Pub Date : 2022-12-31DOI: 10.15578/jpbkp.v17i2.861
A. Mardhiah, Nadia Putri, Dwi Apriliani, Lia Handayani
{"title":"Peningkatan Nilai Tambah Kulit Ikan Tuna sebagai Bahan Baku Pupuk Organik Cair","authors":"A. Mardhiah, Nadia Putri, Dwi Apriliani, Lia Handayani","doi":"10.15578/jpbkp.v17i2.861","DOIUrl":"https://doi.org/10.15578/jpbkp.v17i2.861","url":null,"abstract":"","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47128346","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-31DOI: 10.15578/jpbkp.v17i2.845
S. Syukri, G. S. Hutomo, Samliok Ndobe
{"title":"Perlakuan Jenis Minyak Berbeda Sebagai Bahan Enkapsulasi Hidrolisat Ikan Gabus (Channa striata)","authors":"S. Syukri, G. S. Hutomo, Samliok Ndobe","doi":"10.15578/jpbkp.v17i2.845","DOIUrl":"https://doi.org/10.15578/jpbkp.v17i2.845","url":null,"abstract":"","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44711450","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-31DOI: 10.15578/jpbkp.v17i2.842
Nirmala Efri Hasibuan, S. Sumartini
{"title":"Karakteristik Fisiko-Kimia Kukis dengan Penambahan Tepung Tulang Ikan Tenggiri (Scomberomorus commerson)","authors":"Nirmala Efri Hasibuan, S. Sumartini","doi":"10.15578/jpbkp.v17i2.842","DOIUrl":"https://doi.org/10.15578/jpbkp.v17i2.842","url":null,"abstract":"","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41377895","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-06-27DOI: 10.15578/jpbkp.v17i1.781
Ni Wayan Sri Agustini, Dody Priadi, Raja Vin Atika
{"title":"Profil Kimia dan Aktivitas Antibakteri Fraksi Aktif Nannochloropsis sp. sebagai Senyawa Penghambat Bakteri Penyebab Gangguan Kesehatan Mulut","authors":"Ni Wayan Sri Agustini, Dody Priadi, Raja Vin Atika","doi":"10.15578/jpbkp.v17i1.781","DOIUrl":"https://doi.org/10.15578/jpbkp.v17i1.781","url":null,"abstract":"","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42671833","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-06-27DOI: 10.15578/jpbkp.v17i1.797
Rodiah Nurbaya Sari, Dina Fransiska, F. Dewi, Ellya Sinurat
Hydroxyapatite bioceramic (HAp) is a synthetic chemical component of calcium phosphate derivatives generally used to repair hard tissue damage. One of the natural ingredients for making hydroxyapatite is scallop shells (Amusium pleuronectes), a by-product of catching fresh scallops, which only use the adductor meat/muscle. This study aimed on HAp preparations from scallop shells and characterized the resulting hydroxyapatite formulation. The steps taken were preparing scallop shell flour, the calcination processed with temperatures of 700, 800, and 900 ° C and times 6; 4.5; and 3 hours, and the synthesis processed using Ammonium Dihydrogen Phosphate (ADP). The results obtained were the best hydroxyapatite treatment at a calcination temperature of 800 ° C for 4.5 hours with a yield of 75.20%. The functional group found of CO 3 2- indicated C-O vibrations from the CO 3 group and the hydrogen phosphate group (HPO 4 2- ). The diffractogram of HAp was similar to standard hydroxyapatite (HAp-S) with high intensity at values of 2θ: 25,88°; 31.75°; 32.18°; 32.88°; 34.05°; 39.77°; 46.61°; and 49.97°. HAp from this study has an agglomerate morphology, without sharp surface and edges. Based on SEM-EDS analysis, the HAp contains Ca and P 59.09 and 40.91%, respectively, with a Ca/P ratio of 1.44. The average particle diameter size was 396.88 nm. The morphology of the resulting HAp will be safe for human soft tissue application.
