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APRI DWI ANGGO

Assistant Professor

Bachelor Program of Fisheries Product Technology

Faculty of Fisheries and Marine Science

Publications

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SILVIANA

Professional Education Program of Engineers

Faculty of Engineering

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PUTUT HAR RIYADI

Bachelor Program of Fisheries Product Technology

Faculty of Fisheries and Marine Science

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IMA WIJAYANTI

Bachelor Program of Fisheries Product Technology

Faculty of Fisheries and Marine Science

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GEMALA ANJANI

Master Program of Nutrition Science

Medical Faculty

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AJI PRASETYANINGRUM

Bachelor Program of Chemical Engineering

Faculty of Engineering

Apri Dwi Anggo, S.Pi, M.Sc.

Biography

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The effect of processing temperature of simple steam jacket on the quality of white spotted whipray rays liver oil

JURNAL PENGOLAHAN HASIL PERIKANAN INDONESIA 18 (1), 2015

Authors: WN Widiyanto, R Ibrahim, AD Anggo

2015

5 cited

Pengaruh suhu pengolahan dengan metode stema jacket sederhana terhadap kualitas minyak hati ikan pari mondol

JURNAL PENGOLAHAN HASIL PERIKANAN INDONESIA 18 (1), 11-18

Authors: WN Widianto, R Ibrahim, AD Anggo

2015

4 cited

Pengaruh suhu pengolahan dengan metode steam jacket sederhana terhadap kualitas minyak ikan pari mondol

JURNAL PENGOLAHAN HASIL PERIKANAN INDONESIA 18 (1), 11-18

Authors: WN Widiyanto, R Ibrahim, AD Anggo

2015

4 cited

Kajian keamanan pangan dan karakter fisik produk bakso dan kerupuk udang (studi kasus di kota semarang)

FAKULTAS PERIKANAN DAN ILMU KELAUTAN 1, 323-333, 2015

Authors: P Har Riyadi, A Dwi Anggo, S Suharto

2015

0 cited

Peer review changes of amino and fatty acids in anchovy (stolephorus sp) fermented fish paste with different fermentation periods

ELSIVIER PUBLISHING, 2015

Authors: AD Anggo, WF Mar'uf, S Fronthea, L Rianingsih

2015

0 cited

Model persamaan dan energi aktifasi pada proses pelunakan tulang ikan bandeng (chanos chanos sp)

FAKULTAS PERIKANAN DAN ILMU KELAUTAN, UNIVERSITAS DIPONEGORO 1, 38-48, 2014

Authors: A Dwi Anggo, S Suparmo, C Hidayat

2014

0 cited

Mutu organoleptik dan kimiawi terasi udang rebon dengan kadar garam berbeda dan lama fermentasi

JURNAL PENGOLAHAN HASIL PERIKANAN INDONESIA 17 (1), 2014

Authors: WF Ma'ruf

2014

32 cited

Kualitas ikan pari (dasyatis sp) asap yang diolah dengan ketinggian tungku dan suhu yang berbeda

JURNAL PENGOLAHAN DAN BIOTEKNOLOGI HASIL PERIKANAN 3 (1), 147-156, 2014

Authors: ATS Wicaksono, F Swastawati, AD Anggo

2014

15 cited

Pengaruh bahan pengikat dan waktu penggorengan terhadap mutu produk kaki naga ikan tenggiri (scomberomorus sp.)

JURNAL PENGOLAHAN DAN BIOTEKNOLOGI HASIL PERIKANAN 3 (4), 140-149, 2014

Authors: A Nugroho, F Swastawati, AD Anggo

2014

15 cited

Pengaruh perbedaan bahan baku terhadap kandungan asam glutamat pada terasi

JURNAL PENGOLAHAN DAN BIOTEKNOLOGI HASIL PERIKANAN 3 (4), 51-58, 2014

Authors: FA Karim, F Swastawati, AD Anggo

2014

43 cited