PEMANFAATAN HASIL PERIKANAN SEBAGAI PRODUK BERNILAI TAMBAH (VALUE-ADDED) DALAM UPAYA PENGANEKARAGAMAN PANGAN [Utilization of Fishery Products with Added Value to Support Food Dive...

by Tri Winarni Agustini, Fronthea Swastawati
Published 2003-04-01

Characteristics of Physichochemical and Microbiology of Rebon Shrimp Paste using Different Brown Sugar Concentration

by Sumardianto Sumardianto, Ima Wijayanti, Fronthea Swastawati
Published 2019-08-01

Shelf Life of Tilapia (Oreochromis niloticus) Dumplings with addition of Bagasse Liquid Smoke during Storage at Chilling Temperature (±5°C)

by Eka Handayani, Fronthea Swastawati, Laras Rianingsih
Published 2019-12-01

EFEK KOLAGEN DARI BERBAGAI JENIS TULANG IKAN TERHADAP KUALITAS MIOFIBRIL PROTEIN IKAN SELAMA PROSES DEHIDRASI [Effect of Various Fish Bone Collagens on the Quality of Myofibril Fis...

by Yudhomenggolo Sastro Darmanto*, Tri Winarni Agustini, Fronthea Swastawati
Published 2012-06-01

MUTU ORGANOLEPTIK DAN KIMIAWI TERASI UDANG REBON DENGAN KADAR GARAM BERBEDA DAN LAMA FERMENTASI

by apri dwi anggo, fronthea - swastawati, Widodo Farid Ma'ruf
Published 2014-07-01

Nutrition Profile and Quality of Milkfish Galantine Added By Different Type and Concentration of Liquid Smoke

by Fronthea Swastawati, Ima Wijayanti, Suminto Suminto, Dwi Yanuar Budi Prasetyo
Published 2018-12-01

PEMANFAATAN BAHAN ALAMI UNTUK MEMPERPANJANG UMUR SIMPAN IKAN KEMBUNG (Rastrelliger neglectus)

by Eko Susanto, Tri W. Agustini, Fronthea Swastawati, Titi Surti, Akhmad S. Fahmi, Mahmud F. Albar, Muhammad K. Nafis
Published 2011-07-01