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Issue |
Title |
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Volume 3 Nomor 1 Tahun 2022 |
Karakteristik Mutu Fisik dan Hedonik Serbuk Ekstrak Ikan Gabus (Channa striata) |
Abstract
PDF
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Devi Wulansari, Sukma Budi Prasetyati, Susi Ratnaningtyas, Anasri Anasri, Nurur Rahmah Holis |
|
Volume 3 Nomor 2 Tahun 2022 |
The Processing Characteristics of Canned Lemuru Fish (Sardinella lemuru) using Tomato Sauce Media |
Abstract
PDF
|
Yudi Prasetyo Handoko, Muhamad Prayogi Thabrani |
|
Volume 1 Nomor 2 Mei 2020 |
Pengaruh Penambahan Gracilaria sp. terhadap Mutu Sosis Ikan Bandeng (Chanos chanos) |
Abstract
PDF
|
Aef Permadi, Devi Wulansari, Anasri Tanjung, Aripudin Aripudin |
|
Volume 2 Nomor 3 Tahun 2021 |
Penerapan Sanitation Standard Operation Procedures (SSOP) dan Good Manufacturing Practice (GMP) dalam Pengolahan Fillet Ikan Ekor Kuning (Caesio Cuning) Beku |
Abstract
PDF
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Aldamal Tri Gusdi, Yuliati H. Sipahutar |
|
Volume 3 Nomor 3 Tahun 2022 |
Analysis of The Standard Quality of The Crude Solar Salt become The Health and Industry's Salt in Karawang District |
Abstract
PDF
|
Roberto Patar Pasaribu, Aris Kabul Pranoto, Anasri Tanjung, Waluyo Waluyo, Suratna Suratna |
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