Vol. 21 No. 2 (2016): Jurnal Teknologi & Industri Hasil Pertanian

Articles

• FORMULASI TEPUNG JAGUNG (Zea corn L.) TERFERMENTASI DAN TEPUNG TERIGU TERHADAP SIFAT KIMIA, FISIKOKIMIA DAN SENSORI ROTI MANIS [Formulation of Fermented Corn (Zea corn L.) Flour and Wheat Flour on The Chemical, Physicochemical and Sensory Properties of Sweet Bread]
  Abstract View: 1569
  

  Sri Setyani, Neti Yuliana, Siti Maesari

  63 - 76

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• AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIDARI NASI INSTAN HASIL HIDROLISIS PATI YANG DIPERKAYA DENGAN EKSTRAK PEGAGAN (Centella asiatica) [Antioxidant Activity and Sensory Properties from Starch Hydrolysis of Instant Rice Enriched with Pegagan Leaf Extract (Centella asiatica)]
  Abstract View: 1773
  

  Sri Hidayati, Samsu Udayana Nurdin, Ryan Ajie Nugroho

  77 - 88

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• PENGARUH WAKTU REAKSI ETANOLISIS PADA SUHU RUANG TERHADAP RENDEMEN DAN STABILITAS EMULSI PRODUK ETANOLISIS Palm Kernel Oil (PKO) [The Effect of Ethanolisis Reaction Time at Room Temperature on Yield and Emulsion Stability Ofproduct of Ethanolisis Palm Kernel Oil (PKO)]
  Abstract View: 704
  

  Jessica Yunggo, murhadi murhadi, Sri Hidayati

  97 -106

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• EFEK PENAMBAHAN ANTIOKSIDAN TERHADAP SIFAT SENSORI DAN LAMA SIMPAN ROTI TAWAR YANG DIFORTIFIKASI DENGAN MINYAK IKAN [The Effect of Addition of Antioxidant to Sensory Characteristic and Shelf Life of Bread Fortified by Fish Oil]
  Abstract View: 1623
  

  Ribut Sugiharto, Dyah Koesoemawardhani, Tias Apriyani

  107 - 120

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• IDENTIFIKASI CEMARAN Salmonella sp. PADA AYAM POTONG DENGAN METODE KUANTIFIKASI DI TIGA PASAR TRADISIONAL DAN DUA PASAR MODERN DI KOTA BANDAR LAMPUNG [Identification of Salmonella Sp. Contamination on Broilers with Quantification Method at Three Traditional Markets and Two Modern Markets in Bandar Lampung]
  Abstract View: 2940
  

  Dewi Sartika, Susilawati Susilawati, Gusman Arfani

  89 - 96

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