cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Taufik Hidayat
Contact Email
besthd22@gmail.com
Phone
-
Journal Mail Official
buletin_thpipb@yahoo.com
Editorial Address
-
Location
Kota bogor,
Jawa barat
INDONESIA
Jurnal Pengolahan Hasil Perikanan Indonesia
Published by Institut Pertanian Bogor
ISSN : 23032111     EISSN : 2354886X     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
JPHPI publishes manuscripts in the field of marine post-harvest, aquatic biotechnology, aquatic biochemistry, aquatic product diversification, and characteristic of aquatic raw materials. In addition, JPHPI also publishes research about aquatic product quality, standardization, and other researches within the field of aquatic product technology.
Arjuna Subject : -
Articles 811 Documents
 78   79   80   81   82 
Karakteristik proksimat, asam amino, asam lemak, dan sensori ikan asap tuna sirip kuning (Thunnus albacares): Karakteristik proksimat, asam amino, asam lemak, dan sensori ikan asap tuna sirip kuning (Thunnus albacares) Sayuti, Mohammad; Asriani; Salampessy, Randi Bokhy Syuliana; Siregar, Arpan Nasri; Setiarto, Raden Haryo Bimo
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 10 (2025)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/w57xms69

Abstract

Pengasapan merupakan salah satu metode pengawetan tertua dan paling banyak digunakan, memberikan cita rasa yang khas dan meningkatkan masa simpan karena adanya komponen antimikroba serta menghasilkan warna, rasa, aroma, dan penampakan yang spesifik. Penelitian ini bertujuan untuk menentukan pengaruh pengasapan ikan bentuk utuh (asar) dan fillet (fufu) terhadap karakteristik kimia meliputi proksimat, profil asam lemak, dan asam amino, serta sifat organoleptik ikan tuna sirip kuning asap. Analisis asam amino dilakukan dengan metode LC-MS, profil asam lemak dinilai dengan metode GC-MS, dan evaluasi organoleptik dilakukan dengan uji hedonik. Rancangan penelitian menggunakan dua bentuk ikan asap, yaitu bentuk utuh (ikan asar) dan bentuk fillet (ikan fufu), data kandungan kimia dianalisis Anova dengan uji lanjut DMRT, sedangkan data hedonik diuji Kruskal Wallis dengan uji lanjut Mann-Whitney.  Hasil penelitian menunjukkan bahwa produk pengasapan berbeda, yaitu asar dan fufu memberikan pengaruh nyata terhadap kandungan proksimat, yaitu kadar air, abu, dan protein, tetapi tidak berpengaruh nyata terhadap kadar lemak dan karbohidrat. Ikan tuna sirip kuning fufu, asar, dan segar memiliki sembilan asam amino esensial dan sembilan asam amino non-esensial. Asam amino esensial adalah lisina, histidina, leusina, valina, isoleusina, fenilalanina, treonina, metionina, dan triptofan, sedangkan asam amino non-esensial adalah asam glutamat dan aspartat, arginina, alanina, glisina, prolina, serina, tirosin, dan sistein. Tuna sirip kuning segar memiliki asam lemak omega-5, omega-6, omega-7, dan omega-9, namun omega-5 tidak ditemukan setelah proses pengasapan. Tuna sirip kuning fufu memiliki skor hedonik yang lebih tinggi untuk parameter aroma, rasa, dan tekstur dibandingkan dengan asar. Bentuk pengasapan memberikan pengaruh terhadap kandungan kimia dan hedonik ikan tuna sirip kuning asap.
Effect of type and concentration of organic acids on the extraction efficiency of glutamic acid and bioactive compounds from sipou (Siphonosoma australe-australe) Rosli, Siti Zaharah; Yusuf, Muhammad; Hardiwinoto; Siti Zaharah Rosli; Diode Yonata; Boby Pranata
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 10 (2025)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/mbj25v10