{"title":"Karakteristik Sediaan Hidroksiapatit dari Cangkang Kerang Simping (Amusium pleuronectes) dengan Perlakuan Suhu dan Waktu Sintesis","authors":"Rodiah Nurbaya Sari, Dina Fransiska, F. Dewi, Ellya Sinurat","doi":"10.15578/jpbkp.v17i1.797","DOIUrl":"https://doi.org/10.15578/jpbkp.v17i1.797","url":null,"abstract":"Hydroxyapatite bioceramic (HAp) is a synthetic chemical component of calcium phosphate derivatives generally used to repair hard tissue damage. One of the natural ingredients for making hydroxyapatite is scallop shells (Amusium pleuronectes), a by-product of catching fresh scallops, which only use the adductor meat/muscle. This study aimed on HAp preparations from scallop shells and characterized the resulting hydroxyapatite formulation. The steps taken were preparing scallop shell flour, the calcination processed with temperatures of 700, 800, and 900 ° C and times 6; 4.5; and 3 hours, and the synthesis processed using Ammonium Dihydrogen Phosphate (ADP). The results obtained were the best hydroxyapatite treatment at a calcination temperature of 800 ° C for 4.5 hours with a yield of 75.20%. The functional group found of CO 3 2- indicated C-O vibrations from the CO 3 group and the hydrogen phosphate group (HPO 4 2- ). The diffractogram of HAp was similar to standard hydroxyapatite (HAp-S) with high intensity at values of 2θ: 25,88°; 31.75°; 32.18°; 32.88°; 34.05°; 39.77°; 46.61°; and 49.97°. HAp from this study has an agglomerate morphology, without sharp surface and edges. Based on SEM-EDS analysis, the HAp contains Ca and P 59.09 and 40.91%, respectively, with a Ca/P ratio of 1.44. The average particle diameter size was 396.88 nm. The morphology of the resulting HAp will be safe for human soft tissue application.","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45711454","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-06-27DOI: 10.15578/jpbkp.v17i1.794
Fadia Mutiara Prastianti, Eri Bachtiar, M. W. Lewaru, Mochamad Untung Karunia Agung
Muara Gembong waters is a downstream region of the Citarum watershed that receives anthropogenic runoff and affects water pollution. To overcome the problem of pollution, bacteria can be used as a bioremediation agent. Until now, information on the bacterial community in Citarum River waters has not been obtained, especially in the downstream area of Muara Gembong. This study aims to identify the community, abundance, and diversity of bacteria from Muara Gembong waters that have been enriched with a metagenomic approach, as well as functional analysis by looking at the protein profiles of the identified bacteria that have the potential as bioremediation agents. Water samples were taken at two locations (A1 and A2) with different water characteristics. Estuary water samples were enriched with 0.2x Nutrient Broth (NB). Amplicon sequencing of NGS by Novaseq Illumina platform was used in this research, using 16S rRNA primer region V3-V4 (341F and 806R). The results showed that 37 genera, 19 families, 13 orders, 7 classes, and 4 bacterial phyla were identified with 49 OTUs for A1 and 48 OTUs for A2. The highest abundance was obtained by the Gammaproteobacteria class (99.82%) which dominated by the Vibrio genera. The diversity level is classified as medium diversity with high dominance. Functional analysis showed the ability of the identified bacteria to degrade benzoate, dioxin, fatty acid, methane, naphthalene, nitrotoluene, PAH, and sulfur with proteins and enzymes involved in the metabolism. This study shows that identified bacteria in Muara Gembong waters are potentially appicable for bioremediation of the environment contaminants, such as organic pollutants and heavy metals.
