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Academic Journal

Aktivitas Antioksidan Padina sp. pada Berbagai Suhu dan Lama Pengeringan

Authors : Amir Husni; Deffy R. Putra; Iwan Yusuf Bambang Lelana

Subjects: Padina sp.; antioksidan; pengeringan oven

Source: Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, Vol 9, Iss 2, Pp 165-173 (2014)

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PENGARUH NATRIUM METABISULFIT (Na2S2O5) TERHADAP WARNA GELATIN KULIT KAKAP MERAH

Authors : Suprihatin Suprihatin; Iwan Yusuf Bambang Lelana; Nurfitri Ekantari

Subjects: acetate acid; gelatin; large bass skin

Source: Jurnal Perikanan Universitas Gadjah Mada, Vol 14, Iss 2, Pp 64-70 (2012)

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KARAKTERISTIK SURIMI DARI CAMPURAN DAGING MANYUNG DAN CUCUT

Authors : Iwan Yusuf Bambang Lelana; Amir Husni

Subjects: gelling ability; shark; manyung

Source: Jurnal Perikanan Universitas Gadjah Mada, Vol 10, Iss 1, Pp 85-92 (2008)

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Pengaruh pengulangan pengapuran dengan kapur tohor (CaO) terhadap kualitas fisik kulit pari tersamak A

Authors : Aidil Rahmat; Latif Sahubawa; Iwan Yusuf

Subjects: tanned stingray skin; reliming; CaO lime

Source: Majalah Kulit, Karet, dan Plastik, Vol 24, Iss 1, Pp 19-24 (2008)

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EVALUASI INOVASI TEKNOLOGI BUDIDAYA UDANG YANG RAMAH LINGKUNGAN: KASUS WILAYAH PESISIR KECAMATAN TAYU KABUPATEN PATI (Evaluation of Technological Innovation of an Environmentally Friendly Shrimp Culture: A Case in Coastal Area of Tayu District, Pati)

Authors : Sri Karyaningsih; Iwan Yusuf B. Lelana; Soenarso Simoen

Subjects: Environmental pollution; TD172-193.5; Environmental sciences

Source: Jurnal Manusia dan Lingkungan, Vol 12, Iss 2, Pp 80-87 (2005)

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PENCUCIAN MEMPENGARUHI MUTU SURIMI CUCUT (Carcharhinus sp.)

Authors : Amir Husni; Iwan Yusuf Bambang Lelana

Subjects: Gelling ability; Shark; Surimi

Source: Jurnal Perikanan Universitas Gadjah Mada, Vol 4, Iss 2, Pp 9-14 (2002)

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KUALITAS AIR DAN TANAH TAMBAK UDANG YANG MENDAPAT PERLAKUAN PENGERINGAN DAN AERASI SETELAH PENGGENANGAN

Authors : Bambang Triyatmo; Bostang Radjagukguk; Iwan Yusuf Bambang Lelana

Subjects: Aquaculture. Fisheries. Angling; SH1-691

Source: Jurnal Perikanan Universitas Gadjah Mada, Vol 1, Iss 1, Pp 1-11 (1996)

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