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Print ISSN : 1979-7788
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Vol. 25 No. 2 (2014): Jurnal Teknologi dan Industri Pangan
Published:
2014-12-30
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 : 1348
Download :1352
10.6066/jtip.2014.25.2.125
PDF
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 : 2343
Download :4828
10.6066/jtip.2014.25.2.134
PDF
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 : 2310
Download :3358
10.6066/jtip.2014.25.2.140
PDF
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 : 1746
Download :2239
10.6066/jtip.2014.25.2.146
PDF
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 : 3851
Download :4199
10.6066/jtip.2014.25.2.152
PDF
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 : 1764
Download :2509
10.6066/jtip.2014.25.2.158
PDF
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 : 2811
Download :2892
10.6066/jtip.2014.25.2.168
PDF
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 : 8089
Download :20386
10.6066/jtip.2014.25.2.176
PDF
KARAKTERISTIK BUBUR PEDAS DALAM KEMASAN KALENG [The Characteristics of Spicy Porridges In the Can Packaging]
Iwan Rusiardy, Sedarnawati Yasni, Elvira Syamsir
185
Abstract View : 1799
Download :3378
10.6066/jtip.2014.25.2.185
PDF
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 : 1996
Download :3401
10.6066/jtip.2014.25.2.193
PDF
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 : 1831
Download :1838
10.6066/jtip.2014.25.2.200
PDF