Vol 19, No 3 (2024)

December 2024

Table of Contents

Articles

Variations in Milling Time and Their Impact on the Bio-Calcium Properties of Red Snapper Fish Bones
Novia Anggraeni, Eko Nurcahya Dewi, Antonius Budi Susanto, Putut Har Riyadi
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165-173
Functional Properties of Protein Hydrolysates from Skipjack Tuna Byproducts Using Response Surface Methodology
Dwi Yanuar Budi Prasetyo, Tri Winarni Agustini, Gemala Anjani, Putut Har Riyadi
PDF
175-184
Prospecting New Antimicrobial Peptide from Gracilaria spp. Active-peptide Hydrolysate against Pathogenic Bacteria using Proteomic Approach
Klara Kharisma Bunga Chandra, Tri Rini Nuringtyas, Tri Joko Raharjo
PDF
185-200
The Marine Actinobacterium Streptomyces sp. BTA 1-131 as a Potential Producer of Anti-Nontuberculous Mycobacterial (Anti-NTM)
Ni Luh Putu Vidya Paramita, Akhirta Atikana, Linda Sukmarini, Febriana Untari, Muhammad Bagas Prayoga, Faiqoh Nur Maulidia, Shanti Ratnakomala, Puspita Lisdiyanti, Titik Nuryastuti, Triana Hertiani
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201-210
Effects of Storage Conditions on the Astaxanthin, Moisture, and Aerobic Microorganisms of Spiced Sergestid Shrimp
An Binh Pham, Long Bach Tran, Thuy Xuan Cao, Nhi Thi Yen Tran, Ngoc Duc Vu
PDF
211-222
Characteristics of Pindang Boiling Water and Its Use to Produce Antioxidative Peptides through Trypsin Hydrolysis
Faiza A. Dali, Nurjanah Nurjanah, Hanifah N. Lioe, Maggy T. Suhartono
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223-233
Antioxidant and Antibacterial Activity of Suaeda maritima from Karangantu Waters, Serang-Indonesia
Rufnia Ayu Afifah, Siti Zachro Nurbani, Muhamad Yusup, Mohammad Sayuti
PDF
235-249
STRATEGY FOR MAINTAINING THE QUALITY OF CATCHES BY IMPLEMENTING QUOTA AND ZONE BASED FISHING IN ZONE 3
Tornanda Syaifullah, Ari Saptono, Dedi Purwana, Hamidah Hamidah