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Integrasi Metode Kano dan Turf dalam Evaluasi Sensori Minuman Cokelat Instan Komersial

Duantra Bergas Ari Kunto, Dase Hunaefi, Budi Nurtama

137-147

Abstract Views : 1166

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10.6066/jtip.2022.33.2.137

PHYSICAL CHARACTERISTICS, SENSORY EVALUATION, AND AMINO ACID CONTENT OF POWDERED OVER FERMENTED MLANDING TEMPEH

Asri Nursiwi, Dwi Ishartani, Ardhea Mustika Sari, Nur Ayu Istiqomah

190-196

Abstract Views : 1248

Download :1074

10.6066/jtip.2021.32.2.190

DIVERSIFIKASI KEFIR BERBASIS KEDELAI DENGAN VARIASI KONSENTRASI SUSU SKIM DAN INOKULUM

Tina Nurkhoeriyati, Dionisius Yusuf, Ihsan Iswaldi, Abdi Christia, Vania Gisella

111-121

Abstract Views : 2702

Download :1525

10.6066/jtip.2017.28.2.111

Nutrient Profiles and Glycemic Potentials of Noodles from Beneng Taro (Xanthosoma undipes K. Koch)

Wahyu Pratama, Ahmad Sulaeman, Zuraidah Nasution

34-43

Abstract Views : 50

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10.6066/jtip.2026.37.1.34

Sensory Profiling of Indonesian White Tea Using Quantitative Descriptive Analysis

Firman Hadiansyah, Dase Hunaefi, Nancy Dewi Yuliana, Philipp Fuhrmann, Iryna Smetanska, Shin Yasuda

179-186

Abstract Views : 1430

Download :1241

10.6066/jtip.2023.34.2.179

Physicochemical and Sensory Properties of Plant-Based Milk Alternative Produced from Pigeon Pea and Soybean

Jeallyza Muthia Azra, Reisi Nurdiani, Zuraidah Nasution, Muhammad Aries, Ni Ketut Sutiari

167-180

Abstract Views : 328

Download :258

10.6066/jtip.2025.36.2.167

Assessment of Sensory Attributes in White Tea Utilizing the High Identity Traits (HITS) Methodology Employing an Immersive Approach

Ahmad Rinaldi, Dase Hunaefi, Dede Robiatul Adawiyah, Zen Fauzan Sholehuddin, Elisabeth Dwinawati,...

130-138

Abstract Views : 510

Download :572

10.6066/jtip.2024.35.1.130

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 : 1210

Download :1622

10.6066/jtip.2016.27.2.157

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 Views : 2700

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10.6066/jtip.2013.24.2.209

Karakteristik Fisikokimia, Sensori, dan Potensi Fungsional Flakes dari Tepung Komposit Mocaf dan Kelor dengan Penambahan Tepung Pisang Kepok

Christin Katarina Vonbora Simamora, Gusti Ayu Kadek Diah Puspawati, Anak Agung Istri Sri Wiadnyani

11-24

Abstract Views : 74

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10.6066/jtip.2026.37.1.11

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 :1588

PENGEMBANGAN BERAS ANALOG DENGAN MEMANFAATKAN JAGUNG PUTIH [Development of White Corn-Based Rice Analogues]

Santi Noviasari, Feri Kusnandar, Slamet Budijanto

194

Abstract Views : 7731

Download :9706

10.6066/jtip.2013.24.2.194

Sensory Profiling of Commercial Sweet Crackers Using Check-All-That-Apply and Just-About Right Methods

Dase Hunaefi, Danica Putri, Dias Indrasti, Philipp Fuhrmann, Iryna Smetanska

121-134

Abstract Views : 536

Download :579

10.6066/jtip.2025.36.1.121

PENGARUH PENAMBAHAN TEPUNG LABU KUNING TERHADAP SERAT PANGAN MUFFIN, KARAKTERISTIK FISIKOKIMIA DAN SENSORI

Rina Rismaya, Elvira Syamsir, Budi Nurtama

58-68

Abstract Views : 4930

Download :7197

10.6066/jtip.2018.29.1.58

POTENSI HAMBAT PERMEN LUNAK SIRIH DAN PINANG TERHADAP PEMBENTUKAN BIOFILM Streptococcus mutans

Maryati Maryati, C. Hanny Wijaya, Dede R. Adawiyah, Boy M. Bachtiar

150-158

Abstract Views : 2584

Download :1168

10.6066/jtip.2017.28.2.150

CHARACTERISTICS OF SOYMILK ADDED WITH DRAGON FRUIT AND EGGPLANT PEEL EXTRACTS [Karakteristik Susu Kedelai dengan Penambahan Ekstrak Kulit Buah Naga dan Kulit Terong]

Diana Sari Kusuma, Filiana Santoso, Elisabeth Kartika Prabawati

54

Abstract Views : 2409

Download :2171

10.6066/jtip.2013.24.1.54

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 Views : 2288

Download :1627

10.6066/jtip.2013.24.1.40

Extrusion product made from sweet potato

Umar Santoso, Triastati Murdaningsih, Rob Mudjisihono

DOI record not available

40

Abstract Views : 1384

Download :5968

The Influence of Solvent Variety and Drying Method on Physical, Chemical and Functional Characteristic of Shark Skin Gelatin

Made Astawan, Tita Aviana

DOI record not available

7

Abstract Views : 2846

Download :4485

Potensi Bunga Anggrek Cymbidium Golden Boy sebagai Sumber Antioksidan dan Aplikasinya pada Flower Leather

Syntiya Inanda Khoidir, Rika Cahyani Irjayanti, Annisa Jihan Purnama, Nastiar Majidatun Wakhidah,...

56-66

Abstract Views : 815

Download :659

10.6066/jtip.2024.35.1.56

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