Muara Gembong水域是Citarum流域的下游区域，接收人为径流并影响水污染。为了克服污染问题，细菌可以用作生物修复剂。到目前为止，还没有获得Citarum河水域细菌群落的信息，尤其是在Muara Gembong下游地区。本研究旨在通过宏基因组方法鉴定Muara Gembong水域中富集的细菌的群落、丰度和多样性，并通过观察已鉴定的具有生物修复潜力的细菌的蛋白质图谱进行功能分析。在具有不同水特性的两个位置（A1和A2）采集水样。河口水样用0.2倍营养肉汤（NB）进行富集。本研究使用Novaseq Illumina平台对NGS进行扩增子测序，使用16S rRNA引物区域V3-V4（341F和806R）。结果表明，共鉴定出37属、19科、13目、7纲、4个细菌门，其中A1为49个OTU，A2为48个OTU。丰度最高的是以Vibrio属为主的Gammaproteobacteria类（99.82%）。多样性等级划分为中等多样性和高优势度。功能分析表明，所鉴定的细菌具有利用参与代谢的蛋白质和酶降解苯甲酸、二恶英、脂肪酸、甲烷、萘、硝基甲苯、多环芳烃和硫的能力。这项研究表明，Muara Gembong水域中已鉴定的细菌有可能用于生物修复环境污染物，如有机污染物和重金属。
{"title":"Studi Metagenomik Sampel Perairan yang Diperkaya dari Wilayah Hilir Sungai Citarum dan Potensinya sebagai Agen Bioremediasi","authors":"Fadia Mutiara Prastianti, Eri Bachtiar, M. W. Lewaru, Mochamad Untung Karunia Agung","doi":"10.15578/jpbkp.v17i1.794","DOIUrl":"https://doi.org/10.15578/jpbkp.v17i1.794","url":null,"abstract":"Muara Gembong waters is a downstream region of the Citarum watershed that receives anthropogenic runoff and affects water pollution. To overcome the problem of pollution, bacteria can be used as a bioremediation agent. Until now, information on the bacterial community in Citarum River waters has not been obtained, especially in the downstream area of Muara Gembong. This study aims to identify the community, abundance, and diversity of bacteria from Muara Gembong waters that have been enriched with a metagenomic approach, as well as functional analysis by looking at the protein profiles of the identified bacteria that have the potential as bioremediation agents. Water samples were taken at two locations (A1 and A2) with different water characteristics. Estuary water samples were enriched with 0.2x Nutrient Broth (NB). Amplicon sequencing of NGS by Novaseq Illumina platform was used in this research, using 16S rRNA primer region V3-V4 (341F and 806R). The results showed that 37 genera, 19 families, 13 orders, 7 classes, and 4 bacterial phyla were identified with 49 OTUs for A1 and 48 OTUs for A2. The highest abundance was obtained by the Gammaproteobacteria class (99.82%) which dominated by the Vibrio genera. The diversity level is classified as medium diversity with high dominance. Functional analysis showed the ability of the identified bacteria to degrade benzoate, dioxin, fatty acid, methane, naphthalene, nitrotoluene, PAH, and sulfur with proteins and enzymes involved in the metabolism. This study shows that identified bacteria in Muara Gembong waters are potentially appicable for bioremediation of the environment contaminants, such as organic pollutants and heavy metals.","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47032336","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Keripik chips protein ikan sumber protein hewani ditambahkan dalam keripik harapan dapat meningkatkan nilai gizi dan kualitas. Tujuan dari penelitian ini untuk mengkaji pengaruh fortifikasi KPI kembung terhadap kualitas keripik menentukan konsentrasi KPI kembung terbaik. Pembuatan keripik diawali dengan mengolah sampel ikan kembung menjadi KPI, kemudian dilakukan fortifikasi dengan konsentrasi KPI 0%, 5%, 10%, dan 15%. Parameter analisis yang diamati meliputi proksimat, daya cerna protein, asam ABSTRACT Chips are snacks that are very popular with a variety of nutritional content. Mackerel Fish Protein Concentrate (FPC), as a source of animal protein added to chips is expected to increase the nutritional value and quality of chips. The purpose of this study was to examine the effect of mackerel FPC on chips quality and determine the best mackerel FPC concentration. Chip processing began by preparing FPC from mackerel, then fortified into the chip with concentration levels of 0%, 5%, 10%, and 15%. The analysis parameters observed were proximate composition, protein digestibility, lysine content, crispiness, and hedonic tests. The results showed that the concentration of mackerel FPC had a significant effect on the proximate except for fat content, protein digestibility, lysine content, crispiness, and hedonic test (appearance, taste, and texture). Mackerel FPC at a concentration of 5% produced the best chips with the most preferred taste of 7.47 and there was an increase in protein content to 9.44%; protein digestibility 60.29%; and lysine content 0.19%.
