I. Wijayanti

发表

PENGGUNAAN PROBIOTIK GUNA PENINGKATAN PERTUMBUHAN, EFISIENSI PAKAN, TINGKAT KELULUSHIDUPAN DAN NILAI NUTRISI IKAN BANDENG (Chanos chanos) (Probiotic Use for Growth Improvement, Feed Efficiency, Survival Rate and Nutrition Value of Milkfish (Chanos chanos))

D. Chilmawati, F. Swastawati, I. Wijayanti, 2018 .

PENGARUH PENGGUNAAN MINYAK IKAN TERSULFIT TERHADAP NILAI KELEMASAN DAN KUALITAS KULIT IKAN PARI MONDOL (Himantura gerardi) TERSAMAK The Effect of Using Different Concentration of Sulfited Fish Oil on The Softness and Quality of Formalin Tanned Stingray (Himantura gerardi) Leather

I. Wijayanti, Gina Utami Dewi, Ratna Ibrahim, 2017 .

Effect of Asian sea bass bio‐calcium on textural, rheological, sensorial properties and nutritive value of Indian mackerel fish spread at different levels of potato starch

S. Benjakul, P. Sookchoo, I. Wijayanti, 2022, International Journal of Food Science & Technology.

Preheat-Treatment and Bleaching Agents Affect Characteristics of Bio-calcium from Asian Sea Bass (Lates calcarifer) Backbone

S. Benjakul, P. Sookchoo, I. Wijayanti, 2020 .

Effect of high pressure heating on physical and chemical characteristics of Asian sea bass (Lates calcarifer) backbone

S. Benjakul, P. Sookchoo, I. Wijayanti, 2020, Journal of Food Science and Technology.

Optimization Making Glucosamine Hydrochloride (HCl GlcN) of Crab Shell Waste through Chemical Hydrolysis

I. Wijayanti, D. Darmanto, Alfiana Nurjannah, 2016 .

Characterizations of milkfish (Chanos chanos) meatballs as effect of nanoencapsulation liquid smoke addition

D. Chilmawati, F. Swastawati, I. Wijayanti, 2018 .

Effect Different Packaging on Proximate and Lysine Content of Milkfish [Chanos Chanos (Forsskål, 1775)] Floss During Storage

I. Wijayanti, E. Susanto, A. D. Anggo, 2016 .

Preheat-Treatment and Bleaching Agents Affect Characteristics of Bio-calcium from Asian Sea Bass (Lates calcarifer) Backbone

S. Benjakul, P. Sookchoo, I. Wijayanti, 2020, Waste and Biomass Valorization.

Textural, rheological and sensorial properties of mayonnaise fortified with Asian sea bass bio‐calcium

S. Benjakul, N. Nirmal, P. Sookchoo, 2022, Journal of the American Oil Chemists' Society.

Nutritional Content of Wild and Cultured Eel (Anguilla bicolor) from Southern Coast of Central Java

I. Wijayanti, Endang Sri Susilo Setiyorini, 2018 .

Proximate content of wild and cultured eel (Anguilla bicolor) in different part of body

I. Wijayanti, E. Susilo, 2018 .

CRUDE CATHEPSIN ACTIVITY AND QUALITY CHARACTERISTIC OF SMOKED CATFISH [Pangasius pangasius (Hamilton, 1882)] PROCESSED BY DIFFERENT SMOKING TEMPERATURE

F. Swastawati, I. Wijayanti, T. Agustini, 2016 .

PERUBAHAN ASAM AMINO SURIMI IKAN LELE DENGAN FREKUENSI PENCUCIAN YANG BERBEDA Changes in Amino Acid of Catfish Surimi with Different Washing Frequency

I. Wijayanti, Titi Surti, T. Agustini, 2014 .

Application of filtration and re-distillation of liquid smoke as flavouring agent on texture, proximate and sensory characteristics of milkfish (Chanos chanos) fishballs

Ambariyanto, D. Chilmawati, F. Swastawati, 2020 .

Effect of Melanin Free Ink Extracted From Squid (Loligo sp.) on Proximate and Sensory Characteristics of Soft-Bone Milkfish (Chanos chanos) During Storage

Hadiyanto, S. Benjakul, I. Wijayanti, 2018 .

Effect of Asian Sea Bass (Lates calcarifer) Bio-calcium in Combination with Different Calcium Salts on Gel Properties of Threadfin Bream Surimi

S. Benjakul, P. Sookchoo, I. Wijayanti, 2021, Journal of Aquatic Food Product Technology.

Textural, Sensory, and Chemical Characteristic of Threadfin Bream (Nemipterus sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (Lates calcarifer)

S. Benjakul, P. Sookchoo, I. Wijayanti, 2021, Foods.

Characteristics of Physichochemical and Microbiology of Rebon Shrimp Paste using Different Brown Sugar Concentration

F. Swastawati, I. Wijayanti, Sumardianto Sumardianto, 2019, Jurnal Pengolahan Hasil Perikanan Indonesia.

AKTIVITAS ANTIBAKTERI EKSTRAK LAMUN (Cymodocea rotundata) TERHADAP BAKTERI Staphylococcus aureus DAN Escherichia coli (Antibacterial Activities of Seagrass Extracts (Cymodocea rotundata) Against Staphylococcus aureus and Escherichia coli)

I. Wijayanti, E. N. Dewi, Septiani Septiani, 2017 .

Nutrition Profile and Quality of Milkfish Galantine Added By Different Type and Concentration of Liquid Smoke

F. Swastawati, I. Wijayanti, D. Prasetyo, 2018, Jurnal Pengolahan Hasil Perikanan Indonesia.

Occupational Health and Safety Animated Learning Videos: Validity and Feasibility

A. Anisah, I. Wijayanti, R. Arthur, 2021 .

EFEKTIVITAS KUNYIT (Curcuma longa Linn.) SEBAGAI PEREDUKSI FORMALIN PADA UDANG PUTIH (Penaeus merguiensis) PENYIMPANAN SUHU DINGIN

I. Wijayanti, W. F. Ma’ruf, E. Damayanti, 2014 .

Total phenolic content and antioxidant activity of ginger extract and SNEDDS with eel fish bone oil (Anguilla spp.)

A. N. Artanti, F. Prihapsara, A. Budiharjo, 2018, Nusantara Bioscience.

Physical and chemical characteristics of Asian sea bass bio-calcium powders as affected by ultrasonication treatment and drying method.

C. O. Mohan, R. Aluko, S. Benjakul, 2021, Journal of food biochemistry.

Effect of different coconut sugar concentrations and fermentation times on the physicochemical and sensorial characteristics of shrimp paste “Terasi”

F. Swastawati, I. Wijayanti, Sumar- dianto, 2023, Journal of Agricultural, Food Science and Biotechnology.

Lost Nutrition Differences Frozen Milkfish Non Whip Out Spines and Whip Out Spines During Low Storage

I. Wijayanti, E. N. Dewi, Arifiya Ayu Kusuma, 2017 .

Colour characteristics, phenolic content and antioxidant activity of Spirulina platensis soaked in basil (Ocimum basilicum) leaves extract

S. Benjakul, I. Wijayanti, T. Agustini, 2024, International Journal of Food Science & Technology.