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Online ISSN : 2087-751X
Print ISSN : 1979-7788
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Structural Modeling of Knowledge, Attitude, and Prevention Practices of COVID-19 Among Online Food Delivery Services in Greater Jakarta Area, Indonesia
Muhammad Zakki Mutaqin, Ratih Dewanti-Hariyadi, Budi Nurtama
256-269
Abstract Views : 273
Download :215
10.6066/jtip.2024.35.2.256
Integrasi Metode Kano dan Turf dalam Evaluasi Sensori Minuman Cokelat Instan Komersial
Duantra Bergas Ari Kunto, Dase Hunaefi, Budi Nurtama
137-147
Abstract Views : 1164
Download :2238
10.6066/jtip.2022.33.2.137
PREFERENSI KONSUMEN TERHADAP EMPAT VARIETAS UNGGUL MANGGA INDONESIA BERDASARKAN RESPON EMOSI
Rizqi Sofi Nur Fitriyah, Christofora Hanny Wijaya, Budi Nurtama
116-125
Abstract Views : 957
Download :1029
10.6066/jtip.2021.32.2.116
PENGARUH PENAMBAHAN TEPUNG LABU KUNING TERHADAP SERAT PANGAN MUFFIN, KARAKTERISTIK FISIKOKIMIA DAN SENSORI
Rina Rismaya, Elvira Syamsir, Budi Nurtama
58-68
Abstract Views : 4922
Download :7182
10.6066/jtip.2018.29.1.58
OPTIMASI FORMULA KUAH JAHE DALAM PENGEMBANGAN WEDANG TAHU SEBAGAI PANGAN FUNGSIONAL
Nurheni Sri Palupi, Larasati Ines Wardiani, Budi Nurtama
95-104
Abstract Views : 2187
Download :4079
10.6066/jtip.2016.27.1.95
OPTIMASI PEMBUATAN SOHUN UBI JALAR MENGGUNAKAN EKSTRUDER PEMASAK-PENCETAK
Tjahja Muhandri, Subarna Subarna, Sutrisno Koswara, Budi Nurtama, Dewi Fatmala, Dimas Imam...
36-45
Abstract Views : 1821
Download :3003
10.6066/jtip.2017.28.1.36
PENINGKATAN MUTU MI KERING JAGUNG DENGAN PENERAPAN KONDISI OPTIMUM PROSES DAN PENAMBAHAN MONOGLISERIDA [Quality Improvement of Dried Corn Noodle through the Optimization of Processing Conditions and Addition of Monoglyceride]
. Subarna, Tjahja Muhandri, Budi Nurtama, Antung Sima Firlieyanti
146
Abstract Views : 1846
Download :3142
10.6066/jtip.2012.23.2.146
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