Works in Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, Vol 30, Issue 2

Results: 11

PERBAIKAN SIFAT FUNGSIONAL TEKNIS TEPUNG BIJI KELOR (MORINGA OLEIFERA) DENGAN PERKECAMBAHAN.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 2, p. 180, doi. 10.6066/jtip.2019.30.2.180

By:

Puspitasari, Candytias;
Sukarno;
Budijanto, Slamet

Publication type:

Article

PROFIL GELATINISASI TEPUNG SORGUM PUTIH TERMODIFIKASI α-AMILASE.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 2, p. 173, doi. 10.6066/jtip.2019.30.2.173

By:

Wulandari, Endah;
Sukarminah, Een;
Mardawati, Efri;
Furi, Hanni Listia

Publication type:

Article

PERBANDINGAN PROFIL SENSORI TEH HIJAU MENGGUNAKAN METODE ANALISIS DESKRIPSI KUANTITATIF DAN CATA (CHECK-ALL-THAT-APPLY).

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 2, p. 161, doi. 10.6066/jtip.2019.30.2.161

By:

Adawiyah, Dede Robiatul;
Azis, Malik Abdul;
Ramadhani, Amalia Shabrina;
Chueamchaitrakun, Piyaporn

Publication type:

Article

KANDUNGAN GIZI DAN MUTU PROTEIN TEPUNG BIJI KELOR TERFERMENTASI.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 2, p. 152, doi. 10.6066/jtip.2019.30.2.152

By:

Sakinah, Ni'mawati;
Prangdimurti, Endang;
Palupi, Nurheni Sri

Publication type:

Article

MIKROENKAPSULASI KONSENTRAT ASAM LEMAK TAK JENUH DARI MINYAK IKAN PATIN.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 2, p. 143, doi. 10.6066/jtip.2019.30.2.143

By:

Khamidah, Zakiyatul;
Hastarini, Ema;
Fardiaz, Dedi;
Budijanto, Slamet

Publication type:

Article

PENGARUH PERBEDAAN WAKTU PANEN TERHADAP KARAKTERISTIK KIMIA BIJI KECIPIR.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 2, p. 133, doi. 10.6066/jtip.2019.30.2.133

By:

Setiawan, Rizki Dwi;
Zakaria, Fransiska Rungkat;
Sitanggang, Azis Boing;
Prangdimurti, Endang;
Adawiyah, Dede Robiatul;
Erniati

Publication type:

Article

STABILITAS MIKROKAPSUL Lactobacillus acidophilus ATCC 314 TERHADAP PEMANASAN DAN PENYIMPANAN DALAM SELAI BUAH NANAS RENDAH GULA.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 2, p. 127, doi. 10.6066/jtip.2019.30.2.127

By:

Lestari, Diana;
Claudya, Tiffany;
Pramitasari, Rianita

Publication type:

Article

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

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 2, p. 119, doi. 10.6066/jtip.2019.30.2.119

By:

Nandiwilastio, Novan;
Muchtadi, Tien R.;
Suyatma, Nugraha E.;
Yuliani, Sri

Publication type:

Article

OPTIMASI PROSES MI JAGUNG VARIETAS LOKAL DENGAN TEKNOLOGI EKSTRUSI.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 2, p. 110, doi. 10.6066/jtip.2019.30.2.110

By:

Maula, Atiqatul;
Faridah, Didah Nur;
Muhandri, Tjahja

Publication type:

Article

APPLICATION OF LEMONGRASS AS NATURAL PRESERVATIVES FOR TOFU.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 2, p. 100, doi. 10.6066/jtip.2019.30.2.100

By:

Hamad, Alwani;
Nurlaeli, Eli;
Pradani, Dea Y.;
Djalil, Asmiyenti D.;
Hartanti, Dwi

Publication type:

Article

PEMURNIAN DAN KARAKTERISASI PEDIOSIN YANG DIPRODUKSI OLEH Pediococcus pentosaceus 2A2.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2019, v. 30, n. 2, p. 91, doi. 10.6066/jtip.2019.30.2.91

By:

Triwulandhari, Ni Wayan;
Jenie, Betty S. L.;
Lioe, Hanifah N.;
Arief, Irma Isnafia

Publication type:

Article