Evaluation of empowerment program to increase production capacity of fishery processing business in semarang city indonesia int. symp

FOOD AGRO-BIODIVERSITY

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

Peer review low zinc serum levels and high blood lead levels among school-age children in coastal area

IOP PUBLISHING, 2017

Authors: P Adriyan, B Panunggal, MZ Rahfiludin, F Swastawati

Peer review characterizations of milkfish (chanos chanos) meatballs as effect of nanoencapsulation liquid smoke addition

IOP PUBLISHING, 2017

Authors: F Swastawati, A Ambariyanto, B Cahyono, I Wijayanti, D Chilmawati

Peer review metode pengasapan ikan menggunakan asap cair bonggol jagung untuk menginaktivasi enzim katepsin kasar pada ikan patin asap

DGIP, 2017

Authors: F Swastawati

Analysis of heavy metal content in anandara granosa (linnaeus, 1758): a case study of 10 markets in semarang, central java, indonesia

JURNAL TEKNOLOGI 78 (4-2), 2016

Authors: NH Suprapti, AN Bambang, F Swastawati, A Niâ, A Pramono

Antimicrobial activity of microencapsulation liquid smoke on tilapia [oreochromis niloticus (linnaeus, 1758)] meat for preservatives in cold storage (±5 c°)

AQUATIC PROCEDIA 7, 19-27

Authors: DI Ariestya, F Swastawati, E Susanto

Changes of amino acids and quality in smoked milkfish [chanos chanos (forskal 1775)] processed by different redestilation methods of corncob liquid smoke

AQUATIC PROCEDIA 7, 100-105, 2016

Authors: F Swastawati, H Boesono, E Susanto, AI Setyastuti

Crude cathepsin activity and quality characteristic of smoked catfish [pangasius pangasius (hamilton, 1882)] processed by different smoking temperature

JURNAL TEKNOLOGI 78 (4-2), 2016

Authors: F Swastawati, A Niâ, TW Agustini, EN Dewi, I Wijayanti, DYB Prasetyo, ...

Perubahan mutu ikan asap dengan proses pengasapan terkontrol suhu 80° c menggunakan kabinet pengasap dalam waktu hingga 90 menit. the change in quality of fish smoked at 80° c for 90 minutes using smoking cabinet

FAKULTAS PETERNAKAN & PERTANIAN UNDIP

Authors: R ZULFIKAR, SBM ABDUH, F SWASTAWATI

Pengaruh fortifikasi tepung daging ikan lele dumbo (clarias gariepinus) terhadap kandungan asam amino lisin pada biskuit

JURNAL PENGOLAHAN DAN BIOTEKNOLOGI HASIL PERIKANAN 5 (4), 20-25, 2016

Authors: F Swastawati, I Wijayanti