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Online ISSN : 2087-751X
Print ISSN : 1979-7788
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By Author
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Physicochemical and Sensory Properties of Plant-Based Milk Alternative Produced from Pigeon Pea and Soybean
Jeallyza Muthia Azra, Reisi Nurdiani, Zuraidah Nasution, Muhammad Aries, Ni Ketut Sutiari
167-180
Abstract Views : 331
Download :261
10.6066/jtip.2025.36.2.167
FORMULASI LEDOK INSTAN YANG DITAMBAHKAN IKAN TONGKOL DAN RUMPUT LAUT [Instant Ledok Formulation by Addition of Frigate Mackerel and Seaweed]
I Ketut Suter, I Made Anom Sutrisna Wijaya, Ni Made Yusa
DOI record not available
190
Abstract Views : 926
Download :1929
KOMBINASI BUMBU DAN ASAP CAIR DALAM MEMINIMALKAN PEMBENTUKAN HISTAMIN PADA IKAN KEMBUNG PEREMPUAN (Rastrelliger neglectus) ASAP [Combination of Spice and Liquid Smoke in Minimizing Histamine Formation in the Smoked Mackerel (Rastrelliger neglectus)]
Meta Mahendradatta, Abu Bakar Tawali
DOI record not available
143
Abstract Views : 1267
Download :1328
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 Views : 2701
Download :2126
10.6066/jtip.2013.24.2.209
Sensory Profiling of Commercial Sweet Crackers Using Check-All-That-Apply and Just-About Right Methods
Dase Hunaefi, Danica Putri, Dias Indrasti, Philipp Fuhrmann, Iryna Smetanska
121-134
Abstract Views : 538
Download :584
10.6066/jtip.2025.36.1.121
Karakteristik dan Potensi Pangan Fungsional Snack Bar Berbasis Sorgum dengan Perbedaan Jenis Binder
Karina Lewerissa, Binardo Adi Seno Mawarno
237-245
Abstract Views : 1315
Download :2032
10.6066/jtip.2024.35.2.237
KARAKTERISTIK FISIKOKIMIA DAN PROFIL SENSORI MANGGA GEDONG PADA DUA TINGKAT KEMATANGAN
Mutiara Utami, Christofora Hanny Wijaya, Darda Efendi, Dede Robiatul Adawiyah
113-126
Abstract Views : 2367
Download :2553
10.6066/jtip.2020.31.2.113
PENGEMBANGAN BEE POLLEN SNACK BAR UNTUK ANAK USIA SEKOLAH
Qurratu Aini, Ahmad Sulaeman, Tiurma Sinaga
50-59
Abstract Views : 3881
Download :5307
10.6066/jtip.2020.31.1.50
PENGARUH PENAMBAHAN TEPUNG LABU KUNING TERHADAP SERAT PANGAN MUFFIN, KARAKTERISTIK FISIKOKIMIA DAN SENSORI
Rina Rismaya, Elvira Syamsir, Budi Nurtama
58-68
Abstract Views : 4931
Download :7202
10.6066/jtip.2018.29.1.58
Studies On The Effect Of Drying Modes On Quality Of Dehydrated Cabbage
Sakhale, B. K, Pawar, V. N
DOI record not available
55
Abstract Views : 1080
Download :1405
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 Views : 1922
Download :2051
PENAMBAHAN SUSU BUBUK FULL CREAM PADA PEMBUATAN PRODUK MINUMAN FERMENTASI DARI BAHAN BAKU EKSTRAK JAGUNG MANIS [Addition of Full Cream Milk Powder in the Production of Fermented Drink Made from Sweet Corn Extract]
Hartati Chairunnisa
DOI record not available
96
Abstract Views : 6554
Download :7810
PENGERMPUKAN DAGING DENGAN ENZIM PROTEASE TANAMAN BIDURI (Calotropis gigantea) (Meat Tenderization using Protease of Biduri Plant (Calotropis gigantean))
Erni Sofia Murtini, . Qomarudin
DOI record not available
266
Abstract Views : 1972
Download :4545
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