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Boba from previous research obtained the best formulation, namely the ratio of tapioca flour: tilapia meal: seaweed porridge = 37.5: 12.5: 50. Based on this formulation, further research is needed to determine the shelf life of tilapia seaweed boba. The experimental design used in this research was a factorial RAL using 4 factors consisting of factors A (mixed natural preservatives), B (type of packaging), C (storage temperature), and D (storage time). The natural preservative factor and type of packaging each consist of two levels. The storage temperature and storage time factors each consist of three levels. The natural preservative used in this research was a mixture of cinnamon and cloves, lemon and honey. The types of packaging used are plastic cups and vacuum plastic. The storage temperatures used are room temperature (25°C), cold temperature (4°C), and frozen temperature (-17°C). Storage time was at room temperature on days 1 and 5. Storage time was at a cold temperature (4°C) during the 7th and 14th days. Long storage time at frozen temperature (-17°C) for the 30th and 60th days. The parameters observed consisted of moisture, pH, TVB, and TPC. The results of this research showed that the tilapia seaweed boba with the best shelf life is the tilapia seaweed boba using a natural preservative, a mixture of lemon and honey, with vacuum plastic packaging, which can last up to 14 days in cold storage (4°C) and at freezing temperatures (-17°C) up to 60 days of safe storage for consumption according to SNI 7266:2014 standards. The quality of tilapia seaweed boba using a natural preservative, a mixture of lemon and honey, with vacuum plastic packaging during cold storage (4°C) for up to 14 days of storage has a moisture value of 64.688%, pH value of 5.6, TVB value of 6 mg/100 grams, and TPC value of 9.1 x 103 cfu/gram. At freezing temperature, storage (-17°C) for up to 60 days of storage has a moisture value of 63.601%, pH value of 4.5, TVB value of 6 mg/100 grams, and TPC value of 1.2 x 103 cfu/gram.

The product of processing snakehead fish into crackers by adding moringa leaf extract (Moringa oleifera) is the latest innovation in making food ingredients that can increase the nutrients, protein and fiber in the resulting snakehead fish crackers. This research aims to increase the added value of snakehead fish crackers by adding moringa leaf extract in the processing process.

Slander Scads flour can be used as a substitute in the processing of onion sticks. The objective of this study was to analyze the effect of the percentage of fish meal on the quality of organoleptic properties and chemical tests (water content and protein content) of onion sticks. The research method used a completely randomized design (CRD) with four treatments and three times replications, the percentage of fish flour substitution on the treatment O (0%), A (2.5%), B (5%), and C (7.5%). The organoleptic and chemical tests results (water and protein ratio) obtained the best treatment, namely treatment B (5% Slander Scads flour substitution), 2.84% water ratio, and 11.81% protein ratio. The results showed that the substitution of Slander Scads flour could increase the protein content of brought sticks but had not increased the panelists' preference value.

Research on dry marsh Three-Spot Gourami has been carried out without utilizing and addition of sow seasoning as much as 15%. Removal of the head can reduce the weight of products and nutrients wasted without being utilized. In addition, the use of sow seasoning needs to be studied again, considering the negative side of instant seasoning that can interfere with health. This study investigated the influence of cooking methods and duration to maximize the overall utilization of the Three-Spot Gourami fish body and reduce the concentration of seasonings. However, nutritionally and consumer acceptance is still in the maximum value range. The stages of the study are divided into 2 (two) groups. First, the manufacture of marsh astringent chips by ripening (without cooking, boiling, steaming, and pressurized steaming). The best treatment in the first research phase will be continued in the second phase, namely cooking with duration of 0, 10, 20, 30, and 40 minutes. At each of the stages, marsh-astringent chips are characterized proximately (water, ash, fat, proteins, and carbohydrates), physics (crispness), and organoleptic (appearance, colour, taste, aroma, and texture) for stage 1 and stage 2 characterization of physics (crispness) and organoleptic (appearance, colour, taste, flavour, and texture). The trial design used a Complete Randomized Design (RAL) with treatment according to each stage. The results of the first phase of the study showed that the treatment of pressure steaming method (A3) was the best treatment with the characteristics of the water content of 6.56%, protein content of 51.09, ash content of 9.67%, the fat content of 16.59%, the appearance of 6.75, colour 8, texture of 8.2, taste of 7.55, the aroma of 7.65 and crispness 7.85. While the second stage of the study, the best treatment was in the cooking time for 20 minutes (B2) with a value of appearance 6.7, colour 8.25, texture 7.85, taste 7.80, aroma 8.35, and crispness 7.45.