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

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KARAKTERISTIK FISIK, KIMIA, MIKROBIOLOGI WHEY KEFIR DAN AKTIVITASNYA TERHADAP PENGHAMBATAN ANGIOTENSIN CONVERTING ENZYME (ACE) [Physical, Chemical and Microbiological Characteristics of Whey Kefir and Its Angiotensin Converting Enzyme (ACE) Inhibitory Act

Andi Febrisiantosa, Bagus Priyo Purwanto, Yantyati Widyastuti, Irma Isnafia Arief
147
Abstract Views : 4524
Download :6746
10.6066/jtip.2013.24.2.147

KARAKTERISTIK MINUMAN WHEY YANG DIFERMENTASIKAN DENGAN BAKTERI ASAM LAKTAT INDIGENUS ASAL DANGKE

Setiawan Putra Syah, Irma Isnafia Arief, Epi Taufik, Cece Sumantri
129-138
Abstract Views : 2658
Download :1222
10.6066/jtip.2017.28.2.129

Profil Pendugaan Senyawa Volatil Hasil Fermentasi Whey Keju yang Berpotensi sebagai Flavor

Firda Dimawarnita, Azzakiyya Salsabila Syifa Kusuma, Urip Perwitasari, Elok Zubaidah, Yora...
226-238
Abstract Views : 310
Download :208
10.6066/jtip.2025.36.2.226

Karakterisasi Aktivitas Fungsional Senyawa Bioaktif dari Whey Hasil Samping Produksi Tahu

Alfia Aretzy, Elvira Syamsir, Azis Boing Sitanggang
60-68
Abstract Views : 1643
Download :2570
10.6066/jtip.2022.33.1.60

Bioaksesibilitas Senyawa Fenolik Minuman Kakao Pasteurisasi dengan Penambahan Matriks Susu

Dwi Indah Permata Sari, Endang Prangdimurti, Dias Indrasti
28-39
Abstract Views : 416
Download :500
10.6066/jtip.2025.36.1.28

FORMULASI MEDIA ALTERNATIF DARI KULIT SINGKONG, PISANG, DAN WHEY UNTUK Lactobacillus bulgaricus

Moch. Wachid, Yasmin Nurinbaity, Noor Harini, Elfi Anis Saati, Vritta Amroini Wahyudi
52-59
Abstract Views : 2061
Download :2046
10.6066/jtip.2021.32.1.52

PENGARUH KOAGULAN DAN KONDISI KOAGULASI TERHADAP PROFIL PROTEIN CURD KEDELAI SERTA KORELASINYA TERHADAP TEKSTUR [Effect of Coagulant and Coagulation Condition to Soybean Curd Protein Profile and Its Correlation to Texture]

Dahrul Syah, RH. Fitri Faradilla, Viktor Trisna, Yogi Karsono
DOI record not available
94
Abstract Views : 1876
Download :2172

Pengaruh Penambahan Nanoselulosa terhadap Stabilitas Emulsi Santan sebagai Enkapsulan Kurkumin: Stabilitas Emulsi dan Kurkumin

Amaliatul Khusna, Chatarina Lilis Suryani, Thunnalin Winuprasith, Saptya Fajar Pertiwi, Erista...
166-178
Abstract Views : 1358
Download :1367
10.6066/jtip.2023.34.2.166

KONSENTRASI MINIMUM SISTEM LAKTOPEROKSIDASE UNTUK MENEKAN PERTUMBUHAN Escherichia coli PADA SUSU SAPI SEGAR

Bagus Fitriansyah, Ahmad Ni’matullah Al-Baarri, Anang Mohamad Legowo
100-108
Abstract Views : 1620
Download :3116
10.6066/jtip.2015.26.1.100

Microencapsulation of Kencur (Kaempferia galanga L.) Extract Using Various Coating Materials

Diode Yonata, Enik Sulistyowati, Dian Luthfita Prasetya Muninggar, Yuwono Setiadi
77-85
Abstract Views : 61
Download :41
10.6066/jtip.2026.37.1.77
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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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Citations67413563
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Email: jurnaltip@apps.ipb.ac.id; jurnaltip@yahoo.com; jurnaltip@gmail.com
 

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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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