Vol 18, No 2 (2007)

Jurnal Teknologi dan Industri Pangan

Table of Contents

PENELITIAN

Addition of legumes in the Formulation of Supplementary Food Based on Palm Starch (Arenga Pinnata (Wurmb) Merr) PDF
Aryani Kusumaningrum, Winiarti P Rahayu 73
Characterization of B-glukosidase Enzyme from Vanilla Bean PDF
Dwi Setyaningsih, Maggy T Soehartono, Anton Apriyantono, Ika Mariska 81
Probiotic Characteristics of laactic acid Bacteria as Candidate for Functional Food PDF
Ida Susanti, Retno W Kusumaningtyas, Fatim Illaningtyas 89
Fuzzy Logic an Artificial Neural Network for Quality Improvement of Black Tea PDF
Rohmatulloh ., Marimin . 96
The Effect of the Covering with Black Cloth and Ethanol Concentration on the Curcuminoid Contents and Antioksidant Activity of Temulawak (Curcuma xanthorrhiza) Chip Extracts PDF
Sri Anggrahini, Raden Rara Safitriani, Umar Santosa 102
The Effect of Particle Size, Solid Content, NaCl and Na2CO3 on The Amilographic Characteristics of Corn Flour and Corn Starch PDF
Tjahja Muhandri 109
Antioxidant Activity Of Ginger (Zingiber Officinale) Oleoresin On The Profile Of Superoxide Dismutase (Sod) In The Kidney Of Rats Under Stress Condition PDF
Tutik Wresdiyati, Made Astawan, Deddy Muchtadi, Yana Nurdiana 118
echanism at Antibacterial Activity of Lb. plantarum kik Metabolites and Monoacylglycerol Coconut Oil upon Pathogenic Bacteria PDF
Asriani ., Betty Sri Laksmi, Sedernawati ., Idwan Sudirman 126
Fuconxanthin as Antiobesity PDF
Agustina D. R. Nurcahyanti, Kris H Timotius 134
Natural Food Coating from Lac : Present Conditions and Development Prospect in East Nusa Tenggara Province PDF
Samuel Pakan 142


ISSN: 2087-751X