ETLINGERA ELATIOR AS A NATURAL DEODORIZER TOWARDS THE STEEPING OF ULVA LACTUCA SEAWEED von Prasetya, L.L., Agustini, T.W., Dewi, E.N.

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MARKETING MANAGEMENT OF FISH MEATBALLS AT HOUSEHOLDS’ SCALE IN NM FOOD TEGAL CITY von Mulyandari, N., Darmanto, Y.S., Dewi, E.N.

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Characterization of Caulerpa racemosa yogurt processed using Lactobacillus bulgaricus and Streptococcus thermophilus von Dewi, E.N., Purnamayati, L.

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The effect of natural dye from Caulerpa sp. microcapsules on jelly drink quality von Dewi, E.N., Purnamayati, L.

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QUALITY EVALUATION AND SUPPLY CHAIN SUSTAINABILITY STATUS OF CHIROCENTRUS DORAB IN PPP TEGALSARI, TEGAL CITY von Permanasari I.P., Dewi E.N., Suherman A.

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Application of Caulerpa racemosa extract as a natural colourant in raw noodles von Sholicha, F., Dewi, E.N., Purnamayati, L.

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Optimization of tilapia (Oreochromis niloticus) viscera oil extraction using response surface methodology von Purnamayati, L., Dito, B.S., Dewi, E.N., Suharto, S.

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The characteristics of nanocalcium flavor powder made from waste stewed water of swimming crab Portunus pelagicus L von Wijayanti, I, Dewi, E N

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Evaluation of the volatile compound basil leaf (Ocimum basilicum) intervention on Spirulina platensis von Yuliani, Agustini, T.W., Dewi, E.N.

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Physical Blending Characteristic of Fish Oil and Sesame Oil von Purnamayati, L, Sumardianto, Romadhon, Dewi, E N

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D-limonene from orange (Citrus Maxima) peel extraction as destructive agent of styrofoam waste von Hardjono, H, Dewi, E N, Lusiani, C E, Febriansyah, I, Bachtiar, R I

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The Application of Microencapsulated Phycocyanin as a Blue Natural Colorant to the Quality of Jelly Candy von Dewi, E N, Kurniasih, R A, Purnamayati, L

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Nutritional comparison of Spirulina sp powder by solid-state fermentation using Aspergillus sp (FNCL 6088) and Lactobacillus plantarum (FNCL 0127) von Dewi, E N, Amalia, U

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Phycocyanin stability in microcapsules processed by spray drying method using different inlet temperature von Purnamayati, L, Dewi, EN, Kurniasih, R A

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Physical characteristics of phycocyanin from spirulina microcapsules using different coating materials with freeze drying method von Dewi, E N, Purnamayati, L, Kurniasih, R A

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The Utilization of Blue Swimming Crab (Portunus pelagicus) Waste Product, Lemi, as a Food Flavor von Sasongko, A Y, Dewi, E N, Amalia, U

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The Quality of Edible Film Made from Nile Tilapia (Oreochromis niloticus) Skin Gelatin with Addition of Different Type Seaweed Hydrocolloid von Deanti, H, Hulu, J M, Setyaji, A., Eliyanti, R N, Aliya, K, Dewi, E N

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The Influenced of Lactobacillus plantarum Starter Addition and The Length Time of Fermentation Process on The Activity of Seaweed Antioxidant Ulva lactuca from Krakal Beach, Yogyak... von Ambarsari, N D, Rushanti, I R P A, Setyaji, A, Ningsih, T R, Nurhana, N, Subekhi, I, Dewi, E N

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Pre-service science teachers' enhancement of environmental care behavior through conservation-based green learning methods (GeLeM) von Savitri, E N, Parmin, Dewi, N R

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Learning using real science mask with qr code to increase students’ digital literacy von Savitri, E N, Dewi, N R, Amalia, A V, Prabowo, S A

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