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Online ISSN : 2087-751X
Print ISSN : 1979-7788
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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 : 1349
Download :1184
10.6066/jtip.2012.23.2.179
NILAI BIOLOGIS MI KERING JAGUNG YANG DISUBSTITUSI TEPUNG JAGUNG TERMODIFIKASI MELALUI HEAT MOISTURE TREATMENT
9-16
Abstract View : 1833
Download :4022
10.6066/jtip.2015.26.1.9
SIFAT FUNGSIONAL PRODUK INTERAKSI FRAKSI GLOBULIN 7S KOMAK (Dolichos lablab) DAN GUM XANTAN [Functional Properties of the Interaction Product Between Globulin of 7S Fraction of Lablab Bean (Dolichos lablab) with Xantan Gum]
. Sukamto, . Aulanni’am, . Sudiyono
DOI record not available
117
Abstract View : 747
Download :1435
HIDROLISIS IKAN BERNILAI EKONOMI RENDAH SECARA ENZIMATIS MENGGUNAKAN PROTEASE BIDURI [Enzymatic Hydrolysis of the Low Economic Value Fishes using Biduri’s Protease]
Yuli Witono, Iwan Taruna, Wiwik Siti Widrati, Amelia Ratna
140
Abstract View : 2377
Download :3419
10.6066/jtip.2014.25.2.140
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 : 3772
Download :4280
10.6066/jtip.2014.25.1.47
Karakterisasi Aktivitas Fungsional Senyawa Bioaktif dari Whey Hasil Samping Produksi Tahu
Alfia Aretzy, Elvira Syamsir, Azis Boing Sitanggang
60-68
Abstract View : 1207
Download :2144
10.6066/jtip.2022.33.1.60
Charateristic Changes of Shark and Stingray Surimi as Affected By Compositioning and Chill Storage of the Mince Fish
Joko Santoso, Ade Wiguna Nur Yasin, Santoso .
DOI record not available
57
Abstract View : 1003
Download :2754
Anti Cancer Activity of Chitooligomers
Sri Wahyuni, Fransisca Zakaria, Arief B Witarto, Dahrul Syah, Maggy T Suhartono
DOI record not available
12
Abstract View : 705
Download :2539
PENAMBAHAN TEPUNG PORANG PADA PEMBUATAN MI DENGAN SUBSTITUSI TEPUNG MOCAF (Modified cassava FLOUR) [Addition of Porang Flour in Noodle as Mocaf Substitution (Modified cassava Flour)]
Anni Faridah, Simon Bambang Widjanarko
98
Abstract View : 9826
Download :8081
10.6066/jtip.2014.25.1.98
PEMETAAN KARAKTERISTIK KIMIA BIJI KOPI ARABIKA GAYO DAN ROBUSTA GAYO
Maya Saputri, Hanifah Nuryani Lioe, C. Hanny Wijaya
76-85
Abstract View : 3056
Download :4913
10.6066/jtip.2020.31.1.76
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