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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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Google Scholar Citation:

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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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...
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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FORMULASI COOKIES SUMBER PROTEIN BERBAHAN TEPUNG KACANG TUNGGAK SEBAGAI UPAYA PEMANFAATAN KOMODITAS LOKAL

Erni Sofia Murtini, Nur Oktavia Suci Lestari

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Abstract View : 3772

Download :2709

10.6066/jtip.2017.28.2.194

KAJIAN PENGARUH PENGUKUSAN BERTEKANAN (STEAM PRESSURE TREATMENT) TERHADAP SIFAT FISIKOKIMIA TEPUNG JAGUNG [Study of The Effects of Steam Pressure Treatment on The Physicochemical Properties of Corn Flour]

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DOI record not available

86

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Aktivitas Antioksidan dan Evaluasi Sensori Kukis Tersubstitusi Tepung Kacang Hijau dan Tepung Kulit Buah Naga Merah

Ika Dyah Kumalasari, Aninditta Putri Devira

67-78

Abstract View : 720

Download :919

10.6066/jtip.2024.35.1.67

SNACK BAR TINGGI SERAT BERBASIS TEPUNG AMPAS TAHU (OKARA) DAN TEPUNG UBI UNGU

Nuri Rachmayani, Winiati P. Rahayu, Didah Nur Faridah, Elvira Syamsir

139-149

Abstract View : 8337

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10.6066/jtip.2017.28.2.139

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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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KRISTALISASI PELARUT SUHU RENDAH PADA PEMBUATAN FRAKSI KAYA VITAMIN E MENGANDUNG TOKOTRIENOL DARI DISTILAT ASAM LEMAK MINYAK SAWIT [Low Temperature Solvent Crystallizationin Tocotrienol Containing Vitamin E Rich Fraction Preparation from Palm Fatty Acid D

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

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tempe blanching essential oil gelatinization 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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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-NonCommercial-ShareAlike 4.0 International License