Ima Wijayanti, M.Si, M.Si

Biography

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Evaluation of empowerment program to increase production capacity of fishery processing business in Semarang City, Indonesia

INTERNATIONAL SYMPOSIUM ON FOOD AND AGRO-BIODIVERSITY (ISFA) 2017

Authors: Swastawati, F; Roessali, W; Wijayanti, I; Anggo, AD;

2018

0 cited

Proximate content of wild and cultured eel (Anguilla bicolor) in different part of body

3RD INTERNATIONAL CONFERENCE ON TROPICAL AND COASTAL REGION ECO DEVELOPMENT 2017

Authors: Wijayanti, I; Susilo, ES;

2018

1 cited

Effect of Time Lenght Fermentation to Katsuobushi Oxidation Rate As Fish Flavor Based

3RD INTERNATIONAL CONFERENCE ON TROPICAL AND COASTAL REGION ECO DEVELOPMENT 2017

Authors: Amalia, U; Rianingsih, L; Wijayanti, I;

2018

0 cited

Characterizations of milkfish (Chanos chanos) meatballs as effect of nanoencapsulation liquid smoke addition

3RD INTERNATIONAL CONFERENCE ON TROPICAL AND COASTAL REGION ECO DEVELOPMENT 2017

Authors: Swastawati, F; Ambaryanto; Cahyono, B; Wijayanti, I; Chilmawati, D;

2018

2 cited

CRUDE CATHEPSIN ACTIVITY AND QUALITY CHARACTERISTIC OF SMOKED CATFISH [Pangasius pangasius (Hamilton, 1882)] PROCESSED BY DIFFERENT SMOKING TEMPERATURE

JURNAL TEKNOLOGI

Authors: Swastawati, F; Al Baarri, AN; Agustini, TW; Dewi, EN; Wijayanti, I; Prasetyo, DYB; Khan, D;

2016

3 cited

Effect Different Packaging on Proximate and Lysine Content of Milkfish [Chanos chanos (Forsskal, 1775)] Floss During Storage

2ND INTERNATIONAL SYMPOSIUM ON AQUATIC PRODUCTS PROCESSING AND HEALTH, ISAPPROSH 2015

Authors: Wijayanti, I; Surti, T; Anggo, AD; Susanto, E;

2016

2 cited