Background: Milk-based beverages like latte represent popular functional drinks in Indonesia due to their nutritional value and sensory appeal, yet innovation is needed to enhance texture a key consumer preference parameter. Moringa latte, an emerging health drink from Moringa ol...
Open access
Research Article10.9734/afsj/2026/v25i4870
This research aim was to find the most preferred percentage of shrimp shell flour fortification on white bread. This research used an experimental method with 20 semi-trained panelists and 5 treatments of shrimp shell flour percentages which were 0%; 2,5%; 5%; 7,5%; and 10%. The...
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Research Article10.9734/ajfar/2024/v26i2739
Carrageenan is a hydrocolloid compound found in red seaweed (Rodhophyta). Carrageenan-producing sources are Eucheuma cottonii seaweed with kappa carrageenan type and Eucheuma spinoum with iota carrageenan type. Kappa carrageenan is widely used in food products because its availab...
Open access
Research Article10.9734/ajfar/2023/v23i6617
Aluminium foil is a thin material made of aluminum metal used for packaging. Aluminium foil has good properties for packaging food products, including hermetic, flexible, opaque, impervious to moisture and water, non-flammable, and does not absorb other materials or substances. W...
Open access
Research Article10.9734/ajfar/2023/v23i3604
Fish eggs are an essential source of protein to increase nutritional value because of their excellent quality protein content but have not been widely used, especially in food processing. Biscuits are one of the most consumed products globally, made from cereal flour such as whea...
Open access
Research Article10.9734/ajfar/2021/v13i430270
This research aims to determine the shelf life of Nori from Eucheuma cottonii in aluminum foil packaging using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius approach model. This research was conducted using aluminum foil packaging to package Eucheuma cottonii n...
Open access
Research Article10.9734/ajfar/2020/v10i330182
This research was conducted at the Laboratory of Fisheries Products Processing, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatinangor, West Java, Indonesia. The purpose of this research was to determine the shelf life of Nori from Gracilaria sp. with the Ac...
Open access
Research Article10.9734/ajfar/2020/v10i130175
Lemi is a yellowish product which usually finds under the surface of the cooked blue swim crab carapace. This research aims to determine the number of lemi addition from the utilization of blue swimming crabs waste in crackers that produces the most liked crackers by panelist. Th...
Open access
Research Article10.9734/ajfar/2020/v8i130128
Aims: This research is aimed to know the impact of Aloe Vera to formaldehyde levels. Specifically, to know how Aloe Vera could reduce the formaldehyde levels on Indian mackerel fish during cold temperature storage. Place and Duration of Study: Fisheries Product Processing Laborat...
Open access
Research Article10.9734/afsj/2019/v12i130075
Aims: To determine the level of preference of panelists for Nori based on the condition of raw materials of dry and semi-dried Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed. Study Design: The research was conducted experimentally. Place and Duration of Study: Organol...
Open access
Research Article10.9734/afsj/2019/v11i430070
Aims: This research aims to obtain the most preferred Nori made from the mixture of Gelidium sp. and Eucheuma cottonii seaweed. Study Design: Research was conducted experimentally. Methodology: The method used in this research was an experimental method with 5 mixed treatments o...
Open access
Research Article10.9734/afsj/2019/v11i330065
This research aimed to obtain the best nori from a mixture of Sargassum sp and Eucheuma spinosum seaweed and the most preferred by panellists. The research's method used in this study is an experimental method with 3 treatments comparing the seaweed between Sargassum sp. and Euch...
Open access
Research Article10.9734/afsj/2019/v11i230059
The aquaculture sector is included in the economic sector that has a role in local economic development. However, it has received less attention from the government and the business world. This study aims to analyze the base and non-base sectors of aquaculture, the contribution o...
Open access
Research Article10.9734/ajfar/2022/v17i630420
The purpose of this research was to determine the shelf life of Combination Nori Sargassum sp. and Eucheuma spinosum with the Accelerated Shelf Life Test (ASLT) method Arrhenius Model using Alumunium Foil packaging. This research was conducted at the Laboratory of Fisheries Produ...
Open access
Research Article10.9734/ajfar/2022/v16i430377
The purpose of this research was to determine the best concentration of the tilapia skin collagen addition to obtain the characteristics of the lotion in accordance with the established standards. The research was carried out at the Fishery Product Processing Technology Laborator...
Open access
Research Article10.9734/ajfar/2021/v15i630350
The identification and composition of volatile flavor compounds was carried out for steamed marble goby (Oxyeleotris marmorata). This study was carried out in Fishery Processing Laboratory at Faculty of Fishery and Marine Science, Universitas Padjadjaran, Jatinangor; Flavor Labor...
Open access
Research Article10.9734/ajfar/2021/v14i330296
The fishery sector has a strategic role in national development. West Java is one of the areas with the highest fisheries sector because it has abundant fisheries resources and commodities, so that West Java Province is one of the aquaculture sectors in Indonesia. Ponds are a cul...
Open access
Research Article10.9734/ajfar/2021/v14i230291
This study conducted statistical data retrieval at the fishery port of Nusantara (PPN) Palabuhanratu Sukabumi District, Indonesia to analyze the production of tuna fish. Analyzing the index of production values and analyzing the sustainable catches on the tuna, especially with th...
Open access
Research Article10.9734/ajfar/2020/v9i230156
Mocaf flour has the characteristics of viscosity degree, gelation ability, rehydration power, and solubility better than tapioca flour but does not have gluten to form chewiness. Pectin content in chayote can function as a chewing agent in dumpling products. The purpose of this s...
This research aims to find out how long carp can be left at low temperatures at 5o - 10o C with the addition of the natural preservative garlic based on organoleptic tests and pH tests. Garlic contains allicin which functions to kill gram-positive and negative bacteria. Garlic is...
This research aims to identify the composition of non-volatile flavor compounds contained in the steamed gourami (Osphronemus gouramy). The research was carried out experimentally with the treatment of steamed gourami samples (at 100℃ for ± 30 minutes). This research was conducte...
Open access
Research Article10.9734/ajfar/2023/v23i1594
The purpose of this study is to identify the composition of non-volatile flavor compounds contained in steamed milkfish (Chanos chanos). This study was carried out at the Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Ja...
Open access
Research Article10.9734/ajfar/2023/v21i2536
This research aims to identify the composition of non-volatile flavor compounds contained in steamed snakehead fish (Channa striata). This research was conducted at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatina...
Open access
Research Article10.9734/ajfar/2022/v19i230472
This research aims to determine the shelf life of squid (Loligo sp.) using Lactic Acid Bacteria in yogurt and its organoleptic characteristics. This research was carried out at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran Univer...
Open access
Research Article10.9734/ajfar/2021/v14i430303