| Tahun 2020
|
Conference Proceedin
Scopus Q3 |
Characteristics of Softgel Capsules Mixture of Patin Oil, Red Palm Oil, and Shark Liver Oil |
IOP Conference Series: Earth and Environmental Science |
0 |
 |
Conference Proceedin
Scopus Q3 |
Determination of Nano-Collagen Quality from Sea Cucumber Holothuria scabra |
IOP Conference Series: Earth and Environmental Science |
0 |
|
Conference Proceedin
Scopus Q3 |
Fortification of Health Food Supplement as Functional Food in Sago Analogue |
IOP Conference Series: Earth and Environmental Science |
0 |
|
Conference Proceedin
Scopus Q3 |
The Use of Durian Seed Flour as Tapioca Substitution in Colorful Catfish Meatball Processing |
IOP Conference Series: Earth and Environmental Science |
0 |
|
| Tahun 2019
|
Conference Proceedin
Scopus Q3 |
The development of instant (dried) sago noodles fortified with functional components |
IOP Conference Series: Earth and Environmental Science |
0 |
|
| Tahun 2018
|
S3 |
Implementasi pewarna alami untuk diversifikasi mie sagu ikan pada pelaku usaha mikro mie sagu di Kabupaten Kepulauan Meranti, Riau |
Riau Journal of Empowerment 1 (1), 31-36 |
3 |
|
- |
CONSUMER ACCEPTANCE TO CATFISH (Pangasius hypophthalmus) KAMABOKO USING THE PURPLE SWEET POTATO FLOUR (Ipomoea batatas var. Ayamuraski) TO SUBSTITUTE THE USE OF TAPIOCA FLOUR |
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan 5 (1), 1-13 |
0 |
|
- |
Functional Characteristics of Cookies Containing Snakehead (Ophiocephalus striatus) Fish Protein Concentrate Fortified with Chlorella sp. |
International Journal of Oceans and Oceanography 12 (Research India … |
0 |
|
- |
Quality AssessmentOfRice Noodles With Fortification Of Catfish (PangasiusHyphopthalmus) Protein Concentrate |
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan 5 (2), 1-14 |
0 |
|
- |
THE EFFECT OF ADDITION OF STRAW MASHROOM (Volvariella volvaceae) ON THE CUNSUMER ACCEPTANCE TO THE CATFISH (Clarias gariepinus) GRILLED CAKE |
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan 5 (1), 1-11 |
0 |
|
- |
THE EFFECT OF ADDITIONAL CONCENTRATE PROTEIN FROM DIFFERENT FISH TYPES OF CONSUMER RECEIPT IN FRESH BREAD |
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan 5 (2), 1-12 |
0 |
|
- |
THE EFFECTS OF ADDITIONAL EEL TAILED CATFISH (Paraplotosus albilabris) PROTEIN CONCENTRATE ON THE EGG TART CRUST QUALITY |
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan 5 (2), 1-9 |
0 |
|
- |
THE INFLUENCE OF ADDITION OF GINGER FLOWER (Etlingera Elatior) FLOUR AS A NATURAL PRESERVATIVE ON CATFISH (Pangasius Hypophthalmus) NUGGET IN COLD TEMPERATURE STORAGE (±5oC) |
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan 5 (2), 1-11 |
0 |
|
| Tahun 2017
|
- |
ALIH TEKNOLOGI PENGOLAHAN MIE SAGU BASAH YANG DIFORTIFIKASI KONSENTRAT PROTEIN IKAN (KPI) PATIN DI KABUPATEN KEPULAUAN MERANTI, RIAU (TECHNOLOGY TRANSFER OF SAGO NOODLE … |
Jurnal Kebijakan Pembangunan dan Inovasi 1 (1) |
0 |
|
- |
EFFECT OF ADDITION OF PANDAN LEAVES (Pandanus amaryllifolius) EXTRACT ON CARRAGEENAN PUDDING |
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan 5 (1), 1-11 |
0 |
|
- |
Utilization of Fish Protein Concentrate from Patin Fish (Pangasius hypopthalmus) on street foods for Under Five Years Children at Kampar District, Riau Province |
International Journal of Oceans and Oceanography 11 (Research India … |
0 |
|
| Tahun 2016
|
- |
Health Food Supplements (Health Food) Highly Nutritious From Chlorella And Oil Catfish (Pangasius hypopthalmus) |
Jurnal Pengolahan Hasil Perikanan Indonesia 19 (3), 251-255 |
0 |
|
- |
