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Online ISSN : 2087-751X
Print ISSN : 1979-7788
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FORMULATION AND PROCESS OPTIMIZATION OF MUFFIN PRODUCED FROM COMPOSITE FLOUR OF CORN, WHEAT AND SWEET POTATO [Formulasi dan Optimasi Proses Produksi Mufin dari Tepung Komposit Jagung, Gandum dan Ubi Jalar]
Eko Hari Purnomo, Azis B. Sitanggang, Denny S. Agustin, Purwiyatno Hariyadi, Stefani Hartono
165
Abstract View : 2054
Download :2100
10.6066/jtip.2012.23.2.165
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
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 View : 354
Download :260
10.6066/jtip.2024.35.1.130
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 View : 2544
Download :1970
10.6066/jtip.2013.24.2.209
Integrasi Metode Kano dan Turf dalam Evaluasi Sensori Minuman Cokelat Instan Komersial
Duantra Bergas Ari Kunto, Dase Hunaefi, Budi Nurtama
137-147
Abstract View : 906
Download :1654
10.6066/jtip.2022.33.2.137
Indonesian Honey Consumers' Behavior and Sensory Preference for Commercial Trigona Honey
Melina Melina, Dede Robiatul Adawiyah, Dase Hunaefi
86-97
Abstract View : 709
Download :904
10.6066/jtip.2023.34.1.86
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