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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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26 June 2020

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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Anni Faridah, Simon Bambang...
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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22 December 2010

Feri Kusnandar, Dede R. Ada...
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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27 December 2013

Andi Early Febrinda, Made A...
KARAKTERISASI KEJU DANGKE MENGGUNAKAN ENZIM PAPAIN KOMERSIAL DAN PERUBAHAN FISIK SELAMA PENYIMPANAN

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1 July 2021

Nurul Ilmi Musra, Sedarnawa...

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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

Abstract View : 1159

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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 : 149

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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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Most Download

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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SIFAT FISIK MINYAK SAWIT KASAR DAN KORELASINYA DENGAN ATRIBUT MUTU [Physical Properties of Crude Palm Oil and Their Correlations to the Quality Attributes]

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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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PRODUKSI DAN EVALUASI KUALITAS SUSU BUBUK ASAL KAMBING PERANAKAN ETTAWA (PE) [Production and Quality Evaluation of Ettawa-Crossbred Goat Milk Powder]

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

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sweet potato pH arrowroot starch optimization green tea

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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