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Online ISSN : 2087-751X
Print ISSN : 1979-7788
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By Author
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ISOLATION AND IDENTIFICATION OF MICROORGANISMS DURING SPONTANEOUS FERMENTATION OF MAIZE [Isolasi dan Identifikasi Mikroorganisme pada Fermentasi Spontan Jagung]
. Rahmawati, Ratih Dewanti -Hariyadi, Purwiyatno Hariyadi, Dedi Fardiaz, Nur Richana
33
Abstract View : 3007
Download :1805
10.6066/jtip.2013.24.1.33
FERMENTASI SUFU RENDAH GARAM DENGAN MENGGUNAKAN BEBERAPA KAPANG INDIGENUS DAN LACTOBACILLUS PLANTARUM KIK [Fermentation of Low Salt Sufu using Indigenous Moulds and Lactobacillus plantarum kik]
Nurhayati Nurhayati, Betty S. L. Jenie, Harsi D. Kusumaningrum
DOI record not available
11
Abstract View : 936
Download :1456
AKTIVITAS PROTEOLITIK BAKTERI ASAM LAKTAT DALAM FERMENTASI SUSU KEDELAI [Proteolytic Activities of Lactic Acid Bacteria in Fermentation of Soymilk]
. Yusmarini, R. Indrati, T. Utami, Y. Marsono
DOI record not available
129
Abstract View : 2143
Download :4205
PENGARUH METODE FERMENTASI SUBSTRAT PADAT DAN SUBSTRAT TERENDAM PADA BIJI SORGUM TERHADAP KUALITAS TEPUNG
Erni Sofia Murtini, M. Iqbal Prawira-Atmaja, Aji Sutrisno
59-67
Abstract View : 4428
Download :3751
10.6066/jtip.2016.27.1.59
MODULATION OF PHENOLICS SUBSTANCES AND ANTIOXIDANT ACTIVITY IN MANDAI CEMPEDAK BY UNSALTED SPONTANEOUS AND Lactobacillus casei INDUCED FERMENTATION
Anton Rahmadi, Kartika Sari, Frio Handayani, Yuliani Yuliani, Sulistyo Prabowo
75-82
Abstract View : 1148
Download :893
10.6066/jtip.2019.30.1.75
KANDUNGAN GIZI DAN MUTU PROTEIN TEPUNG BIJI KELOR TERFERMENTASI
Ni'mawati Sakinah, Endang Prangdimurti, Nurheni Sri Palupi
152-160
Abstract View : 1647
Download :4438
10.6066/jtip.2019.30.2.152
SELEKSI BAKTERI ASAM LAKTAT PENGHASIL AMILASE DAN PULULANASE DAN APLIKASINYA PADA FERMENTASI TALAS
R. Haryo Bimo Setiarto, Betty Sri Laksmi Jenie, Didah Nur Faridah, Iwan Saskiawan, Sulistiani -
80-89
Abstract View : 2972
Download :2916
10.6066/jtip.2015.26.1.80
HUBUNGAN ANTARA WAKTU FERMENTASI GRITS JAGUNG DENGAN SIFAT GELATINISASI TEPUNG JAGUNG PUTIH YANG DIPENGARUHI UKURAN PARTIKEL [Relationship between Fermentation Time of Corn Grits and Gelatinization Properties of White Corn Flour Influenced by Particle
Nur Aini ., Purwiyatno Hariyadi, Tien R. Muchtadi, Nuri Andarwulan
DOI record not available
18
Abstract View : 4586
Download :5562
Change Volatile Components During Soy Sauce Fermentation
Anton Apriyantono, Gono Dewi Yulianawati
DOI record not available
100
Abstract View : 1028
Download :806
KARAKTERISTIK TEPUNG TALAS VARIETAS BENTUL DAN SATOIMO HASIL FERMENTASI TERKENDALI DENGAN INOKULUM KOMERSIAL
Santi Dwi Astuti, Nuri Andarwulan, Dedi Fardiaz, Eko Hari Purnomo
180-193
Abstract View : 3071
Download :636
10.6066/jtip.2017.28.2.180
KINETIKA FERMENTASI ASAM ASETAT (VINEGAR) OLEH BAKTERI Acetobacter aceti B 127 DARI ETANOL HASIL FERMENTASI LIMBAH CAIR PULP KAKAO [Kinetics of Acetic Acid (Vinegar) Fermentation By Acetobacter aceti B127 from Ethanol Produced by Fermentation of Liqu
M. Supli Effendi
DOI record not available
125
Abstract View : 7300
Download :6676
REDUCTION OF GLUCOSINOLATES CONTENT DURING SAYUR ASIN FERMENTATION [Penurunan Kandungan Berbagai Glukosinolat selama Fermentasi Sayur Asin]
Probo Y. Nugrahedi, Caesariana A. Priatko, Matthijs Dekker, Budi Widianarko, Ruud Verkerk, Ruud...
