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Online ISSN : 2087-751X Print ISSN : 1979-7788

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LABEL TIME-TEMPERATURE INDICATOR MENGGUNAKAN CAMPURAN MINYAK NABATI UNTUK MEMONITOR MUTU MIKROBIOLOGI SUSU PASTEURISASI

Anis Khairunnisa, Nugraha Edhi Suyatma, Dede Robiatul Adawiyah
195-200
Abstract Views : 1808
Download :1704
10.6066/jtip.2018.29.2.195

PENGARUH PENAMBAHAN LILIN LEBAH DAN NANOPARTIKEL SENG OKSIDA TERHADAP SIFAT FISIK DAN MEKANIS FILM BERBASIS KITOSAN

Novan Nandiwilastio, Tien R. Muchtadi, Nugraha E. Suyatma, Sri Yuliani
119-126
Abstract Views : 1190
Download :1127
10.6066/jtip.2019.30.2.119

PENGARUH ISOTERM SORPSI AIR TERHADAP STABILITAS BERAS UBI [Effect of Moisture Sorption Isotherm to Stability of “Sweet Potato Rice”]

Sri Widowati, Heti Herawati, Rizal Syarief, Nugraha Edhi Suyatma, Hendra Adi Prasetia
DOI record not available
123
Abstract Views : 2102
Download :2947

FILM EDIBEL ANTIBAKTERI BERBASIS ISOLAT PROTEIN KEDELAI DENGAN EKSTRAK KUNYIT DAN NANOPARTIKEL SENG OKSIDA

Imawati Eka Putri, Nugraha Edhi Suyatma, Harsi Dewantari Kusumaningrum
85-92
Abstract Views : 1672
Download :1857
10.6066/jtip.2018.29.1.85

Perubahan Tekstur, Aktivitas Air, dan Sifat Termal Dodol selama Penyimpanan sebagai Pengaruh Proporsi Santan Kelapa dan Suhu Penyimpanan

Gusti Setiavani, Sugiyono Sugiyono, Nugraha Edhi Suyatma
198-209
Abstract Views : 661
Download :556
10.6066/jtip.2024.35.2.198

Pengembangan Label Cerdas Kolorimetrik untuk Indikator Kesegaran Lobster Air Tawar dari Film PVA dan Chitosan dengan Ekstrak Kulit Buah Naga Merah

Firman Yudha Axiomawan, Nugraha Edhi Suyatma, Muhammad Arpah
185-197
Abstract Views : 411
Download :480
10.6066/jtip.2024.35.2.185

Optimasi Pembuatan Heat Sealable Film dari Kolang-Kaling sebagai Bahan Kemasan

Olifia Mutiara Sandi, Tjahja Muhandri, Nugraha Edhi Suyatma
79-91
Abstract Views : 683
Download :678
10.6066/jtip.2024.35.1.79

Potensi Ekstrak Kulit Daun Lidah Buaya sebagai Bahan Antibakteri pada Active Film Berbasis Pektin

Herza Govina Sobarsa, Nugraha Edhi Suyatma, Harsi Dewantari Kusumaningrum
62-69
Abstract Views : 1160
Download :2402
10.6066/jtip.2023.34.1.62

SINTESIS NANOPARTIKEL PERAK (NPAg) DENGAN BIOREDUKTOR EKSTRAK BIJI JARAK PAGAR DAN KAJIAN AKTIVITAS ANTIBAKTERINYA

Ara Nugrahayu Nalawati, Nugraha Edhi Suyatma, Danu Indra Wardhana
98-106
Abstract Views : 2865
Download :5635
10.6066/jtip.2021.32.2.98
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Chief Editor

  • Prof.Dr. Hanifah Nuryani Lioe
    Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, IPB University (Bogor Agricultural University), Indonesia
    8846278600

Associate Editors

  • Prof.Dr. C. Hanny Wijaya
    Department of Food Science and Technology, IPB University (Bogor Agricultural University), Indonesia
    54880990800
  • Prof.Dr. Winiati P. Rahayu
    Department of Food Science and Technology, IPB University (Bogor Agricultural University), Indonesia
    55622287500

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Jurnal Teknologi dan Industri Pangan is using CC BY-SA license. This license lets others distribute, remix, tweak, and build upon JTIP's articles, as long as they credit the authors for the original creation.

This work is licensed under a Creative Commons Attribution 4.0 International License.

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Indonesian Association of Food Technologists (IAFT)

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Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University

 

 

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Citations63823963
h-index3626
i10-index188124
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  • PRODUKSI DAN EVALUASI KUALITAS SUSU BUBUK ASAL KAMBING PERANAKAN ETTAWA (PE) [Production and Quality Evaluation of Ettawa-Crossbred Goat Milk Powder]
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Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor.

(Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Dramaga, Bogor)

Telepon/fax: 0251-8626725

Email: jurnaltip@apps.ipb.ac.id; jurnaltip@yahoo.com; jurnaltip@gmail.com
 

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Admininistrasi Jurnal TIP
Telepon/fax: 0251-8626725
Email: jurnaltip@apps.ipb.ac.id
p-ISSN: 1979-7788  e-ISSN: 2087-751X
 

Creative Commons License This is an open-access article distributed under the terms of the Creative Commons Attribution-ShareAlike 4.0 International License.

 

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