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Online ISSN : 2087-751X
Print ISSN : 1979-7788
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By Author
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AMBANG DETEKSI DAN PREFERENSI RASA UMAMI DALAM MODEL PANGAN
Dede Robiatul Adawiyah, Febby Setiawan
55-61
Abstract Views : 4758
Download :18535
10.6066/jtip.2017.28.1.55
EVALUASI IN VITRO TERHADAP KEMAMPUAN ISOLAT BAKTERI ASAM LAKTAT ASAL AIR SUSU IBU UNTUK MENGASIMILASI KOLESTEROL DAN MENDEKONJUGASI GARAM EMPEDU [In Vitro Evaluation of Cholesterol Assimilation and Bile Salt Deconjugation by Lactic Acid Bacteria Isolated
Lilis - Nuraida, Siti - Winarti, Hana - -, Endang - Prangdimurti
DOI record not available
46
Abstract Views : 1388
Download :4567
Effects of Length of Storage, Relative Humidity (RH) and Temperature On the Stability of lodized Salt
Wisnu Cahyadi
DOI record not available
40
Abstract Views : 1199
Download :2224
The Effect of Salt and the Addition of Several Acid Types on the Quality of Bottled Green Pepper During Storage
Endah Djubaedah, Djumarman ., Enny Hawani Lubis, Tuty Hendraswaty
DOI record not available
188
Abstract Views : 756
Download :4653
Determination of the Rate Constant on the Decrease of Iodate Content in Iodized Salt
Wisnu Cahyadi
DOI record not available
38
Abstract Views : 1076
Download :7919
Antimicrobial Activity of Beluntas (Plucea indica L.) Leaves Extract and Stability of the Activityat Different Salt Concentrations and pHs
Ardiansyah ., Lilis Nuraida, Nuri Andarwulan
DOI record not available
90
Abstract Views : 1007
Download :1925
SELEKSI ISOLAT BAKTERI ASAM LAKTAT ASAL TEMPE DAN TAPE SEBAGAI KANDIDAT PROBIOTIK
Raini Panjaitan, Lilis Nuraida, Ratih Dewanti-Hariyadi
175-184
Abstract Views : 3433
Download :3182
10.6066/jtip.2018.29.2.175
Potensi Probiotik Bakteri Asam Laktat Asal Madu dari Tiga Jenis Lebah yang Berbeda
Iffa Illiyya Fatma, Lilis Nuraida, Didah Nur Faridah
189-199
Abstract Views : 1140
Download :2102
10.6066/jtip.2022.33.2.189
STUDI IN VITRO BAKTERI ASAM LAKTAT KANDIDAT PROBIOTIK DARI MAKANAN FERMENTASI INDONESIA
Gunawan Priadi, Fitri Setiyoningrum, Fifi Afiati, Rohmatussolihat Irzaldi, Puspita Lisdiyanti
21-28
Abstract Views : 5244
Download :7207
10.6066/jtip.2020.31.1.21
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 Views : 1212
Download :1624
10.6066/jtip.2016.27.2.157
PENAMBAHAN TEPUNG UMBI DAHLIA, KEDELAI DAN BAWANG PUTIH SEBAGAI SUMBER PREBIOTIK UNTUK ENKAPSULASI PROBIOTIK [Addition of Flours from Dahlia Tuber, Soybean and Garlic as Prebiotic Sources for Probiotic Encapsulation]
. Ngatirah, Maria Ulfah
14
Abstract Views : 1450
Download :1431
10.6066/jtip.2013.24.1.14
PENGIKATAN GARAM EMPEDU OLEH SUSU KEDELAI TERFERMENTASI DAN STABILITASNYA TERHADAP PEPSIN DAN PANKREATIN [Binding of Bile Salts by Fermented Soymilk and Its Stability Against Pepsin and Pancreatin]
. Yusmarini, Retno Indrati, Tyas Utami, Yustinus Marsono
105
Abstract Views : 2261
Download :2410
10.6066/jtip.2013.24.1.105
FERMENTASI SUFU RENDAH GARAM DENGAN MENGGUNAKAN BEBERAPA KAPANG INDIGENUS DAN LACTOBACILLUS PLANTARUM KIK [Fermentation of Low Salt Sufu using Indigenous Moulds and Lactobacillus plantarum kik]
Nurhayati Nurhayati, Betty S. L. Jenie, Harsi D. Kusumaningrum
DOI record not available
11
Abstract Views : 1040
Download :1591
Determination of Iodate and Iodide Content in Iodized Salt By Ion Pair High Performance Liquid Chromatography Method
Wisnu Cahyadi, Kurnia Firman, Slamet Ibrahim, Embit Kartadarma
DOI record not available
20
Abstract Views : 908
Download :2774
Probiotic Characteristics of laactic acid Bacteria as Candidate for Functional Food
Ida Susanti, Retno W Kusumaningtyas, Fatim Illaningtyas
DOI record not available
89
Abstract Views : 1035
Download :4404
Mikroenkapsulasi Lactiplantibacillus plantarum 4C161 dan Lacticaseibacillus rhamnosus BD2 dengan Alginat dan Viabilitasnya dalam Sari Buah Mangga Selama Penyimpanan
Rachma Aulia Rhofifah, Lilis Nuraida, Uswatun Hasanah
86-97
Abstract Views : 79
Download :54
10.6066/jtip.2026.37.1.86
STUDI PERILAKU KONSUMEN DAN IDENTIFIKASI PARAMETER BAKSO SAPI BERDASARKAN PREFERENSI KONSUMEN DI WILAYAH DKI JAKARTA [Study of Consumer Behaviour and Identification of Meat Ball Characteristics Based on Consumer Preferences in DKI Jakarta]
Joko Hermanianto, Ratna Yudtyhia Andayani
DOI record not available
1
Abstract Views : 4946
Download :4632
PENGARUH PENAMBAHAN POLIFOSFAT DAN NATRIUM KLORIDA TERHADAP PENINGKATAN DAYA IKAT AIR UDANG PUTIH BEKU DAN EFISIENSI PROSES
Azis Boing Sitanggang, Andrian Teguh, Adil Basuki Ahza
46-55
Abstract Views : 1598
Download :4372
10.6066/jtip.2019.30.1.46
PENGGUNAAN BERBAGAI JENIS BAHAN PELINDUNG UNTUK MEMPERTAHANKAN VIABILITAS BAKTERI ASAM LAKTAT YANG DI ISOLASI DARI AIR SUSU IBU PADA PROSES PENGERINGAN BEKU [Utilization of various cryogenic agents during freeze drying to Maintain the viability of Lactic
Ni Nyoman Puspawati, Lilis Nuraida, Dede Robiatul Adawiyah
DOI record not available
59
Abstract Views : 3391
Download :10109
PURIFIKASI DAN PROFIL PROTEIN OVOTRANSFERRIN DARI EGGSHELL MEMBRANE TELUR AYAM RAS DAN BURAS
Risa Fazriyati Siregar, Ahmad Ni’matullah Al–Baarri, Antonius Hintono, Yoyok Budi Pramono, Setya...
87-94
Abstract Views : 1721
Download :3766
10.6066/jtip.2016.27.1.87
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