Saya Maruba Pandiangan adalah Dosen Tetap Yayasan Universitas Katolik Santo Thomas Fakultas Pertanian Prodi Teknologi Hasil Pertanian
EDUCATION
Teknologi Hasil Pertanian
RESEARCH INTERESTS
Teknologi Hasil Pertanian, Biokimia Pangan
13
Scopus Publications
134
Scholar Citations
6
Scholar h-index
5
Scholar i10-index
Scopus Publications
Potential of Louhan fish (Amphilophus labiatus) as a local fishery pest in Lake Toba North Sumatra as a source omega 3 and 6 fatty acids Maruba Pandiangan, Dewi Restuana Sihombing, Connie Daniela, Posman Sibuea, Sanggam Dera Rosa Tampubolon, Apul Sitohang, Lasmianna Sitanggang Bio Web of Conferences, 2025 Identifying the oil of Louhan fish (Amphilophus labiatus), which are now considered a nuisance and a danger to the native fish of Lake Toba, as a source of omega 3 and omega 6 fatty acids is the aim of the study. From August to November 2023, the research was conducted at the Faculty of Agriculture Laboratory at Santo Thomas Catholic University. The physical and chemical properties of Louhan fish oil, as well as its fatty acid content, were examined using a gas chromatograph. The physical and chemical analysis of Louhan fish oil revealed the following results: turbidity point 36 oC, total solids 34 oBrix, free fatty acid content 3.35 mg KOH/g, peroxide number 7.3 meq/kg, iodine number 45 mg/100g, and saponification number 198 mg KOH/g. The results of the gas chromatography study showed that the levels of unsaturated fatty acids were higher than those of saturated fatty acids. Furthermore, linolenic acid, an omega 3 fatty acid, and linoleic acid, an omega 6 fatty acid, were found in the analysis's results. Louhan fish oil may include omega 3 and omega 6 fatty acids, which are beneficial to human health, based on its fatty acid composition.
Potential of Medan Barangan Banana (Musa acuminate L.) Extract as Antiphotooxidative in Linoleic Acid Systems P Sibuea, A P Nauli, R Y Siahaan, M Pandiangan, D R Sihombing Iop Conference Series Earth and Environmental Science, 2024 The fat oxidation is a major cause of quality degradation in various processed food products. Oxidation can occur through reactions with diradical triplet oxygen or nonradical singlet oxygen, which may be formed from triplet oxygen in the presence of sensitizers and light. Erythrosine, a common food colorant, is a photosensitizer due to its conjugated double bonds. This study investigates the antioxidant and antiphotooxidant activities of the Medan Barangan banana fruit and its potential to enhance the oxidative stability of food products, particularly in the linoleic acid system. Key methods include extraction and activity testing of various banana extracts: hexanes (HE), hexanes acetone sequential (HASE), and hexanes acetone ethanol sequential (HAESE). Results show all extracts possess reducing power and DPPH radical scavenging activities, with HAESE demonstrating the highest efficacy. Additionally, HAESE exhibits significant singlet oxygen quenching, reducing linoleic acid peroxide formation in the presence of erythrosine. These findings suggest potential applications of Medan Barangan banana in food preservation, contributing to more sustainable agricultural practices by utilizing local agricultural commodities.
Fatty Acid Positions in Triacylglycerol of Iridescent Shark Fish Oil (Pangasius sp.), Focusing on Omega-3 and Omega-6 Fatty Acids Maruba Pandiangan, Jamaran Kaban, Basuki Wirjosento, Jansen Silalahi Pakistan Journal of Biological Sciences, 2023 <b>Background and Objective:</b> Considering the many health benefits of fish oil, the potential of Indonesian fisheries needs to be mapped to find local fish oil sources that have the opportunity to be used as a source of omega-3 and 6. This research aimed to ascertain the glyceride profile of iridescent shark fish oil hydrolyzed by immobilized lipase from <i>Thermomyces lanuginosus</i> at the sn-1,3 position and identify the position of omega-3 and omega-6 fatty acids. <b>Materials and Methods:</b> To extract the fish oil from the iridescent shark, the soxhletation method was utilized. The analysis of the fatty acid composition that was carried out using gas chromatography (GC) was previously esterified with BF<sub>3</sub> before it was carried out to position the fatty acid hydrolysis that was carried out using lipase enzymes to position the fatty acid composition. <b>Results:</b> The sample had more unsaturated fatty acids than saturated ones. Omega-3 and omega-6 fatty acids are more concentrated in the fat molecule's sn-2 position than in the sn-1+sn-3 location. Iridescent shark fish oil meets the recommended ratio of omega-3 to omega-6 (1:1) or better (2:1). <b>Conclusion:</b> It has been discovered that iridescent shark fish oil is rich in omega-3 and omega-6 fatty acids, especially those in the sn-2 position. This makes it a great food choice for those trying to get more omega-3 unsaturated fatty acids into their diets.
