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