281 |
Rita Marsuci Harmain |
Karakteristik Mutu Ikan Deho (Euthynnus Affinis) yang Diasapi Menggunakan Tongkol Jagung (Zea Mays) pada Lama Pengasapan Berbeda |
pdf |
408 |
| 12282 |
Rita Marsuci Harmain |
The Physics and Chemical Characteristics of Sausage Catfish Subtitution By Algae (Kappaphycus Alvarezi) |
pdf |
227 |
| 12283 |
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 |
130 |
| 12284 |
Rita Marsuci Harmain |
Turnitin Nanocalsium Characterization of Cakalang Fish Bone Flour (Katsuwonus Pelamis L) |
pdf |
145 |
| 12285 |
Rita Marsuci Harmain |
Turnitin Chemical Quality of Dried Stingray (Dasyatis Sp.) Marinated with Belimbing Wuluh (Averrhoa Blimbi L.) |
pdf |
940 |
| 12286 |
Rita Marsuci Harmain |
Turnitin Physical analyze and hedonic quality of ilabulo crackers skipjack (Katsuwonus pelamis) fortified nano calcium bone |
pdf |
121 |
| 12287 |
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 |
448 |
| 12288 |
Rita Marsuci Harmain |
Turnitin Changes Of Amino Acid Content In Manggabai Fish Of Fermentation |
pdf |
126 |
| 12289 |
Rita Marsuci Harmain |
Turnitin Chitinase activity potential and identification of chitinolytic bacteria isolated of swimmer crab’s cell |
pdf |
130 |
| 12290 |
Rita Marsuci Harmain |
Turnitin Evaluating the protein and fat content of skipjack (Katsuwonus pelamis) in the smoking process of arabushi |
pdf |
149 |
| 12291 |
Rita Marsuci Harmain |
Changes Of Amino Acid Content In Manggabai Fish Of Fermentation |
pdf |
106 |
| 12292 |
Rita Marsuci Harmain |
Nanocalsium Characterization of Cakalang Fish Bone Flour (Katsuwonus Pelamis L) |
pdf |
98 |
| 12293 |
Rita Marsuci Harmain |
Analysis Of Supply And Acceptance Of Demersal Fish Raw Materials At 99 Sea Tinakin Companies Banggai Sea, Central Sulawesi Province |
pdf |
111 |
| 12294 |
Rita Marsuci Harmain |
Koresponden Chitinase activity potential and identification of chitinolytic bacteria isolated of swimmer crab’s cell |
pdf |
119 |
| 12295 |
Rita Marsuci Harmain |
Koresponden Physical analyze and hedonic quality of ilabulo crackers skipjack (Katsuwonus pelamis) fortified nano calcium bone |
pdf |
152 |
| 12296 |
Rita Marsuci Harmain |
Formulasi Produk Ilabulo Ikan Patin (Pangasius sp.) |
pdf |
22740 |
| 12297 |
Rita Marsuci Harmain |
ANALISIS ASAM LEMAK TAK JENUH OMEGA-3 dan OMEGA-6 PADA PRODUK ILABULO IKAN PATIN (Pangasius sp.) SEBAGAI PANGAN FUNGSIONAL |
pdf |
1235 |
| 12298 |
Rita Marsuci Harmain |
PENGARUH PENAMBAHAN TEPUNG UDANG REBON (Mysis sp.)
TERHADAP MUTU STIK RUMPUT LAUT Kappaphycus alvarezii
|
pdf |
628 |
| 12299 |
Rita Marsuci Harmain |
Pengujian Organoleptik Ikan-Ikn Family Scombroidae Dengan Melalui Metode Pengasapan |
pdf |
555 |
| 12300 |
Rita Marsuci Harmain |
PEMANFAATAN TEPUNG TULANG IKAN PELAGIS FORTIFIKASI PADA MAKANAN TRADISIONAL SEBAGAI PEMENUHAN KALSIUM DAN PENINGKATAN NILAI JUAL MASYARAKAT PESISIR DI DESA BULUWATU, KECAMATAN SUMALATA TIMUR KABUPATEN GORONTALO UTARA |
pdf |
658 |