Identification omega 3 and 6 on the positions sn-2 triacylglycerol Nile tilapia fish oil by hydrolysis using lipase from Mucor miehei M Pandiangan, J Kaban, B Wirjosentono, J Silalahi Iop Conference Series Earth and Environmental Science, 2018 Omega 3 and 6 are unsaturated fatty acids needed by the body for cell formation and control of inflammation. In the molecules of omega 3 and 6 fats found in the position (stereospecific numbering) sn-1, 2 and 3. The position of fatty acids affects the digestion and absorption processes in the body. In the metabolism of fat in the body, fatty acids in the sn-2 position are not hydrolyzed so they can be absorbed properly. Therefore, it is necessary to identify the position of omega 3 and 6 fatty acids in fat molecules so that the potential of fish oils Nile tilapia as a source of omega 3 and 6 can be known. Fish oils Nile is extracted with the soxhletation method. The fatty acid composition was analyzed by gas chromatography (GC) which was previously esterified using BF3, for hydrolysis of fish oil using lipase enzyme. The results showed that the composition of unsaturated fatty acids was more than saturated fatty acids. Omega-3 and 6 fatty acids in the fat molecule are found more in the sn-2 than in the sn-1+sn-3 position. Seen from the composition and position fatty acids of Nile tilapia oil which contain omega 3 and 6 and there is a sn-2 position, so that more is absorbed in fat metabolism in the body. Thus fish oils Nile tilapia has the potential as a source of omega 3 and 6 from one of the freshwater fish that is widely consumed by the public.
Identification of omega 3 and 6 positions on sn-2 triacylglycerol of hydrolysis mas fish oil by lipase from Mucor miehei Maruba Pandiangan, Jamaran Kaban, Basuki Wirjosentono, Jansen Silalahi Aip Conference Proceedings, 2018 The distribution (positioning) of fatty acids in glycerol molecules affects the nutritional value of oils and fats. Position is determined by stereospecific numbering (sn) ie position sn-1, 2 and 3, where position will affect the process of digestion and absorption of fatty acids in the body. This study aims to determine the components and position of omega 3 and omega 6 fatty acids in triacylglycerol mas fish oil (Cyprinus carpio.). Mas fish oil is obtained by using dry rendering process. The analysis of fatty acid composition with gas chromatography (GC) was previously esterified using BF3, for the positioning of fatty acid hydrolysis using lipase enzyme, followed by GC analysis. The total unsaturated fatty acids at sn-2 position were 62.20%, which consisted of monounsaturated fatty acid (MUFA) of 41.23% and polyunsaturated fatty acids (PUFA) of 20.97%, while at sn-1 + sn-3 position was 9.45% which consisted MUFA of 5.01% and PUFA of 4.44%. The percentage of omega fatty acids in sn-2 position is higher than in sn-1+sn-3 positions. Omega 3 in the sn-2 position of 2.52% consisted of linolenic acid of 1.14%, eicosapentaenoic acid (EPA) of 0.69% and docosahexaenoic acid (DHA) of 0.69%, in sn-1 + sn-3 position 2.50% consisted of linolenic acid of 0.99%, EPA of 0.54% and DHA of 0.97%. Omega 6 (linoleic acid) at sn-2 of 18.45% and at sn-1+sn-3 position of 1.94%. Seen from the fatty acid composition of mas fish oil contains omega 3 and omega 6 fatty acids, and the percentage of omega 3 and omega 6 fatty acids in sn-2 position more so it is very well consumed to improve human health.
