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Online ISSN : 2087-751X
Print ISSN : 1979-7788
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FORMULASI DAN PENINGKATAN SIFAT KELARUTAN MINUMAN SERBUK COKELAT
Yulianto Hartono, Sugiyono Sugiyono, Nur Wulandari
185-194
Abstract View : 2295
Download :5080
10.6066/jtip.2018.29.2.185
Sensory Mapping of UHT Milk with Single-Origin Chocolate
Dase Hunaefi, Sures Setiadi Tarigan, Elisabeth Dwinawati, Zen Fauzan Sholehuddin, Fahim Muchammad...
25-36
Abstract View : 730
Download :779
10.6066/jtip.2023.34.1.25
Optimasi Pencampuran Minyak Nabati Bebas Lemak Trans untuk Cokelat Isian Menggunakan Software Design Expert 13
Sherly Panuju, Sugiyono Sugiyono, Dase Hunaefi
119-129
Abstract View : 331
Download :315
10.6066/jtip.2024.35.1.119
Integrasi Metode Kano dan Turf dalam Evaluasi Sensori Minuman Cokelat Instan Komersial
Duantra Bergas Ari Kunto, Dase Hunaefi, Budi Nurtama
137-147
Abstract View : 889
Download :1636
10.6066/jtip.2022.33.2.137
PROFIL AROMA DAN MUTU SENSORI CITARASA PASTA KAKAO UNGGULAN DARI BEBERAPA DAERAH DI INDONESIA [Aroma and Flavor Sensory Profiles of Superior Cocoa Liquors from Different Regions in Indonesia]
Intan Kusumaningrum, C. Hanny Wijaya, Feri Kusnandar, - Misnawi, Ariza Budi Tunjung Sari
106
Abstract View : 3422
Download :5024
10.6066/jtip.2014.25.106
Karakteristik dan Potensi Pangan Fungsional Snack Bar Berbasis Sorgum dengan Perbedaan Jenis Binder
Karina Lewerissa, Binardo Adi Seno Mawarno
237-245
Abstract View : 204
Download :221
10.6066/jtip.2024.35.2.237
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