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Online ISSN : 2087-751X Print ISSN : 1979-7788

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Journal Cover

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Publisher

Indonesian Association of Food Technologists (IAFT)

In Collaboration with

Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University

 

 

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Google Scholar Citation:

Citation Index All Since 2018
Citations 4490 3028
H-index 32 24
i10-index 143 101

 


Highly Accessed
  • KARAKTERISTIK FISIKOKIMIA DAN SENSORI KOMBUCHA CASCARA (KULIT KOPI RANUM)
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  • 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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FORMULASI BISKUIT DENGAN SUBSTITUSI TEPUNG IKAN LELE DUMBO (Clarias gariepinus) DAN ISOLAT PROTEIN KEDELAI (Glycine max) SEBAGAI MAKANAN POTENSIAL UNTUK ANAK BALITA GIZI KURANG [Biscuit Formulation with Catfish Dumbo (Clarias gariepinus) Flour and Soy (Gl

. Mervina, Clara M. Kusharto, Sri Anna Marliyati
DOI record not available
9
Abstract View : 9856
Download :12579

EVALUASI NILAI GIZI TEPUNG PRA-MASAK PISANG TANDUK DAN PISANG RAJA NANGKA [Nutritional Evaluation of Pre-cooked “Tanduk” and “Raja Nangka” Plantain flour]

. Rosida, Dedin Finatsiyatull Rosida
DOI record not available
125
Abstract View : 1276
Download :2577

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

. Widodo, Afina Viyunnur Rachmawati, Rina Chulaila, I Gede Suparta Budisatria
132
Abstract View : 4162
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10.6066/jtip.2012.23.2.132

EVALUASI NILAI GIZI PATI RESISTEN PADA PRODUK KERUPUK DARI EMPAT JENIS PATI [Nutritional Evaluation of Resistant Starch of Crackers Made of Four Kinds of Starch]

Rosida .
DOI record not available
57
Abstract View : 718
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KANDUNGAN GIZI DAN MUTU PROTEIN TEPUNG BIJI KELOR TERFERMENTASI

Ni'mawati Sakinah, Endang Prangdimurti, Nurheni Sri Palupi
152-160
Abstract View : 1651
Download :4446
10.6066/jtip.2019.30.2.152

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 : 3462
Download :4428

KARAKTERISTIK KIMIAWI DARI DAGING KERANG TAHU, KERANG SALJU DAN KEONG MACAN

Asadatun Abdullah, Nurjanah Nurjanah, Taufik Hidayat, Rizky Chairunisah
78-84
Abstract View : 1677
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10.6066/jtip.2017.28.1.78

POTENSI MIKROEMULSI β-KAROTEN DALAM MENGHAMBAT FOTOOKSIDASI VITAMIN C SISTEM AQUEOUS [The Potential Inhibition of Β-Carotene Microemulsion on Vitamin C Photooxidation in Aqueous Systems]

Setyaningrum - Ariviani, Sri - Rahardjo, Pudji - Hastuti
DOI record not available
33
Abstract View : 851
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Karakteristik dan Potensi Pangan Fungsional Snack Bar Berbasis Sorgum dengan Perbedaan Jenis Binder

Karina Lewerissa, Binardo Adi Seno Mawarno
237-245
Abstract View : 309
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10.6066/jtip.2024.35.2.237

Aplikasi Minyak Sawit Merah sebagai Medium untuk Penumisan Sayur

Permata Adinda Putri, Winiati Pudji Rahayu, Dede Robiatul Adawiyah, Nuri Andarwulan
172-184
Abstract View : 213
Download :190
10.6066/jtip.2024.35.2.172

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 : 2524
Download :938
10.6066/jtip.2017.28.2.129

Pengembangan Label Cerdas Kolorimetrik untuk Indikator Kesegaran Lobster Air Tawar dari Film PVA dan Chitosan dengan Ekstrak Kulit Buah Naga Merah

Firman Yudha Axiomawan, Nugraha Edhi Suyatma, Muhammad Arpah
185-197
Abstract View : 163
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10.6066/jtip.2024.35.2.185
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Editorial Board

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

      Read More

Published Volume By Year
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2021
Volume 32 : Issue 2
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2020
Volume 31 : Issue 2
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2019
Volume 30 : Issue 2
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2018
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2017
Volume 28 : Issue 2
Volume 28 : Issue 1
2016
Volume 27 : Issue 2
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2015
Volume 26 : Issue 2
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2014
Volume 25 : Issue 2
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2013
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2012
Volume 23 : Issue 2
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2011
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2010
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2004
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2003
Volume 14 : Issue 3
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2002
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1999
Volume 9 : Issue 2
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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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Keywords
glycemic index extrusion ethylene Zn optimization

 Address

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
 

Contact Info

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

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