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Online ISSN : 2087-751X
Print ISSN : 1979-7788
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By Author
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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 : 1386
Download :1390
10.6066/jtip.2014.25.2.125
Development and Prospect of Food Radiation Processing in Indonesia
Zubaidah Irawati
DOI record not available
170
Abstract View : 3753
Download :7873
MODEL PERUBAHAN VOLUME KERIPIK BUAH SELAMA PROSES PENGGORENGAN SECARA VAKUM [Model for Volume Changes in Fruit Chips during Vacuum Frying]
. Jamaluddin, Budi Rahardjo, Pudji Hastuti, . Rochmadi
DOI record not available
85
Abstract View : 1209
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PENERIMAAN PANELIS DAN SIFAT KIMIAWI EMULSI LABU KUNING DAN FRAKSI OLEIN SAWIT
Anton Rahmadi, Yuliadini Puspita, Sukmiyati Agustin, Miftakhur Rohmah
201-212
Abstract View : 1648
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10.6066/jtip.2015.26.2.201
Indonesian Honey Consumers' Behavior and Sensory Preference for Commercial Trigona Honey
Melina Melina, Dede Robiatul Adawiyah, Dase Hunaefi
86-97
Abstract View : 709
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10.6066/jtip.2023.34.1.86
PREFERENSI KONSUMEN TERHADAP EMPAT VARIETAS UNGGUL MANGGA INDONESIA BERDASARKAN RESPON EMOSI
Rizqi Sofi Nur Fitriyah, Christofora Hanny Wijaya, Budi Nurtama
116-125
Abstract View : 741
Download :886
10.6066/jtip.2021.32.2.116
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