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 817 Documents
 78   79   80   81   82 
Pertumbuhan Morganella morganii pada cakalang dengan kondisi penyimpanan berbeda dan deteksi histamin metode TLC: Pertumbuhan Morganella morganii pada cakalang dengan kondisi penyimpanan berbeda dan deteksi histamin metode TLC Ratnawati, Susana Endah; Sari, Lutfia Permata; Agustyar, Ahmad Awaludin; Puspita, Indun Dewi
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: 10.17844/4mms8195

Abstract

Morganella morganii, a strong histamine-producing bacterium (HPB), has been frequently detected in seafood, such as skipjack tuna. Temperature fluctuations and improper packaging have resulted in bacterial proliferation and histamine production. This study aimed to determine the effects of different packaging and temperature conditions on M. morganii growth and to examine histamine formation in skipjack tuna. A factorial design with two factors, namely packaging type (vacuum and non-vacuum) and storage temperature (4, 15, 30, and 40°C), was used in this study.  The bacterial growth model over time was analyzed using DMFit software. Histamine production was analyzed using thin-layer chromatography (TLC) combined with ImageJ program visualization. The results indicated that different temperatures significantly affected the bacterial growth rate (p < 0.05). The application of vacuum packaging at 4 °C retarded histamine formation in skipjack tuna cubes. The highest growth rate (0.2652 log CFU-1h-1) was observed in samples under non-vacuum packaging stored at 40 °C. M. morganii. At 15 °C, a 3 to 4 log increase was observed, starting from 3.2 to 7.5 (vacuum packaging) and from 5.8 to 8.3 log CFU-1 mL-1 (non-vacuum packaging) at the end. Nevertheless, the production of histamine in vacuum-packed samples stored at 15°C after days 3 and 4 of incubation were 446 ppm and 443.5 ppm, respectively. These findings highlight the importance of proper packaging of skipjack tuna using a cold chain system during storage. This study also confirmed the potential application of TLC for the detection of histidine and histamine.
Primer design of DNA suckermouth catfish (Pterygoplichthys sp.) and their aplication in pempek using real Time PCR (RT – PCR): Primer design of  suckermouth catfish (Pterygoplichthys sp.) DNA and their aplication in pempek using real Time PCR (RT – PCR) Suseno, Dedy; Razari, Intan
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 12 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(12)
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/nrth5y06

Abstract

Pempek merupakan salah satu jenis makanan khas dari Sumatra Selatan yang umumnya menggunakan bahan baku ikan tenggiri. Ikan sapu-sapu juga bisa dijadikan bahan baku pembuatan pempek namun beberapa penelitian melaporkan bahwa ikan sapu-sapu yang diambil dari Sungai Ciliwung telah tercemar logam berat dan mikroplastik. Adanya kandungan logam berat dan mikroplastik pada ikan sapu-sapu menjadikan ikan ini berbahaya untuk dijadikan bahan baku pembuatan makanan khususnya pempek. Tujuan penelitian ini, yaitu mendesain primer DNA ikan sapu-sapu serta menganalisis keberadaan kandungan DNA ikan sapu-sapu pada pempek menggunakan RT-PCR dengan penanda berupa dye (EvaGreen). Analisis DNA ikan sapu-sapu menggunakan primer spesifik dan diamplifikasi menggunakan RT-PCR. Hasil penelitian menunjukkan bahwa primer yang digunakan spesifik hanya untuk ikan sapu-sapu saja bila dibandingkan dengan sampel 9 DNA ikan yang lain. Konsentrasi DNA ikan sapu-sapu sebesar 0,00064 ng/µL masih menunjukkan adanya amplifikasi dengan nilai Cq sebesar 38,98. Pada perbandingan antara bahan baku pembuatan pempek dengan daging ikan sapu-sapu (b/b) sebesar 20:1 masih menunjukkan adanya kurva amplifikasi dengan nilai Cq sebesar 23,55. Sebanyak 16 sampel pempek yang digunakan tidak mengandung DNA ikan sapu-sapu karena tidak menunjukkan adanya kurva amplifikasi pada alat RT-PCR.
Characteristics of DHA-rich masked tuna eye oil and its application in fortified lokum formulation: Characteristics of DHA-rich masked tuna eye oil and its application in fortified lokum formulation Suseno, Sugeng Heri; Trilaksani, Wini; Santoso, Joko; Ibrahim, Bustami; Santosa, Zacky Arivaie
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 12 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(12)
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: 10.17844/01dy9s27