The role of tocopherol on photooxidation reactions palm oil emulsion in water Posman Sibuea, Sri Raharjo, Maruba Pandiangan, Delima Panjaitan Iop Conference Series Earth and Environmental Science, 2018 Lipid oxidation is one of the main deteriorative reactions that takes place during preparation and storage of many food products. This can make it unacceptable for human consumption.. In food emulsion, oxidation reaction can be occurred by either diradical triplet oxygen or nonradical singlet oxygen. The singlet oxygen can be formed from triplet oxygen by photooxidation. The purpose of this research was to study the effect of singlet oxygen quencher such as tocopherol on lipid oxidation rate in the erythrosine-sensitized photooxidation of oil-in-water emulsion. Palm oil-in-water emulsion, containing erythrosine 100 ppm and tocopherol 0, 25, 50, 75 and 100 ppm, were prepared with polyoxyethylene sorbitan monolaurate (Tween 20). The mixtures were stored under 4,000 lux fluorescent light for 10 h and peroxide values were measured at 2 h interval. Erythrosine greatly increased the photooxidation of palm oil-in-water emulsion, as expected. Lipid oxidation rates, as determined by the formation of lipid hydroperoxides in palm oil-in-water emulsions containing erythrosine decreased with increasing tocopherol concentration. At pH 3, the peroxide value was higher than at pH 7, ie., from 8,03 to 6.08 respectively. The results indicate that tocopherol is an effectively singlet oxygen quencher in palm oil-in-water emulsion.
Identify the position of omega 3 and 6 in sn-2 triacylglycerol goldfish oil with hydrolysis by using lipase immobilized of Mucor miehei Pandiangan Maruba, Kaban Jamaran, Wirjosentono Basuki, Silalahi Jansen Iop Conference Series Earth and Environmental Science, 2018 Omega 3 and 6 fatty acids are very useful to be consumed for improving human health. Omega 3 and 6 are in position (stereospecific numbering) sn-1, 2 and 3 in fat molecules. Moreover, the position will affect the digestion and absorption of fatty acids in the body. In the fat metabolism of the body, fatty acids in the sn-2 position are not hydrolyzed so they can be absorbed properly. Therefore, it is necessary to identify the position of omega 3 and 6 fatty acids in fatty molecules so that the potential of fish oil as a source of omega 3 and 6 can be known. Goldfish oil from cages and ponds was extracted using the soxhletation method. Analysis of fatty acid composition by gas chromatography (GC) was previously esterified using BF3, while for the position determination of hydrolysis of fatty acids using lipase enzyme. The results showed that the composition of unsaturated fatty acids was more than saturated fatty acids. Omega 3 and 6 fatty acids in the fat molecule are found more in the sn-2 position than in the sn-1 + sn-3 position. Based on the composition and position of fatty acids, the goldfish oil from cages and ponds contains of fatty acids omega 3 and 6, at sn-2 position so that more is absorbed in fat metabolism in the body. Thus, the goldfish oil has the potential as a source of omega 3 and 6 from the trout.
Determination and identification of omega 3 and 6 fatty acids position in nile tilapia oil Pandiangan Maruba, Kaban Jamaran, Wirjosentono Basuki, Silalahi Jansen Iop Conference Series Earth and Environmental Science, 2018 The fat nutritional value is determined by the composition and distribution (position) of fatty acids in glycerol molecules. Position is determined by stereospecific numbering (sn) ie sn-1, 2 and 3 positions, where the position will affect the metabolic processes in the body. This study aims to determine the components and position of omega 3 and omega 6 fatty acids in triacylglycerol of nile tilapia oil (Oreochromis niloticus L.). Nile tilapia oil is obtained by extracting the soxhletation method. Analysis of fatty acid composition by gas chromatography (GC), for determining the position of fatty acid hydrolysis by using specific immobilized lipase enzymes from Mucor miehei at sn-1,3 position. The results showed that the composition of unsaturated fatty acids is more than saturated fatty acids. The percentage of omega fatty acids at sn-2 position is higher than in sn-1 + sn-3 position. Omega 3 in sn-2 of 2.81% consisted of linolenic acid of 0.91%, EPA of 0.69%, and DHA of 1.21%, at sn-1 + sn-3 of 1.55% consisted of linolenic acid by 0.10%, EPA by 1.29% and DHA by 0.16%. Omega 6 is linoleic acid in sn-2 is 13.52% and at sn-1 + sn-3 is 1.04%. Based on the composition of fatty acid nile tilapia oil contained omega 3 and 6, and in the sn-2 position more so it is good to be consumed to improve human health.
