Dahlia, Dahlia, Indonesia

• Vol 5 (2018): Edisi 1 Januari s/d Juni 2018 - Teknologi Hasil Perikanan
  INFLUENCE OF FORMULATION WITH DIFFERENT BINDER MATERIAL TO QUALITY MAKARONI CATFISH (Pangasiushypopthalmus)
  Abstract  PDF
• Vol 5 (2018): Edisi 1 Januari s/d Juni 2018 - Teknologi Hasil Perikanan
  EFFECT OFADDITION DIFFERENT CONCENTRATION OFPAPAIN ENZYME TOWARDS CHARACTERISTIC OF REBON SHRIMP (Acetes erythraeus) PROTEIN HYDROLYSATE
  Abstract  PDF
• Vol 5 (2018): Edisi 1 Januari s/d Juni 2018 - Teknologi Hasil Perikanan
  THE STUDY OF CONSUMER ACCEPTANCE ON EEL (Monopterus albus) NUGGET WITH THE ADDITION OF YELLOW SWEET POTATO (Ipomea batatas l ) FLOUR
  Abstract  PDF
• Vol 5 (2018): Edisi 2 Juli s/d Desember 2018 - Teknologi Hasil Perikanan
  EFFECT OF DIFFERENT PACKAGING TYPES TOWARD THE QUALITY OF GOLD FISH (Cyprinus carpio)BABY CHIPS DURING ROOM TEMPERATURE STORAGE
  Abstract  PDF
• Vol 5 (2018): Edisi 2 Juli s/d Desember 2018 - Teknologi Hasil Perikanan
  FORTIFICATION OF CATFISH (Pangasiushypopthalmus) BONE MEAL ON BAKED BROWNIES FOR CONSUMER ACCEPTANCE
  Abstract  PDF
• Vol 5 (2018): Edisi 2 Juli s/d Desember 2018 - Teknologi Hasil Perikanan
  INFLUENCE OF THE ADDITION OF SOYBEAN FLOUR (Glycine max) ON CARP FISH MEATBALLS (Osprhonemus gouramy) TOWARD CONSUMER ACCEPTANCE
  Abstract  PDF
• Vol 5 (2018): Edisi 2 Juli s/d Desember 2018 - Teknologi Hasil Perikanan
  STUDY OF THE FORMULATION OF SWEET SOY SAUCE FROM SMALL SHRIMP (Acetes erythraeus) TOWARD CONSUMER ACCEPTANCE
  Abstract  PDF
• Vol 6 (2019): Edisi 1 Januari s/d Juni 2019 - Teknologi Hasil Perikanan
  STUDY OF QUALITY OF DRY SKIN SHRIMP (Acetes arythraeus) SAUCE WITH DIFFERENT FERMENTATION TIME AND SALT CONCENTRATION
  Abstract  PDF
• Vol 6 (2019): Edisi 2 Juli s/d Desember 2019 - Teknologi Hasil Perikanan
  CONSUMER ACCEPTANCE ON COOKIES OF TARO FLOUR FORTIFIED WITH FISH PROTEIN CONCENTRATE FROM TILAPIA (Oreochromis niloticus)
  Abstract  PDF
• Vol 7, No 1 (2020): Edisi 1 Januari - Juni 2020 - Teknologi Hasil Perikanan
  ADDITION OF FRESHWATER MUSSEL FLOUR (Pilsbryoconcha exilis) ON MAKING OF COMPOSITE FLOUR COOKIES TOWARDS CONSUMER ACCEPTANCE
  Abstract  PDF
• Vol 7, No 2 (2020): 2 Juli - Desember 2020 - Teknologi Hasil Perikanan
  STUDY ON THE CONSUMER ACCEPTANCE OFDIM SUM OF FISHERIES PRODUCTS (Squid and White Shrimp)
  Abstract  PDF
• Vol 7, No 2 (2020): 2 Juli - Desember 2020 - Teknologi Hasil Perikanan
  CONSUMER ACCEPTANCE OF SEAWEED (Eucheuma cottoni) EXTRACT FROM DRAGON FRUIT SKIN(Hylocereus polyrhlzus)
  Abstract  PDF
• Vol 7, No 2 (2020): 2 Juli - Desember 2020 - Teknologi Hasil Perikanan
  THE EFFECT OF ADDITIONAL AMOUNT OF CATFISHSURIMI (Pangasiushypophthalmus) WHICH IS DIFFERENT ON PROCESSING PROCESS OF PEMPEK TOWARDS CONSUMER ACCEPTANCE
  Abstract  PDF
