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Online ISSN : 2087-751X
Print ISSN : 1979-7788
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FORMULATION AND PROCESS OPTIMIZATION OF MUFFIN PRODUCED FROM COMPOSITE FLOUR OF CORN, WHEAT AND SWEET POTATO [Formulasi dan Optimasi Proses Produksi Mufin dari Tepung Komposit Jagung, Gandum dan Ubi Jalar]
Eko Hari Purnomo, Azis B. Sitanggang, Denny S. Agustin, Purwiyatno Hariyadi, Stefani Hartono
165
Abstract View : 2039
Download :2092
10.6066/jtip.2012.23.2.165
OPTIMASI PENGGUNAAN HIDROKOLOID TERHADAP PASTA MAKARONI BERBASIS BERAS BERAMILOSA TINGGI
Eko Hari Purnomo, Endang Yuli Purwani, Tri Wahyu Sulistyawati
241-251
Abstract View : 3191
Download :2877
10.6066/jtip.2015.26.2.241
KARAKTERISTIK TEPUNG TALAS VARIETAS BENTUL DAN SATOIMO HASIL FERMENTASI TERKENDALI DENGAN INOKULUM KOMERSIAL
Santi Dwi Astuti, Nuri Andarwulan, Dedi Fardiaz, Eko Hari Purnomo
180-193
Abstract View : 3069
Download :634
10.6066/jtip.2017.28.2.180
PARAMETER KINETIKA INAKTIVASI TERMAL DAN ISOLASI Staphylococcus aureus PADA MINUMAN DARI GEL CINCAU HIJAU DAN ROSELA
Eko Hari Purnomo, Puspo Edi Giriwono, Dias Indrasti, Antung Sima Firlieyanti, Andini Giwang Kinasih
124-133
Abstract View : 2704
Download :4234
10.6066/jtip.2015.26.1.124
DETERMINATION OF APPROPRIATE TECHNIQUE ON CRYSTALLIZATION AND FRACTIONATION OF COCONUT OIL
- Mursalin, Purwiyatno Hariyadi, Eko Hari Purnomo, Nuri Andarwulan, Dedi Fardiaz
193-199
Abstract View : 1589
Download :2010
10.6066/jtip.2016.27.2.193
SIFAT REOLOGI DAN STABILITAS FISIK MINUMAN EMULSI MINYAK SAWIT
Nurlita Dianingsih, Eko Hari Purnomo, Tien R. Muchtadi
165-174
Abstract View : 3013
Download :19451
10.6066/jtip.2016.27.2.165
Pengembangan Produk Olesan Menggunakan Oleogel Minyak Sawit Merah sebagai Pensubstitusi Lemak Padat
Annisa Noor Rachmawati, Nur Wulandari, Eko Hari Purnomo
139-151
Abstract View : 258
Download :258
10.6066/jtip.2024.35.2.139
Evaluasi Kecukupan Panas Proses Pasteurisasi Saus Tomat di PT XYZ dan Dampaknya terhadap Umur Simpan
Dewangga Mahdiyar, Eko Hari Purnomo, Joko Hermanianto
152-161
Abstract View : 162
Download :160
10.6066/jtip.2024.35.2.152
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