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Online ISSN : 2087-751X
Print ISSN : 1979-7788
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By Author
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Pengembangan Nasi Sorgum Instan dengan Teknologi Fluidized Bed Dryer dan Penambahan Gliserol
Bunga Ayu Purwaningrum, Fahim Muchammad Taqi, Tjahja Muhandri, Saraswati Saraswati
84-94
Abstract Views : 484
Download :476
10.6066/jtip.2025.36.1.84
Optimasi Breakfast Meal Flakes Berbasis Tepung Jali Termodifikasi
Lufi Karisma Rahmawati, Tjahja Muhandri, Ade Chandra Iwansyah, Nurheni Sri Palupi, Karsi Ambarwati
13-27
Abstract Views : 634
Download :810
10.6066/jtip.2025.36.1.13
Optimasi Pembuatan Heat Sealable Film dari Kolang-Kaling sebagai Bahan Kemasan
Olifia Mutiara Sandi, Tjahja Muhandri, Nugraha Edhi Suyatma
79-91
Abstract Views : 769
Download :799
10.6066/jtip.2024.35.1.79
Karakteristik Fisik, Kimia, Fungsional, dan Sensori Nasi Gurih Instan Dibandingkan dengan Nasi Putih Instan
Ajeng Widyaningrum Kusuma Wardhani, Tjahja Muhandri, Didah Nur Faridah, Nuri Andarwulan
92-105
Abstract Views : 1456
Download :1211
10.6066/jtip.2024.35.1.92
Karakteristik Pengeringan Rempah Daun Menggunakan Fluidized Bed Drier dan Tray Drier
Tjahja Muhandri, Fahim Muchammad Taqi, Subarna Subarna, Dian Widiawati
187-199
Abstract Views : 1106
Download :2067
10.6066/jtip.2023.34.2.187
Sintesis Nanoemulsi dari Ekstrak Kulit Manggis dengan Metode Energi Tinggi
Tri Rizki, Sedarnawati Yasni, Tjahja Muhandri, Sri Yuliani
109-118
Abstract Views : 1450
Download :4550
10.6066/jtip.2023.34.1.109
Ready-To-Eat Rice in Retort Pouch Packaging as an Alternative Emergency Food Product
Sri Rahayu, Tjahja Muhandri, Dase Hunaefi, Philipp Fuhrmann, Iryna Smetanska
129-136
Abstract Views : 1787
Download :1362
10.6066/jtip.2022.33.2.129
KARAKTERISTIK KARAGENAN SEMI-MURNI DARI RUMPUT LAUT Kappaphycus striatum DAN Kappaphycus alvarezii
Lalu Danu Prima Arzani, Tjahja Muhandri, Nancy Dewi Yuliana
95-102
Abstract Views : 3271
Download :5138
10.6066/jtip.2020.31.2.95
PROFIL GELATINISASI DAN KOMPONEN ANTIOKSIDAN TEPUNG KETAN HITAM TERMODIFIKASI DENGAN ANNEALING
Riezka Zuhriatika Rasyda, Tjahja Muhandri, Slamet Budijanto
164-170
Abstract Views : 1642
Download :2101
10.6066/jtip.2020.31.2.164
OPTIMASI PROSES MI JAGUNG VARIETAS LOKAL DENGAN TEKNOLOGI EKSTRUSI
Atiqatul Maula, Didah Nur Faridah, Tjahja Muhandri
110-118
Abstract Views : 2032
Download :1936
10.6066/jtip.2019.30.2.110
EFEK PENAMBAHAN PROPILEN GLIKOL ALGINAT DAN ISOLAT PROTEIN KEDELAI TERHADAP MUTU FISIK DAN MUTU PENERIMAAN MI JAGUNG
Fahim Muhammad Taqi, Subarna Subarna, Tjahja Muhandri, Rarasari Clorinita Utomo
201-209
Abstract Views : 1300
Download :1808
10.6066/jtip.2018.29.2.201
OPTIMASI PEMBUATAN SOHUN UBI JALAR MENGGUNAKAN EKSTRUDER PEMASAK-PENCETAK
Tjahja Muhandri, Subarna Subarna, Sutrisno Koswara, Budi Nurtama, Dewi Fatmala, Dimas Imam...
36-45
Abstract Views : 1821
Download :3003
10.6066/jtip.2017.28.1.36
MODEL LAJU PENGERINGAN SPAGHETTI JAGUNG MENGGUNAKAN TRAY DRIER
Tjahja Muhandri, Gina Nur Rahmasari, Subarna -, Purwiyatno Hariyadi
171178
Abstract Views : 2199
Download :3315
10.6066/jtip.2015.26.2.171
PEMBUATAN MI JAGUNG KERING DENGAN METODE KALENDERING [Corn Noodle Processing using Calendaring Method]
. Subarna, Tjahja Muhandri
75
Abstract Views : 2088
Download :2374
10.6066/jtip.2013.24.1.75
KARAKTERISTIK MI BASAH JAGUNG AKIBAT PENGARUH LAJU PENGUMPANAN DAN PENAMBAHAN GUAR GUM [Characteristics of Wet Corn Noodle: Effect of Feeding Rate and Guar Gum Addition]
Tjahja Muhandri, . Subarna, Nurheni Sri Palupi
110
Abstract Views : 1813
Download :1892
10.6066/jtip.2013.24.1.110
PENINGKATAN MUTU MI KERING JAGUNG DENGAN PENERAPAN KONDISI OPTIMUM PROSES DAN PENAMBAHAN MONOGLISERIDA [Quality Improvement of Dried Corn Noodle through the Optimization of Processing Conditions and Addition of Monoglyceride]
. Subarna, Tjahja Muhandri, Budi Nurtama, Antung Sima Firlieyanti
146
Abstract Views : 1846
Download :3142
10.6066/jtip.2012.23.2.146
OPTIMASI PROSES EKSTRUSI MI JAGUNG DENGAN METODE PERMUKAAN RESPON [Optimization of Corn Noodle Extrusion Using Response Surface Methodology]
Tjahja Muhandri, Adil Basuki Ahza, Rizal Syarief, . Sutrisno
DOI record not available
97
Abstract Views : 3438
Download :3659
The Effect of Particle Size, Solid Content, NaCl and Na2CO3 on The Amilographic Characteristics of Corn Flour and Corn Starch
Tjahja Muhandri
DOI record not available
109
Abstract Views : 1490
Download :8442
PENGARUH KADAR AIR, NaCl DAN JUMLAH PASSING TERHADAP KARAKTERISTIK REOLOGI MI JAGUNG [The Effect of Moisture, NaCl and Number of Passing on Corn Noodle Rheological Properties]
Tjahja Muhandri, Subarna Subarna
DOI record not available
71
Abstract Views : 1168
Download :1411
0 - 0 of 19 items
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