Jurnal Teknologi Dan Industri Pangan

Jurnal Teknologi dan Industri Pangan (JTIP) is an official publication of the Indonesian Food Technologist Association (IAFT) in collaboration with the Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University. The on-line version of thejournel can be assessed at et  http://journal.ipb.ac.id/index.php/jtip; http://patpi.or.id/

JTIP is published twice a year, i.e. in June and December. The journal contains research results and scientific review related to food science and technology as well as nutrition. In addition, it also covers various technological package for industry, short communication, and other information including promotion and advertisement pertaining the development in food science and technology from IAFT members and non members.

Advertisement and promotion materials have to be received at the latest five weeks prior to the publication date. Advertisement may cover new products, process design and equipment or services related to the need of researchers and profesionals in both government institutions and food industries.

Starting Journal volume XIX No 1, 2008 the ISSN of the journal has changed from 0216-2318 to 1979-7788. Also, reorganization in the management has been done during the first edition of the volume XXI to improve the performance of the journal.

For further information and correspondence, please contact the secretariate of Jurnal Teknologi dan Industri Pangan, Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, Kampus IPB Darmaga Kotak Pos 220, Bogor 16002; Phone/Fax: (0251) 8626725; E-mail: jurnaltip@yahoo.com

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Perubahan: GFA (Artikel B Indonesia)

 

PEDOMAN PENULISAN ARTIKEL

JURNAL TEKNOLOGI DAN INDUSTRI PANGAN

 
Posted: 2014-09-01
 
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Vol 26, No 1 (2015): Jurnal Teknologi dan Industri Pangan

Table of Contents

PENELITIAN

REDISTILAT ASAP CAIR CANGKANG KELAPA SAWIT SEBAGAI BAHAN PENGAWET BAKSO SAPI [Redistilled Liquid Smoke of Oil-Palm Shells as a Preservative for Beef Meatballs] PDF ()
Suminar Setiati Achmadi, Harsi Dewantari Kusumaningrum, Ihsan Anggara 1
NILAI BIOLOGIS MI KERING JAGUNG YANG DISUBSTITUSI TEPUNG JAGUNG TERMODIFIKASI MELALUI HEAT MOISTURE TREATMENT [Biological Values of Dried Corn Noodles Substituted with Heat Moisture Treated (HMT)-Corn Flour] PDF
Nurheni Sri Palupi, Feri Kusnandar, Oke Anandika Lestari 9
KAJIAN WAKTU PERENDAMAN “MARINATION” TERHADAP MUTU DENDENG SAPI TRADISIONAL SIAP MAKAN [The Study of Marination Time on the Quality of Traditional Dried Meat Ready to Eat] PDF
Baiq Rien Handayani, Cahyawan Catur Edi Margana, , Kertanegara, Asri Hidayati, Wiharyani Werdiningsih 17
ACTIVE BIOPACKAGING FROM DAMMAR FOR COMMINUTED MEAT PRESERVATION [Pengemas Aktif dari Damar untuk Pengawetan Daging Cincang] PDF
Noryawati Mulyono, Asaf Kleopas Sugih 26
PENAMBAHAN BAKTERI ASAM LAKTAT TERENKAPSULASI UNTUK MENEKAN PERTUMBUHAN BAKTERI PATOGEN PADA PROSES PRODUKSI TAPIOKA [Addition Encapsulated Lactic Acid Bacteria to Suppresses the Growth of Pathogenic Bacteria in the Tapioca Production] PDF
Glisina Dwinoor Rembulan, Titi Candra Sunarti, Anja Meryandini 34
3-MONOKLORO-1,2-PROPANDIOL PADA KEMASAN KERTAS DUPLEKS SERTA MIGRASINYA KE DALAM SIMULAN PANGAN [3-MCPDIN Duplex Paper Packaging and Its Migration Into Food Simulant] PDF
Ira Dwi Rachmani, Feri Kusnandar, Slamet Budijanto, Nancy Dewi Yuliana 44
PATI RESISTEN SAGU HASIL PROSES HIDROLISIS ASAM DAN AUTOCLAVING-COOLING [Resistant Starch of Sago from Acid Hydrolyzed and Autoclaved-Cooled Process] PDF
Heru Pitria Hastuti, Feri Kusnandar, Elvira Syamsir 52
PEMANFAATAN MILK CLOTTING ENZYME DARI Lactobacillus casei D11 UNTUK PEMBUATAN KEJU MOZZARELLA [Utilization of Milk Clotting Enzyme from Lactobacillus Casei D11 for Mozzarella Cheese Making] PDF
, Rohmatussolihat, Miranti Nurindah Sari, Puspita Lisdiyanti, Yantyati Widyastuti, Endang Sukara 62


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ISSN: 2087-751X