Karakteristik fisiko kimia bakso ikan rucah dengan penambahan transglutaminase pada konsentrasi yang berbeda

JURNAL ILMU DAN TEKNOLOGI PERIKANAN 1 (2), 47-55, 2019

Authors: HC Nugroho, U Amalia, L Rianingsih

Potential of melanin free ink as antioxidant and its application for preserving and predicting shelf life of salted-boiled milkfish

INTERNATIONAL JOURNAL OF POSTHARVEST TECHNOLOGY AND INNOVATION 6 (1), 57-69, 2019

Authors: TW Agustini, H Hadiyanto, U Amalia, I Wijayantia

Stabilisasi fikosiani spirulina platensis dengan perlakuan mikroenkapsulasi dan ph

JURNAL PENGOLAHAN HASIL PERIKANAN INDONESIA 22 (3), 526-534, 2019

Authors: ES Mauliasari, TW Agustini, U Amalia

Quality improvement of catfish floss (clarias gariepinus) through oil reduction technology with spinner and press tools

OMNI-AKUATIKA 15 (2), 36-42, 2019

Authors: R Romadhon, U Amalia, AD Anggo

Application of basil leaf extracts to decrease spirulina platensis off-odour in increasing food consumption.

INTERNATIONAL FOOD RESEARCH JOURNAL 26 (6), 2019

Authors: TW Agustini, EN Dewi, U Amalia, RA Kurniasih

Potensi pankreas kambing sebagai bating agent alami terhadap karakteristik kulit ikan nila (oreochromus niloticus) tersamak (pancreas potential of goat as a natural bating …

SAINTEK PERIKANAN: INDONESIAN JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY 14 …, 2019

Authors: MA Cahyana, U Amalia, S Suharto

Pengaruh penambahan tepung cangkang rajungan (portunus pelagicus) dalam pembuatan cookies kaya kalsium

JURNAL PENGOLAHAN DAN BIOTEKNOLOGI HASIL PERIKANAN 6 (3), 20-27, 2018

Authors: MT Hapsoro, EN Dewi, U Amalia

Aplikasi edible coating semi refined karaginan terhadap daya simpan sosis ikan kurisi (nemipterus nematophorus) pada penyimpanan suhu dingin

JURNAL PENGOLAHAN DAN BIOTEKNOLOGI HASIL PERIKANAN 6 (2), 24-32, 2018

Authors: R Utami, TW Agustini, U Amalia

Nutritional comparison of spirulina sp powder by solid-state fermentation using aspergillus sp (fncl 6088) and lactobacillus plantarum (fncl 0127)

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE 102 (1), 012024, 2018

Authors: EN Dewi, U Amalia

The utilization of blue swimming crab (portunus pelagicus) waste product, lemi, as a food flavor

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE 102 (1), 012030, 2018

Authors: AY Sasongko, EN Dewi, U Amalia