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FOOD RESEARCH
Volume 7, Supplementary 3, 2023
International Conference on Tropical and Coastal Region Eco-development  2022
The effect of natural dye from Caulerpa sp. microcapsules on jelly drink quality
Dewi, E.N. and Purnamayati, L.
Available Online: 31 OCTOBER 2023│https://doi.org/10.26656/fr.2017.7(S3).1
​Dewi and Purnamayati evaluated the effect of natural dye from Caulerpa sp. Microcapsules on jelly drink quality. 
Optimization of tilapia (Oreochromis niloticus) viscera oil extraction using response surface methodology
Purnamayati, L., Dito, B.S., Dewi, E.N. and Suharto, S.
Available Online: 31 OCTOBER 2023│https://doi.org/10.26656/fr.2017.7(S3).2
Purnamayati et al. optimized tilapia (Oreochromis niloticus) viscera oil extraction using response surface methodology. 
The effect of catfish oil (Pangasius sp.) addition on physical and chemical characteristics of rice bran oil mayonnaise
Siswanti., Herawati, N.C.A., Anandito, R.B.K., Purnamayati, L. and Maghfira, L.L.
Available Online: 31 OCTOBER 2023│https://doi.org/10.26656/fr.2017.7(S3).3
The effect of catfish oil (Pangasius sp.) addition on physical and chemical characteristics of rice bran oil mayonnaise was studied by Siswanti et al. 
Quality changes on petis rempah during storage
Sumardianto, Rubiyanti, S., Alphinaro, A.G.G., Purnamayati, L. and Rianingsih, L.
Available Online: 31 OCTOBER 2023│https://doi.org/10.26656/fr.2017.7(S3).4
​Sumardianto  et al. evaluated the quality changes on petis rempah during storage. 
Effect of milkfish skin gelatin on properties of vegetable wet noodle
Fitra, B.M., Susanto, E., Suharto, S., Munawaroh, H.S.H. and Ningrum, A. 
Available Online: 31 OCTOBER 2023│https://doi.org/10.26656/fr.2017.7(S3).5
The effects of milkfish skin gelatin on properties of vegetable wet noodle was studied by Munawaroh et al. 
Fatty acid profile and changes in quality of smoked barracuda fish (Sphyraena jello) with different concentrations of liquid smoke
Wicaksono, A.R., Swastawati, F. and Anggo, A.D. 
Available Online: 31 OCTOBER 2023│https://doi.org/10.26656/fr.2017.7(S3).7
Wicaksono et al. studied the fatty acid profile and changes in quality of smoked barracuda fish (Sphyraena jello) with different concentrations of liquid smoke.
Quality characteristics and amino acid profile and fatty acid profile of smoked catfish treated using coconut shell liquid smoke
Swastawati, F., Suharto, S., Muniroh, M., Setiaputri, A.A. and Sholihah, D.F.
Available Online: 31 OCTOBER 2023│https://doi.org/10.26656/fr.2017.7(S3).8
The quality characteristics and amino acid profile and fatty acid profile of smoked catfish treated using coconut shell liquid smoke was studied by Swastawati et al. 
Effect of methanol solvent concentration on the extraction of bioactive compounds using ultrasonic-assisted extraction (UAE) from Spirulina platensis
Riyadi, P.H., Susanto, E., Anggo, A.D., Arifin, M.H. and Rizki, L.
Available Online: 31 OCTOBER 2023│https://doi.org/10.26656/fr.2017.7(S3).9
Riyadi et al. evaluated the effect of methanol solvent concentration on the extraction of bioactive compounds using ultrasonic-assisted extraction (UAE) from Spirulina platensis. 
Drying method comparison of black mangrove leaves (Rhizophora mucronata) for an antioxidant activity assay
Arifin, M.H., Jacoeb, A.M., Abdullah, A. and Riyadi, P.H.
Available Online: 31 OCTOBER 2023│https://doi.org/10.26656/fr.2017.7(S3).10
Arifin et al. compared the drying methods of black mangrove leaves (Rhizophora mucronata) on the antioxidant properties. 
Effect of different chilled storage method and ozone treatment on the quality of steamed whole blue swimming crab (Portunus pelagicus)
Fahmi, A.S., Agustini, T.W., Jayanto, B.B., Prihantoko, K.E., Nur, M., Yulianto, E., Rahardjo, O., Setiawan, A.B., Khasanah, N., Arifin, S., Sumarlan, F.A. and Ayundini, W.
Available Online: 31 OCTOBER 2023│https://doi.org/10.26656/fr.2017.7(S3).11
Fahmi et al. studied the effects of different chilled storage method and ozone treatment on the quality of steamed whole blue swimming crab (Portunus pelagicus).
Product characteristics, amino acid and fatty acid profiles of milkfish (Chanos chanos) with different cooking methods
Nopiyanti, V., Fahmi, A.S., Swastawati, F., Kurniasih, R.A. and Riyadi, P.H.
Available Online: 31 OCTOBER 2023│https://doi.org/10.26656/fr.2017.7(S3).12
Nopiyanti et al. evaluated the product characteristics, amino acid and fatty acid profiles of milkfish (Chanos chanos) cooked using different methods. 
Protein quality and physical characteristic of wood grasshopper (Melanoplus cinereus) hydrolysate flour 
Anjani, G., Pratiwi, R.N., Fathimatuzzahrah, N.F., Kusuma, R.A., Nuryanto. and Afifah, D.N. 
Available Online: 31 OCTOBER 2023│https://doi.org/10.26656/fr.2017.7(S3).13
The protein quality and physical characteristics of wood grasshopper (Melanoplus cinereus) hydrolysate flour was evaluated by Anjani et al. 
Active packaging based on tilapia skin gelatin added with lemon basil leaf extract
Anandito, R.B.K., Maghfira, L.L., Purnamayati, L. and Andani, S.D.
Available Online: 31 OCTOBER 2023│https://doi.org/10.26656/fr.2017.7(S3).14
Anandito et al. studied on the active packaging made from tilapia skin gelatin added with lemon basil leaf extract.
Total peptide content and amino acid profile of fermented shrimp (Litopenaeus vannamei) sausage
Nareswari, N.W., Afifah, D.N., Fulyani, F. and Widyastuti, N.
Available Online: 31 OCTOBER 2023│https://doi.org/10.26656/fr.2017.7(S3).15
Nareswari et al. evaluated the total peptide content and amino acid profile of fermented shrimp (Litopenaeus vannamei) sausage.