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Online ISSN : 2087-751X
Print ISSN : 1979-7788
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By Author
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ISOLATION AND IDENTIFICATION OF MICROORGANISMS DURING SPONTANEOUS FERMENTATION OF MAIZE [Isolasi dan Identifikasi Mikroorganisme pada Fermentasi Spontan Jagung]
. Rahmawati, Ratih Dewanti -Hariyadi, Purwiyatno Hariyadi, Dedi Fardiaz, Nur Richana
33
Abstract View : 3014
Download :1809
10.6066/jtip.2013.24.1.33
SENSORY EVALUATION AND CHARACTERIZATIONS OF EMULSION CONTAINING SODIUM CHLORIDE AND ITS APPLICATION IN CORN SOUP
Melanie Cornelia, Irene Triyanti, Teguh Prasetia, Cathy Purnomo
157-164
Abstract View : 1067
Download :1453
10.6066/jtip.2016.27.2.157
CHARACTERISTICS OF WHITE CORN NOODLE SUBSTITUED BY TEMPEH FLOUR [Karakteristik Mi Jagung Putih dengan Substitusi Tepung Tempe]
Nur Aini, V. Prihananto, S. Joni Munarso
179
Abstract View : 1345
Download :1185
10.6066/jtip.2012.23.2.179
SENSORY EVALUATION AND SURVIVAL OF PROBIOTICS IN MODIFIED BANANA FLOUR YOGHURT DURING STORAGE [Evaluasi Sensori dan Sintasan Probiotik dalam Yoghurt Tepung Pisang Modifikasi selama Penyimpanan]
Betty Sri Laksmi Suryaatmadja Jenie, Muhamad Yusuf Saputra, . Widaningrum
40
Abstract View : 2087
Download :1469
10.6066/jtip.2013.24.1.40
PENGEMBANGAN AROMA DAN CITA RASA BAKSO DENGAN MENGGUNAKAN FLAVOR [Development of Aroma and Taste of Meat Ball Using Flavor]
Joko Hermianto, . Aulia
DOI record not available
102
Abstract View : 1797
Download :1751
STABILITAS MIKROKAPSUL Lactobacillus acidophilus ATCC 314 TERHADAP PEMANASAN DAN PENYIMPANAN DALAM SELAI BUAH NANAS RENDAH GULA
Diana Lestari, Tiffany Claudya, Rianita Pramitasari
127-132
Abstract View : 1367
Download :2075
10.6066/jtip.2019.30.2.127
PENGEMBANGAN EDIBLE FILM DENGAN MENGGUNAKAN PATI GANYONG TERMODIFIKASI IKATAN SILANG [Development of Edible Film by Using Modified Cross-Linking Ganyong Starch]
Budi Santoso, Filli Pratama, Basuni Hamzah, Rindit Pambayun
DOI record not available
105
Abstract View : 2535
Download :3763
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 : 2396
Download :2587
CURRENT STATUS OF FUNCTIONAL FOODS RESEARCH AND DEVELOPMENT IN INDONESIA: OPPORTUNITIES AND CHALLENGES
Indah Purwaningsih, Ria Hardiyati, Muhammad Zulhamdani, Chichi Shintia Laksani, Yan Rianto
83-91
Abstract View : 3170
Download :3312
10.6066/jtip.2021.32.1.83
CHANGES IN ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF INDONESIAN BLACK RICE FLOUR (VAR. BANJARNEGARA AND BANTUL) DURING NO-DIE EXTRUSION COOKING
Diana Ayu Nindita, Feri Kusnandar, Slamet Budijanto
164-174
Abstract View : 1010
Download :1060
10.6066/jtip.2018.29.2.164
MODIFIKASI PATI GARUT (Marantha arundinacea) DENGAN PERLAKUAN SIKLUS PEMANASAN SUHU TINGGI-PENDINGINAN ( AUTOCLAVING-COOLING CYCLING) UNTUK MENGHASILKAN PATI RESISTEN TIPE III [Arrowroot (Marantha arundinacea) Starch Modification Through Autoclaving-Coo
Sugiyono ., Ratih Pratiwi, Didah Nur Faridah
DOI record not available
17
Abstract View : 3872
Download :5094
PENGEMBANGAN PROSES COMPRESSION MOLDING DALAM PEMBUATAN EDIBLE FILM DARI TEPUNG KORO PEDANG (Canavalia ensiformis L.) [Development of Compression Molding Process for Edible Films Production from Canavalia ensiformis (L.) Flour]
Triana - Lindriati, Hari - Arbiantara
DOI record not available
53
Abstract View : 1081
Download :2366
Fuzzy Logic an Artificial Neural Network for Quality Improvement of Black Tea
Rohmatulloh ., Marimin .
DOI record not available
96
Abstract View : 916
Download :986
The Roles of Engineering fot the Development of Agro Industries in indonesia
Budi Rahardjo, Suhargo .
DOI record not available
174
Abstract View : 1104
Download :2054
PENGEMBANGAN PRODUK MI INSTAN DARI TEPUNG HOTONG (Setaria italica Beauv.) DAN PENDUGAAN UMUR SIMPANNYA DENGAN METODE AKSELERASI [Development of Instant Noodle Made from Foxtail Millet (Setaria italica Beauv.) Flour and Prediction of Its Shelf Life u
Sugiyono ., Sarwo E. Wibowo, Sam Herodian, Sri Widowati, B.A. Susila Santosa
DOI record not available
45
Abstract View : 1476
Download :2380
PENENTUAN PRODUK OLAHAN APEL UNGGULAN MENGGUNAKAN TEKNIK FUZZY NON NUMERIK AN ANALISIS STRUKTUR SERTA POLA PEMBINAAN KELEMBAGAAN [Determination Prosprctive Appe processing product Using Non-Numeric Fuzzy Method, Analyze Institutional Structure and Develo
Imam Santoso, Marimin ,
DOI record not available
163
Abstract View : 836
Download :834
Amylase Inhibition and Free Radical Scavenging Activitites of White Saffron Extract and Fractions
Dwiyati Pujimulyani, Wisnu Adi Yulianto, Astuti Setyawati, Seila Arumwardana, Annisa Amalia,...
10-18
Abstract View : 1200
Download :1777
10.6066/jtip.2018.29.1.10
STABILITY OF CHITOSAN-TRIPOLYPHOSPHATE COMPLEX-ENCAPSULATED ANTHOCYANIN AT HIGH WATER ACTIVITY
Umi Laila, Rochmadi Rochmadi, Sri Pudjiraharti, Rifa Nurhayati, Ervika Rahayu Novita Herawati,...
171-179
Abstract View : 705
Download :591
10.6066/jtip.2020.31.2.171
Characterization of B-glukosidase Enzyme from Vanilla Bean
Dwi Setyaningsih, Maggy T Soehartono, Anton Apriyantono, Ika Mariska
DOI record not available
81
Abstract View : 670
Download :1832
Relevansi Budaya Keamanan Pangan dengan Implementasi Teknologi Industri 4.0 di Industri Pangan Indonesia
Bangun Raharjo, Winiati Pudji Rahayu, Dase Hunaefi
152-165
Abstract View : 731
Download :1054
10.6066/jtip.2023.34.2.152
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