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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Announcements

 

Perubahan: GFA (Artikel B Indonesia)

 

PEDOMAN PENULISAN ARTIKEL

JURNAL TEKNOLOGI DAN INDUSTRI PANGAN

 
Posted: 2014-09-01
 
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Vol 25, No 2 (2014): Jurnal Teknologi dan Industri Pangan

Table of Contents

PENELITIAN

UTILIZATION OF RESPONSE SURFACE METHODOLOGY IN THE OPTIMIZATION OF ROSELLE ICE CREAM MAKING [Penggunaan Response Surface Methodology dalam Optimisasi Pembuatan Es Krim Rosella] PDF
Jeremia Manuel, Raffi Paramawati, Maria Dian Pratiwi Masli 125
NANOEMULSIFIKASI SPONTAN EKSTRAK JINTAN HITAM DAN KARAKTERISTIK PRODUK ENKAPSULASINYA [Spontaneous Nanoemulsification of Black Cumin Extract and the Characteristics of Encapsulation Product] PDF
Rovie Farah Diba, Sedarnawati Yasni, Sri Yuliani 134
HIDROLISIS IKAN BERNILAI EKONOMI RENDAH SECARA ENZIMATIS MENGGUNAKAN PROTEASE BIDURI [Enzymatic Hydrolysis of the Low Economic Value Fishes using Biduri’s Protease] PDF
Yuli Witono, Iwan Taruna, Wiwik Siti Widrati, Amelia Ratna 140
AKTIVITAS ANTIBAKTERI PROTEIN KAPANG Xylaria psidii KT30 TERHADAP Escherichia coli DAN Bacillus subtilis [Antibacterial Activity of Protein Fungus Xylaria psidii KT30 Escherichia coli and Bacillus subtilis] PDF
Aris Munandar, A. Zaenal Mustopa, Kustiariyah Tarman, Tati Nurhayati 146
KARAKTERISTIK EMULSI SANTAN DAN MINYAK KEDELAI YANG DITAMBAH GUM ARAB DAN SUKROSA ESTER [Emulsion Characteristics of Coconut Milk and Soybean Oil Added by Gum Arabic, Sucrose Ester] PDF
Laksmi Hartayanie, Melisa Adriani, - Lindayani 152
PENGHAMBATAN CAJUPUTS CANDY TERHADAP VIABILITAS KHAMIR Candida albicans SECARA IN VITRO [Inhibition of Cajuputs Candy Toward the Viability of Candida albicans by using In Vitro Assay] PDF
C. Hanny Wijaya, A. Fieki Rachmatillah, Boy M. Bachtiar 158
MODIFIKASI WARNA, TEKTUR DAN AROMA TEMPE SETELAH DIPROSES DENGAN KARBON DIOKSIDA SUPERKRITIK [The Modification of Color, Texture, and Aroma of Tempe Processed with Supercritical Carbon Dioxide] PDF
Maria Erna Kustyawati, Filli Pratama, Daniel Saputra, Agus Wijaya 168
KARAKTERISTIK WARNA DAN AKTIVITAS ANTIOKSIDAN ANTOSIANIN UBI JALAR UNGU [Color Characteristics and Antioxidant Activity of Anthocyanin Extract from Purple Sweet Potato] PDF
Ai Mahmudatussa’adah, Dedi Fardiaz, Nuri Andarwulan, Feri Kusnandar 176
KARAKTERISTIK BUBUR PEDAS DALAM KEMASAN KALENG [The Characteristics of Spicy Porridges In the Can Packaging] PDF
Iwan Rusiardy, Sedarnawati Yasni, Elvira Syamsir 185


ISSN: 2087-751X