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Online ISSN : 2087-751X
Print ISSN : 1979-7788
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PENINGKATAN MUTU MI KERING JAGUNG DENGAN PENERAPAN KONDISI OPTIMUM PROSES DAN PENAMBAHAN MONOGLISERIDA [Quality Improvement of Dried Corn Noodle through the Optimization of Processing Conditions and Addition of Monoglyceride]
. Subarna, Tjahja Muhandri, Budi Nurtama, Antung Sima Firlieyanti
146
Abstract Views : 1846
Download :3144
10.6066/jtip.2012.23.2.146
KARAKTERISTIK MI BASAH JAGUNG AKIBAT PENGARUH LAJU PENGUMPANAN DAN PENAMBAHAN GUAR GUM [Characteristics of Wet Corn Noodle: Effect of Feeding Rate and Guar Gum Addition]
Tjahja Muhandri, . Subarna, Nurheni Sri Palupi
110
Abstract Views : 1814
Download :1892
10.6066/jtip.2013.24.1.110
EFEK PENAMBAHAN PROPILEN GLIKOL ALGINAT DAN ISOLAT PROTEIN KEDELAI TERHADAP MUTU FISIK DAN MUTU PENERIMAAN MI JAGUNG
Fahim Muhammad Taqi, Subarna Subarna, Tjahja Muhandri, Rarasari Clorinita Utomo
201-209
Abstract Views : 1301
Download :1810
10.6066/jtip.2018.29.2.201
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)]
Anni Faridah, Simon Bambang Widjanarko
98
Abstract Views : 10272
Download :8461
10.6066/jtip.2014.25.1.98
OPTIMASI PROSES EKSTRUSI MI JAGUNG DENGAN METODE PERMUKAAN RESPON [Optimization of Corn Noodle Extrusion Using Response Surface Methodology]
Tjahja Muhandri, Adil Basuki Ahza, Rizal Syarief, . Sutrisno
DOI record not available
97
Abstract Views : 3449
Download :3672
PENGEMBANGAN PRODUK MI KERING DARI TEPUNG UBI JALAR (Ipomoea batatas) DAN PENENTUAN UMUR SIMPANNYA DENGAN METODE ISOTERM SORPSI [Development of Dried Noodle Made of Sweet Potato (Ipomoea batatas) Flour and Prediction of Its Shelf Life Using Sorption Isoth
. Sugiyono, Edi Setiawan, Elvira Syamsir, Hery Sumekar
DOI record not available
164
Abstract Views : 2487
Download :2786
BIHON TYPE NOODLES FROM HEAT MOISTURE TREATED STARCH OF FOUR VARIETIES OF SWEET POTATO [Mi Tipe Bihun dari Pati Heat Moisture Treatment dari Empat Varietas Ubi Jalar]
Vera Apryana Lase, Elisa Julianti, Linda Masniary Lubis
89
Abstract Views : 1936
Download :2408
10.6066/jtip.2013.24.1.89
Karakteristik Mi Berbasis Ubi Jalar dengan Substitusi Pati Sagu atau Pati Ubi Banggai
Karsi Ambarwati, Elvira Syamsir, Sedarnawati Yasni
11-20
Abstract Views : 1256
Download :2172
10.6066/jtip.2022.33.1.11
OPTIMASI PENGGUNAAN HIDROKOLOID TERHADAP PASTA MAKARONI BERBASIS BERAS BERAMILOSA TINGGI
Eko Hari Purnomo, Endang Yuli Purwani, Tri Wahyu Sulistyawati
241-251
Abstract Views : 3383
Download :2986
10.6066/jtip.2015.26.2.241
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