Karakteristik Nori dari Campuran Rumput Laut Ulva lactuca dan Gelidium sp.

by Gisella Valentine, Sumardianto, Ima Wijayanti
Published 2020-08-01

Optimization Making Glucosamine Hydrochloride (HCl GlcN) of Crab Shell Waste through Chemical Hydrolysis

by Alfiana Nurjannah, Darmanto, Ima Wijayanti
Published 2016-04-01

Characteristics of Physichochemical and Microbiology of Rebon Shrimp Paste using Different Brown Sugar Concentration

by Sumardianto Sumardianto, Ima Wijayanti, Fronthea Swastawati
Published 2019-08-01

Optimization Making Glucosamine Hydrochloride (HCl GlcN) of Crab Shell Waste through Chemical Hydrolysis

by Alfiana Nurjannah, Darmanto Darmanto, Ima Wijayanti
Published 2016-04-01

Karakteristik Fisikokimia Kalsium dari Tulang Nila (Oreochromis Niloticus) dengan Perendaman Belimbing Wuluh

by Ima Wijayanti, Laras Rianingsih, Ulfah Amalia
Published 2018-08-01

Nutritional Content of Wild and Cultured Eel (Anguilla bicolor) from Southern Coast of Central Java

by Ima Wijayanti, Endang Sri Susilo Setiyorini
Published 2018-03-01

Pengaruh Nanokalsium terhadap Kekuatan Gel Kamaboko Ikan Mujair (Oreochromis mossambicus)

by Indah Kurnia Dewi, Ima Wijayanti, Retno Ayu Kurniasih
Published 2020-08-01

Lost Nutrition Differences Frozen Milkfish Non Whip Out Spines and Whip Out Spines During Low Storage

by Arifiya Ayu Kusuma, Eko Nurcahya Dewi, Ima Wijayanti
Published 2017-04-01

Textural, Sensory, and Chemical Characteristic of Threadfin Bream (<i>Nemipterus</i> sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (<i>Lates calcarifer</i>...

by Ima Wijayanti, Avtar Singh, Soottawat Benjakul, Pornsatit Sookchoo
Published 2021-04-01

PERUBAHAN ASAM AMINO SURIMI IKAN LELE DENGAN FREKUENSI PENCUCIAN YANG BERBEDA

by ima - wijayanti, titi - surti, tri - winarni, yudhomenggolo sastro darmanto
Published 2014-07-01

Nutrition Profile and Quality of Milkfish Galantine Added By Different Type and Concentration of Liquid Smoke

by Fronthea Swastawati, Ima Wijayanti, Suminto Suminto, Dwi Yanuar Budi Prasetyo
Published 2018-12-01

The Effect of different Concentration of Fish Meat on Texture, Nutrition and Sensory of ‘Tahu bakso’ made from Tilapia (Oreochromish niloticus)

by Tri Winarni Agustini, Yosomenggolo Sastro Darmanto, Ima Wijayanti, Putut Har Riyadi
Published 2017-02-01

The Effect of different Concentration of Fish Meat on Texture, Nutrition and Sensory of ‘Tahu bakso’ made from Tilapia (Oreochromish niloticus)

by Tri Winarni Agustini, Yosomenggolo Sastro Darmanto, Ima Wijayanti, Putut Har Riyadi
Published 2016-12-01