Vol 22, No 2 (2011)

Jurnal Teknologi dan Industri Pangan

Table of Contents

PENELITIAN

OPTIMASI PROSES EKSTRUSI MI JAGUNG DENGAN METODE PERMUKAAN RESPON [Optimization of Corn Noodle Extrusion Using Response Surface Methodology] PDF
Tjahja Muhandri 97
PENGEMBANGAN EDIBLE FILM DENGAN MENGGUNAKAN PATI GANYONG TERMODIFIKASI IKATAN SILANG [Development of Edible Film by Using Modified Cross-Linking Ganyong Starch] PDF
Budi Santoso 105
RETENSI VANILIN DAN PERUBAHAN WARNA EKSTRAK PEKAT VANILI SELAMA PENYIMPANAN [Vanillin Retention and Color Changes of Concentrated Vanilla Extract During Storage] PDF
Mira Sofyaningsih, Dr Sugiyono, Dwi Setyaningsih 110
SINTESIS PATI SAGU IKATAN SILANG FOSFAT BERDERAJAT SUBSTITUSI FOSFAT TINGGI DALAM SUASANA ASAM [Synthesis of Cross-Linked Sago Starch Phosphate with the Highest Degree of Substitution of Phosphate Under Acidic Condition] PDF
Jorion Romengga, Tun Tedja Irawadi, Retno Djulaika, . Muntamah, Ahmad Zakaria 118
EVALUASI NILAI GIZI TEPUNG PRA-MASAK PISANG TANDUK DAN PISANG RAJA NANGKA [Nutritional Evaluation of Pre-cooked “Tanduk” and “Raja Nangka” Plantain flour] PDF
. Rosida, Dedin Finatsiyatull Rosida 125
KARAKTERISASI SIFAT FISIKO-KIMIA DAN FUNGSIONAL ISOLAT PROTEIN BIJI KECIPIR (Psophocarpus tetragonolobus L.) [Characterization of Physicochemical and Functional Properties of Winged-Bean (Psophocarpus tetragonolobus L.) Protein Isolate] PDF
Slamet Budijanto, Azis Boing Sitanggang, Wita Murdiati 130
PRODUKSI SIKLODEKSTRIN DARI PATI GARUT MENGGUNAKAN BERBAGAI KOMBINASI ENZIM [Production of Cyclodextrin from Arrowroot Starch by Using the Combination Enzymes] PDF
Erliza Noor, Liesbetini Hartoto 137
KRISTALISASI PELARUT SUHU RENDAH PADA PEMBUATAN FRAKSI KAYA VITAMIN E MENGANDUNG TOKOTRIENOL DARI DISTILAT ASAM LEMAK MINYAK SAWIT [Low Temperature Solvent Crystallizationin Tocotrienol Containing Vitamin E Rich Fraction Preparation from Palm Fatty Acid PDF
Kgs Ahmadi, Teti Estiasih 142
KARAKTERISTIK KANDUNGAN KIMIA DAN DAYA CERNA TEMPE SORGUM COKLAT (Sorghum bicolor) [Characteristics of Chemical Content and Digestibility of Brown Sorghum Tempeh] PDF
Erni D.Sofia Murtini, Aji Sutrisno, Arfat Gati Radite 150
METABOLISME PREBIOTIK OLEH KANDIDAT PROBIOTIK ISOLAT ASI SEBAGAI DASAR PENGEMBANGAN PRODUK SINBIOTIK [Prebiotics Metabolism by Probiotics Candidates Isolated from Breast Milk as a Basis for Development of Sinbiotics Product] PDF
Lilis Nuraida, Nur Rita Mardiana, Didah Nur Faridah, Hana . 156
PENGEMBANGAN PRODUK MI KERING DARI TEPUNG UBI JALAR (Ipomoea batatas) DAN PENENTUAN UMUR SIMPANNYA DENGAN METODE ISOTERM SORPSI [Development of Dried Noodle Made of Sweet Potato (Ipomoea batatas) Flour and Prediction of Its Shelf Life Using Sorption Isot PDF
. Sugiyono, Edi Setiawan, Elvira Syamsir, Hery Sumekar 164
SIFAT KIMIA DAN FISIK GULA CAIR DARI PATI UMBI GADUNG (Dioscorea hispida Dennts) [Chemical and Physical Properties of Liquid Sugar from Yam (Dioscorea hispida Dennts) Starch] PDF
. Parwiyanti, Filli Pratama, Renti Arnita 171
SIFAT FISIK MINYAK SAWIT KASAR DAN KORELASINYA DENGAN ATRIBUT MUTU [Physical Properties of Crude Palm Oil and Their Correlations to the Quality Attributes] PDF
Nur Wulandari, Tien R. Muchtadi, Slamet Budijanto, Sugiyono . 177
PENGARUH RASIO TEPUNG BERAS DAN AIR TERHADAP KARAKTERISTIK KULIT LUMPIA BASAH [Effect of Flour to Water Ratio on Characteristics of Fresh Rice-Based Spring Rolls Wrappers] PDF
Anna Ingani Widjajaseputra, . Harijono, . Yunianta, Teti Estiasih 184
FORMULASI LEDOK INSTAN YANG DITAMBAHKAN IKAN TONGKOL DAN RUMPUT LAUT [Instant Ledok Formulation by Addition of Frigate Mackerel and Seaweed] PDF
I Ketut Suter, I Made Anom Sutrisna Wijaya, Ni Made Yusa 190
PENGHAMBAT α AMILASE: JENIS, SUMBER, DAN POTENSI PEMANFAATANNYA DALAM KESEHATAN [α Amylase Inhibitors: Types, Sources, and Their Potential Utilization for Health Purposes] PDF
Budiasih Wahyuntari 197


ISSN: 2087-751X