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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...
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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...
KARAKTERISASI KEJU DANGKE MENGGUNAKAN ENZIM PAPAIN KOMERSIAL DAN PERUBAHAN FISIK SELAMA PENYIMPANAN

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The Utilization of Seaweed (Eucheuma cottoni) to Increase Iodine and Dietary Fiber Contents of Jam and Dodol

Made Astawan, Sutrisno Koswara, Fanie Herdiani

DOI record not available

61

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MIKROENKAPSULASI Lactobacillus sp. DENGAN TEKNIK EMULSI DAN APLIKASINYA PADA DODOL SIRSAK

Anis Usfah Prastu Jati, Betty Sri Laksmi Jenie, Suliantari -

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10.6066/jtip.2015.26.2.135

Perubahan Tekstur, Aktivitas Air, dan Sifat Termal Dodol selama Penyimpanan sebagai Pengaruh Proporsi Santan Kelapa dan Suhu Penyimpanan

Gusti Setiavani, Sugiyono Sugiyono, Nugraha Edhi Suyatma

198-209

Abstract View : 150

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10.6066/jtip.2024.35.2.198

PENENTUAN PRODUK OLAHAN APEL UNGGULAN MENGGUNAKAN TEKNIK FUZZY NON NUMERIK AN ANALISIS STRUKTUR SERTA POLA PEMBINAAN KELEMBAGAAN [Determination Prosprctive Appe processing product Using Non-Numeric Fuzzy Method, Analyze Institutional Structure and Develo

Imam Santoso, Marimin ,

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163

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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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blanching palm oil optimization crude palm oil bioactive compound

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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

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