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Online ISSN : 2087-751X
Print ISSN : 1979-7788
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By Author
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ISOLATION AND IDENTIFICATION OF MICROORGANISMS DURING SPONTANEOUS FERMENTATION OF MAIZE [Isolasi dan Identifikasi Mikroorganisme pada Fermentasi Spontan Jagung]
. Rahmawati, Ratih Dewanti -Hariyadi, Purwiyatno Hariyadi, Dedi Fardiaz, Nur Richana
33
Abstract Views : 3317
Download :1963
10.6066/jtip.2013.24.1.33
Profil Metabolit Volatil dan Non Volatil Bangle Hitam
Ning Ima Arie Wardayanie, Endang Prangdimurti, Dase Hunaefi, Irmanida Batubara, Fitra Tunnisa ,...
208-225
Abstract Views : 233
Download :138
10.6066/jtip.2025.36.2.208
Estimasi Risiko Okratoksin A dari Konsumsi Kopi Bubuk di Indonesia
Arimah Arimah, Ratih Dewanti-Hariyadi, Lilis Nuraida
100-110
Abstract Views : 1186
Download :1551
10.6066/jtip.2022.33.2.100
Homogenitas, Stabilitas, dan Konfirmasi Molekuler Biakan Kering Beku Campuran Escherichia coli dan Salmonella Typhimurium
Siti Nurjanah, Puja Agesti, Winiati Pudji Rahayu, Uswatun Hasanah, Riska Dwi Nanda
210-223
Abstract Views : 355
Download :477
10.6066/jtip.2024.35.2.210
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 : 658
Download :827
10.6066/jtip.2025.36.1.13
Penyusunan Leksikon Sensori sebagai Dasar Pengembangan Standar Mutu Sensori Teh Hitam Indonesia
Cory Cecilia, Dede Robiatul Adawiyah, Dase Hunaefi
67-76
Abstract Views : 55
Download :45
10.6066/jtip.2026.37.1.67
Sensory Mapping of UHT Milk with Single-Origin Chocolate
Dase Hunaefi, Sures Setiadi Tarigan, Elisabeth Dwinawati, Zen Fauzan Sholehuddin, Fahim Muchammad...
25-36
Abstract Views : 1009
Download :1036
10.6066/jtip.2023.34.1.25
Aplikasi Minyak Sawit Merah sebagai Medium untuk Penumisan Sayur
Permata Adinda Putri, Winiati Pudji Rahayu, Dede Robiatul Adawiyah, Nuri Andarwulan
172-184
Abstract Views : 579
Download :510
10.6066/jtip.2024.35.2.172
STUDI IN VITRO BAKTERI ASAM LAKTAT KANDIDAT PROBIOTIK DARI MAKANAN FERMENTASI INDONESIA
Gunawan Priadi, Fitri Setiyoningrum, Fifi Afiati, Rohmatussolihat Irzaldi, Puspita Lisdiyanti
21-28
Abstract Views : 5244
Download :7207
10.6066/jtip.2020.31.1.21
Structural Modeling of Knowledge, Attitude, and Prevention Practices of COVID-19 Among Online Food Delivery Services in Greater Jakarta Area, Indonesia
Muhammad Zakki Mutaqin, Ratih Dewanti-Hariyadi, Budi Nurtama
256-269
Abstract Views : 278
Download :216
10.6066/jtip.2024.35.2.256
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 Views : 512
Download :575
10.6066/jtip.2024.35.1.130
Differentiation of beef, buffalo, pork, and wild boar meats using colorimetric and digital image analysis coupled with multivariate data analysis
Fayca Rudhatin Swartidyana, Nancy Dewi Yuliana, I Ketut Mudite Adnyane, Joko Hermanianto,...
87-99
Abstract Views : 943
Download :1153
10.6066/jtip.2022.33.1.87
Karakterisasi Fisiko-Kimia Biji dan Kulit Ari Kacang Bogor Asal Jampang-Sukabumi Jawa Barat
Rizki Maryam Astuti, Nurheni Sri Palupi, Maggy Thenawidjaja Suhartono, Hanifah Nuryani Lioe, Eni...
