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Online ISSN : 2087-751X
Print ISSN : 1979-7788
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SINTESIS PATI SAGU IKATAN SILANG FOSFAT BERDERAJAT SUBSTITUSI FOSFAT TINGGI DALAM SUASANA ASAM [Synthesis of Cross-Linked Sago Starch Phosphate with the Highest Degree of Substitution of Phosphate Under Acidic Condition]
Jorion Romengga, Tun Tedja Irawadi, Retno Djulaika, . Muntamah, Ahmad Zakaria
DOI record not available
118
Abstract View : 1110
Download :2391
FORMULASI BISKUIT DENGAN SUBSTITUSI TEPUNG IKAN LELE DUMBO (Clarias gariepinus) DAN ISOLAT PROTEIN KEDELAI (Glycine max) SEBAGAI MAKANAN POTENSIAL UNTUK ANAK BALITA GIZI KURANG [Biscuit Formulation with Catfish Dumbo (Clarias gariepinus) Flour and Soy (Gl
. Mervina, Clara M. Kusharto, Sri Anna Marliyati
DOI record not available
9
Abstract View : 9854
Download :12578
PEMANFAATAN UBI JALAR UNGU (Ipomoea batatas L. Poir) SEBAGAI PENGGANTI SEBAGIAN TEPUNG TERIGU DAN SUMBER ANTIOKSIDAN PADA ROTI TAWAR [Purple Sweet Potato (Ipomoea batatas L. Poir) as a Partial Subtitute of Wheat flour and Source of Antioxidant on Pla
. Hardoko, Liana Hendarto, Tagor Marsillam Siregar
DOI record not available
25
Abstract View : 11231
Download :63397
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 : 2085
Download :1469
10.6066/jtip.2013.24.1.40
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 : 1344
Download :1185
10.6066/jtip.2012.23.2.179
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 : 9833
Download :8094
10.6066/jtip.2014.25.1.98
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 : 2534
Download :3762
PENGGUNAN GUM XANTHAN PADA SUBSTITUSI PARSIAL TERIGU DENGAN TEPUNG JAGUNG DALAM PEMBUATAN ROTI [Use of Xanthan Gum in Partial Substitusion of Corn Flour for Wheat Flour in Breadmaking]
Posman Sibuea
DOI record not available
108
Abstract View : 1829
Download :1964
EVALUATION OF PROTEIN AND IRON ABSORPTION OF MOCAF-BASED WEANING FOOD
Lia Ratnawati, Dewi Desnilasari, Novita Indriati, Enny Sholichah, Dita Kristanti
1-8
Abstract View : 1403
Download :1296
10.6066/jtip.2021.32.1.1
Modification of Acylation and Succinylation of Tapioca Starch
Rini Hustiany, Dedi Fardiaz, Anton Apriyantono, Nun .
DOI record not available
206
Abstract View : 1166
Download :1002
THE QUALITY OF COMPOSITE BOARD MADE OF WASTE OIL PALM STEM (Elaeis guineensis Jacq) AND RECYCLE POLYETHYLENE (PE)
Maryam Jamilah Lubis, Iwan Risnasari, Arif Nuryawan, Fauzi Febrianto
DOI record not available
Abstract View : 590
Aktivitas Antioksidan dan Evaluasi Sensori Kukis Tersubstitusi Tepung Kacang Hijau dan Tepung Kulit Buah Naga Merah
Ika Dyah Kumalasari, Aninditta Putri Devira
67-78
Abstract View : 745
Download :960
10.6066/jtip.2024.35.1.67
Pengembangan Produk Olesan Menggunakan Oleogel Minyak Sawit Merah sebagai Pensubstitusi Lemak Padat
Annisa Noor Rachmawati, Nur Wulandari, Eko Hari Purnomo
139-151
Abstract View : 304
Download :299
10.6066/jtip.2024.35.2.139
KONSENTRASI ASAM ASETAT MEMENGARUHI KARAKTERISTIK FISIKOKIMIA PATI SAGU IHUR TERASETILASI
Febby J. Polnaya, Hilda Hilda, Cynthia G. C. Lopulalan
180-187
Abstract View : 1853
Download :3563
10.6066/jtip.2020.31.2.180
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