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Online ISSN : 2087-751X
Print ISSN : 1979-7788
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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 : 9855
Download :12573
MENCIPTAKAN KEPUASAN TOTAL PELANGGAN MELALUI PENGGUNAAN QUALITY FUNCTION DEPLOYMENT PADA AGRIBISNIS SAYURAN [Creating Total Customer Satisfaction by Using Quality Function Deployment in Vegetables Agribusiness]
. Abidin, . Marimin
DOI record not available
147
Abstract View : 784
Download :888
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 : 4158
Download :16623
10.6066/jtip.2012.23.2.132
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 View : 1174
Download :1716
10.6066/jtip.2018.29.2.201
FORMULASI COOKIES SUMBER PROTEIN BERBAHAN TEPUNG KACANG TUNGGAK SEBAGAI UPAYA PEMANFAATAN KOMODITAS LOKAL
Erni Sofia Murtini, Nur Oktavia Suci Lestari
194-200
Abstract View : 3773
Download :2709
10.6066/jtip.2017.28.2.194
KANDUNGAN GIZI DAN MUTU PROTEIN TEPUNG BIJI KELOR TERFERMENTASI
Ni'mawati Sakinah, Endang Prangdimurti, Nurheni Sri Palupi
152-160
Abstract View : 1645
Download :4434
10.6066/jtip.2019.30.2.152
Effects of Addition of Protein Isolates from Jack Bean Seed (Canavalia ensiformis L.) on the Characteristics of Cake
Achmad Subagio, Wiwik Siti Windrati, Yuli Witono
DOI record not available
136
Abstract View : 1009
Download :2131
KAJIAN WAKTU PERENDAMAN “MARINATION” TERHADAP MUTU DENDENG SAPI TRADISIONAL SIAP MAKAN
Baiq Rien Handayani, Cahyawan Catur Edi Margana, Kertanegara -, Asri Hidayati, Wiharyani...
17-25
Abstract View : 1799
Download :6247
10.6066/jtip.2015.26.1.17
KARAKTERISTIK MUTU FISIK TEKWAN KERING DENGAN RASIO IKAN BERBEDA
Muhammad Irfan Febriansyah, Sukarno Sukarno, Dedi Fardiaz
64-74
Abstract View : 1519
Download :2014
10.6066/jtip.2019.30.1.64
PENGARUH KONSUMSI TEMPE KEDELAI GROBOGAN TERHADAP PROFIL SERUM, HEMATOLOGI DAN ANTIOKSIDAN TIKUS
Made Astawan, Tutik Wresdiyati, Jefriaman Sirait
155-162
Abstract View : 3955
Download :5036
10.6066/jtip.2015.26.2.155
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 View : 2397
Download :2581
PENGARUH DEFATTING, FREKUENSI PENCUCIAN DAN JENIS DRYOPROTECTANT TERHADAP MUTU TEPUNG SURIMI IKAN LELE KERING BEKU [Effect of Defatting, Washing Cycle and Dryoprotectant Type on the Quality of Freeze Dried Catfish Surimi Powder]
Wahyu Ramadhan, Joko Santoso, Wini Trilaksani
47
Abstract View : 3780
Download :4272
10.6066/jtip.2014.25.1.47
Physicochemical Evaluation of Tempeh-Fish Sausage
T J Moedjiharto
DOI record not available
164
Abstract View : 640
Download :714
The Effect of the Composition of Adsorbed Layer at Globule Interface of -3 Fatty Acids Enriched Triglyceride Prior to Spray Drying on its Microcapsule Properties
Teti Estiasih, Moch Adnan, Tranggono Tranggono, Suparmo .
DOI record not available
13
Abstract View : 769
Download :850
EFEK KOLAGEN DARI BERBAGAI JENIS TULANG IKAN TERHADAP KUALITAS MIOFIBRIL PROTEIN IKAN SELAMA PROSES DEHIDRASI [Effect of Various Fish Bone Collagens on the Quality of Myofibril Fish Protein During Dehydration Process]
Yudhomenggolo Sastro Darmanto, Tri Winarni Agustini, Fronthea Swastawati
DOI record not available
36
Abstract View : 3334
Download :5286
QUALITY AND SENSORY EVALUATIONS OF TEMPE PREPARED FROM VARIOUS PARTICLE SIZES OF LUPIN BEANS [Evaluasi Sensorik dan Kualitas Tempe dari Kacang Lupin Berbagai Ukuran Partikel]
Sri Priatni, Anastasia F. Devi, Leonardus B.S. Kardono, Vijay Jayasena
209
Abstract View : 2536
Download :1968
10.6066/jtip.2013.24.2.209
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 : 4417
Download :3748
10.6066/jtip.2016.27.1.59
OPTIMASI PENGGUNAAN HIDROKOLOID TERHADAP PASTA MAKARONI BERBASIS BERAS BERAMILOSA TINGGI
Eko Hari Purnomo, Endang Yuli Purwani, Tri Wahyu Sulistyawati
241-251
Abstract View : 3191
Download :2877
10.6066/jtip.2015.26.2.241
Purification and Characterization of Peanut Lipoxygenase Enzime
B A.S Santosa, A Eliana, S Widowati
DOI record not available
151
Abstract View : 776
Download :1828
Quality Change of Soysauce Produced by Home Scale Industry During Three Months of Storage
Henky Isnawan Hendritomo
DOI record not available
219
Abstract View : 641
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