Vol 47, No 1 (2019)

Februari 2019

Table of Contents

Articles

CHARACTERISTICS OF FISH BONE FLOURS QUALITY FROM DIFFERENT TYPES OF FISH (Pangasius sp., Clarias sp., Paraplotosus sp.)
Rara Mona Angraini, Desmelati Desmelati, Sumarto Sumarto
PDF
69-75
THE IMPACT OF CULINARY TOURISM ON THE ECONOMY OF COASTAL COMMUNITIES IN TIRAM BEACH NAGARI TAPAKIS SUB DISTRICT ULAKAN TAPAKIS PADANG PARIAMAN REGENCY WEST SUMATERA PROVINCE
Dela Sintya, Trisla Warningsih, Hamdi Hamid
PDF
76-82
IDENTIFICATION OF LACTIC ACID BACTERIA FROM BIOFLOK TECHNOLOGY WHICH HAS BEEN GAVE MOLLASES ON RED TILAPIA (Oreochromis sp.) AQUACULTURE
Nelli Karolina Sitorus, Iesje Lukistyowati, Henni Syawal, Iskandar Putra
PDF
83-92
CHARACTERISTICS AND EFFECTIVENESS OF CHITOSAN ORININATED FROM THE CARAPACE OF T. ANOMALA SHRIMP AS AN ANTIBACTERIAL COMPOUND
Tengku Muhammad Ghazali, Rahman Karnila, Dewita Dewita
PDF
93-101
THE EFFECT OF NANOCALCIUM ADDITION FROM SEMBILANG FISH (Paraplotosus albilabris) BONE ON MAKING BISCUITS
Leona Arieska, Desmelati Desmelati, Sumarto Sumarto
PDF
102-111
AMOUNT AND TYPE OF MICROBES ON THE COMMON CARP (Cyprinus carpio) IN JATILUHUR RESERVOIR WEST JAVA
Indah Nurwulan, Eddy Afrianto, Iis Rostini, Intan Pratama
PDF
112-117
CHEMICAL AND SENSORY CHARACTERISTICS OF CARP MEAT (Osphronemus goramy) FROM DIFFERENT SIZES
Guswanda Putra, Bustari Hasan, Sumarto Sumarto
PDF
118-125