Abstract

Tuna eye oil is a source of omega-3 fatty acids, particularly docosahexaenoic acid (DHA); however, its application in food products remains limited because of its strong fishy odor and high susceptibility to oxidation. This study aimed to determine the most effective masking treatment for tuna eye oil to reduce fishy odor and improve oxidative stability and sensory acceptance in fortified lokum. The study was conducted in three stages: (1) extraction of tuna eye oil using centrifugation, (2) oil masking with lemon or ginger oil at concentrations of 12.5, 25, and 37.5%, and (3) formulation of fortified lokum using the selected masked oil. The extracted oil exhibited a free fatty acid (FFA) content of 0.42%, peroxide value (PV) of 7.44 meq/kg, anisidine value (AnV) of 9.98 meq/kg, and total oxidation (TOTOX) value of 24.84 meq/kg. Masking with lemon oil or ginger oil at 37.5% reduced oxidation parameters (FFA 0.12–0.28%; PV 4.49–6.61 meq/kg; p-AnV 3.08–3.75 meq/kg; TOTOX 12.06–16.96 meq/kg), enhanced antioxidant activity (IC₅₀ 140.76–166.41), and preserved the fatty acid profile, with DHA accounting for 29–30% of the total fatty acids. Fortification of lokum with masked tuna eye oil increased fat, EPA, and DHA levels, accompanied by measurable reductions in hardness and chewiness. Overall, masking tuna eye oil with 37.5 % %lemon and ginger oils effectively improved oxidative stability, with lemon oil showing the most balanced performance in terms of oxidation parameters, antioxidant activity, and sensory acceptance of fortified lokum.
Aplikasi bakteriosin kasar berdasarkan nilai LC₅₀ untuk memperpanjang daya simpan udang putih: Aplikasi bakteriosin kasar berdasarkan nilai LC₅₀ untuk memperpanjang daya simpan udang putih Sukmawati, Sukmawati; Metusalach, Metusalach; Syahrul, Syahrul
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 12 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(12)
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/sqp7y403

Abstract

Fishery products, including white shrimp, are highly perishable due to microbial contamination during postharvest handling. To address this, natural preservatives, such as bacteriocins, which are antimicrobial compounds produced by bacteria, including those from fermented shrimp paste, are being explored. This study aimed to evaluate the toxicity and preservative potential of three bacteriocin samples (TRS1, TRS2, and TRS3) using a 24-hour LC₅₀ test on Artemia sp. and antibacterial activity based on total plate count (TPC) in shrimp during storage. A completely randomized design (CRD) was used. Toxicity levels were assessed using probit analysis with log-linear regression to determine LC₅₀ values, and TPC was measured at 3-hour intervals over 24 h. Data were analyzed using the Kruskal-Wallis test and Dunn’s post-hoc test. TRS1 exhibited the highest toxicity, with an LC₅₀ of 0.22 µL/mL, followed by TRS3 (2.48 µL/mL) and TRS2 (4.40 µL/mL). Despite its higher toxicity, TRS1, along with TRS2, effectively suppressed microbial growth in shrimp, maintaining TPC values below the Indonesian National Standard (5×10⁵ CFU/g) throughout 24 h. In contrast, TRS3 maintained TPC below the threshold only up to 12 h, with counts nearing control levels (8.0×10⁶ CFU/g) by 24 h. TRS1 and TRS2 treatments initially showed fluctuating TPC patterns, followed by a sharp decline, possibly due to delayed bacteriocin activation and microbial adaptation; however, the exact reason remains unclear. Overall, TRS1 and TRS2 exhibited strong potential as natural preservatives for extending the shelf life of fresh white shrimp by effectively controlling bacterial growth during storage.
The effect of solvent type and extract concentration of Caulerpa racemosa on its antibacterial activity against acne-causing bacteria: The effect of solvent type and extract concentration of Caulerpa racemosa on its antibacterial activity against acne-causing bacteria Ferdinandus, Meske; Moniharapon, Trijunianto; Setha, Beni
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 12 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(12)
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: 10.17844/4e4pgv46

