Research Paper

• UTILIZATION OF RESPONSE SURFACE METHODOLOGY IN THE OPTIMIZATION OF ROSELLE ICE CREAM MAKING [Penggunaan Response Surface Methodology dalam Optimisasi Pembuatan Es Krim Rosella]

  125

  Abstract View : 1358

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  10.6066/jtip.2014.25.2.125

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• NANOEMULSIFIKASI SPONTAN EKSTRAK JINTAN HITAM DAN KARAKTERISTIK PRODUK ENKAPSULASINYA [Spontaneous Nanoemulsification of Black Cumin Extract and the Characteristics of Encapsulation Product]

  Rovie Farah Diba, Sedarnawati Yasni, Sri Yuliani

  134

  Abstract View : 2368

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  10.6066/jtip.2014.25.2.134

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• HIDROLISIS IKAN BERNILAI EKONOMI RENDAH SECARA ENZIMATIS MENGGUNAKAN PROTEASE BIDURI [Enzymatic Hydrolysis of the Low Economic Value Fishes using Biduri’s Protease]

  Yuli Witono, Iwan Taruna, Wiwik Siti Widrati, Amelia Ratna

  140

  Abstract View : 2327

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  10.6066/jtip.2014.25.2.140

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• 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]

  Aris Munandar, A. Zaenal Mustopa, Kustiariyah Tarman, Tati Nurhayati

  146

  Abstract View : 1764

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  10.6066/jtip.2014.25.2.146

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• 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]

  Laksmi Hartayanie, Melisa Adriani, - Lindayani

  152

  Abstract View : 3915

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  10.6066/jtip.2014.25.2.152

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• 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]

  C. Hanny Wijaya, A. Fieki Rachmatillah, Boy M. Bachtiar

  158

  Abstract View : 1780

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  10.6066/jtip.2014.25.2.158

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• 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]

  Maria Erna Kustyawati, Filli Pratama, Daniel Saputra, Agus Wijaya

  168

  Abstract View : 2866

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  10.6066/jtip.2014.25.2.168

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• KARAKTERISTIK WARNA DAN AKTIVITAS ANTIOKSIDAN ANTOSIANIN UBI JALAR UNGU [Color Characteristics and Antioxidant Activity of Anthocyanin Extract from Purple Sweet Potato]

  Ai Mahmudatussa’adah, Dedi Fardiaz, Nuri Andarwulan, Feri Kusnandar

  176

  Abstract View : 8150

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  10.6066/jtip.2014.25.2.176

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• KARAKTERISTIK BUBUR PEDAS DALAM KEMASAN KALENG [The Characteristics of Spicy Porridges In the Can Packaging]

  Iwan Rusiardy, Sedarnawati Yasni, Elvira Syamsir

  185

  Abstract View : 1808

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  10.6066/jtip.2014.25.2.185

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• STABILITAS AKTIVITAS ANTIOKSIDAN EKSTRAK BEKATUL BERAS MERAH TERHADAP OKSIDATOR DAN PEMANASAN PADA BERBAGAI pH [Stability of Antioxidant Activity of Red Rice Bran Extract Subjected to Oxidator and Heating in Various pH]

  I Wayan Rai Widarta1)*, I Wayan Arnata2)

  193

  Abstract View : 2005

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  10.6066/jtip.2014.25.2.193

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• VALIDASI MODIFIKASI METODE WEIßHAAR UNTUK ANALISIS 3-MCPD ESTER DALAM MINYAK GORENG SAWIT [Validation of Modified Weißhaar’s Method for 3-MCPD Esters Analysis in Palm Oil]

  Tanti Lanovia1,2)*, Nuri Andarwulan1,3), Purwiyatno Hariyadi1,3)

  200

  Abstract View : 1845

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  10.6066/jtip.2014.25.2.200

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