Vol. 27 No. 1 (2022): Jurnal Teknologi & Industri Hasil Pertanian

Articles

• Potensi pengembangan produk baru onde-onde edamame [Potency of edamame onde-onde new product development]
  Abstract View: 1961
  

  Ida Bagus Suryaningrat, Nidya Shara Mahardika, Latifatul Karimah

  1-11

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• Analisis pengendalian kualitas produk keripik tempe Deny menggunakan pendekatan six sigma DMAIC terintegrasi fuzzy FMEA [Analysis of the quality control of Deny's tempe chips using a six sigma DMAIC-integrated fuzzy FMEA approach]
  Abstract View: 2656
  

  Siti Asmaul Mustaniroh, Nadya Prabaningtias

  12-23

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• Komponen bioaktif ekstrak akuades kayu manis (Cinnamomum burmanii Blume) asal Sumatra, Indonesia [Bioactive components of cinnamon aquades extract (Cinnamomum burmanii Blume) from Sumatra, Indonesia]
  Abstract View: 1131
  

  Liana Verdini, Budi Setiawan, Tiurma Sinaga, Ahmad Sulaeman, I Wayan Teguh Wibawan

  24-30

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• Kajian pembuatan mie basah tinggi serat dengan substitusi tepung porang dan pewarna alami [Study of making high fibre-wet noodles with porang flour substitution and natural dyes]
  Abstract View: 7414
  

  Dian Hasni, Cut Nilda, Jihan Riska Amalia

  31-41

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• Evaluasi pasca panen, cacat mutu dan atribut kimia (kafein, asam klorogenat) kopi robusta Lampung Barat (studi kasus gapoktan di Lampung Barat)[Identification of post-harvest, quality defects, and chemical characteristics (caffeine, chlorogenic acids) of West Lampung robusta coffee beans (Case Study of Gapoktan in West Lampung]
  Abstract View: 1362
  

  Analianasari Analianasari, Eko Kenali Win, Dayang Berliana, Meinilwita Yulia, Shintawati Shintawati

  42-52

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• Aplikasi penggunaan Mono Di-Acyl Glycerol (MDAG) untuk meningkatkan stabilitas dan titik leleh dark chocolate [Application of Mono Di-Acyl Glycerol (MDAG) to Improve Stability and Melting Point of Dark Chocolate]
  Abstract View: 956
  

  Mursalin Mursalin, Achmad Hizazi, Sahrial Sahrial

  53-60

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• Pengaruh penambahan gum arab dan suhu penyimpanan terhadap kestabilan gel lidah buaya sebagai bahan edible coating [The effect of gum arabic addition and storage temperature on the stability of aloe vera gel as an edible coating]
  Abstract View: 1577
  

  Ni Made Defy Janurianti, I Made Supartha Utama, Ida Bagus Wayan Gunam

  61-70

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