Suplemen Makanan Kesehatan (Health Food) Bernutrisi Tinggi dari Chlorella dan Minyak Ikan Patin |
Pengolahan hasil Perikanan Indonesia 19 (3), 251-255 |
0 |
|
- |
The Effect Of Adding Limnocharis Powder (Limnocharis flava) On The Catfish (Pangasius hypopthalmus) Abon Quality |
Jurnal Online Mahasiswa Fakultas Perikanan dan Ilmu Kelautan Universitas … |
1 |
|
| Tahun 2015
|
- |
Effect of Using the Lemongrass (Cimbopogon Citratus) to Smoked Eel (Monopterus Albus) Processing Quality |
Jurnal Online Mahasiswa Fakultas Perikanan dan Ilmu Kelautan Universitas … |
0 |
|
- |
Innovation on Street Food Products (Instant Porridge and Cookies) Based on Fortified Patin Fish Protein Concentrate with Red Palm Oil and Encaptulated Oil Fish |
Jurna PHPI |
0 |
|
- |
Inovasi Bubur Instan dan Cookies Berbasis Konsentrat Protein Ikan Patin Yang Difortifikasi Minyak Sawit Merah dan Minyak Ikan Patin Terenkapsulasi |
Pengolahan Hasil Perikanan Indonesia 18 (3), 308-312 |
0 |
|
- |
Quality Assessment of Fish Protein Concentrate from Catfish (Pangasius hypopthalmus) During Storage at Room Temperature |
IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR … |
2 |
|
- |
Study on the Processing of Biscuits with the Addition of Snake Head (Channa Striata) Fish Protein Concentrate |
Jurnal Online Mahasiswa Fakultas Perikanan dan Ilmu Kelautan Universitas … |
0 |
|
| Tahun 2014
|
- |
EFFECT OF DIFFERENT ADDITION OF FISH BONE FLOUR (Clarias gariepinus, Pangasius djambal, and Paraplotosus albilabris) ON THE COOKIES QUALITY |
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan 5 (2), 1-12 |
0 |
|
- |
Fish Protein Concentrate Fortification Siam Patin on Amplang Snack Products and Mi Sago Instant Product as a Leading Regional Riau |
Jurnal Pengolahan Hasil Perikanan Indonesia 17 (2) |
0 |
|
- |
Fortifikasi Konsentrat Protein Ikan Patin Siam Pada Produk Sck Amplang dan Mi Sagu Instan Sebagai Produk Unggulan Daerah Riau |
Pengolahan Hasil Perikanan Indonesia 17 (2), 156-164 |
2 |
|
- |
Utilization Chitosan Of Small Crab (Portunus Pelagicus) Shell Waste To Making Hand Body Cream |
Jurnal Online Mahasiswa Fakultas Perikanan dan Ilmu Kelautan Universitas … |
0 |
|
- |
The effect of different packaging material on seaweed jam stored in refrigerated temperature |
Jurnal Online Mahasiswa Fakultas Perikanan dan Ilmu Kelautan Universitas … |
0 |
|
- |
Wuluh fruitstar extract effect with different amounts of quality freshness of the fish tambakan (helostoma temmincki) |
Jurnal Online Mahasiswa Fakultas Perikanan dan Ilmu Kelautan Universitas … |
0 |
|
| Tahun 2012
|
- |
Kajian Pola Penerimaan Siswa Sekolah Dasar terhadap Produk Makanan Jajanan Berbahan Baku Konsentrat Protein Ikan Baung (Hemibagrus nemurus) di Kabupaten Kampar, Riau |
Pengolahan Hasil Perikanan Indonesia 15 (3), 216-222 |
1 |
|
- |
Pola Penerimaan Siswa Sekolah Dasar Terhadap Produk Makanan Jajanan Berbahan Baku Konsentrat Protein Ikan Baung (Hemibagrus Nemurus) Di Kabupaten Kampar, Riau |
Jurnal Pengolahan Hasil Perikanan Indonesia 15 (3), 216-222 |
1 |
|
| Unknown
|
- |
Syahrul. 2010. Diversifikasi dan fortifikasi produk olahan berbasis ikan patin |
Jurnal Teknologi Hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan … |
3 |
|
- |
Syahrul. 2011. Pemanfaatan konsentrat protein ikan patin untuk pembuatan biskuit dan snack |
Jurnal Pengolahan Hasil Perikanan Indonesia 17 (1), 30-34 |
3 |
|
- |
Kajian Mutu Bubur Instan Beras Merah yang Difortifikasi Konsentrat Protein Ikan Patin (Pangasius Hypopthalmus) |
Jurnal Perikanan dan Kelautan 18 (1), 62-70 |
0 |
|
