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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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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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Jurnal Teknologi dan Industri Pangan is using CC BY-SA license. This license lets others distribute, remix, tweak, and build upon JTIP's articles, as long as they credit the authors for the original creation.

This work is licensed under a Creative Commons Attribution 4.0 International License.

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Indonesian Association of Food Technologists (IAFT)

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Citations67413563
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Email: jurnaltip@apps.ipb.ac.id; jurnaltip@yahoo.com; jurnaltip@gmail.com
 

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Telepon/fax: 0251-8626725
Email: jurnaltip@apps.ipb.ac.id
p-ISSN: 1979-7788  e-ISSN: 2087-751X
 

Creative Commons License This is an open-access article distributed under the terms of the Creative Commons Attribution-ShareAlike 4.0 International License.

 

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