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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

 


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ANALISIS PROKSIMAT, SENYAWA FENOLIK, SIFAT ANTIOKSIDAN DAN ANTIBAKTERI KULIT BUAH Lepisanthes alata

Anton Rahmadi, Yuliadini Puspita, Desy Nursayekti, Ira Sintia Sinaga, Rica Oktalina, Herry...
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KARAKTERISTIK KIMIAWI DARI DAGING KERANG TAHU, KERANG SALJU DAN KEONG MACAN

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PENGARUH METODE FERMENTASI SUBSTRAT PADAT DAN SUBSTRAT TERENDAM PADA BIJI SORGUM TERHADAP KUALITAS TEPUNG

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10.6066/jtip.2016.27.1.59

PEMANFAATAN MILK CLOTTING ENZYME DARI Lactobacillus casei D11 UNTUK PEMBUATAN KEJU MOZZARELLA

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PENGARUH BEBERAPA BAHAN BAKU TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI RENGGINANG SINGKONG (Manihot utilissima Pohl)

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OPTIMASI PEMBUATAN SOHUN UBI JALAR MENGGUNAKAN EKSTRUDER PEMASAK-PENCETAK

Tjahja Muhandri, Subarna Subarna, Sutrisno Koswara, Budi Nurtama, Dewi Fatmala, Dimas Imam...
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KARAKTERISTIK MUTU FISIK TEKWAN KERING DENGAN RASIO IKAN BERBEDA

Muhammad Irfan Febriansyah, Sukarno Sukarno, Dedi Fardiaz
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KARAKTERISTIK KANDUNGAN KIMIA DAN DAYA CERNA TEMPE SORGUM COKLAT (Sorghum bicolor) [Characteristics of Chemical Content and Digestibility of Brown Sorghum Tempeh]

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150
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KARAKTERISASI KOMPOSIT FILM EDIBLE PEKTIN DAGING BUAH PALA (Myristica fragrans Houtt) DAN TAPIOKA [Characterization of Edible Film Composite Made of Pectin from Nutmeg Mesocarp and Tapioca]

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KANDUNGAN GIZI DAN MUTU PROTEIN TEPUNG BIJI KELOR TERFERMENTASI

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Characterization of Composite Edible Film of Winged Bean Seeds Protein and Tapioca

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Perubahan Nilai Gizi dan Alergenisitas Produk Olahan Intermediat Surimi dan Otak-Otak Ikan Tenggiri Siap Santap

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Glycemic Index of Sweet Corn and the Characteristics of their Flakes by Adding the Red Bean

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Karakterisasi Fisiko-Kimia Biji dan Kulit Ari Kacang Bogor Asal Jampang-Sukabumi Jawa Barat

Rizki Maryam Astuti, Nurheni Sri Palupi, Maggy Thenawidjaja Suhartono, Hanifah Nuryani Lioe, Eni...
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The Effect of Beans and Baking on Banana Bar Qualities

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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

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Keywords
optimization ethylene purple sweet potato encapsulation water activity

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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
 

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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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