- Editorial Team
- Peer Reviewer
- Abstracting and Indexing
- Focus and Scope
- Ethic in Publishing
- Author Guideline
http://journal.ipb.ac.id/index.php/jtip; jtip; jurnal teknologi dan industri pangan; food chemistry; food; food science, food technology, food nutrition; application in food industry
The manuscript file is prepared in Microsoft Word, double-spaced with type of font is Arial 11 and A4 paper. All graphics and figures should be printed by Laser printer, or prepared in separate sheet using Excel program and included in the soft copy of manuscript.
SCOPE, POLICY, AND AUTHORS GUIDELINES
All accepted articles will be published on payment of an article-processing charge,but will be freely available to all readers. Jurnal Teknologi dan Industri Pangan charges the following author fees. Article publication fees: 1,000,000.00 (IDR) per printed article up to 5 pages. Additional page will be charged 50,000.00 (IDR) per printed page without color photo(s). Color photo(s) will be charged 100,000.00 (IDR).
Jurnal Teknologi dan Industri Pangan does not apply any submission charge.
Jurnal Teknologi dan Industri Pangan (Journal of Food Technology and Industry) publishes high quality research articles on food sciences, food technology or its applications in food industry. The published articles can be in the form of research articles or short communications which have not been published previously in other journals (except in the form of an abstract or academic thesis/dissertation or presented in seminar/conference).
Types of manuscript
A research article is an original full-length research paper which should not exceed 5.000 words (including table and figures). Researcharticle should be prepared according to the following order: title, authors name and affiliations, abstract, keywords, introduction, materials and method, result and discussion, conclusion, acknowledgement (optional), and references.
A short communication is up to 3.500 words (including table and figures) and consists oftitle, authorsnameand affiliations, abstract, keywords, introduction, materials and method, result and discussion, conclusion, acknowledgement (optional), and references. A short communication should contribute an important novelty for science, technology, or application.
The authors are fully responsible foraccuracyof the content. Any correspondence regarding the manuscript will be addressed to the correspondent author who is clearly stated including his/her email address, telephone and fax number (including area code), and the complete mailing address. The correspondent author will handle correspondence with editor during reviewing process. The author are required to suggest three potential reviewer names including their email address.
Preparation of the manuscript
Guideline for the manuscript content
The keywords consists of no more than 5 important words representing the content of the article and can be used as internet searching words and arranged in alphabetical order.
The introduction states background of the research supported mainly by the relevant references and ended with the objectives of the research.
Materials and Methods
Results and Discussion
Conclusionis drawn based on the result, discussion, and the objectives of the research.
Acknowledgement (if necesary)
Acknowledgement contains the institution name of funding body/grants/sponsors or institution which provides facilities for the research project, or persons who assisted in technical work and manuscript preparation
4. Year, volume and pages should be completely written.
5. Reference from the internet is written along with the date
Reference to a journal publication:
Yuliana ND, Iqbal M, Jahangir M, Wijaya CH, Korthout H, KottenhageM, Kim HK, Verpoorte R. 2011. Screening of selected Asian spices for anti obesity-related bioactivities. Food Chem 126: 1724–1729. DOI: 10.1016/j.foodchem. 2010.12.066.
Reference to a book:
LioeHN, Apriyantono A, Yasuda M. 2012. Soy Sauce: Typical Aspects of Japanese Shoyu and Indonesian Kecap. 93-102. CRC Press, Boca Raton, Florida.
Reference to a thesis/dissertation:
Merdiyanti A. 2008. Paket Teknologi Pembuatan Mi Kering dengan Memanfaatkan Bahan Baku Tepung Jagung [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.
Reference to an internet website:
Van der Sman RGM. 2012. Soft matterapproaches tofood structuring. http://www.sciencedirect.com/science/article/pii/S0001868612000620. [04 Juni 2012].
Galey proof will be sent by email to correspondence author. The corrected proof should be returned within 5 working days to ensure timely publication of the manuscript.
Manuscript is sent to:
Redaksi Jurnal Teknologi & Industri Pangan
Departemen Ilmu dan Teknologi Pangan, FATETA IPB
Kampus IPB Darmaga, PO.Box 220 Bogor 16002
The names and email addresses entered in this journal site will be used exclusively for the stated purposes of this journal and will not be made available for any other purpose or to any other party.
This journal is published under the terms of the is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License