Vol. 24 No. 2 (2019): Jurnal Teknologi & Industri Hasil Pertanian

Articles

• IDENTIFIKASI SENYAWA ANTIMIKROBA ALAMI PANGAN PADA EKSTRAK KULIT BUAH NAGA MERAH DENGAN MENGGUNAKAN GC-MS [Identification of Food Natural Antimicrobe Compound from Red Dragon Fruit Peel Extract by GC-MS]
  Abstract View: 5588
  

  Dewi Sartika, Sutikno Sutikno, Neti Yuliana, Syarifah R M

  67-76

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• PERILAKU DAN KEPUASAN KONSUMEN MAHASISWA UNIVERSITAS LAMPUNG TERHADAP MAKANAN CEPAT SAJI MENU UTAMA AYAM BAKAR [Customer Behavior and Satisfaction of the University of Lampung Students on Fast Food Grilled Chicken as the Main Menu]
  Abstract View: 1263
  

  Fibra Nurainy, Azhari Rangga, Mahesa Reyhan Prayoga

  77-88

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• MODIFIKASI BAHAN BAKU PERMEN KALAMANSI DENGAN PENAMBAHAN BUAH NAGA MERAH [Modification of Calamansi Candy Raw Material with Addition of Red Dragon Fruit]
  Abstract View: 960
  

  Kurnia Harlina Dewi, Valentina Bernita, Sigit Mujiharjo

  89-99

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• PENERAPAN 12 TAHAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SEBAGAI SISTEM KEAMANAN PANGAN PADA PRODUK UDANG (PANKO EBI) [The Twelve Stage Implementation of The Hazard Analysis and Critical Control Point (HACCP) as Food Safety System on The Fishery Products (Panko Ebi)]
  Abstract View: 8291
  

  Sutrisno Adi Prayitno, M. Bambang Sigit S

  100-112

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• VOLUME KEMBANG ADONAN DAN SENSORY ROTI MANIS YANG DIBUAT DARI MODIFIED TALIPUK FLOUR (MOTAF) [Dought Volume and Sensory Properties of Sweet Bread made from Modified Talipuk Flour (Motaf)]
  Abstract View: 3013
  

  Ema Lestari, Dwi Sandri, Fatimah Fatimah, Umaira Umaira

  113-120

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