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Online ISSN : 2087-751X Print ISSN : 1979-7788

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Indonesian Association of Food Technologists (IAFT)

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Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University

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Citation Index	All	Since 2018
Citations	4490	3028
H-index	32	24
i10-index	143	101

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KARAKTERISTIK FISIKOKIMIA DAN SENSORI KOMBUCHA CASCARA (KULIT KOPI RANUM)

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Nurhayati Nurhayati, Sih Y...
PENAMBAHAN TEPUNG PORANG PADA PEMBUATAN MI DENGAN SUBSTITUSI TEPUNG MOCAF (Modified cassava FLOUR) [Addition of Porang Flour in Noodle as Mocaf Substitution (Modified cassava Flour)]

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PENDUGAAN UMUR SIMPAN PRODUK BISKUIT DENGAN METODE AKSELERASI BERDASARKAN PENDEKATAN KADAR AIR KRITIS [Accelerated Shelf-life Testing of Biscuits Using a Critical Moisture Content Approach]

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KAPASITAS ANTIOKSIDAN DAN INHIBITOR ALFA GLUKOSIDASE EKSTRAK UMBI BAWANG DAYAK [Antioxidant and Alpha-Glucosidase Inhibitory Properties of Bawang Dayak Bulb Extracts]

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Andi Early Febrinda, Made A...
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PENDUGAAN UMUR SIMPAN PRODUK BISKUIT DENGAN METODE AKSELERASI BERDASARKAN PENDEKATAN KADAR AIR KRITIS [Accelerated Shelf-life Testing of Biscuits Using a Critical Moisture Content Approach]

Feri Kusnandar, Dede R. Adawiyah, Mona Fitria

DOI record not available

117

Abstract View : 12153

Download :10378

FORMULASI BISKUIT DENGAN SUBSTITUSI TEPUNG IKAN LELE DUMBO (Clarias gariepinus) DAN ISOLAT PROTEIN KEDELAI (Glycine max) SEBAGAI MAKANAN POTENSIAL UNTUK ANAK BALITA GIZI KURANG [Biscuit Formulation with Catfish Dumbo (Clarias gariepinus) Flour and Soy (Gl

. Mervina, Clara M. Kusharto, Sri Anna Marliyati

DOI record not available

9

Abstract View : 9854

Download :12579

EVALUATION OF PROTEIN AND IRON ABSORPTION OF MOCAF-BASED WEANING FOOD

Lia Ratnawati, Dewi Desnilasari, Novita Indriati, Enny Sholichah, Dita Kristanti

1-8

Abstract View : 1403

Download :1296

10.6066/jtip.2021.32.1.1

Evaluation Of Shelf-Life Equation Models Derived From Unidirectional Fick's Law

M Arpah, Rizal Syarief

DOI record not available

11

Abstract View : 923

Optimasi Formula Tepung Komposit Tinggi Protein dan Seng dengan Response Surface Methodology

Christina Mumpuni Erawati, Ardhia Deasy Rosita Dewi

119-128

Abstract View : 774

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10.6066/jtip.2022.33.2.119

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Chief Editor

Prof.Dr. Hanifah Nuryani Lioe
Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, IPB University (Bogor Agricultural University), Indonesia
8846278600

Associate Editors

Prof.Dr. C. Hanny Wijaya
Department of Food Science and Technology, IPB University (Bogor Agricultural University), Indonesia
54880990800

Prof.Dr. Winiati P. Rahayu
Department of Food Science and Technology, IPB University (Bogor Agricultural University), Indonesia

55622287500

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PEMANFAATAN UBI JALAR UNGU (Ipomoea batatas L. Poir) SEBAGAI PENGGANTI SEBAGIAN TEPUNG TERIGU DAN SUMBER ANTIOKSIDAN PADA ROTI TAWAR [Purple Sweet Potato (Ipomoea batatas L. Poir) as a Partial Subtitute of Wheat flour and Source of Antioxidant on Pla

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Physical and Chemical Characteristics of Mangos (Mangifera indica L.) during Storage with Various Methods of Packaging

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phosphate microencapsulation Zn corn probiotic

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Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor.

(Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Dramaga, Bogor)

Telepon/fax: 0251-8626725

Email: jurnaltip@apps.ipb.ac.id; jurnaltip@yahoo.com; jurnaltip@gmail.com

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Admininistrasi Jurnal TIP

Telepon/fax: 0251-8626725

Email: jurnaltip@apps.ipb.ac.id

p-ISSN: 1979-7788 e-ISSN: 2087-751X

This is an open-access article distributed under the terms of the Creative Commons Attribution-ShareAlike 4.0 International License