Sumarto, Sumarto

• Vol 47, No 1 (2019): Februari 2019 - Articles
  CHARACTERISTICS OF FISH BONE FLOURS QUALITY FROM DIFFERENT TYPES OF FISH (Pangasius sp., Clarias sp., Paraplotosus sp.)
  Abstract  PDF
• Vol 47, No 1 (2019): Februari 2019 - Articles
  THE EFFECT OF NANOCALCIUM ADDITION FROM SEMBILANG FISH (Paraplotosus albilabris) BONE ON MAKING BISCUITS
  Abstract  PDF
• Vol 47, No 1 (2019): Februari 2019 - Articles
  CHEMICAL AND SENSORY CHARACTERISTICS OF CARP MEAT (Osphronemus goramy) FROM DIFFERENT SIZES
  Abstract  PDF
• Vol 49, No 1 (2021): Februari 2021 - Articles
  VARIOUS COLOR OF JELAWAT (Leptobarbus hoeveni) FISH SAUSAGE
  Abstract  PDF
• Vol 49, No 1 (2021): Februari 2021 - Articles
  Physical Characteristics of Skin Powder, Chitin and Chitosan (Holothuria scabra)
  Abstract  PDF
• Vol 49, No 2 (2021): Juli 2021 - Articles
  The Effect of Seaweed (Eucheuma spinosum) Fortification on The Quality of Pekdos
  Abstract  PDF
• Vol 50, No 3 (2022): November 2022 - Articles
  Storage Time of Freshwater Lobster (Cherax quadricarinatus) with Green Betel Leaf Anesthesia (Piper betle L)
  Abstract  PDF
• Vol 51, No 1 (2023): Februari 2023 - Articles
  Proportion and Characteristics of Amino Acids Flavoring Powder for Biang Fish (Ilisha elongata)
  Abstract  PDF