| No |
Pengunggah |
Unggahan |
Tipe |
Unduh |
| 12401 |
Rita Marsuci Harmain |
CHANGES OF AMINO ACID CONTENT IN MANGGABAI FISH OF FERMENTATION RESULTS |
pdf |
215 |
| 12402 |
Rita Marsuci Harmain |
PENGEMBANGAN PENYEDAP RASA UMAMI DAN PROBIOTIK POTENSIAL HASIL FERMENTASI IKAN LOKAL (Tahun Ke-1 dari rencana 2 tahun) |
pdf |
2335 |
| 12403 |
Rita Marsuci Harmain |
Masa Simpan Stik Rumput Laut Fortifikasi Tepung Udang Rebon dalam Kemasan Polipropilen |
pdf |
1269 |
| 12404 |
Rita Marsuci Harmain |
Organoleptic Hedonic Quality and Chemical Analysis on Stick Seaweed Kappaphycus Alvarezii with Fortification Flour Rebon Shrimps (Mysis Sp.) |
pdf |
324 |
| 12405 |
Rita Marsuci Harmain |
Karakteristik Mutu Ikan Deho (Euthynnus Affinis) yang Diasapi Menggunakan Tongkol Jagung (Zea Mays) pada Lama Pengasapan Berbeda |
pdf |
505 |
| 12406 |
Rita Marsuci Harmain |
The Physics and Chemical Characteristics of Sausage Catfish Subtitution By Algae (Kappaphycus Alvarezi) |
pdf |
284 |
| 12407 |
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 |
178 |
| 12408 |
Rita Marsuci Harmain |
Turnitin Nanocalsium Characterization of Cakalang Fish Bone Flour (Katsuwonus Pelamis L) |
pdf |
190 |
| 12409 |
Rita Marsuci Harmain |
Turnitin Chemical Quality of Dried Stingray (Dasyatis Sp.) Marinated with Belimbing Wuluh (Averrhoa Blimbi L.) |
pdf |
994 |
| 12410 |
Rita Marsuci Harmain |
Turnitin Physical analyze and hedonic quality of ilabulo crackers skipjack (Katsuwonus pelamis) fortified nano calcium bone |
pdf |
173 |
| 12411 |
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 |
495 |
| 12412 |
Rita Marsuci Harmain |
Turnitin Changes Of Amino Acid Content In Manggabai Fish Of Fermentation |
pdf |
170 |
| 12413 |
Rita Marsuci Harmain |
Turnitin Chitinase activity potential and identification of chitinolytic bacteria isolated of swimmer crab’s cell |
pdf |
187 |
| 12414 |
Rita Marsuci Harmain |
Turnitin Evaluating the protein and fat content of skipjack (Katsuwonus pelamis) in the smoking process of arabushi |
pdf |
208 |
| 12415 |
Rita Marsuci Harmain |
Changes Of Amino Acid Content In Manggabai Fish Of Fermentation |
pdf |
151 |
| 12416 |
Rita Marsuci Harmain |
Nanocalsium Characterization of Cakalang Fish Bone Flour (Katsuwonus Pelamis L) |
pdf |
141 |
| 12417 |
Rita Marsuci Harmain |
Analysis Of Supply And Acceptance Of Demersal Fish Raw Materials At 99 Sea Tinakin Companies Banggai Sea, Central Sulawesi Province |
pdf |
172 |
| 12418 |
Rita Marsuci Harmain |
Koresponden Chitinase activity potential and identification of chitinolytic bacteria isolated of swimmer crab’s cell |
pdf |
160 |
| 12419 |
Rita Marsuci Harmain |
Koresponden Physical analyze and hedonic quality of ilabulo crackers skipjack (Katsuwonus pelamis) fortified nano calcium bone |
pdf |
195 |
| 12420 |
Rita Marsuci Harmain |
Formulasi Produk Ilabulo Ikan Patin (Pangasius sp.) |
pdf |
22829 |
| 12421 |
Rita Marsuci Harmain |
ANALISIS ASAM LEMAK TAK JENUH OMEGA-3 dan OMEGA-6 PADA PRODUK ILABULO IKAN PATIN (Pangasius sp.) SEBAGAI PANGAN FUNGSIONAL |
pdf |
1286 |
| 12422 |
Rita Marsuci Harmain |
PENGARUH PENAMBAHAN TEPUNG UDANG REBON (Mysis sp.)
TERHADAP MUTU STIK RUMPUT LAUT Kappaphycus alvarezii
|
pdf |
685 |
| 12423 |
Rita Marsuci Harmain |
Pengujian Organoleptik Ikan-Ikn Family Scombroidae Dengan Melalui Metode Pengasapan |
pdf |
609 |
| 12424 |
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 |
746 |
| 12425 |
Rita Marsuci Harmain |
PEMBERDAYAAN MASYARAKAT MELALUI PELATIHAN OLAHAN HASIL PERIKANAN SEBAGAI PANGAN INSTANT DAN PENANAMAN POHON PRODUKTIF MENUJU DESA TANGGUH BENCANA DI DESA MANANGGU KABUPATEN BOALEMO |
pdf |
490 |