Abstract

Sipou (Siphonosoma australe-australe) is a marine mollusk abundant in Indonesian waters, but its utilization is still limited. Sipou contains glutamic acid and has antioxidant activities that can be extracted with acid. This study aimed to determine the optimal type and concentration of organic acids for extracting glutamic acid and bioactive compounds from sipou. The study used a completely randomized factorial design (RALF)with treatments of organic acid types (lactic, acetic, and citric acid) and concentrations (1%, 3%, and 5%) with three replications. The results showed that the type and concentration of organic acids significantly affected the levels of protein and glutamic acid, antioxidant activity, and color characteristics (p<0.05). Treatment with 3% citric acid resulted in the highest glutamic acid content (6.15 mg/100 mL) and strong antioxidant activity, while also providing a more concentrated extract color compared to other solvents. This advantage is related to the ability of citric acid to break down protein structures and maintain the stability of the bioactive compounds. Thus, 3% citric acid is recommended as the optimal solvent for obtaining high-quality sipou extract that has the potential for application in the functional food and pharmaceutical industries.
The preference level  and chemical characteristic of vanamei shrimp otak-otak  with the addition of carrageenan Saffanah, Kayla Zahira; Liviawaty, Evi; Rostika, Rita; Pratama, Rusky Intan
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 10 (2025)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/cmahpt62

Abstract

Carrageenan is a polysaccharide extracted from the seaweed, Kappaphycus alvarezii. Carrageenan serves as a food additive, functioning as both a stabilizer and a gelling agent in vanamei shrimp otak-otak (a type of Indonesian fish cake). This study aimed to determine the effect of different carrageenan concentrations on the sensory acceptance and chemical characteristics of the vannamei shrimp otak-otak. The study was conducted using an experimental method with five treatments: carrageenan addition of 0% (A), 0,5% (B), 1% (C), 1,5% (D), and 2% (E). Preference was assessed using a hedonic test covering appearance, aroma, texture, and taste, as well as a chemical test measuring moisture, ash, fat, protein, carbohydrate, and crude fiber content. Based on the analysis of 20 semi-trained panelists, the most preferred treatment was the addition of 1% carrageenan, with average scores of 7.4 (liked) for appearance, 7.1 (liked) for aroma, 7.5 (liked) for texture, and 7.3 (liked) for taste. Chemical analysis showed 54.66% moisture, 2.34% ash, 8.08% protein, 0.01% fat, 34.91% carbohydrate, and 2.72% crude fiber. The addition of 1% carrageenan was identified as the most favorable concentration compared with the other treatments.
Karakteristik fisikokimia dan antibakteri losion pembersih tangan yang dibuat dari rumput laut cokelat (Scytosiphon lomentaria): Karakteristik fisikokimia dan antibakteri losion pembersih tangan yang dibuat dari rumput laut cokelat (Scytosiphon lomentaria) Lailatussifa, Radipta; Trowulan, Endang; Suhono, Lego; Sutrisno, Sutrisno
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 10 (2025)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/fmqkfn78

Abstract

Effective hand hygiene remains essential for reducing the transmission of foodborne and contact pathogens in daily life and in food handling contexts. Scytosiphon lomentaria seaweed has antimicrobial activity that can be applied as a hand sanitizer. This study aimed to determine the best addition of S. lomentaria to hand sanitizers, based on microbial inhibition and its characteristics. Lotion consisted of four treatments: 0 (control), 20, 30, and 40% S. lomentaria. The results showed that S. lomentaria powder contained bioactive polyphenol compounds with a total phenolic content of 117.70±1.40 mg GAE / g dry weight and an IC50 value of 455 ± 3.4 ppm, while lotion with the addition of S. lomentaria contained polyphenols and saponins. The best treatment was shown by S. lomentaria 40% hand sanitizer lotion with E. coli inhibition of 6.30±0.64 mm, S. aureus 6.85±1.12 mm, hedonic test of color, texture and absorption with a level of like to very like, neutral pH, greenish white color, O/W emulsion type, high adhesive power, homogeneous, and easily absorbed by the skin. This study can serve as an alternative reference for making lotions that provide adequate and safe antimicrobial activity for routine hygiene before eating and food handling.
Identification of crab (Portunus pelagicus) using field-based DNA extraction method and isothermal amplification: Identification of crab (Portunus pelagicus) using field-based DNA extraction method and isothermal amplification Abdullah, Asadatun; Rianti, Puji; Yani, Sri Widy; Sauqi, Sabila Diana Ahmad; Dianty Dwi Nandita; Ananda, Mutiara Fajar; Lisnaina, Evira
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 10 (2025)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/r3v5ys15