178-188
Abstract Views : 1163
Download :1947
10.6066/jtip.2022.33.2.178
Volatile Compound Profiles of Indonesia's 'Cilembu' Sweet Potato (Ipomea batatas L. var. Rancing): Impact of Storage
Rizki Maryam Astuti, Anton Apriyantono, Laras Cempaka, Malikah Adilah
75-83
Abstract Views : 464
Download :384
10.6066/jtip.2025.36.1.75
Phytochemicals and Lipase Inhibition of Citronella, Galangal, and Sand Galangal: In Vitro–In Silico Approaches
Diya Aghnia, Hasim Hasim, Laksmi Ambarsari, Didah Nur Faridah, Fitria Slameut, Rizky Putra Kandi
264-275
Abstract Views : 321
Download :127
10.6066/jtip.2025.36.2.264
PROFIL AROMA DAN MUTU SENSORI CITARASA PASTA KAKAO UNGGULAN DARI BEBERAPA DAERAH DI INDONESIA [Aroma and Flavor Sensory Profiles of Superior Cocoa Liquors from Different Regions in Indonesia]
Intan Kusumaningrum, C. Hanny Wijaya, Feri Kusnandar, - Misnawi, Ariza Budi Tunjung Sari
106
Abstract Views : 3664
Download :5384
10.6066/jtip.2014.25.106
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 : 490
Download :480
10.6066/jtip.2025.36.1.84
CARBOHYDRATE DEGRADATION OF TUBER PASTE FLOUR BY THE ADDITION OF α-AMYLASE FROM TWO Lactobacillus SPECIES
Tatik Khusniati, Gadis Trieska Dewi, Anna P. Roswiem, Suci Ayu Azhari, Febi Ishfahani,...
60-65
Abstract Views : 1350
Download :1131
10.6066/jtip.2020.31.1.60
Studi Senyawa Perisa pada Online Marketplaces di Indonesia: Jenis Senyawa Perisa dan Legalitasnya
Lenny Agustina, Hanifah Nuryani Lioe, Nuri Andarwulan
27-45
Abstract Views : 663
Download :1084
10.6066/jtip.2024.35.1.27
PEMANFAATAN HASIL PERIKANAN SEBAGAI PRODUK BERNILAI TAMBAH (VALUE-ADDED) DALAM UPAYA PENGANEKARAGAMAN PANGAN [Utilization of Fishery Products with Added Value to Support Food Diversification] Tri Winarni Agustini 1) , dan Fronthea Swastawati 1) 1) Staf Pengajar Program Studi Teknologi Hasil Perikanan Jurusan Perikanan FAPRIKAN, Universitas Diponegoro – Semarang Diterima 12 Agustus 2002 /Disetujui 8 April 2003 ABSTRACT Utilization of fishery products efficiently and cooperatively is important to improve esthetical value of the products. Diversification of fishery products is possible to be implemented, both vertically and horizontally. Understanding of their processing technology is very important for fish processors in order to produce healthy products and highly accepted by consumers. In accordance to the government policy about National Food Safety Programs, one of which is to improve the production of processed food, the diversification of fishery processing should be pointed to very focus condition. The consumption of fish is still low in Indonesia (± 21.69 kg per capita per year), while the fishery resources are abundance. Therefore, efforts in increasing consumption of fish by the consumer to reach the target of the national program i.e. 26.5 kg/capita/year are needed. Production of “Value-added” by diversification method is aimed not only to improve consumption but also to create appetizing products for the consumers. Some examples of “Value Added” product that are becoming popular nowadays include: fish ball, milk fish pressed-cooked, fish nuggets, fish sausage, ekado fish, aji furai, etc. Some products had been sold by home industries but is still possible to produce in industrial scale. The raw material used can be from marine or cultured fish and also frozen surimi, that are potential to be implemented in Indonesia.
Tri Winarni Agustini, Fronthea Swastawati
DOI record not available
74
Abstract Views : 3415
Download :16176
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