Abstract

Acne is a common skin disorder, particularly among adolescents and young adults, with Cutibacterium acnes and Staphylococcus aureus being the main causative bacteria. Conventional antibiotic treatments often lead to resistance, highlighting the need for natural alternatives to antibiotics. This study aimed to determine the effectiveness of Caulerpa racemosa extract as an antibacterial agent against C. acnes and S. aureus, the primary acne-causing bacteria, with a particular focus on the influence of solvent type (methanol and ethyl acetate) and solvent concentration (95%, 75%, 55%, and 35%) on the resulting antimicrobial activity. The extracts were prepared by maceration and screened for phytochemical constituents. The antibacterial activity was tested using the Kirby-Bauer disc diffusion method. The results showed that the methanol extract produced higher yields and greater inhibition zones compared to ethyl acetate, averaging 12.63 mm against C. acnes and 12.94 mm against S. aureus. The bacterial inhibition zone increased significantly with an increase in the extract concentration, and at a concentration of 95%, the inhibition zone reached 15.37 mm against C. acnes and 14.12 mm against S. aureus. Phytochemical analysis revealed the presence of flavonoids, phenolics, tannins, saponins, alkaloids, terpenoids, and steroids, which contributed to the antibacterial activity. This study concludes that C. racemosa, particularly its methanol extract, exhibits significant potential as a natural source of active compounds for topical anti-acne formulations and may serve as a safe alternative to conventional antibiotics in addressing bacterial resistance.
Formulasi dan evaluasi bumbu instan nasi goreng yang diperkaya dengan bubuk lemi rajungan: Formulasi dan evaluasi bumbu instan nasi goreng yang diperkaya dengan bubuk lemi rajungan Kusumaningrum, Indrati; Khotimah, Khusnul; Melati, Rahadina Praba; Afiah, Rahmania Nur; Affandi, Dian Rachmawanti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 12 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(12)
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: 10.17844/36x19x73

Abstract

Fried rice is one of Indonesia’s most popular dishes, creating a demand for practical seasoning alternatives such as instant seasoning made from crab lemi powder (LP), which provides a distinctive seafood flavor. This study aimed to evaluate the chemical, physical, and sensory characteristics of instant fried rice seasoning with varying proportions of LP and MSG. Four formulations (P0–P3) were developed using a completely randomized design. Chemical analyses included moisture, ash, protein, fat, carbohydrate, NaCl, and glutamate content. The physical analyses comprised measurements of bulk density, flowability, angle of repose, and color (L*, a*, and b*). Sensory evaluation was conducted using a hedonic test to assess color, aroma, taste, texture, and overall acceptability. Formulas P1 (34% LP : 3% MSG) and P2 (31% LP : 6% MSG) met the SNI standards for protein and fat content, with sodium levels significantly below the maximum limit, despite water content exceeds the standard (≤4%). Physically, all formulations showed densities of 0.71 to 0.74 g·mL⁻¹, flow times of 7.88 and 8.95 g·s⁻¹, and angles of repose below 30° (27.88°-28.61°), indicating excellent flowability and consistent color. Hedonic testing revealed that MSG addition had no significant impact on color, aroma, and texture but significantly improved taste and overall acceptability (p<0.05). Consequently, formulation P1, which had a lower MSG level, was identified as optimal, providing the best balance of physical stability, chemical quality, and sensory acceptability. This suggests its potential for development as a practical and safe instant fried rice seasoning product that is aligned with consumer preferences.
Kualitas ikan cakalang (Katsuwonus pelamis) hasil penangkapan one day fishing di Teluk Bone, Indonesia: Kualitas ikan cakalang (Katsuwonus pelamis) hasil penangkapan one-day fishing di Teluk Bone, Indonesia Maskur, Muhammad; Alauddin, Muhammad Hery Riyadi; Saridewi, Tri Ratna; Siregar, Resmi Rumenta; Kusmedi, Bombongan; Najih, Mohammad Roin; Harahap, Kurnia Sada
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 12 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(12)
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/v6w0g516

Abstract

One-day fishing, a brief fishing endeavor lasting less than 24 h, entails bringing the catch directly to shore, thereby preserving the freshness of the captured fish. Nonetheless, studies investigating the correlation between one-day fishing techniques and catch quality are scarce. This study aimed to determine the quality of skipjack tuna (Katsuwonus pelamis) caught in one-day fishing in Gulf of Bone, South Sulawesi, Indonesia. The research methods included organoleptic, physicochemical (temperature and pH), microbiological (total plate count/TPC), and histamine level analyses. The sampling method used purposive sampling by means of skipjack tuna caught from three one-day fishing fleets, each taking 1–2 fish with a weight of between 1.8-2 kg, and then analyzed in a quality testing laboratory within three hours after landing. The organoleptic test results showed very good quality, with values ranging from 8.23 to 8.81. The physicochemical parameters showed a fish meat temperature of 3.42–5°C and pH of 6.21–6.51, which are still within the range of fresh fish. The TPC value was 9.1×10³–9.9×10³ CFU/g, which is far below the threshold of national and international standards. Histamine levels ranged from 3.46–4.22 mg/kg, well below the maximum limit of 30–50 mg/kg set by the food safety standards. Overall, the study results confirmed that the one-day fishing method using trolling lines can produce skipjack tuna with excellent organoleptic, physicochemical, and microbiological qualities that are safe for human consumption.

Page 82 of 82 | Total Record : 817

 78   79   80   81   82 

Filter by Year

2004 2025


Reset
Filter By Issues
All Issue Vol. 28 No. 12 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(12) 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