Abstract

High crab production encourages the implementation of strict standards for raw materials in canned crab products, particularly regarding labeling errors (i.e., mislabeling). DNA-based identification methods are accurate for species authentication; however, their application in the field remains limited because of laboratory equipment requirements. Therefore, the development of an on-site DNA-based analytical method is essential. This study aimed to design specific primers for Portunus pelagicus using the cytochrome c oxidase subunit I (COI) gene marker and to optimize the amplification time and temperature using the colorimetric loop-mediated isothermal amplification (LAMP) method with DNA isolates obtained from field-based extraction methods. The samples included fresh crabs, canned crab products, and non-target species (Charybdis feriata, Scylla serrata, and Podophthalmus vigil). The methods comprised target species confirmation, primer design and evaluation, and in vitro testing of the P. pelagicus primer set. Primer design resulted in a COI primer set within ideal parameter ranges and high specificity to P. pelagicus based on in-silico analysis. In vitro assays demonstrated that the primers successfully detected P. pelagicus DNA in both fresh and processed samples, with an optimal reaction time of 40–60 min at 65 °C. DNA isolates obtained using dipstick and direct lysis methods were also successfully amplified, indicating that these simple extraction techniques can be applied for on-site detection without loss of sensitivity. These findings demonstrate that the developed primer set is specific to P. pelagicus and that the optimized LAMP method has strong potential as a rapid and portable authentication system for crab raw materials in the field.
Karakteristik produk body lotion dari nanopartikel kitosan dan alginat (Sargassum sp.): Karakteristik produk body lotion dari nanopartikel kitosan dan alginat (Sargassum sp.) Sipahutar, Yuliati Hotmauli; Prayudi, Adham; Handoko, Yudi Prasetyo; Lisandry, Marwanti; Sayuti, Mohammad; Siregar, Arpan Nasri; Samanta, Pinki Natalia; Sitorus, Paulus Pardamean Rinaldo
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 11 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(11)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/em1wpf70

Abstract

Chitosan and alginate have great potential in the cosmetics industry; therefore, both were processed into chitosan alginate nanoparticles and added to body lotion formulas to increase their effectiveness. This study aimed to investigate the effect of chitosan alginate nanoparticles on the characteristics and antioxidant activity of body lotions. Body lotion formulas with additional concentrations of 0, 1, 2, and 3 g of chitosan alginate nanoparticles. This study used a completely randomized design (CRD) with chitosan alginate nanoparticle concentrations of 0, 1, 2, and 3 g. The body lotion appeared homogeneous, with no clumped particles. The characteristics of body lotion with the addition of chitosan-alginate nanoparticles are viscosity of 4596.73-6931.77 cps, spreadability of 52.4-68.9 cm, and pH value of 6.00-6.98 which are in accordance with body lotion standards. The antioxidant activity was 19.82-21.59 µM Fe². The addition of chitosan-alginate nanoparticles with particle sizes of 100-500 nm to body lotion increased the antioxidant activity.
Perubahan profil protein dan tekstur rajungan (Portunus pelagicus) kukus selama penyimpanan dingin dan beku: Alterations in protein profile and texture of steamed blue swimming crab (Portunus pelagicus) during chilled and frozen storage Duanassurya, Megana; Nugraha, Roni; Nurilmala, Mala
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 11 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(11)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/y8fdxz35