The influence of liquid type with grain size on the soil properties in hybrid corn growth Sixtus Hutauruk, Jawaller Matanari, Iman Firman Siburian, Delima Panjaitan, Sanggam Dera Rosa Tampubolon, Dewi Restuana Sihombing, Maruba Pandiangan Iop Conference Series Earth and Environmental Science, 2018 Liming activity is an effort to raise the soil pH so that the reaction is not acidic. Most of the plants are less tolerant of acidic soil (pH <7). Because acidic soil causes solubility of Aluminum (Al), Manganese (Mn), and Iron (Fe). For example, when Al's solubility is high, Al does not only poison the plant but causes the essential element phosphorus (P) in the soil to be fixed (bound) by the Al so that it cannot be absorbed by the plant. This study aims to determine the effect of lime types with grain size on soil properties and growth and production of hybrid corn. This study uses nonfaktorial randomized block design (RBD) which consists of two treatment factors, namely the type of agricultural lime which is divided into 2 treatment levels, namely D1: Dolomite and D2: Calcite, each type is divided into 3 sizes namely: D1-1 is passes 60 mesh filter, D1-2 is passes 80 mesh filter, D2-1 is passes 60 mesh filter, D2-2 is passes 80 mesh filter. Thus, 4 treatments will be repeated 3 times, so that there will be 12 experimental units. Each experimental unit consists of 3 polybags, so that 36 polybags will be obtained. And in each experimental unit there were 2 sample plants. The results showed that lime treatment significantly affected plant height, wet weight of straw, ear length, ear diameter and ear weight per plant, but had no significant effect on the number of leaves, leaf area index, and flowering age.
Quality improvement of yogurt through the addition of corn and tomato juice Simanjuntak Pendi Leonard, Sitohang Apul, Sihombing Dewi Restuana, Pandiangan Maruba, Rosa Tampubolon Sanggam Dera, Panjaitan Delima, Sibuea Posman, Volman Zega Apkris, Etika Harefa Kurnia Selekta Iop Conference Series Earth and Environmental Science, 2018
RECENT SCHOLAR PUBLICATIONS
Development of antioxidant-rich shrimp sausage through moringa leaf flour fortification C Daniela, DR Sihombing, P Sibuea, M Pandiangan IOP Conference Series: Earth and Environmental Science 1616 (1), 012038 , 2026 2026
PENDEKATAN GIZI DAN EDUKASI SARAPAN UNTUK MENDUKUNG KONSENTRASI BELAJAR SISWA SD HUTADAME DR Sihombing, C Daniela, M Pandiangan Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate … , 2025 2025
Potensi Pemanfaatan Ikan Patin untuk Sediaan Konsentrat Protein Ikan M Pandiangan, DR Sihombing, C Daniela, A Sitohang Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA), 1-9 , 2025 2025
Edukasi Pemilihan Pangan Sehat bagi Anak Panti Asuhan Yayasan Harapan Tunas Baru Flamboyan C Daniela, DR Sihombing, D Panjaitan, M Pandiangan Jurnal Pengabdian kepada Masyarakat Nusantara 6 (3), 3190-3193 , 2025 2025 Citations: 1
Uji hidrolisis protein dan aktivitas antioksidan hidrolisat protein ikan nila (Oreochromis niloticus) M Pandiangan, DR Sihombing, SDR Tampubolon Jurnal Riset Teknologi Pangan dan Hasil Pertanian (RETIPA), 84-93 , 2025 2025 Citations: 3
Pengembangan Jeli Buah Lokal dari Kombinasi Sari Markisa dan Terung Belanda dengan Penambahan Asam Sitrat dan Gula Kelapa DR Sihombing, C Daniela, M Pandiangan Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA), 150-157 , 2025 2025
Tata Kelola Penyelengaraan Makan Bergizi Gratis untuk Mencegah Keracunan Makanan P Sibuea, DR Sihombing, C Daniela, M Pandiangan Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA), 26-39 , 2025 2025
