Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Ika Junia Ningsih"'
Publikováno v:
As-Sidanah, Vol 5, Iss 1, Pp 177-187 (2023)
This research aimed to determine the application of natural flavoring powder processed from shrimp waste. Natural MSG (Monosodium glutamate) which plays a role in shrimp waste due to the presence of glutamic acid in it. Flavoring is a component of co
Externí odkaz:
https://doaj.org/article/8577b8e95a644dc89b6e76bf8714b67d
Publikováno v:
As-Sidanah, Vol 4, Iss 1, Pp 38-46 (2022)
Seaweed has the potential to be developed as a food product with high nutritional and economic value. Nori is red seaweed (Porphyra algae) that is mashed until the liquid inside comes out then it is flattened and dried in direct sunlight to dry. Nori
Externí odkaz:
https://doaj.org/article/db14eee1885241ff99b20145d279dc80
Autor:
Ika Junia Ningsih, Abdul Muqsith
Publikováno v:
Samakia : Jurnal Ilmu Perikanan. 13:169-175
Tujuan penelitian adalah untuk menentukan kapasitas produksi dan luas blahan optimal tambak udang intensif berdasarkan daya dukung perairan pesisir Kecamatan Banyuputih dengan permodelan sistem dinamis.Analisis otimasi produksi tambak udang intensif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d285f3a3e8631c7f99404575a7d53aa
https://doi.org/10.35316/jsapi.v13i2.2290
https://doi.org/10.35316/jsapi.v13i2.2290
Publikováno v:
Jurnal Miyang : Ronggolawe Fisheries and Marine Science Journal. 2:7-14
Ikan dalam bentuk segar memiliki sifat mudah rusak serta membusuk sehingga diperlukan pengolahan terhadap ikan segar agar daya simpan lebih tahan lama, lebih mudah di distribusikan, serta lebih mudah dikonsumsi. Pengawetan tradisional pindang cue-bes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::babeedd54342f84748f22603a8ea4775
https://doi.org/10.55719/j.miy.v2i1.386
https://doi.org/10.55719/j.miy.v2i1.386