• Vol 7, No 2 (2020): 2 Juli - Desember 2020 - Teknologi Hasil Perikanan
  THE EFFECT OF ADDITIONAL ANCHOVY FLOUR (Stelephorus commersonii) ON THE PROCESSING OF DRIED CREAM PUFF ON CONSUMER ACCEPTANCE
  Abstract  PDF
• Vol 7, No 2 (2020): 2 Juli - Desember 2020 - Teknologi Hasil Perikanan
  CONSUMER ACCEPTANCE STUDY OF TILAPIA (Oreochromis niloticus) ROLADE WITHTHE ADDITION OF SAGO (Metroxylon sago rottb) FLOUR
  Abstract  PDF
• Vol 7, No 2 (2020): 2 Juli - Desember 2020 - Teknologi Hasil Perikanan
  THE EFFECT OF ADDITIONAL PROTEIN HYDROLYSATE OF REBON SHRIMP (Acetes sp.) ON THE QUALITY OF BISCUIT
  Abstract  PDF
• Vol 7, No 2 (2020): 2 Juli - Desember 2020 - Teknologi Hasil Perikanan
  THE EFFECT OF ADDITION OFCATFISH SURIMI (Pangasius hypopthalmus) AS A SOURCE OF PROTEIN ON THE QUALITY OF TORTILLA CHIPS
  Abstract  PDF
• Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021 - Teknologi Hasil Perikanan
  THE EFFECT OF DIFFERENT PACKAGING ON THE QUALITY OF REBON SHRIMP (Acetes erythraeus) PASTE DURING ROOM TEMPERATURE STORAGE By:
  Abstract  PDF
• Vol 8, No 1 (2021): Edisi 1 Januari s/d Juni 2021 - Teknologi Hasil Perikanan
  CONSUMER ACCEPTANCE STUDY OF BLOOD SHELL MEATBALLS (Anadara granosa) WITH DIFFERENT AMOUNT OF BINDER
  Abstract  PDF
• Vol 8, No 2 (2021): Edisi 2 Juli s/d Desember 2021 - Teknologi Hasil Perikanan
  The Effect of Sago Sugar Substitution on the Organoleptic Quality ofSeaweed (Eucheuma cottonii) Jam
  Abstract  PDF
• Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022 - Teknologi Hasil Perikanan
  STUDI KARAKTERISTIK MUTU BUBUR KONSENTRAT PROTEIN IKAN PATINN (Pangasius hypothalmus) DENGAN PENAMBAHAN TEPUNG RUMPUT LAUT (Eucheuma cottonii)
  Abstract  PDF
• Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022 - Teknologi Hasil Perikanan
  STUDI KARAKTERISTIK MUTU BUBUR KONSENTRAT PROTEIN IKAN PATINN (Pangasius hypothalmus) DENGAN PENAMBAHAN TEPUNG RUMPUT LAUT (Eucheuma cottonii)
  Abstract  PDF
• Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022 - Teknologi Hasil Perikanan
  STUDY OF CONSUMER ACCEPTANCE OF PIZZA WITH DIFFERENT TYPES OF FISH TOPPING
  Abstract
• Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022 - Teknologi Hasil Perikanan
  EFFECT OF THE ADDITION OF Chlorella sp FLOUR ON THE ORGANOLEPTIC VALUE OF BOBA (Tapioca pearl)
  Abstract  PDF
• Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022 - Teknologi Hasil Perikanan
  ORGANOLEPTIC CHARACTERISTICS OF SAGO CRACKERS WITH THE ADDITION OF BIANG (Ilisha elongata) FISH FLOUR
  Abstract  PDF
• Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022 - Teknologi Hasil Perikanan
  EFFECT OF SUBSTITUTION OF TAPIOCA FLOUR WITH SAGO FLOUR (Metroxylon sogo rottb) ON PICKHANDLE BARRACUDA (Spyraena jello) FISH BURGER ON CONSUMER ACCEPTANCE
  Abstract  PDF