Potential of Louhan fish (Amphilophus labiatus) as a local fishery pest in Lake Toba North Sumatra as a source omega 3 and 6 fatty acids M Pandiangan, DR Sihombing, C Daniela, P Sibuea, SDR Tampubolon, ... BIO Web of Conferences 156, 03033 , 2025 2025
PENANAMAN TANAMAN HERBAL DI KAWASAN HULU DAERAH ALIRAN SUNGAI WAMPU KABUPATEN LANGKAT DR Sihombing, C Daniela, M Pandiangan Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate … , 2024 2024
Ekstraksi Albumin dari Ikan Gabus (Channa Striata) Secara Hidrolisis Asam Sebagai Bahan Sediaan Pangan M Pandiangan, C Daniela, DR Sihombing, L Sirait Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA), 1-8 , 2024 2024 Citations: 3
Potential of Medan Barangan Banana (Musa acuminate L.) Extract as Antiphotooxidative in Linoleic Acid Systems P Sibuea, AP Nauli, RY Siahaan, M Pandiangan, DR Sihombing IOP Conference Series: Earth and Environmental Science 1413 (1), 012072 , 2024 2024 Citations: 1
Pengembangan Biskuit Substitusi Tepung Labu Kuning dan Pisang Ambon sebagai Sumber Kalium DR Sihombing, C Daniela, M Pandiangan, EIP Hutabarat Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA), 57-64 , 2024 2024
Pembuatan Kecap Ikan Rucah Dengan Penambahan Ekstrak Kulit Nanas RY Siahaan, AP Nauli, M Pandiangan, N Nichagusmipa Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA), 41-48 , 2024 2024 Citations: 2
Optimization of Essential Fatty Acids Via Esterification of the Native North Sumatera’s Freshwater Fish M Pandiangan, DR Sihombing, CD Simbolon, SDR Tampubolon, ... International Journal of Design & Nature and Ecodynamics 19 (4), 1363-1369 , 2024 2024 Citations: 3
Pemanfaatan Ikan Belut Sawah (Monopterus albus) sebagai Sediaan Bahan Pangan Konsentrat Protein Ikan M Pandiangan, DR Sihombing, A Sitohang Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA), 85-91 , 2024 2024 Citations: 3
Pembuatan Minuman Fermentasi Dari Sari Buah Salak Lokal (Salacca zalacca) Daerah Pakkat Kabupaten Humbang Hasundutan D Panjaitan, DR Sihombing, M Pandiangan, B Manalu Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA), 70-84 , 2023 2023
Pemanfaatan Limbah Kulit Ari Kopi (Spermoderm) Untuk Mengurangi Penggunaan Tepung Terigu Dalam Pembuatan Bolu A Sitohang, C Daniela, M Pandiangan, A Telaumbanua, AY Sitohang Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA), 38-51 , 2023 2023
Komposisi Kandungan Asam Lemak Pada Minyak Ikan Sarden (Sardinella sp.) M Pandiangan, C Daniela, DR Sihombing, WK Daeli Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (Retipa), 1-7 , 2023 2023 Citations: 7
Pengembangan Produk Es Krim Dengan Pencampuran Ekstrak Serai (Cymbopogoncitratus) Dengan Sari Kacang Hijau (Vignaradiata) M Pandiangan, D Naibaho Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA), 127-143 , 2023 2023 Citations: 1
Pemanfaatan ikan louhan (Amphilophus labiatus) sebagai sumber asam lemak omega 3 dan 6 M Pandiangan, A Sitohang, DR Sihombing, L Sitanggang Jurnal Riset Teknologi Pangan dan Hasil Pertanian (RETIPA), 59-65 , 2023 2023 Citations: 3
MOST CITED SCHOLAR PUBLICATIONS
Analisis kandungan asam lemak omega 3 dan omega 6 pada minyak ikan mas (Cyprinus Carpio) M Pandiangan, J Kaban, B Wirjosentono, J Silalahi Talenta Conference Series: Science and Technology (ST) 2 (1), 37-44 , 2019 2019 Citations: 18
The effect of activated charcoal dose and benzyl amino purine concentration on the growth of orchid plantlets in murashige and skoog media in vitro P Sipayung, J Matanari, MB Lafau, YS Sulastri, BB Ginting, DR Sihombing, ... IOP Conference Series: Earth and Environmental Science 205 (1), 012025 , 2018 2018 Citations: 17
Analisis Kandungan Asam Lemak pada Minyak Ikan Belut M Pandiangan, D Panjaitan, AD Bangun Jurnal Riset Teknologi Pangan dan Hasil Pertanian (RETIPA), 102-109 , 2021 2021 Citations: 13
