Karakteristik kerupuk cumi-cumi (loligo sp.) dengan beda suhu oven pengeringan dan ketebalan kerupuk

PENA AKUATIKA: JURNAL ILMIAH PERIKANAN DAN KELAUTAN 19 (1), 2020

Authors: R Amelia, S Sumardianto, S Suharto

Comparison of macro nutritional value, dissolved protein, amino acids and minerals of fresh and crispy-product of anchovy (stolephorus commersonnii)

SYSTEMATIC REVIEWS IN PHARMACY 11 (9), 424-430, 2020

Authors: F Swastawati, PH Riyadi, H Sulistyaningrum, S Resky, S Suharto

Pengaruh perendaman larutan cuka (asam asetat) dengan konsentrasi yang berbeda terhadap residu formalin pada udang vaname (litopenaeus vannamei)

JURNAL ILMU DAN TEKNOLOGI PERIKANAN 2 (2), 50-56, 2020

Authors: NI Maulidani, F Swastawati, S Suharto

Hubungan antara hasil belajar matematika logaritma dan pemahaman konsep asam basa

PROSIDING SEMINAR NASIONAL PENDIDIKAN STKIP KUSUMA NEGARA III, 89-95, 2020

Authors: M Morden, S Suharto, E Warti

Peer review-comparison of macro nutritional value, dissolved protein, amino acids and minerals of fresh and crispyproduct of anchovy (stolephorus commersonnii)

ASSOCIATION OF INDIAN PHARMACIST-AIP, 2020

Authors: F Swastawati, PH Riyadi, H Sulistiyaningrum, S Resky, S Suharto

The effect of high voltage electric shock on the quality attribute of carp fish (cyprinus carpio) meat

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE 530 (1), 012019, 2020

Authors: AD Anggo, S Suharto

Aplikasi es curai dari mesin penghancur es pada kualitas protein daging kerang rebus (anadara granosa)(the application of ice crusher from designing machine in protein quality …

SAINTEK PERIKANAN: INDONESIAN JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY 13 …

Authors: R Romadhon, TW Agustini, S Suharto, YS Darmanto, AS Fahmi

Profil asam amino dendeng giling ikan lele dumbo (clarias gariepinus) dengan penambahan konsentrasi asap cair yang berbeda (amino acid profiles of dumbo catfish (clarias …

SAINTEK PERIKANAN: INDONESIAN JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY 14 …

Authors: RA Ramadayanti, F Swastawati, S Suharto

Flavor characteristics and quality of mackerel (scromberomorus commersonii)“otak-otak” affected by various liquid smoke addition methods

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE 278 (1), 012076, 2019

Authors: DA Susbandi, F Swastawati, S Suharto

Aplikasi gelatin sisik ikan nila (oreochromis niloticus) sebagai pengental sirup nanas

JURNAL ILMU DAN TEKNOLOGI PERIKANAN 1 (1), 37-46, 2019

Authors: AA Dewantoro, RA Kurniasih, S Suharto