| No |
Pengunggah |
Unggahan |
Tipe |
Unduh |
| 12476 |
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 |
369 |
| 12477 |
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 |
355 |
| 12478 |
Rita Marsuci Harmain |
ANALYSIS PHYSIC AND CHEMICAL TRADITIONAL FOOD ILABULO CATFISH (Pangasius sp.) FORTIFICATION SEAWEED Kappaphycus alvarezii AND BONE MEAL CATFISH |
pdf |
376 |
| 12479 |
Rita Marsuci Harmain |
CHANGES OF AMINO ACID CONTENT IN MANGGABAI FISH OF FERMENTATION RESULTS |
pdf |
233 |
| 12480 |
Rita Marsuci Harmain |
PENGEMBANGAN PENYEDAP RASA UMAMI DAN PROBIOTIK POTENSIAL HASIL FERMENTASI IKAN LOKAL (Tahun Ke-1 dari rencana 2 tahun) |
pdf |
2390 |
| 12481 |
Rita Marsuci Harmain |
Masa Simpan Stik Rumput Laut Fortifikasi Tepung Udang Rebon dalam Kemasan Polipropilen |
pdf |
1297 |
| 12482 |
Rita Marsuci Harmain |
Organoleptic Hedonic Quality and Chemical Analysis on Stick Seaweed Kappaphycus Alvarezii with Fortification Flour Rebon Shrimps (Mysis Sp.) |
pdf |
340 |
| 12483 |
Rita Marsuci Harmain |
Karakteristik Mutu Ikan Deho (Euthynnus Affinis) yang Diasapi Menggunakan Tongkol Jagung (Zea Mays) pada Lama Pengasapan Berbeda |
pdf |
545 |
| 12484 |
Rita Marsuci Harmain |
The Physics and Chemical Characteristics of Sausage Catfish Subtitution By Algae (Kappaphycus Alvarezi) |
pdf |
307 |
| 12485 |
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 |
198 |
| 12486 |
Rita Marsuci Harmain |
Turnitin Nanocalsium Characterization of Cakalang Fish Bone Flour (Katsuwonus Pelamis L) |
pdf |
209 |
| 12487 |
Rita Marsuci Harmain |
Turnitin Chemical Quality of Dried Stingray (Dasyatis Sp.) Marinated with Belimbing Wuluh (Averrhoa Blimbi L.) |
pdf |
1023 |
| 12488 |
Rita Marsuci Harmain |
Turnitin Physical analyze and hedonic quality of ilabulo crackers skipjack (Katsuwonus pelamis) fortified nano calcium bone |
pdf |
188 |
| 12489 |
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 |
515 |
| 12490 |
Rita Marsuci Harmain |
Turnitin Changes Of Amino Acid Content In Manggabai Fish Of Fermentation |
pdf |
190 |
| 12491 |
Rita Marsuci Harmain |
Turnitin Chitinase activity potential and identification of chitinolytic bacteria isolated of swimmer crab’s cell |
pdf |
218 |
| 12492 |
Rita Marsuci Harmain |
Turnitin Evaluating the protein and fat content of skipjack (Katsuwonus pelamis) in the smoking process of arabushi |
pdf |
233 |
| 12493 |
Rita Marsuci Harmain |
Changes Of Amino Acid Content In Manggabai Fish Of Fermentation |
pdf |
169 |
| 12494 |
Rita Marsuci Harmain |
Nanocalsium Characterization of Cakalang Fish Bone Flour (Katsuwonus Pelamis L) |
pdf |
158 |
| 12495 |
Rita Marsuci Harmain |
Analysis Of Supply And Acceptance Of Demersal Fish Raw Materials At 99 Sea Tinakin Companies Banggai Sea, Central Sulawesi Province |
pdf |
189 |
| 12496 |
Rita Marsuci Harmain |
Koresponden Chitinase activity potential and identification of chitinolytic bacteria isolated of swimmer crab’s cell |
pdf |
178 |
| 12497 |
Rita Marsuci Harmain |
Koresponden Physical analyze and hedonic quality of ilabulo crackers skipjack (Katsuwonus pelamis) fortified nano calcium bone |
pdf |
216 |
| 12498 |
Rita Marsuci Harmain |
Formulasi Produk Ilabulo Ikan Patin (Pangasius sp.) |
pdf |
22859 |
| 12499 |
Rita Marsuci Harmain |
ANALISIS ASAM LEMAK TAK JENUH OMEGA-3 dan OMEGA-6 PADA PRODUK ILABULO IKAN PATIN (Pangasius sp.) SEBAGAI PANGAN FUNGSIONAL |
pdf |
1305 |
| 12500 |
Rita Marsuci Harmain |
PENGARUH PENAMBAHAN TEPUNG UDANG REBON (Mysis sp.)
TERHADAP MUTU STIK RUMPUT LAUT Kappaphycus alvarezii
|
pdf |
699 |