Penentuan komposisi asam lemak pada minyak ikan patin M Pandiangan Jurnal Riset Teknologi Pangan dan Hasil Pertanian (RETIPA) p-ISSN 2745, 4096 , 2021 2021 Citations: 10
Analisis asam lemak omega 3 dan 6 pada minyak ikan lele secara GC-FID M Pandiangan, J Kaban, B Wirjosentono, J Silalahi Jurnal Riset Teknologi Pangan dan Hasil Pertanian (RETIPA) p-ISSN 2745, 4096 , 2020 2020 Citations: 10
Komposisi Kandungan Asam Lemak Pada Minyak Ikan Sarden (Sardinella sp.) M Pandiangan, C Daniela, DR Sihombing, WK Daeli Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (Retipa), 1-7 , 2023 2023 Citations: 7
Determination and identification of omega 3 and 6 fatty acids position in nile tilapia oil M Pandiangan, J Kaban, B Wirjosentono, J Silalahi IOP Conference Series: Earth and Environmental Science 205, 012045 , 2018 2018 Citations: 6
Potensi Minyak Ikan Gabus (Clarias sp.) sebagai Sumber Asam Lemak Omega 3 dan 6 M Pandiangan Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA), 153-161 , 2022 2022 Citations: 5
Identification omega 3 and 6 on the positions sn-2 triacylglycerol Nile tilapia fish oil by hydrolysis using lipase from Mucor miehei M Pandiangan, J Kaban, B Wirjosentono, J Silalahi IOP Conference Series: Earth and Environmental Science 216 (1), 012039 , 2018 2018 Citations: 4
Stabilitas antimikroba ekstrak temulawak terhadap mikroba patogen M Pandiangan 2013 Citations: 4
Kajian Aktivitas Antimkroba Ekstrak Kunyit (Curcuma domestica val) Terhadap Bakteri Patogen M Pandiangan Media Unika , 2011 2011 Citations: 4
Uji hidrolisis protein dan aktivitas antioksidan hidrolisat protein ikan nila (Oreochromis niloticus) M Pandiangan, DR Sihombing, SDR Tampubolon Jurnal Riset Teknologi Pangan dan Hasil Pertanian (RETIPA), 84-93 , 2025 2025 Citations: 3
Ekstraksi Albumin dari Ikan Gabus (Channa Striata) Secara Hidrolisis Asam Sebagai Bahan Sediaan Pangan M Pandiangan, C Daniela, DR Sihombing, L Sirait Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA), 1-8 , 2024 2024 Citations: 3
Optimization of Essential Fatty Acids Via Esterification of the Native North Sumatera’s Freshwater Fish M Pandiangan, DR Sihombing, CD Simbolon, SDR Tampubolon, ... International Journal of Design & Nature and Ecodynamics 19 (4), 1363-1369 , 2024 2024 Citations: 3
Pemanfaatan Ikan Belut Sawah (Monopterus albus) sebagai Sediaan Bahan Pangan Konsentrat Protein Ikan M Pandiangan, DR Sihombing, A Sitohang Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA), 85-91 , 2024 2024 Citations: 3
Pemanfaatan ikan louhan (Amphilophus labiatus) sebagai sumber asam lemak omega 3 dan 6 M Pandiangan, A Sitohang, DR Sihombing, L Sitanggang Jurnal Riset Teknologi Pangan dan Hasil Pertanian (RETIPA), 59-65 , 2023 2023 Citations: 3
Fatty Acid Positions in Triacylglycerol of Iridescent Shark Fish Oil ( Pangasius sp.), Focusing on Omega-3 and Omega-6 Fatty Acids. M Pandiangan, J Kaban, B Wirjosentono, J Silalahi Pakistan Journal of Biological Sciences: PJBS 26 (4), 185-192 , 2023 2023 Citations: 3
Formulasi Limbah Kulit Ari Kopi Pembuatan Pelet Ikan A Sitohang, M Pandiangan Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA), 1-12 , 2022 2022 Citations: 3
Identification of omega 3 and 6 positions on sn-2 triacylglycerol of hydrolysis mas fish oil by lipase from Mucor miehei M Pandiangan, J Kaban, B Wirjosentono, J Silalahi AIP Conference Proceedings 2049 (1), 030016 , 2018 2018 Citations: 3
Pembuatan Kecap Ikan Rucah Dengan Penambahan Ekstrak Kulit Nanas RY Siahaan, AP Nauli, M Pandiangan, N Nichagusmipa Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA), 41-48 , 2024 2024 Citations: 2
