Ratna Ibrahim

发表

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 .

Production of bacteriocin by Virgibacillus salexigens isolated from “terasi”: a traditionally fermented shrimp paste in Indonesia

Takeshi Kobayashi, C. Imada, Hidetoshi Nakamura, 2016, World Journal of Microbiology and Biotechnology.

Morphological Structure Characteristic and Quality of Semi Refined Carrageenan Processed by Different Drying Methods

E. N. Dewi, S. Suharto, Ratna Ibrahim, 2015 .

MUTU KECAP IKAN YANG TERBUAT DARI ISI PERUT IKAN MANYUNG (Arius thalassinus) DENGAN KONSENTRASI GARAM YANG BERBEDA (Quality Of Fish Sauce That Made From Viscera Of Marine Catfish (Arius thalassinus) With Different Salt Concentrations)

P. H. Riyadi, Ratna Ibrahim, Puji Widyastuti, 2014 .

The Effect of Processing Temperature of Simple Steam Jacket on The Quality of White Spotted Whipray Rays Liver Oil

Ratna Ibrahim, A. D. Anggo, W. Widiyanto, 2015 .

EVALUATION OF THE THICKNESS AND THE LINEAR EXPANSION OF FISH CRACKERS PRODUCED BY SOME COTTAGE INDUSTRIES OF JEPARA DISTRICT (CENTRAL JAVA)

E. N. Dewi, Ratna Ibrahim, Sumardianto, 2013 .

Gelatin Application of Nile Tilapia (Oreochromis niloticus) Bone to The Quality of The Jelly Candy

M. Maryani, Ratna Ibrahim, Titi Surti, 2012 .

PROFIL RUMPUT LAUT Caulerpa racemosa DAN Gracilaria verrucosa SEBAGAI EDIBLE FOOD (Caulerpa racemosa and Gracilaria verrucosa Profile as Edible Foods)

E. Susanto, W. F. Ma’ruf, E. N. Dewi, 2013 .

The Effect of Different Concentrations Addition of Cooked Rice as Carbohydrates Sources and Brown Sugars to the Quality “Bekasam” made of Red Tilapia (Oreochromis niloticus)

Ratna Ibrahim, L. Rianingsih, A. Nuraini, 2014 .

EFFECT OF DIFFERENT CONCENTRATION SALT AND TRYPSIN ON THE PHYSICOCHEMICAL PROPERTIES OF FISH SAUCE MADE FROM SEA CATFISH (Arius sp.) VISCERA

Ratna Ibrahim, A. D. Anggo, L. Rianingsih, 2016 .

The Effect of Gracilaria verrucosa Extract Feeding to the Blood Glucose Content of White Rats (Rattus norvegicus)

E. N. Dewi, Ratna Ibrahim, S. Tama, 2012 .

MANYUNG ( Arius thalassinus ) TERHADAP MUTU PRODUK The Addition of Different Enzymes to the Processing of Fish Sauce Made from the Viscera of Marine Catfish ( Arius thalassinus ) to the Product Quality

Ratna Ibrahim, L. Rianingsih, Ferika Kristianawati, 2022 .