Abstract

Rajungan (Portunus pelagicus), atau dikenal juga sebagai blue swimming crab merupakan sumber protein hewani berkualitas tinggi dengan tekstur yang khas. Proses penyimpanan dapat mengubah profil protein yang berakibat pada perubahan tekstur. Namun, belum ada penelitian yang mengamati perubahan profil protein rajungan selama penyimpanan setelah proses pengukusan. Oleh karena itu, penelitian ini bertujuan menentukan pengaruh pengukusan dan penyimpanan pada suhu dingin dan beku terhadap profil protein serta tekstur rajungan. Daging rajungan segar dan kukus dibagi menjadi tiga bagian untuk analisis, yaitu claw meat (CM), jumbo lump (JL) dan leg meat (LEG). Daging rajungan kukus disimpan pada suhu dingin (4°C) dan suhu beku (-18°C) pada waktu penyimpanan yang berbeda. Ketiga bagian daging rajungan memiliki profil protein dan tekstur yang berbeda. Bagian CM mengandung protein larut air tertinggi, yaitu sebesar 3,837±0,16 mg/mL, diikuti JL dan LEG. Secara umum, proses pengukusan mengubah profil protein dan tekstur ketiga bagian daging rajungan. Kandungan protein larut air mengalami penurunan yang signifikan terutama pada bagian CM, yaitu hampir 50%. Adapun nilai tekstur mengalami peningkatan terutama di bagian LEG. Penyimpanan suhu beku lebih mampu mempertahankan kondisi protein dibandingkan dengan suhu dingin. Kandungan protein larut air yang disimpan pada suhu beku cenderung stabil, namun fluktuatif pada daging yang disimpan pada suhu dingin. Analisis profil protein menggunakan SDS-PAGE memperlihatkan adanya penurunan jumlah pita protein setelah proses pengukusan terutama pita-pita protein berbobot molekul besar >50 kDa. Adapun proses penyimpanan baik suhu dingin maupun beku tidak banyak mengubah profil protein.
Kinetika dan termodinamika komposit HAp-Fe3O4 dari cangkang tutut (Bellamya javanica) sebagai adsorben Pb(II) pada limbah akumulator: Kinetics and thermodynamics of HAp–Fe₃O₄ composite from tutut snail shell (Bellamya javanica) as Pb (II) adsorbent in battery wastewater Iswara, Muhammad Dicky; Sutriah, Komar; Charlena, Charlena
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 11 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(11)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/gczc9396

Abstract

Peningkatan jumlah kendaraan listrik dan perkembangan industri otomotif telah menyebabkan akumulasi limbah akumulator bekas yang mengandung logam berat berbahaya, khususnya Pb(II). Jika tidak ditangani dengan baik, limbah ini dapat mencemari lingkungan dan membahayakan kesehatan manusia dan ekosistem. Adsorpsi menggunakan material berbasis hidroksiapatit (HAp) menjadi salah satu metode penanganan yang efektif. Cangkang tutut (Bellamya javanica), limbah biomineral yang kaya akan kalsium karbonat (CaCO3) berpotensi dimanfaatkan sebagai prekursor kalsium pada sintesis HAp. Penelitian ini bertujuan menentukan kondisi optimum pada pH, waktu, suhu, dan konsentrasi komposit HAp-Fe3O4 sebagai adsorben ion timbal Pb(II), menentukan seberapa efisien adsorben komposit HAp-Fe3O4 dalam mengadsorpsi ion timbal, menentukan parameter kinetika dan termodinamikanya dalam proses adsorpsi, serta memberikan solusi material ramah lingkungan dan berkelanjutan yang dapat diimplementasikan untuk mengurangi kandungan logam berat pada lingkungan yang dihasilkan dari limbah akumulator. Komposit disintesis melalui metode deposisi kimia. Hasil karakterisasi menunjukkan struktur berpori dengan luas permukaan 3002 m2/g, ukuran pori 2,21 nm, dan volume pori 3,32 cc/g. Optimasi menunjukkan kondisi optimum pada pH 6, waktu kontak 50 menit, suhu 25°C, dan konsentrasi awal 10 ppm. Studi kinetika mengikuti model pseudo-order-dua (K2 = 2,23 g/mg·menit), mengindikasikan adsorpsi kimia. Parameter termodinamika ( ΔG°<0, ΔH°<0, ΔS°>0) menunjukkan proses spontan, eksoterm, dan disertai peningkatan entropi. Model isoterm Freundlich menunjukkan kesesuaian terbaik (1/n = 0,82; KF = 467). Aplikasi terhadap limbah akumulator menunjukkan efisiensi adsorpsi 99,23%, menurunkan Pb(II) dari 2,28 ppm menjadi 0,017 ppm, sesuai baku mutu Permen LH No. 5 Tahun 2014. Komposit ini menunjukkan potensi tinggi sebagai adsorben logam berat yang efektif dan berkelanjutan.
Fortification of squid ink as a natural colorant on the acceptability of popping boba: Fortification of squid ink as a natural colorant on the acceptability of popping boba Liviawaty, Evi; Pratama, Rusky Intan; Rostini, Iis; Salsabila, Lulu
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 11 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(11)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/26gk3895

