Research Center for Marine and Fisheries Product Processing and Biotechnology

JPPI Vol 11 No 4 – 2005

• Study on the Processing of Edible Film Made of Carrageenan. By Th. Dwi Suryaningrum, Jamal Basmal and Nurochmawati
• Characterization of gelatin produced from catfish (Pangasius hypopthalmus) bone by acid extraction. By: Rosmawaty Peranginangin, Mulyasari, Abdul Sari and Tazwir
• The use of kappa-carrageenan as a stabilizer in tomato sauce. By: Hari Eko Irianto, Ari Susanti, M. Darmawan and Syamdidi
• Screening on bioactive compounds of methanol extract from the Alcyoniidae soft coral. By: Muhammad Nursid, Ifah Munifah and Hedi Indra Januar
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JPPI Vol 10 No 3 2004

• Relationship between season and the content of caulerpin in Caulerpa racemosa. By: Hedi Indra Januar, Thamrin Wikanta and Emma Hastarini.
• Effort to reduce heavy metal contamination on green oyster (Perna viridis) meat with chitosan solution. By: Jovita Tri Murtini, Hedi Indra Januar and Sugiyono
• Activity of chitin deacetylase from Bacillus K29-14 in the chitin containing medium. By: Yusro Nuri Fawzya, Ninoek Indriati and Th. Dwi Suryaningrum
• Effect of delayed processing on histamine content of slimy mackerel (Scomber australasicus CV). By: Dwiyitno, Subaryono and Suryanti
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JPPI Vol 9 No 5 2003

• Research on biotoxin appearance in biota and waters environment of Teluk Jakarta. By Mulyasari, Rosmawaty Peranginangin, Th. Dwi Suryaningrum and Abdul Sari
• The fortification of “emping” with fish product. By Subaryono, Hari Eko Irianto and Ninoek Indriati
• Heavy metals contents in Anadara granosa, seawater and sediment of Tanjung Balai and Bagan Siapi-api Waters. By Jovita Tri Murtini, Yusma Yennie and Rosmawaty Peranginangin
• Production of chitinase and chitin deacetylase from Vibrio harveyi. By Suparno, Farida Ariyani and Ninoek Indriati
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Research Report for Fishery Technology No 28 – 1984

Research Report for Fishery Technology No 28 – 1984

1. Utilization of Shrimp Waste : I. Preparation of Shrimp Loaves. By Suparno and SF Nurcahya

2. Utilization of Shrimp Waste : II. Preparation of Shrimp Hydrolysate by Acid Hydrolysis. By Suparno and Susana

3. The Study on the Impact of Socio-Economic and Fisheres Management from the Handling of Oil Sardine on Fishing Vessel with Chilled Sea Water. By S Saleh, Suparno and Suyuti Nasran

4. Efforts to Reduce Urea Content of Shark Meat Super Heated Steam. By Yunizal, Suparno, and Suyuti Nasran

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