235
Abstract View : 2585
Download :1940
10.6066/jtip.2013.24.2.235
Characteristic of Noni (Morinda citrifolia Linn) Fruit Juice Produced by Fermentation
Hardoko ., Adolf Parhusip, Ivonne P Kusuma
DOI record not available
144
Abstract View : 1571
Download :1738
KARAKTERISTIK KANDUNGAN KIMIA DAN DAYA CERNA TEMPE SORGUM COKLAT (Sorghum bicolor) [Characteristics of Chemical Content and Digestibility of Brown Sorghum Tempeh]
Erni D.Sofia Murtini, Aji Sutrisno, Arfat Gati Radite
DOI record not available
150
Abstract View : 3452
Download :4417
PENGARUH STARTER BAKTERI ASAM LAKTAT PROBIOTIK TERHADAP PERUBAHAN KIMIAWI DAN MIKROBIOLOGIS RUSIP
Pebry Aisyah Putri Batubara, Desniar Desniar, Iriani Setyaningsih
28-35
Abstract View : 1925
Download :4723
10.6066/jtip.2019.30.1.28
AKTIVITAS ANTIOKSIDAN ANTOSIANIN BERAS KETAN HITAM SELAMA FERMENTASI [Antioxidant Activity of Anthocyanin of Black Glutinous Rice During Fermentation]
Nanik Suhartatik, Muhammad Nur Cahyanto, Sri Raharjo, Endang S. Rahayu
115
Abstract View : 5623
Download :7958
10.6066/jtip.2013.24.1.115
PERUBAHAN FISIKO-KIMIAWI, MIKROBIOLOGI DAN HISTAMIN BAKASANG IKAN CAKALANG SELAMA FERMENTASI DAN PENYIMPANAN [Physico-Chemical, Microbiological, and Histamine Changes in Skipjack Bakasang During Fermentation and Storage]
Sri Purwaningsih, Joko Santoso, Rahmatia Garwan
168
Abstract View : 4674
Download :7463
10.6066/jtip.2013.24.2.168
The Production Mechanism of Single Cell Oil from Aspergillus terreus in a Solid Fermentation System Using a Mixture of Tapioca and Tofu Waste Media
Debby M Sumanti, Carmencita Tjahjadi, Marleen Herudiyanto, Tati Sukarti
DOI record not available
51
Abstract View : 886
Download :1408
KARAKTERISTIK MINUMAN WHEY YANG DIFERMENTASIKAN DENGAN BAKTERI ASAM LAKTAT INDIGENUS ASAL DANGKE
Setiawan Putra Syah, Irma Isnafia Arief, Epi Taufik, Cece Sumantri
129-138
Abstract View : 2522
Download :938
10.6066/jtip.2017.28.2.129
PENURUNAN KADAR AFLATOKSIN B1 PADA SARI KEDELAI OLEH SEL HIDUP DAN SEL MATI Lactobacillus acidophilus SNP-2 [Reduction of Aflatoxin B1 in Soymilk by Viable and Heat-killed Lactobacillus acidophilus SNP-2]
Tyas Utami, FX. Hartanta Adi Nugroho, Sri Usmiati, Sri Marwati, Endang S. Rahayu
DOI record not available
58
Abstract View : 3523
Download :3954
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