EFFECT OF DIFFERENT CONCENTRATIONS OF LIQUID PALM SUGAR ON THE QUALITY CHARACTERISTICS AND GLUTAMIC ACID CONTAINMENT OF SQUID RUSIP (Loligo chinensis) von Elistia, Elistia, Sumardianto, Sumardianto, Romadhon, Romadhon

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Sodium content in fermented shrimp paste with varying packaging materials von Sumardianto, Atikah, Rianingsih, L.

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The Characteristics of Striped Catfish Oil (Pangasius hypophthalmus) Extracted by Dry Rendering Method at Different Temperatures von Lestari, Dhita Ulfi, Sumardianto, Sumardianto, Purnamayati, Lukita

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Analisis Sentimen Popularitas Capres dan Pilpres pada Media Sosial Twitter: Perbandingan Algoritma SVM, KNN, dan Naïve Bayes von Rojakul, Rojakul, Sumardianto, Sumardianto, Wibowo, Arief

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Characteristics of Physichochemical and Microbiology of Rebon Shrimp Paste using Different Brown Sugar Concentration von Sumardianto, Sumardianto, Wijayanti, Ima, Swastawati, Fronthea

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Antioxidant activity in seaweed (Sargassum sp.) extract fermented with Lactobacillus plantarum and Lactobacillus acidophilus von Rianingsih, L, Sumardianto

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Development of Organic Fertilizer in a Livestock Business as an Alternative of Cow Manure Management Strategy von Sumardianto, Nugroho, Suherman, Suherman

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Refining of tilapia (Oreochromis niloticus) viscera oil with different sodium hydroxide concentrations von Purnamayati, L., Istianisa, W., Sumardianto, Suharto, S.

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Karakteristik mutu dan kandungan senyawa volatil bekasam cumi-cumi dengan lama fermentasi yang berbeda: Quality and volatile compound content characteristics of fermented squid bek... von Ramadhanti, Bella Widya, Sumardianto, Sumardianto, Romadhon, Romadhon

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Efektivitas Serbuk Simplisia Biji Pepaya sebagai Antibakteri pada Udang Putih (Penaeus merguensis) Selama Penyimpanan Dingin von Salim, Ahmad Niam, Sumardianto, Sumardianto, Amalia, Ulfah

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Phenol content and antioxidant activity in seaweed fermented with lactic acid bacteria von Sumardianto, Riyadi, P.H., Anggo, A.D., Romadhon, Rianingsih, L.

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Karakteristik Terasi Udang Rebon (Acetes sp.) dengan Penambahan Pewarna Alami Ubi Jalar Ungu (Ipomoea batatas L.) yang Berbeda: Characteristics of Shrimp Taste (Acetes sp.) with Di... von Sumardianto, Sumardianto, Azizi, Muhammad Qowiyyul, Purnamayati, Lukita

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Pengaruh Perbedaan Konsentrasi Garam terhadap Asam Glutamat Terasi Udang Rebon (Acetes sp.): The Effect of Differences of Salt Concentration on Glutamic Acid of Rebon Shrimp (Acete... von Wisnu Murti, Rizki, Sumardianto, Sumardianto, Purnamayati, Lukita

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Effectiveness of liquid smoke as a preservative agent of barracuda fish cake during cold storage von Febriani, Y, Swastawati, F, Sumardianto, Fahmi, A S, Romadhon

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Effects of Brazilin Contained in Caesalpinia sappan L on The Properties of Fish Paste from Ponyfish (Leiognathus sp) von Sumardianto, Deanti, H, Amalia, U

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Quality changes on petis rempah during storage von Sumardianto, Rubiyanti, S., Alphinaro, A.G.G., Purnamayati, L., Rianingsih, L.

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Karakteristik fisikokimia petis bubuk dari rebusan udang dengan jenis bahan pengisi yang berbeda: Physicochemical characteristics of petis powder from boiled shrimp with different... von Sumardianto, Sumardianto, Romadhon, Romadhon, Hauzan Arifin, Muhammad, Dinaryadi, Rico, Muryaning Charimah, Intan

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Penggunaan gelatin kulit ikan cobia (Rachycentron canadum) untuk perbaikan karakteristik fruit leather buah naga merah: The use of cobia (Rachycentron canadum) skin gelatin to impr... von Febrianti, Annisa Amalia, Susanto, Eko, Purnamayati, Lukita, Sumardianto, Sumardianto, Suharto, Slamet

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The effect of sucrose addition on the sensory quality of “terasi” an Indonesian shrimp paste von Rianingsih, L, Sumardianto, Romadhon, Rusdi, M B, Riyadi, P H

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Karakteristik Nori dari Campuran Rumput Laut Ulva lactuca dan Gelidium sp: Characteristic of Nori from Combination of Ulva lactuca and Gelidium Seaweed von Valentine, Gisella, Sumardianto, Wijayanti, Ima

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