5 articles in this issue
Brian Dumondor,Daisy Monica Makapedua,Nurmeilita Taher,Verly Dotulong,Eunike Louisje Mongi,Roike Iwan Montolalu
Rumput laut merah Kappaphycus alvarezii merupakan salah satu komoditas ekspor dan program utama revitalisasi perikanan yang berperan penting dalam peningkatan kesejahteraan masyarakat karena mengandung zat karaginan yang merupakan bahan campuran dalam ind... see more
Richard Suhartono Anti,Hens Onibala,Eunike Louisje Mongi,Jenki Pongoh,Joyce CV Palenewen,Daisy Monica Makapedua
This research objective was to determine the sensory quality and microbial contamination (ALT) of skipjack fish products (Katsuwonus pelamis L) as soon as possible. The treatments tested were 30 and 60 minutes of smoking time, dipresto for 1 hour and then... see more
Verly Dotulong,Lita ADY Montolalu
Mitra sasaran program ini berlokasi di Lingkungan IV dan V Kelurahan Molas Kecamatan Bunaken Kota Manado. Penduduk Lingkungan IV hampir setengah berprofesi sebagai nelayan dan penduduk Lingkungan V lebih dari setengahnya berprofesi juga sebagai nelayan. M... see more
Silvana Dinaintang Harikedua
The use of gelatin as food additive for gelling properties was discussed in this review. Three products (i.e. gel dessert, yoghurt, and surimi) were selected as the main focus of this mini review since they characterized 3 different protein gelation syste... see more
Marselino S Gerung,Roike Iwan Montolalu,Helen Jenny Lohoo,Verly Dotulong,Nurmeilita Taher,Feny Mentang,Grace Sanger
The purpose of this study is to obtain carrageenan from red seaweed Kappaphycus alvarezii using the steam method. In this study the treatment of 4% NaOH and 5% KOH was used and the extraction time was 7 hours and 10 hours. The stages of making carrageenan... see more