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IMA WIJAYANTI

Assistant Professor

Bachelor Program of Fisheries Product Technology

Faculty of Fisheries and Marine Science

Publications

Related Scholars
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HADIYANTO

Master Program of Energy

Postgraduate School

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ANDRI CAHYO KUMORO

Master Program of Chemical Engineering

Faculty of Engineering

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DELIANIS PRINGGENIES

Master Program of Marine Science

Faculty of Fisheries and Marine Science

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PUTUT HAR RIYADI

Bachelor Program of Fisheries Product Technology

Faculty of Fisheries and Marine Science

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MADA TRIANDALA SIBERO

Master Program of Marine Science

Faculty of Fisheries and Marine Science

Ima Wijayanti, M.Si, M.Si

Biography

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Effect of different concentration salt and trypsin on the physicochemical properties of fish sauce made from sea catfish (arius sp.) viscera

JURNAL TEKNOLOGI 78 (4-2), 2016

Authors: L Rianingsih, R Ibrahim, AD Anggo

2016

2 cited

The effect of different concentration of fish meat on texture, nutrition and sensory of ‘tahu bakso’made from tilapia (oreochromish niloticus)

JURNAL PENGOLAHAN HASIL PERIKANAN INDONESIA 19 (3), 214-221, 2016

Authors: TW Agustini, YS Darmanto, I Wijayanti, PH Riyadi

2016

1 cited

Aplikasi kulit kayu mangrove (rhizopora sp.) sebagai alternatif pewarna alami pada kulit samak ikan nila (oreochromis niloticus)

PROSIDING SEMINAR NASIONAL KULIT, KARET DAN PLASTIK 5 (1), 2016

Authors: VG Ramadhan, PH Riyadi, I Wijayanti

2016

6 cited

Pengaruh perbandingan konsentrasi tepung tapioka (manihot uttilissima) dan tepung kentang (solanum tuberosum) terhadap kualitas bakso ikan lele (clarias batrachus)

JURNAL PENGOLAHAN DAN BIOTEKNOLOGI HASIL PERIKANAN 5 (3), 17-24, 2016

Authors: MA Rahussidi, S Sumardianto, I Wijayanti

2016

1 cited

Karakteristik hidrolisat protein ikan bandeng (chanos chanos forsk) dengan konsentrasi enzim bromelin yang berbeda caracteristic of milkfish (chanos chanos forsk) protein …

SAINTEK PERIKANAN: INDONESIAN JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY 11 …

Authors: I Wijayanti, R Romadhon, L Rianingsih

2016

8 cited

Pengaruh perbedaan konsentrasi daging terhadap tekstur, nutrisi dan sensori tahu bakso ikan nila

JURNAL PENGOLAHAN HASIL PERIKANAN INDONESIA 19 (3), 214-221, 2016

Authors: TW Agustini, YS Darmanto, I Wijayanti, PH Riyadi

2016

12 cited

Optimization making glucosamine hydrochloride (hcl glcn) of crab shell waste through chemical hydrolysis

JURNAL PENGOLAHAN HASIL PERIKANAN INDONESIA 19 (1), 26-35, 2016

Authors: A Nurjannah, D Darmanto, I Wijayanti

2016

4 cited

Pengaruh konsentrasi egg white powder (ewp) terhadap kualitas bakso dari ikan lele, bandeng, dan kembung

JURNAL PENGOLAHAN DAN BIOTEKNOLOGI HASIL PERIKANAN 5 (3), 9-16, 2016

Authors: B Muttaqin, T Surti, I Wijayanti

2016

3 cited

Pengaruh penggunaan minyak ikan tersulfit terhadap nilai kelemasan dan kualitas kulit ikan pari mondol (himantura gerardi) tersamak the effect of using different concentration …

SAINTEK PERIKANAN: INDONESIAN JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY 12 …

Authors: GU Dewi, R Ibrahim, I Wijayanti

2016

1 cited

Pengaruh lama fermentasi terhadap kualitas kecap keong sawah (pila ampullacea)

JURNAL PENGOLAHAN DAN BIOTEKNOLOGI HASIL PERIKANAN 5 (2), 21-27, 2016

Authors: NI Windayani, T Surti, I Wijayanti

2016

1 cited