Abstract

Ink is a fishery by-product that has the potential to be utilized as a natural colorant due to its melanin and melanoprotein pigment content, which is nutritionally valuable. This study aimed to determine the optimal concentration of squid ink as a natural colorant in popping boba based on consumer preference levels and chemical composition, and to evaluate its economic value. The research employed an experimental method using a completely randomized design (CRD) consisting of five squid ink concentrations (0%, 0.5%, 1%, 1.5%, and 2%) with three replicates. The parameters observed included hedonic tests (appearance, aroma, texture, and taste), chemical analysis (moisture, ash, protein, fat, and carbohydrates), and economic value. The results showed that the addition of 2% squid ink produced the most preferred popping boba, with appearance, aroma, texture, and taste scores of 7.9, 6.8, 7.9, and 7.1, respectively. The best popping boba formulation had a moisture content of 70.52%, ash content of 0.14%, protein content of 0.04%, fat content of 0.02%, and carbohydrate content of 29.34%. Therefore, fortifying popping boba with 2% squid ink provides an appealing color while also enhancing its nutritional value.
Aktivitas antioksidan dan antibakteri ekstrak Caulerpa racemosa dengan kombinasi pelarut dan variasi waktu maserasi: Aktivitas antioksidan dan antibakteri ekstrak Caulerpa racemosa dengan kombinasi pelarut dan variasi waktu maserasi Hastuti Satyantini, Woro; Ainun Kurnia Izzata; Patmawati; Wahju Tjahjaningsih; Kiki Adi Kurnia; Md Yasin, Ina Salwany
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 11 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(11)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/wkb2jq46

Abstract

Rumput laut dari kelompok Chlorophyta dan Rhodophyta banyak dimanfaatkan di Indonesia sebagai bahan pangan. Caulerpa racemosa, salah satu jenis Chlorophyta, mengandung senyawa bioaktif antioksidan dan antibakteri di antaranya terpenoid, polifenol, alkaloid, dan flavonoid. Tujuan penelitian untuk menentukan kondisi ekstraksi optimal (konsentrasi, rasio padatan:pelarut, dan lama waktu) C. racemosa menggunakan Deep Eutectic Solvents (DES) berdasarkan aktivitas antioksidan dan antibakteri. Penelitian ini menggunakan variabel bebas (konsentrasi DES 5, 10, 15%), padatan : pelarut (1:10, 1:15, 1:20) dan lama waktu maserasi (24, 48, 72 jam). Proses optimasi dilakukan menggunakan metode Response Surface Methodology (RSM) dengan rancangan Box–Behnken melalui perangkat lunak Design Expert versi 13. Aktivitas antioksidan ekstrak C. racemosa berkisar antara 28,46±0,067 hingga 50,50±0,067 mg TE/g DW. Konsentrasi pelarut DES dan waktu maserasi berpengaruh signifikan (p < 0,05), sedangkan rasio padatan terhadap pelarut tidak menunjukkan pengaruh signifikan (p > 0,05). Aktivitas antioksidan menurun pada 15% DES akibat perbedaan polaritas dan viskositas pelarut, sementara viskositas yang lebih rendah meningkatkan efisiensi ekstraksi. Kondisi optimum diperoleh pada 10% DES, rasio 1:20, dan waktu maserasi selama 72 jam.  Aktivitas antibakteri terhadap Vibrio harveyi (13 mm) dan Vibrio parahaemolyticus (14,8 mm) juga tertinggi pada kondisi tersebut, kemungkinan karena peningkatan ekstrak senyawa bioaktif. Hasil ini menunjukkan bahwa metode ekstraksi teroptimasi ini dapat direkomendasikan untuk pengembangan produk akuakultur dan pangan fungsional.