芯片蛋白是一种在实验室中发现的蛋白质，它可以提高生物多样性和质量。本次设计的目的是为了加强KPI对燃料质量的影响，以确保KPI的准确度。通过对关键绩效指标的抽样调查，可以进一步提高关键绩效指标0%、5%、10%和15%的浓度。参数分析项目、大豆蛋白和摘要薯片是一种非常受欢迎的零食，具有多种营养成分。Mackerel Fish Protein Concentrate（FPC）作为添加到薯条中的动物蛋白的来源，有望提高薯条的营养价值和质量。本研究的目的是检验马尾鱼FPC对切片质量的影响，并确定最佳马尾鱼FP C浓度。芯片加工开始于从鲭鱼中制备FPC，然后以0%、5%、10%和15%的浓度强化到芯片中。观察到的分析参数为近似成分、蛋白质消化率、赖氨酸含量、脆度和特征测试。结果表明，除了脂肪含量、蛋白质消化率、赖氨酸含量、脆度和特征测试（外观、味道和质地）外，马鱼FPC的浓度对接近度有显著影响。浓度为5%的Mackerel FPC产生了最佳的芯片，其最优选的味道为7.47，并且蛋白质含量增加到9.44%；蛋白质消化率60.29%；赖氨酸含量为0.19%。
{"title":"Pengaruh Fortifikasi Konsentrat Protein Ikan Kembung (Rastrelliger sp.) terhadap Kualitas Keripik","authors":"Tsurayya Ramadhani, Apri Dwi Anggo, Lukita Purnamayati","doi":"10.15578/jpbkp.v17i1.806","DOIUrl":"https://doi.org/10.15578/jpbkp.v17i1.806","url":null,"abstract":"Keripik chips protein ikan sumber protein hewani ditambahkan dalam keripik harapan dapat meningkatkan nilai gizi dan kualitas. Tujuan dari penelitian ini untuk mengkaji pengaruh fortifikasi KPI kembung terhadap kualitas keripik menentukan konsentrasi KPI kembung terbaik. Pembuatan keripik diawali dengan mengolah sampel ikan kembung menjadi KPI, kemudian dilakukan fortifikasi dengan konsentrasi KPI 0%, 5%, 10%, dan 15%. Parameter analisis yang diamati meliputi proksimat, daya cerna protein, asam ABSTRACT Chips are snacks that are very popular with a variety of nutritional content. Mackerel Fish Protein Concentrate (FPC), as a source of animal protein added to chips is expected to increase the nutritional value and quality of chips. The purpose of this study was to examine the effect of mackerel FPC on chips quality and determine the best mackerel FPC concentration. Chip processing began by preparing FPC from mackerel, then fortified into the chip with concentration levels of 0%, 5%, 10%, and 15%. The analysis parameters observed were proximate composition, protein digestibility, lysine content, crispiness, and hedonic tests. The results showed that the concentration of mackerel FPC had a significant effect on the proximate except for fat content, protein digestibility, lysine content, crispiness, and hedonic test (appearance, taste, and texture). Mackerel FPC at a concentration of 5% produced the best chips with the most preferred taste of 7.47 and there was an increase in protein content to 9.44%; protein digestibility 60.29%; and lysine content 0.19%.","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45216521","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-06-27DOI: 10.15578/jpbkp.v17i1.799
Theresia Dwi Suryaningrum, S. Suryanti, Rodiah Nurbaya Sari, Ema Hastarini, Diah Lestari Ayudiarti
The pangasius (catfish) fillet industry produces fish skin as a by-product by 7-8%. To increase its value-added, catfish skin can be processed into a snack of skin chips. This study aimed to examine the effects of soaking fish skin in a solution of vinegar and sodium bicarbonate (NaHCO 3 ) and its combination with blanching in hot water on the characteristics of the catfish skin chips produced. The skin of the catfish before being coated with flour and fried was soaked in a solution of 3% (v/v) vinegar or 1% (w/v) NaHCO 3 solution for 15 minutes, and a combination of soaking vinegar by blanching and NaHCO 3 by blanching with hot water at a temperature of 70-80 ° C for 2 minutes. As a control, skin that was only blanched and without treatment was also observed. The experiment was carried out with 3 replications. The results showed that