Yuli Andriani

Effectiveness of the Ruku-ruku Leaf Solution (Ocimum sanctum) as a Natural Preservative in Indian Mackerel (Rastrelliger sp.) during Low-temperature Storage

Muhammad Heffiqri Riady, Iis Rostini, Yuli Andriani & Rusky Intan Pratama · Asian Food Science Journal · 2019

This research was conducted to determine the shelf life of Indian mackerel by giving ruku-ruku leaf solution at different concentrations on phytochemical test, amount of bacteria, degree of acidity (pH), weight loss, and water content in Indian mackerel during low-temperature sto...

Open access Research Article 10.9734/afsj/2019/v12i330084

Nori Level of Preference with Mixed Sargassum sp. and Eucheuma spinosum Seaweed as Raw Material

Abdurrahman Faris, Evi Liviawaty, Yuli Andriani & Eddy Affrianto · Asian Food Science Journal · 2019

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 Article 10.9734/afsj/2019/v11i230059

Difference in Types of Freshwater Fish as Raw Materials for the Preference Level of Korean Fish Cake

Muthia Nurlestari Putri, Rusky Intan Pratama, Yuli Andriani & Iis Rostini · Asian Food Science Journal · 2019

Aims: This research aims to determine the effect of different types of freshwater fish as raw material for making Korean fish cake to the level of preference of panelists. Place and Duration of Study: Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Scienc...

Open access Research Article 10.9734/afsj/2019/v10i430049