Page 81 of 82 | Total Record : 811

 78   79   80   81   82 

Filter by Year

2004 2025


Reset
Filter By Issues
All Issue Vol. 28 No. 11 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(11) Vol. 28 No. 9 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(9) Vol. 28 No. 8 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(8) Vol. 28 No. 7 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(7) Vol. 28 No. 6 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(6) Vol. 28 No. 5 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(5) Vol. 28 No. 4 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(4) Vol. 28 No. 3 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(3) Vol. 28 No. 2 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(2) Vol. 28 No. 1 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(1) Vol. 28 No. 10 (2025) Vol. 27 No. 12 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(12) Vol. 27 No. 11 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(11) Vol. 27 No. 10 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(10) Vol. 27 No. 9 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(9) Vol. 27 No. 8 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(8) Vol. 27 No. 7 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(7) Vol. 27 No. 6 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(6) Vol. 27 No. 5 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(5) Vol. 27 No. 4 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(4) Vol. 27 No. 3 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(3) Vol. 27 No. 2 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(2) Vol. 27 No. 1 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(1) Vol. 26 No. 3 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26 (3) Vol 26 No 2 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(2) Vol. 26 No. 2 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(2) Vol 26 No 1 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(1) Vol 25 No 3 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(3) Vol 25 No 2 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(2) Vol 25 No 1 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(1) Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3) Vol 24 No 2 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(2) Vol 24 No 1 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 3 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(3) Vol 23 No 2 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(2) Vol 23 No 1 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(1) Vol 22 No 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan Vol 21 No 2 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(2) Vol 21 No 1 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(1) Vol. 21 No. 1 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(1) Vol 21 No 3 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 3 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia 20(3) Vol 20 No 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 2 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 2 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 1 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 2 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 1 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 16 No. 3 (2013): Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 16 No. 2 (2013): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 16 No 1 (2013): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 3 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia 15 (3) Vol 15 No 2 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15 No 1 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 2 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 1 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13 No 2 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 13 No. 1 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13 No 1 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 12 No 2 (2009): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 12 No 1 (2009): Jurnal Pengolahan Hasil Perikanan Indonesia Vol 11 No 2 (2008): Buletin Teknologi Hasil Perikanan Vol 11 No 1 (2008): Buletin Teknologi Hasil Perikanan Vol 10 No 2 (2007): Buletin Teknologi Hasil Perikanan Vol 10 No 1 (2007): Buletin Teknologi Hasil Perikanan Vol 9 No 2 (2006): Buletin Teknologi Hasil Perikanan Vol 9 No 1 (2006): Buletin Teknologi Hasil Perikanan Vol 8 No 2 (2005): Buletin Teknologi Hasil Perikanan Vol 8 No 1 (2005): Buletin Teknologi Hasil Perikanan Vol 7 No 2 (2004): Buletin Teknologi Hasil Perikanan Vol 7 No 1 (2004): Buletin Teknologi Hasil Perikanan More Issue