the combination of soaking in 1% (w/v) NaHCO 3 solution and blanching in hot water at 70-80 ° C for 2 minutes resulted in catfish skin chips that had the most favorable appearance, aroma, crispness, and overall acceptance by the panelists. The catfish skin chips contained protein of 28.93±0.71%, a fat content of 31.89±1.52%, ash of 3.31±0.19%, the water of 2.40±0.38%, and a TBA value of 0.14±0.02 mg MDA/kg. Catfish skin chips with this treatment had a brightness level with the highest L* value, a low +a* value (degree of redness), and +b*(yellowish), and a crispier texture, which were significantly different (p<0.05) from the catfish skin chips treated with soaking in an acid solution and control.
{"title":"Pengaruh Perendaman dengan Asam Cuka dan Sodium Bikarbonat, serta Perlakuan Blansing terhadap Karakteristik Keripik Kulit Ikan Patin (Pangasius hypophthalmus)","authors":"Theresia Dwi Suryaningrum, S. Suryanti, Rodiah Nurbaya Sari, Ema Hastarini, Diah Lestari Ayudiarti","doi":"10.15578/jpbkp.v17i1.799","DOIUrl":"https://doi.org/10.15578/jpbkp.v17i1.799","url":null,"abstract":"The pangasius (catfish) fillet industry produces fish skin as a by-product by 7-8%. To increase its value-added, catfish skin can be processed into a snack of skin chips. This study aimed to examine the effects of soaking fish skin in a solution of vinegar and sodium bicarbonate (NaHCO 3 ) and its combination with blanching in hot water on the characteristics of the catfish skin chips produced. The skin of the catfish before being coated with flour and fried was soaked in a solution of 3% (v/v) vinegar or 1% (w/v) NaHCO 3 solution for 15 minutes, and a combination of soaking vinegar by blanching and NaHCO 3 by blanching with hot water at a temperature of 70-80 ° C for 2 minutes. As a control, skin that was only blanched and without treatment was also observed. The experiment was carried out with 3 replications. The results showed that the combination of soaking in 1% (w/v) NaHCO 3 solution and blanching in hot water at 70-80 ° C for 2 minutes resulted in catfish skin chips that had the most favorable appearance, aroma, crispness, and overall acceptance by the panelists. The catfish skin chips contained protein of 28.93±0.71%, a fat content of 31.89±1.52%, ash of 3.31±0.19%, the water of 2.40±0.38%, and a TBA value of 0.14±0.02 mg MDA/kg. Catfish skin chips with this treatment had a brightness level with the highest L* value, a low +a* value (degree of redness), and +b*(yellowish), and a crispier texture, which were significantly different (p<0.05) from the catfish skin chips treated with soaking in an acid solution and control.","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48952639","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-06-27DOI: 10.15578/jpbkp.v17i1.793
Fitriana Nainggolan, Seftylia Diachanty, Indrati Kusumaningrum, I. Irawan, Ita Zuraida
{"title":"Karakteristik Fisikokimia dan Penerimaan Konsumen terhadap Nuget Udang dengan Penambahan Rumput Laut Kappaphycus alvarezii","authors":"Fitriana Nainggolan, Seftylia Diachanty, Indrati Kusumaningrum, I. Irawan, Ita Zuraida","doi":"10.15578/jpbkp.v17i1.793","DOIUrl":"https://doi.org/10.15578/jpbkp.v17i1.793","url":null,"abstract":"","PeriodicalId":31542,"journal":{"name":"Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44197121","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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